| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Aesthetics of Korean foods: The symbol of Korean culture
|
Chung, Hae-Kyung
|
|
2016
|
|
3 |
p. 178-188
11 p.
|
artikel
|
| 2 |
Antiobesity effects of kimchi in diet-induced obese mice
|
Cui, Meizi
|
|
2015
|
|
3 |
p. 137-144
8 p.
|
artikel
|
| 3 |
Bioactive vegetables integrated into ethnic “Three Sisters Crops” garden targeting foods for type 2 diabetes-associated health disparities of American Indian communities
|
Mishra, Lokesh K.
|
|
2017
|
|
3 |
p. 163-171
9 p.
|
artikel
|
| 4 |
Changes in the social and food practices of indigenous people in the New Kingdom of Granada (Colombia): through artifacts
|
Vernot, Diana
|
|
2018
|
|
3 |
p. 177-183
|
artikel
|
| 5 |
Corrigendum to “Does siwonhan-mat represent delicious in Korean foods?” [J Ethn Foods 3 (2016) 159–162]
|
Jang, Dai Ja
|
|
2016
|
|
3 |
p. 242-
1 p.
|
artikel
|
| 6 |
Couscous: Ethnic making and consumption patterns in the Northeast of Algeria
|
Chemache, Loucif
|
|
2018
|
|
3 |
p. 211-219
|
artikel
|
| 7 |
Customer perceptions of Japanese foods in Italy
|
Fanelli, Rosa M.
|
|
2018
|
|
3 |
p. 167-176
|
artikel
|
| 8 |
Discussion on the origin of kimchi, representative of Korean unique fermented vegetables
|
Jang, Dai-Ja
|
|
2015
|
|
3 |
p. 126-136
11 p.
|
artikel
|
| 9 |
DNA sequence analysis tells the truth of the origin, propagation, and evolution of chili (red pepper)
|
Yang, Hye Jeong
|
|
2017
|
|
3 |
p. 154-162
9 p.
|
artikel
|
| 10 |
Ethnic food for longevity pursuit: assessment of Korean ethnic food
|
Park, Sang Chul
|
|
2016
|
|
3 |
p. 167-170
4 p.
|
artikel
|
| 11 |
Ethnic foods and their taste: salt and sugar
|
Kwon, Dae Young
|
|
2017
|
|
3 |
p. 133-134
2 p.
|
artikel
|
| 12 |
Ethnobotanical study on local cuisine of the Sasak tribe in Lombok Island, Indonesia
|
Sukenti, Kurniasih
|
|
2016
|
|
3 |
p. 189-200
12 p.
|
artikel
|
| 13 |
Function of Korean black ginseng: Improvement of andropause symptoms by a complex extract of black ginseng and fenugreek in TM3 Leydig cells and aged rats
|
Kim, Mina
|
|
2016
|
|
3 |
p. 228-234
7 p.
|
artikel
|
| 14 |
Healthy and safe Korean traditional fermented foods: kimchi and chongkukjang
|
Chang, Hae Choon
|
|
2018
|
|
3 |
p. 161-166
|
artikel
|
| 15 |
Honey in traditional cuisine of Uzbekistan and analysis of melliferous flora of Karakalpakstan
|
Abdiniyazova, Gulnara J.
|
|
2016
|
|
3 |
p. 222-227
6 p.
|
artikel
|
| 16 |
Households' dietary habits and food consumption patterns in Hamishkoreib locality, Kassala State, Sudan
|
Khalid, Fatima A.
|
|
2017
|
|
3 |
p. 181-186
6 p.
|
artikel
|
| 17 |
Identification and functional properties of dominant lactic acid bacteria isolated from Kahudi, a traditional rapeseed fermented food product of Assam, India
|
Goswami, Gunajit
|
|
2017
|
|
3 |
p. 187-197
11 p.
|
artikel
|
| 18 |
Internal processes of Geographical Indication and their effects: an evaluation framework for geographical indication applicants in Japan
|
Tashiro, Ai
|
|
2018
|
|
3 |
p. 202-210
|
artikel
|
| 19 |
Iranian dates and ethnic date-based products
|
Karizaki, Vahid M.
|
|
2017
|
|
3 |
p. 204-209
6 p.
|
artikel
|
| 20 |
Konya (Turkey) gastronomy culture extending to Seljuk Empire
|
Batu, Ali
|
|
2018
|
|
3 |
p. 184-193
|
artikel
|
| 21 |
Korean kimchi: promoting healthy meals through cultural tradition
|
Hongu, Nobuko
|
|
2017
|
|
3 |
p. 172-180
9 p.
|
artikel
|
| 22 |
Korean turmeric is effective for dyslipidemia in human intervention study
|
Kim, Jin Hee
|
|
2016
|
|
3 |
p. 213-221
9 p.
|
artikel
|
| 23 |
Methods of preparation of Swazi traditional fermented foods
|
Simatende, Protus
|
|
2015
|
|
3 |
p. 119-125
7 p.
|
artikel
|
| 24 |
Microbiological assessment of ethnic street foods of the Himalayas
|
Kharel, Niki
|
|
2016
|
|
3 |
p. 235-241
7 p.
|
artikel
|
| 25 |
Native American foods: History, culture, and influence on modern diets
|
Park, Sunmin
|
|
2016
|
|
3 |
p. 171-177
7 p.
|
artikel
|
| 26 |
Noodles, traditionally and today
|
Zhang, Na
|
|
2016
|
|
3 |
p. 209-212
4 p.
|
artikel
|
| 27 |
Nutritional features of indigenous people of Siberia and North America: Are we relatives?
|
Prosekov, Alexander Y.
|
|
2018
|
|
3 |
p. 155-160
|
artikel
|
| 28 |
Recent research advances and ethno-botanical history of miang, a traditional fermented tea (Camellia sinensis var. assamica) of northern Thailand
|
Khanongnuch, Chartchai
|
|
2017
|
|
3 |
p. 135-144
10 p.
|
artikel
|
| 29 |
Scientific knowledge in traditional fermented foods
|
Kwon, Dae Young
|
|
2018
|
|
3 |
p. 153-154
|
artikel
|
| 30 |
Sodium intake and prevalence of hypertension, coronary heart disease, and stroke in Korean adults
|
Park, Junhyung
|
|
2015
|
|
3 |
p. 92-96
5 p.
|
artikel
|
| 31 |
Ssam food recipe: A case study on jongka ancestral ritual food
|
Lee, Chang Hyeon
|
|
2018
|
|
3 |
p. 194-201
|
artikel
|
| 32 |
Sunchang gochujang (Korean red chili paste): The unfolding of authenticity
|
Kim, Soon-Hee
|
|
2016
|
|
3 |
p. 201-208
8 p.
|
artikel
|
| 33 |
The associations between dietary practices and dietary quality, biological health indicators, perceived stress, religiosity, culture, and gender in multicultural Singapore
|
Ng, Rachel Yi-Xin
|
|
2018
|
|
3 |
p. 220-227
|
artikel
|
| 34 |
Thua nao: Thai fermented soybean
|
Chukeatirote, Ekachai
|
|
2015
|
|
3 |
p. 115-118
4 p.
|
artikel
|
| 35 |
Traditional and ayurvedic foods of Indian origin
|
Sarkar, Preetam
|
|
2015
|
|
3 |
p. 97-109
13 p.
|
artikel
|
| 36 |
Traditional fermented foods and beverages of Namibia
|
Misihairabgwi, Jane
|
|
2017
|
|
3 |
p. 145-153
9 p.
|
artikel
|
| 37 |
Tradition and Japanese vegetables: history, locality, geography, and discursive ambiguity
|
Uchiyama, Yuta
|
|
2017
|
|
3 |
p. 198-203
6 p.
|
artikel
|
| 38 |
Uniqueness of Ethiopian traditional alcoholic beverage of plant origin, tella
|
Lee, Mooha
|
|
2015
|
|
3 |
p. 110-114
5 p.
|
artikel
|
| 39 |
Why ethnic foods?
|
Kwon, Dae Young
|
|
2015
|
|
3 |
p. 91-
1 p.
|
artikel
|
Tijdschrift beschrijving