| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
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
|
4 |
3 |
p. 163-171
9 p.
|
artikel
|
| 2 |
DNA sequence analysis tells the truth of the origin, propagation, and evolution of chili (red pepper)
|
Yang, Hye Jeong
|
|
2017
|
4 |
3 |
p. 154-162
9 p.
|
artikel
|
| 3 |
Ethnic foods and their taste: salt and sugar
|
Kwon, Dae Young
|
|
2017
|
4 |
3 |
p. 133-134
2 p.
|
artikel
|
| 4 |
Households' dietary habits and food consumption patterns in Hamishkoreib locality, Kassala State, Sudan
|
Khalid, Fatima A.
|
|
2017
|
4 |
3 |
p. 181-186
6 p.
|
artikel
|
| 5 |
Identification and functional properties of dominant lactic acid bacteria isolated from Kahudi, a traditional rapeseed fermented food product of Assam, India
|
Goswami, Gunajit
|
|
2017
|
4 |
3 |
p. 187-197
11 p.
|
artikel
|
| 6 |
Iranian dates and ethnic date-based products
|
Karizaki, Vahid M.
|
|
2017
|
4 |
3 |
p. 204-209
6 p.
|
artikel
|
| 7 |
Korean kimchi: promoting healthy meals through cultural tradition
|
Hongu, Nobuko
|
|
2017
|
4 |
3 |
p. 172-180
9 p.
|
artikel
|
| 8 |
Recent research advances and ethno-botanical history of miang, a traditional fermented tea (Camellia sinensis var. assamica) of northern Thailand
|
Khanongnuch, Chartchai
|
|
2017
|
4 |
3 |
p. 135-144
10 p.
|
artikel
|
| 9 |
Traditional fermented foods and beverages of Namibia
|
Misihairabgwi, Jane
|
|
2017
|
4 |
3 |
p. 145-153
9 p.
|
artikel
|
| 10 |
Tradition and Japanese vegetables: history, locality, geography, and discursive ambiguity
|
Uchiyama, Yuta
|
|
2017
|
4 |
3 |
p. 198-203
6 p.
|
artikel
|
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