| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Advancing ethnic foods in diverse global ecologies through systems-based solutions is essential to global food security and climate resilience–integrated human health benefits
|
Shetty, Kalidas
|
|
2018
|
5 |
1 |
p. 1-3
|
article
|
| 2 |
Ethnic food perspective of North Dakota Common Emmer Wheat and relevance for health benefits targeting type 2 diabetes
|
Christopher, Ashish
|
|
2018
|
5 |
1 |
p. 66-74
|
article
|
| 3 |
Extruded black gram flour: Partial substitute for improving quality characteristics of Indian traditional snack
|
Ananthanarayan, Laxmi
|
|
2018
|
5 |
1 |
p. 54-59
|
article
|
| 4 |
Factors affecting households' meat purchase and future meat consumption changes in China: a demand system approach
|
Zhang, Haifeng
|
|
2018
|
5 |
1 |
p. 24-32
|
article
|
| 5 |
Jongka, the traditional Korean family: Exploring jongka food in the context of Korean food categories
|
Lee, Chang Hyeon
|
|
2018
|
5 |
1 |
p. 40-53
|
article
|
| 6 |
Ketupat as traditional food of Indonesian culture
|
Rianti, Angelina
|
|
2018
|
5 |
1 |
p. 4-9
|
article
|
| 7 |
Personal values underlying ethnic food choice: Means-end evidence for Japanese food
|
Tey, Yeong S.
|
|
2018
|
5 |
1 |
p. 33-39
|
article
|
| 8 |
Preparation of contemporary dishes and a functional drink using Japan's heirloom vegetable, Katsura-uri
|
Sasaki, Azusa
|
|
2018
|
5 |
1 |
p. 60-65
|
article
|
| 9 |
Traditional flat breads spread from the Fertile Crescent: Production process and history of baking systems
|
Pasqualone, Antonella
|
|
2018
|
5 |
1 |
p. 10-19
|
article
|
| 10 |
Traditional Indian way of eating – an overview
|
Hegde, Shweta
|
|
2018
|
5 |
1 |
p. 20-23
|
article
|
Journal description