Works matching DE "INDIAN cooking (South Asian)"

Results: 65

EFFECT OF DIFFERENT COOKING METHODS ON PHYSICO-CHEMICAL AND NUTRITIONAL PROPERTIES OF INDIAN MACKEREL (RASTRELLIGER KANAGURATA).

Published in:

Journal of Experimental Zoology India, 2020, v. 23, p. 953

By:

Gaurat, P. V.;
Koli, J. M.;
Bhosale, B. P.;
Sonavane, A. E.;
Sharangdher, M. T.;
Shinde, V. V.;
Shingare, P. E.;
Swami, S. B.

Publication type:

Article

THE HISTORIAN'S COOKBOOK: KEDGEREE.

Published in:

History Today, 2018, v. 68, n. 11, p. 84

By:

Lee, Alexander

Publication type:

Article

Indian Youth Should Be Trained Regarding Traditional Foods of the Country.

Published in:

2018

By:

Singhal, P.;
Kaushik, G.;
Patil, S. S.;
Chel, A.

Publication type:

Editorial

Saag and Makhi de Roti.

Published in:

Amerasia Journal, 2006, v. 32, n. 2, p. 102

By:

Pooni, Shavreen

Publication type:

Article

Performance of French bean (Phaseolus vulgaris L.) Genotypes under Trans-Gangetic Plains Region.

Published in:

Indian Journal of Agricultural Research, 2024, v. 58, n. 1, p. 101, doi. 10.18805/IJARe.A-6148

By:

Bharti;
Mal, D.;
Goutam, E.;
Kumar, L.

Publication type:

Article

A Historian of Technology Watches "The King, His Kitchen, and Other Stories".

Published in:

Technology & Culture, 2023, v. 64, n. 3, p. 919, doi. 10.1353/tech.2023.a903979

By:

Kagliwal, Barkha

Publication type:

Article

'We should change ourselves, but we can't': accounts of food and eating practices amongst British Pakistanis and Indians with type 2 diabetes.

Published in:

Ethnicity & Health, 2008, v. 13, n. 4, p. 305, doi. 10.1080/13557850701882910

By:

Lawton, Julia;
Ahmad, Naureen;
Hanna, Lisa;
Douglas, Margaret;
Bains, Harpreet;
Hallowell, Nina

Publication type:

Article

Gastronomia Anglo-India: Culinary jottings in the age of famine.

Published in:

2011

By:

Mohanram, Radhika

Publication type:

Essay

Purification and identification of anticancer organosulfides from Ferula assa-foetida gum: integrative analysis employing GC/GC-MS/RP-HPLC/NMR.

Published in:

Natural Product Research, 2022, v. 36, n. 11, p. 2869, doi. 10.1080/14786419.2021.1922903

By:

Yatham, Priyanka;
Shukla, Devendra;
Srivastava, Amit K.;
Pragadheesh, V.S.;
Kumar, Deepak

Publication type:

Article

Exploring Culinary Tourism and Female Consumer Preferences for Selected National Cuisines in Poland: A Sensory and Preference Analysis of Food Products from Four Countries.

Published in:

Foods, 2025, v. 14, n. 1, p. 73, doi. 10.3390/foods14010073

By:

Kiciak, Agata;
Staśkiewicz-Bartecka, Wiktoria;
Kuczka, Natalia;
Bielaszka, Agnieszka;
Tudrej, Marzena;
Kowalski, Oskar;
Kardas, Marek

Publication type:

Article

Energy Content and Nutrient Profiles of Frequently Consumed Meals in Singapore.

Published in:

Foods, 2021, v. 10, n. 7, p. 1659, doi. 10.3390/foods10071659

By:

Yeo, Penny Liu Qing;
Bi, Xinyan;
Yeo, Michelle Ting Yun;
Henry, Christiani Jeyakumar

Publication type:

Article

INDIAN CUISINE AND INTELLECTUAL PROPERTY LAW.

Published in:

Gdansk Journal of East Asian Studies / Gdanskie Studia Azji Wschodniej, 2024, n. 25, p. 173, doi. 10.4467/23538724GS.24.010.19872

By:

GRZYBCZYK, KATARZYNA

Publication type:

Article

Free radical scavenging activity, metal chelation and antioxidant power of some of the Indian spices.

Published in:

Biofactors, 2007, v. 31, n. 3/4, p. 219, doi. 10.1002/biof.5520310309

By:

Yadav, Amit Singh;
Bhatnagar, Deepak

Publication type:

Article

Gendered cooking and Indian marriages: reading Tarla from a feminist viewpoint.

Published in:

Feminist Media Studies, 2024, v. 24, n. 3, p. 651, doi. 10.1080/14680777.2023.2279013

By:

Samal, Rajbir;
Mishra, Binod

Publication type:

Article

Computational gastronomy.

Published in:

2019

By:

Madhu, K. P.

Publication type:

Proceeding

Bamboo shoots: an exploration into its culinary heritage in India and its nutraceutical potential.

Published in:

Journal of Ethnic Foods, 2023, v. 10, n. 1, p. 1, doi. 10.1186/s42779-023-00190-7

By:

Acharya, Biswajeet;
Behera, Amulyaratna;
Sahu, Prafulla Kumar;
Dilnawaz, Fahima;
Behera, Suchismeeta;
Chowdhury, Bimalendu;
Mishra, Durga Prasad

Publication type:

Article

Evolution of Indian cuisine: a socio-historical review.

Published in:

Journal of Ethnic Foods, 2022, v. 9, n. 1, p. 1, doi. 10.1186/s42779-022-00129-4

By:

Antani, Vishu;
Mahapatra, Santosh

Publication type:

Article

Evolution of Indian cuisine: a socio-historical review.

Published in:

Journal of Ethnic Foods, 2022, v. 9, n. 1, p. 1, doi. 10.1186/s42779-022-00129-4

By:

Antani, Vishu;
Mahapatra, Santosh

Publication type:

Article

Exploring culinary heritage practices among the younger Chetti generations in Melaka.

Published in:

Journal of Ethnic Foods, 2021, v. 8, n. 1, p. 1, doi. 10.1186/s42779-021-00101-8

By:

Mohd Fikri, Nurul Hanis;
Abdul Rahman, Ahmad Esa;
Noh, Ismayaza

Publication type:

Article

Recipes for Cosmopolitanism.

Published in:

Frontiers: A Journal of Women Studies, 2010, v. 31, n. 1, p. 1, doi. 10.5250/fronjwomestud.31.1.1

By:

BLACK, SHAMEEM

Publication type:

Article

Curry, Tins and Grotesque Bodies: Food, Cultural Boundaries and Identity in Anglo-Indian Life-Writing.

Published in:

2013

By:

Lusin, Caroline

Publication type:

Essay

An Association Of Bio Mass Fuel Exposure From Indian Traditional Cook Stove On Respiratory Function Of Healthy Adult Women.

Published in:

National Journal of Integrated Research in Medicine, 2023, v. 14, n. 1, p. 16

By:

Agrawal, Shrinesh;
Dave, Jigna;
Patel, Yesha;
Mukharya, Abhi

Publication type:

Article

Alimentary Agents: Food, Cultural Theory and Multiculturalism.

Published in:

Journal of Intercultural Studies, 2008, v. 29, n. 4, p. 381, doi. 10.1080/07256860802372337

By:

Highmore, Ben

Publication type:

Article

Some quality aspects of fish patties prepared from an Indian major carp, Labeo rohita (Ham.).

Published in:

International Journal of Food Sciences & Nutrition, 2008, v. 59, n. 3, p. 192, doi. 10.1080/09637480701453587

By:

Sehgal, >H. S.;
Shahi, Meenakshi;
Sehgal, G. K.;
Thind, S. S.

Publication type:

Article

'To Make a Curry the India Way': Tracking the Meaning of Curry Across Eighteenth-Century Communities.

Published in:

Food & Foodways: History & Culture of Human Nourishment, 2011, v. 19, n. 1/2, p. 122, doi. 10.1080/07409710.2011.544208

By:

Maroney, Stephanie R.

Publication type:

Article

COMPANION TO PAKISTANI CUISINE - Valuable Resource.

Published in:

2023

By:

SHEIKH, AYESHA

Publication type:

Interview

Restaurants in Little India, Singapore: A Study of Spatial Organization and Pragmatic Cultural Change.

Published in:

SOJOURN: Journal of Social Issues in Southeast Asia, 2001, v. 16, n. 1, p. 147

By:

Martini, Fadhel

Publication type:

Article

Knowledge and consumption of traditional probiotics and prebiotics among adults in India.

Published in:

Indian Journal of Traditional Knowledge, 2024, v. 23, n. 6, p. 574, doi. 10.56042/ijtk.v23i6.11829

By:

Shireen, Arshia;
Savanur, Mitravinda

Publication type:

Article

Yum Yums Across the Seas.

Published in:

American Diplomacy, 2015, p. 35

By:

Baker, Bob

Publication type:

Article

Traditional cooked vegetable dishes as important sources of ascorbic acid and beta-carotene in the diets of Indian urban and rural families.

Published in:

2006

By:

Gupta, Shruti;
Bains, Kiran

Publication type:

journal article

Kitchen Publics: Indian Delights, Gender and Culinary Diaspora.

Published in:

South African Historical Journal, 2009, v. 61, n. 3, p. 575, doi. 10.1080/02582470903189782

By:

Waetjen, Thembisa

Publication type:

Article

Eating India: An Odyssey into the Food and Culture of the Land of Spices.

Published in:

2008

By:

Gundara, Jaswinder

Publication type:

Book Review

Culinary culture in colonial India: a cosmopolitan platter and the middle-class , by Utsa Ray, New Delhi, Cambridge University Press, 2015, x + 274 pp., Rs. 695.00 (hardback), ISBN 9781107042810.

Published in:

2016

By:

Sengupta, Jayanta

Publication type:

Book Review

Street food and the art of survival: migrants and places in Delhi, India.

Published in:

Food, Culture & Society, 2021, v. 24, n. 1, p. 142, doi. 10.1080/15528014.2020.1859903

By:

Baviskar, Amita

Publication type:

Article

The Cosmopolitan Cookbook.

Published in:

Food, Culture & Society, 2012, v. 15, n. 3, p. 437, doi. 10.2752/175174412X13276629245966

By:

Bullock, April

Publication type:

Article

Dreams of Pakistani Grill and Vada Pao in Manhattan.

Published in:

Food, Culture & Society, 2011, v. 14, n. 2, p. 243, doi. 10.2752/175174411X12893984828836

By:

Ray, Krishnendu

Publication type:

Article

"Me in Place, and the Place in Me".

Published in:

Food, Culture & Society, 2011, v. 14, n. 2, p. 165, doi. 10.2752/175174411X12893984828674

By:

Raman, Parvathi

Publication type:

Article

The Taj Mahal in the High Street.

Published in:

Food, Culture & Society, 2009, v. 12, n. 2, p. 173, doi. 10.2752/175174409X400729

By:

Highmore, Ben

Publication type:

Article

From ‘Grow More Food’ to ‘Miss a Meal’: Hunger, Development and the Limits of Post-Colonial Nationalism in India, 1947–1957.

Published in:

South Asia: Journal of South Asian Studies, 2013, v. 36, n. 4, p. 571, doi. 10.1080/00856401.2013.833071

By:

Sherman, Taylor C.

Publication type:

Article

The Bloomsbury Handbook of Indian Cuisine.

Published in:

Petits Propos Culinaires, 2024, n. 129, p. 121, doi. 10.1558/ppc.29452

By:

DALBY, ANDREW

Publication type:

Article

A FINE ROMANCE: RUPERT CROFT-COOKE, INDIA AND INDIAN FOODWAYS.

Published in:

Petits Propos Culinaires, 2017, n. 108, p. 39, doi. 10.1558/ppc.28029

By:

Perkins, Blake

Publication type:

Article

Feeding the Gods: Memories of Food and Culture in Bengal.

Published in:

2007

By:

Field, Michele

Publication type:

Book Review

Methods to Improve the Solubility of Curcumin from Turmeric.

Published in:

Life (2075-1729), 2023, v. 13, n. 1, p. 207, doi. 10.3390/life13010207

By:

Górnicka, Julia;
Mika, Martyna;
Wróblewska, Oliwia;
Siudem, Paweł;
Paradowska, Katarzyna

Publication type:

Article

Antimicrobial activity of individual and combined extracts of selected spices against some pathogenic and food spoilage microorganisms.

Published in:

International Food Research Journal, 2015, v. 22, n. 6, p. 2594

By:

Baljeet, S. Y.;
Simmy, G.;
Ritika, Y.;
Roshanlal, Y.

Publication type:

Article

Romanticizing the Raj Through Tales of the Royal Kitchens.

Published in:

Tourism Culture & Communication, 2021, v. 21, n. 3, p. 251, doi. 10.3727/194341421X16213713588808

By:

Roychowdhury, Iti

Publication type:

Article

TLR4/NFκB-Mediated Anti-Inflammatory and Antioxidative Effect of Hexanic and Ethanolic Extracts of Curcuma longa L. in Buffalo Mammary Epithelial Cells.

Published in:

Separations (2297-8739), 2022, v. 9, n. 12, p. 414, doi. 10.3390/separations9120414

By:

Amin, Insha;
Rashid, Shahzada Mudasir;
Shubeena, Sheikh;
Hussain, Ishraq;
Ahmad, Sheikh Bilal;
Mir, Manzoor Ur Rahman;
Alshehri, Sultan;
Bukhari, Sarah I.;
Mir, Tahir Maqbool;
Rehman, Muneeb U.

Publication type:

Article

Symposium 4: Food Flavors: Ethnic and International Taste Preferences.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. SNQ191, doi. 10.1111/j.1365-2621.2004.tb06362.x

By:

Jaitly, Minni

Publication type:

Article

Black Cumin: A Review of its Pharmacological Effects and its Main Active Constituent.

Published in:

Pharmacognosy Reviews, 2022, v. 16, n. 32, p. 107, doi. 10.5530/phrev.2022.16.16

By:

Noël Nyemb, Jean;
Shaheen, Hazem;
Wasef, Lamiaa;
Nyamota, Richard;
Segueni, Narimane;
Batiha, Gaber El-Saber

Publication type:

Article

Metal(loid) contamination in water, sediment, epilithic periphyton and fish in three interconnected ecosystems and health risk assessment through intake of fish cooked in Indian style.

Published in:

Environmental Science & Pollution Research, 2020, v. 27, n. 33, p. 41914, doi. 10.1007/s11356-020-10023-8

By:

Kumari, Preeti;
Maiti, Subodh Kumar

Publication type:

Article

STUDIES ON EFFECT OF SHEETING METHODS ON THE EXPANSION OF PAPADS DURING DEEP FAT FRYING USING SCANNING ELECTRON MICROSCOPY.

Published in:

Journal of Food Processing & Preservation, 2008, v. 32, n. 4, p. 669, doi. 10.1111/j.1745-4549.2008.00207.x

By:

Velu, Veeraputhiran;
Nagender, Allani;
Satyanarayana, Akula;
Rao, Dubasi Govardhana

Publication type:

Article