Making the match: How Chinese food‐movement organizations develop consumers in the alternative market.
- Published in:
- Sociological Forum, 2025, v. 40, n. 2, p. 265, doi. 10.1111/socf.13033
- By:
- Publication type:
- Article
Works matching DE "CHINESE cooking"
Results: 294
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2
Characterization and association patterns of Chinese food–medicine homologous species based on big data analytics.
- Published in:
- Journal of the Science of Food & Agriculture, 2025, v. 105, n. 9, p. 4808, doi. 10.1002/jsfa.14210
- By:
- Publication type:
- Article
3
苯乳酸在饲料行业中的应用及替抗潜能分析.
- Published in:
- Feed Research, 2022, v. 45, n. 7, p. 138, doi. 10.13557/j.cnki.issn1002-2813.2022.07.029
- By:
- Publication type:
- Article
4
Placing Cambodia's agrarian transition in an emerging Chinese food regime.
- Published in:
- Journal of Peasant Studies, 2022, v. 49, n. 6, p. 1249, doi. 10.1080/03066150.2021.1923007
- By:
- Publication type:
- Article
5
原位光化学衍生快速检测黄曲霉毒素 荧光强度.
- Published in:
- Food Research & Development, 2021, v. 42, n. 3, p. 151, doi. 10.12161/j.issn.1005-6521.2021.03.025
- By:
- Publication type:
- Article
6
不同来源鱼鳔的营养成分比较分析.
- Published in:
- Food Research & Development, 2020, v. 41, n. 24, p. 12, doi. 10.12161/j.issn.1005-6521.2020.24.003
- By:
- Publication type:
- Article
7
Identity Takeout: How American Jews Made Chinese Food Their Ethnic Cuisine.
- Published in:
- Journal of Popular Culture (Wiley-Blackwell), 2006, v. 39, n. 3, p. 430, doi. 10.1111/j.1540-5931.2006.00257.x
- By:
- Publication type:
- Article
8
消费者营养型食品选择影响因素研究——基于拓展的健康信念模型.
- Published in:
- Journal of Central China Normal University, 2022, v. 56, n. 6, p. 1074, doi. 10.19603/j.cnki.1000-1190.2022.06.019
- By:
- Publication type:
- Article
9
Nutrition and dietary inflammatory indices of the eight major cuisines of China.
- Published in:
- BMC Nutrition, 2025, v. 11, n. 1, p. 1, doi. 10.1186/s40795-025-00999-2
- By:
- Publication type:
- Article
10
Once upon a time in quarantine: Exploring the memorable quarantine hotel experiences of Chinese student returnees during the COVID-19 pandemic.
- Published in:
- Tourism & Hospitality Research, 2023, v. 23, n. 1, p. 72, doi. 10.1177/14673584221085209
- By:
- Publication type:
- Article
11
The emission characteristics of hydrocarbon from Chinese cooking under smoke control.
- Published in:
- International Journal of Environmental Analytical Chemistry, 2010, v. 90, n. 9, p. 708, doi. 10.1080/03067310903194964
- By:
- Publication type:
- Article
12
Effects of Different Cutting Styles on Physiological Properties in Fresh-Cut Carrots.
- Published in:
- Plants (2223-7747), 2024, v. 13, n. 12, p. 1665, doi. 10.3390/plants13121665
- By:
- Publication type:
- Article
13
Vigna radiata (L.) R. Wilczek Extract Inhibits Influenza A Virus by Targeting Viral Attachment, Penetration, Assembly, and Release.
- Published in:
- Frontiers in Pharmacology, 2020, v. 11, p. N.PAG, doi. 10.3389/fphar.2020.584973
- By:
- Publication type:
- Article
14
Analytics for multiperiod risk‐averse newsvendor under nonstationary demands.
- Published in:
- Decision Sciences, 2023, v. 54, n. 5, p. 554, doi. 10.1111/deci.12553
- By:
- Publication type:
- Article
15
STATUS OF ENGLISH TRANSLATION OF CHINESE DISH NAME AND ADAPTABILITY ANALYSIS.
- Published in:
- Carpathian Journal of Food Science & Technology, 2016, v. 8, n. 3, p. 38
- By:
- Publication type:
- Article
16
Eating Chinese: Culture on the Menu in Small Town Canada.
- Published in:
- 2014
- By:
- Publication type:
- Book Review
17
Pig's Liver Rice Crepes: A 1970s Edmonton Dim Sum Ticket.
- Published in:
- Cuizine: The Journal of Canadian Food Cultures / Revue des Cultures Culinaires au Canada, 2014, v. 5, n. 1, p. 5, doi. 10.7202/1024277ar
- By:
- Publication type:
- Article
18
Would Mr. Science Eat the Chinese Diet?
- Published in:
- East Asian Science, Technology & Society, 2022, v. 16, n. 3, p. 367, doi. 10.1080/18752160.2022.2096815
- By:
- Publication type:
- Article
19
Subsistence Solidarity and the Extension of Trust: Moral Economies of Organic Farming in Northern China.
- Published in:
- Journal of Current Chinese Affairs, 2019, v. 48, n. 3, p. 301, doi. 10.1177/1868102620920506
- By:
- Publication type:
- Article
20
Eating Potatoes Is Patriotic: State, Market, and the Common Good in Contemporary China.
- Published in:
- Journal of Current Chinese Affairs, 2019, v. 48, n. 3, p. 340, doi. 10.1177/1868102620907239
- By:
- Publication type:
- Article
21
Ma's Killer Won-Ton Soup: Recreating Ethnic Rituals.
- Published in:
- Amerasia Journal, 2006, v. 32, n. 2, p. 109
- By:
- Publication type:
- Article
22
Platform Business Groups and the Omni‐Channel Transformation of Food Retailing in China.
- Published in:
- Tijdschrift voor Economische en Sociale Geografie (Journal of Economic & Social Geography), 2025, v. 116, n. 1, p. 4, doi. 10.1111/tesg.12656
- By:
- Publication type:
- Article
23
Chinese servants and cooks in the foreign factories in Canton on the eve of the First Opium War.
- Published in:
- Chinese Studies in History, 2024, v. 57, n. 4, p. 214, doi. 10.1080/00094633.2024.2439751
- By:
- Publication type:
- Article
24
Zhao Dongmei 趙冬梅, Renjian yanhuo: Yanmai zai lishi li de richang yu rensheng 人間煙火：埋藏在歷史裡的日常與人生 (Mundane Stories: Daily Routine and Life Buried in History): Beijing: Citic Press Corporation, 2021, 251 pp. ISBN：978-5217-2388-5. RMB 98
- Published in:
- Chinese Studies in History, 2022, v. 55, n. 4, p. 319, doi. 10.1080/00094633.2022.2135329
- By:
- Publication type:
- Article
25
Episodic mistrust and selective system trust: Insights from Chinese alternative food networks.
- Published in:
- Anthropological Theory, 2024, v. 24, n. 4, p. 397, doi. 10.1177/14634996241228673
- By:
- Publication type:
- Article
26
Establishment of a food fraud database and analysis of fraud information based on network data in China.
- Published in:
- Journal fuer Verbraucherschutz und Lebensmittelsicherheit, 2022, v. 17, n. 2, p. 177, doi. 10.1007/s00003-021-01361-x
- By:
- Publication type:
- Article
27
Queer Disidentification: Or How to Cook Chinese Noodles in a Global Pandemic?
- Published in:
- PORTAL: Journal of Multidisciplinary International Studies, 2020, v. 17, n. 1/2, p. 85, doi. 10.5130/pjmis.v17i1-2.7299
- By:
- Publication type:
- Article
28
Uptaking Race: Genre, MSG, and Chinese Dinner.
- Published in:
- Poroi: An Interdisciplinary Journal of Rhetorical Analysis & Invention, 2017, v. 12, n. 2, p. 1, doi. 10.13008/2151-2957.1253
- By:
- Publication type:
- Article
29
Prevalence of food allergy in the Chinese population: A systematic review and meta-analysis of population-based studies.
- Published in:
- Allergy & Asthma Proceedings, 2023, v. 44, n. 5, p. 315, doi. 10.2500/aap.2023.44.230039
- By:
- Publication type:
- Article
30
Hunger for learning or tasting? An exploratory study of food tourist motivations visiting food museum restaurants.
- Published in:
- Tourism Recreation Research, 2022, v. 47, n. 2, p. 130, doi. 10.1080/02508281.2020.1841374
- By:
- Publication type:
- Article
31
红豆薏米糕配方优化及品质分析.
- Published in:
- Journal of Nanchang University (Natural Science), 2024, v. 48, n. 3, p. 271
- By:
- Publication type:
- Article
32
Scientific Consensus on Caffeine.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 6, p. 498, doi. 10.16429/j.10009-7848.2024.06.043
- Publication type:
- Article
33
Scientific Consensus on Food Authenticity.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 6, p. 479, doi. 10.16429/j.10009-7848.2024.06.041
- Publication type:
- Article
34
Research Status of Postbiotics Based on Bibliometric Method.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 6, p. 466, doi. 10.16429/j.10009-7848.2024.06.040
- By:
- Publication type:
- Article
35
8种单烷基酚类食用香料抑菌稳定性的研究.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 8, p. 67, doi. 10.16429/j.1009-7848.2023.08.008
- By:
- Publication type:
- Article
36
全自动模拟人体胃肠道消化酵解装置创制.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 7, p. 1, doi. 10.16429/j.l009-7848.2023.07.001
- By:
- Publication type:
- Article
37
益生菌功效性研究与评价的科学综述.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 5, p. 444, doi. 10.16429/j.1009-7848.2023.05.044
- Publication type:
- Article
38
Effects of Different Improvers on Frozen Dough and the Quality of Steamed Stuffed Bun.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 2, p. 173, doi. 10.16429/j.1009-7848.2023.02.017
- By:
- Publication type:
- Article
39
南美白对虾烤制过程中水分迁移及品质变化规律.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 11, p. 204, doi. 10.16429/j.l009-7848.2022.11.022
- By:
- Publication type:
- Article
40
预制菜肴工业化加工技术现状与趋势分析.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 10, p. 39, doi. 10.16429/j.1009-7848.2022.10.005
- By:
- Publication type:
- Article
41
川渝预制菜产业现状与发展路径分析.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 10, p. 9, doi. 10.16429/j.1009-7848.2022.10.002
- By:
- Publication type:
- Article
42
中式预制菜肴产业的传承与创新.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 10, p. 1, doi. 10.16429/j.1009-7848.2022.10.001
- By:
- Publication type:
- Article
43
超高压技术用于中式传统卤味制品的研究进展.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 7, p. 428, doi. 10.16429/j.1009-7848.2022.07.042
- By:
- Publication type:
- Article
44
Food additives and technologies used in Chinese traditional staple foods.
- Published in:
- Chemical & Biological Technologies in Agriculture, 2018, v. 5, n. 1, p. 1, doi. 10.1186/s40538-017-0113-9
- By:
- Publication type:
- Article
45
Monosodium glutamate and the Chinese Restaurant Syndrome: A review of food additive safety.
- Published in:
- Journal of Environmental Health, 1995, v. 57, n. 10, p. 8
- By:
- Publication type:
- Article
46
Comparative study of volatile compounds in traditional Chinese Nanjing marinated duck by different extraction techniques.
- Published in:
- International Journal of Food Science & Technology, 2007, v. 42, n. 5, p. 543, doi. 10.1111/j.1365-2621.2006.01264.x
- By:
- Publication type:
- Article
47
Technologies and dietary change: the pharmaceutical nexus and the marketing of anti-aging functional food in a Chinese society.
- Published in:
- Food & Foodways: History & Culture of Human Nourishment, 2021, v. 29, n. 4, p. 309, doi. 10.1080/07409710.2021.1984523
- By:
- Publication type:
- Article
48
Manchuria Masala.
- Published in:
- American Scholar, 2024, v. 93, n. 2, p. 2
- By:
- Publication type:
- Article
49
Chop Suey: A Cultural History of Chinese Food in America.
- Published in:
- 2010
- By:
- Publication type:
- Book Review
50
Geography and Similarity of Regional Cuisines in China.
- Published in:
- PLoS ONE, 2013, v. 8, n. 11, p. 1, doi. 10.1371/journal.pone.0079161
- By:
- Publication type:
- Article