Results: 56
Traditional detoxification of wild yam (Dioscorea hispida Dennst) tuber in chips processing at East Java, Indonesia.
- Published in:
- Journal of Ethnic Foods, 2022, v. 9, n. 1, p. 1, doi. 10.1186/s42779-022-00164-1
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- Publication type:
- Article
Influence of eating concept on eating behavior and stunting in Indonesian Madurese ethnic group.
- Published in:
- Journal of Ethnic Foods, 2022, v. 9, n. 1, p. 1, doi. 10.1186/s42779-022-00162-3
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- Publication type:
- Article
Microbiological characteristics of bread dough and nutritional quality of "Tabnen-naow," ethnic artisan bread in Burkina Faso.
- Published in:
- Journal of Ethnic Foods, 2022, v. 9, n. 1, p. 1, doi. 10.1186/s42779-022-00161-4
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- Publication type:
- Article
The anti-Alzheimer compounds from tempeh oil in LPS-induced neuronal Schwann cells.
- Published in:
- Journal of Ethnic Foods, 2022, v. 9, n. 1, p. 1, doi. 10.1186/s42779-022-00163-2
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- Publication type:
- Article
Beyond nutrition: social–cultural values of meat and meat products among the Borana people of Northern Kenya.
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- Journal of Ethnic Foods, 2022, v. 9, n. 1, p. 1, doi. 10.1186/s42779-022-00160-5
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- Publication type:
- Article
Nutritional composition of tauco as Indonesian fermented soybean paste.
- Published in:
- Journal of Ethnic Foods, 2022, v. 9, n. 1, p. 1, doi. 10.1186/s42779-022-00159-y
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- Publication type:
- Article
The potatoes of Otro: the reconstitution of an element of the Walser food heritage in NW Italy.
- Published in:
- Journal of Ethnic Foods, 2022, v. 9, n. 1, p. 1, doi. 10.1186/s42779-022-00145-4
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- Publication type:
- Article
Dietary culture and antiquity of the Himalayan fermented foods and alcoholic fermented beverages.
- Published in:
- Journal of Ethnic Foods, 2022, v. 9, n. 1, p. 1, doi. 10.1186/s42779-022-00146-3
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- Publication type:
- Article
Ethnobotanical survey of herbs used in the preservation of food products in Fez, Morocco.
- Published in:
- Journal of Ethnic Foods, 2022, v. 9, n. 1, p. 1, doi. 10.1186/s42779-022-00144-5
- By:
- Publication type:
- Article
Nationwide distribution of Kyo-yasai (heirloom vegetables in Kyoto) and the advantages of traditional farming methods with importance of ‘Syun’: a case of mizuna.
- Published in:
- Journal of Ethnic Foods, 2022, v. 9, n. 1, p. 1, doi. 10.1186/s42779-022-00141-8
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- Publication type:
- Article
Diversity of sambals, traditional Indonesian chili pastes.
- Published in:
- Journal of Ethnic Foods, 2022, v. 9, n. 1, p. 1, doi. 10.1186/s42779-022-00142-7
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- Publication type:
- Article
Traditional fermented foods and beverages in Iraq and their potential for large-scale commercialization.
- Published in:
- Journal of Ethnic Foods, 2022, v. 9, n. 1, p. 1, doi. 10.1186/s42779-022-00133-8
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- Publication type:
- Article
The culinary culture, characteristics, and nutritional value of Su cuisine in China.
- Published in:
- Journal of Ethnic Foods, 2022, v. 9, n. 1, p. 1, doi. 10.1186/s42779-022-00130-x
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- 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
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- Publication type:
- Article
Types of indigenous vegetables consumed, preparation, preferences and perceived benefits in Ghana.
- Published in:
- Journal of Ethnic Foods, 2022, v. 9, n. 1, p. 1, doi. 10.1186/s42779-022-00154-3
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- Publication type:
- Article
The use of coconut in rituals and food preparations in India: a review.
- Published in:
- Journal of Ethnic Foods, 2022, v. 9, n. 1, p. 1, doi. 10.1186/s42779-022-00150-7
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- Publication type:
- Article
Culinary trails in popularizing ethnic cuisines.
- Published in:
- Journal of Ethnic Foods, 2022, v. 9, n. 1, p. 1, doi. 10.1186/s42779-022-00158-z
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- Publication type:
- Article
Pulque and pulquerías of Mexico City: a traditional fermented beverage and spaces of biocultural conservation.
- Published in:
- Journal of Ethnic Foods, 2022, v. 9, n. 1, p. 1, doi. 10.1186/s42779-022-00155-2
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- Publication type:
- Article
Food sovereignty of the P'urhépecha of Michoacán, Mexico: historical review and critical perspectives from nature-culture relationships.
- Published in:
- Journal of Ethnic Foods, 2022, v. 9, n. 1, p. 1, doi. 10.1186/s42779-022-00149-0
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- Publication type:
- Article
The influence of ethnic identity on peruvian quinoa consumption: a top lima and modern metropolitan lima approach.
- Published in:
- Journal of Ethnic Foods, 2022, v. 9, n. 1, p. 1, doi. 10.1186/s42779-022-00148-1
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- Publication type:
- Article
Vegetarian ethnic foods of South India: review on the influence of traditional knowledge.
- Published in:
- Journal of Ethnic Foods, 2022, v. 9, n. 1, p. 1, doi. 10.1186/s42779-022-00156-1
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- Publication type:
- Article
Algerian extra hard cheese of Klila: a review on the production method, and microbial, organoleptic, and nutritional properties.
- Published in:
- Journal of Ethnic Foods, 2022, v. 9, n. 1, p. 1, doi. 10.1186/s42779-022-00157-0
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- Publication type:
- Article
Traditional Brazilian fermented foods: cultural and technological aspects.
- Published in:
- Journal of Ethnic Foods, 2022, v. 9, n. 1, p. 1, doi. 10.1186/s42779-022-00153-4
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- Publication type:
- Article
Sardinian dietary analysis for longevity: a review of the literature.
- Published in:
- Journal of Ethnic Foods, 2022, v. 9, n. 1, p. 1, doi. 10.1186/s42779-022-00152-5
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- Publication type:
- Article
Traditional fermented foods and beverages in Iraq and their potential for large-scale commercialization.
- Published in:
- Journal of Ethnic Foods, 2022, v. 9, n. 1, p. 1, doi. 10.1186/s42779-022-00133-8
- By:
- Publication type:
- Article
Ethnotherapeutic practice of entomophagy species by the ethnic community of Tangkhul, Mao and Poumai community of Manipur, NER India.
- Published in:
- Journal of Ethnic Foods, 2022, v. 9, n. 1, p. 1, doi. 10.1186/s42779-022-00132-9
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- Publication type:
- Article
The synergy between food and agri-food suppliers, and the restaurant sector in the World Heritage City of Córdoba (Spain).
- Published in:
- Journal of Ethnic Foods, 2022, v. 9, n. 1, p. 1, doi. 10.1186/s42779-022-00126-7
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- Publication type:
- Article
The culinary culture, characteristics, and nutritional value of Su cuisine in China.
- Published in:
- Journal of Ethnic Foods, 2022, v. 9, n. 1, p. 1, doi. 10.1186/s42779-022-00130-x
- By:
- Publication type:
- Article
Paprikash ('Paprykarz szczeciński'): transformation of maritime identities and domestication of ethnic food.
- Published in:
- Journal of Ethnic Foods, 2022, v. 9, n. 1, p. 1, doi. 10.1186/s42779-022-00151-6
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- Publication type:
- Article
Impact of climate change-induced natural disasters on intangible cultural heritage related to food: a review.
- Published in:
- Journal of Ethnic Foods, 2022, v. 9, n. 1, p. 1, doi. 10.1186/s42779-022-00147-2
- By:
- Publication type:
- Article
The potatoes of Otro: the reconstitution of an element of the Walser food heritage in NW Italy.
- Published in:
- Journal of Ethnic Foods, 2022, v. 9, n. 1, p. 1, doi. 10.1186/s42779-022-00145-4
- By:
- Publication type:
- Article
Dietary culture and antiquity of the Himalayan fermented foods and alcoholic fermented beverages.
- Published in:
- Journal of Ethnic Foods, 2022, v. 9, n. 1, p. 1, doi. 10.1186/s42779-022-00146-3
- By:
- Publication type:
- Article
Ethnobotanical survey of herbs used in the preservation of food products in Fez, Morocco.
- Published in:
- Journal of Ethnic Foods, 2022, v. 9, n. 1, p. 1, doi. 10.1186/s42779-022-00144-5
- By:
- Publication type:
- Article
Impacts of the transition from family farming to monoculture farming on the eating habits of two cities in the Valle de Tenza, Boyacá—Colombia.
- Published in:
- Journal of Ethnic Foods, 2022, v. 9, n. 1, p. 1, doi. 10.1186/s42779-022-00137-4
- By:
- Publication type:
- Article
RETRACTED ARTICLE: Nationwide distribution of Kyo-yasai (heirloom vegetables in Kyoto) and the advantages of traditional farming methods with importance of 'Syun': a case of mizuna.
- Published in:
- Journal of Ethnic Foods, 2022, v. 9, n. 1, p. 1, doi. 10.1186/s42779-022-00141-8
- By:
- Publication type:
- Article
Ethnobotanical perspectives of Bakhar: an indigenous starter culture used to prepare traditionally fermented rice beverage in rural West Bengal, India.
- Published in:
- Journal of Ethnic Foods, 2022, v. 9, n. 1, p. 1, doi. 10.1186/s42779-022-00143-6
- By:
- Publication type:
- Article
Physicochemical characteristics of jagung bose, an ethnic staple food from East Nusa Tenggara, Indonesia.
- Published in:
- Journal of Ethnic Foods, 2022, v. 9, n. 1, p. 1, doi. 10.1186/s42779-022-00140-9
- By:
- Publication type:
- Article
The development and quality of jackfruit-based ethnic food, gudeg, from Indonesia.
- Published in:
- Journal of Ethnic Foods, 2022, v. 9, n. 1, p. 1, doi. 10.1186/s42779-022-00134-7
- By:
- Publication type:
- Article
Exposing the nuances of traditional Malay Kuih in Mersing district, Johor, Malaysia.
- Published in:
- Journal of Ethnic Foods, 2022, v. 9, n. 1, p. 1, doi. 10.1186/s42779-022-00139-2
- By:
- Publication type:
- Article
A survey of laxoox/canjeero, a traditional Somali flatbread: production styles.
- Published in:
- Journal of Ethnic Foods, 2022, v. 9, n. 1, p. 1, doi. 10.1186/s42779-022-00138-3
- By:
- Publication type:
- Article
Time-honored praxis in preparing smoked meat delicacy (kinuday) of the ibaloy indigenous people in Benguet, Philippines.
- Published in:
- Journal of Ethnic Foods, 2022, v. 9, n. 1, p. 1, doi. 10.1186/s42779-022-00135-6
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- Publication type:
- Article
Exploring the philosophical values of kimchi and kimjang culture.
- Published in:
- Journal of Ethnic Foods, 2022, v. 9, n. 1, p. 1, doi. 10.1186/s42779-022-00136-5
- By:
- 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:
- Publication type:
- Article
Determinants of consumers' acceptance of indigenous leafy vegetables in Limpopo and Mpumalanga provinces of South Africa.
- Published in:
- Journal of Ethnic Foods, 2022, v. 9, n. 1, p. 1, doi. 10.1186/s42779-022-00128-5
- By:
- Publication type:
- Article
Maulana and sekanjabin (oxymel): a ceremonial relationship with gastronomic and health perspectives.
- Published in:
- Journal of Ethnic Foods, 2022, v. 9, n. 1, p. 1, doi. 10.1186/s42779-022-00127-6
- By:
- Publication type:
- Article
Toward a characterization of Ecuadorian ceviche: much more than shrimp.
- Published in:
- Journal of Ethnic Foods, 2022, v. 9, n. 1, p. 1, doi. 10.1186/s42779-022-00131-w
- By:
- Publication type:
- Article
Dynamics of indigenous community's food and culture in the time of climate change in the Himalayan region.
- Published in:
- Journal of Ethnic Foods, 2022, v. 9, n. 1, p. 1, doi. 10.1186/s42779-022-00118-7
- By:
- Publication type:
- Article
Sauropus androgynus (L.) Merr.: a multipurpose plant with multiple uses in traditional ethnic culinary and ethnomedicinal preparations.
- Published in:
- Journal of Ethnic Foods, 2022, v. 9, n. 1, p. 1, doi. 10.1186/s42779-022-00125-8
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- Publication type:
- Article
Looking into the past to build the future: food, memory, and identity in the indigenous societies of Puebla, Mexico.
- Published in:
- Journal of Ethnic Foods, 2022, v. 9, n. 1, p. 1, doi. 10.1186/s42779-022-00123-w
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- Publication type:
- Article
Food history and gastronomic traditions of beans in Italy.
- Published in:
- Journal of Ethnic Foods, 2022, v. 9, n. 1, p. 1, doi. 10.1186/s42779-022-00122-x
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- Publication type:
- Article