Ketupat: a culinary heritage of Indonesia in Eid Al-Fitr tradition.
- Published in:
- Journal of Ethnic Foods, 2024, v. 11, n. 1, p. 1, doi. 10.1186/s42779-024-00259-x
- By:
- Publication type:
- Article
Works matching IS 23526181 AND DT 2024 AND VI 11 AND IP 1
Results: 44
1
2
Diversity of Indonesian Lebaran dishes: from history to recent business perspectives.
- Published in:
- Journal of Ethnic Foods, 2024, v. 11, n. 1, p. 1, doi. 10.1186/s42779-024-00257-z
- By:
- Publication type:
- Article
3
Himalayan fermented beverages and their therapeutic properties with scientific validations: a comprehensive review.
- Published in:
- Journal of Ethnic Foods, 2024, v. 11, n. 1, p. 1, doi. 10.1186/s42779-024-00260-4
- By:
- Publication type:
- Article
4
Savoring traditions: culinary memory, familial identity, and authenticity of meen curry in Kerala.
- Published in:
- Journal of Ethnic Foods, 2024, v. 11, n. 1, p. 1, doi. 10.1186/s42779-024-00256-0
- By:
- Publication type:
- Article
5
Fermented marine foods of the indigenous arctic people (Inuit) and comparisons with Asian fermented fish.
- Published in:
- Journal of Ethnic Foods, 2024, v. 11, n. 1, p. 1, doi. 10.1186/s42779-024-00255-1
- By:
- Publication type:
- Article
6
The functional evolution of Korea ginseng: black ginseng.
- Published in:
- Journal of Ethnic Foods, 2024, v. 11, n. 1, p. 1, doi. 10.1186/s42779-024-00245-3
- By:
- Publication type:
- Article
7
Exploring "Mandai": gastronomy of Banjar ethnic in Kalimantan, Indonesia.
- Published in:
- Journal of Ethnic Foods, 2024, v. 11, n. 1, p. 1, doi. 10.1186/s42779-024-00246-2
- By:
- Publication type:
- Article
8
Ethnic fermented foods of the world: an overview.
- Published in:
- Journal of Ethnic Foods, 2024, v. 11, n. 1, p. 1, doi. 10.1186/s42779-024-00254-2
- By:
- Publication type:
- Article
9
Fermented marine foods of the indigenous arctic people (Inuit) and comparisons with Asian fermented fish.
- Published in:
- Journal of Ethnic Foods, 2024, v. 11, n. 1, p. 1, doi. 10.1186/s42779-024-00255-1
- By:
- Publication type:
- Article
10
Kimchi and its antiobesity and anticancer functions.
- Published in:
- Journal of Ethnic Foods, 2024, v. 11, n. 1, p. 1, doi. 10.1186/s42779-024-00250-6
- By:
- Publication type:
- Article
11
Gochujang, a Korean traditional fermented soybean product: history, preparation and functionality.
- Published in:
- Journal of Ethnic Foods, 2024, v. 11, n. 1, p. 1, doi. 10.1186/s42779-024-00258-y
- By:
- Publication type:
- Article
12
Revisiting the potential anti-obesity effects of kimchi and lactic acid bacteria isolated from kimchi: a lustrum of evidence.
- Published in:
- Journal of Ethnic Foods, 2024, v. 11, n. 1, p. 1, doi. 10.1186/s42779-024-00253-3
- By:
- Publication type:
- Article
13
Kefir: a fermented plethora of symbiotic microbiome and health.
- Published in:
- Journal of Ethnic Foods, 2024, v. 11, n. 1, p. 1, doi. 10.1186/s42779-024-00252-4
- By:
- Publication type:
- Article
14
Health benefits and functions of salt-fermented fish.
- Published in:
- Journal of Ethnic Foods, 2024, v. 11, n. 1, p. 1, doi. 10.1186/s42779-024-00251-5
- By:
- Publication type:
- Article
15
Antiobesity effect and metabolite analysis of catechin functional kimchi.
- Published in:
- Journal of Ethnic Foods, 2024, v. 11, n. 1, p. 1, doi. 10.1186/s42779-024-00248-0
- By:
- Publication type:
- Article
16
Anticancer effects of washed-dehydrated solar salt doenjang and its metabolites.
- Published in:
- Journal of Ethnic Foods, 2024, v. 11, n. 1, p. 1, doi. 10.1186/s42779-024-00249-z
- By:
- Publication type:
- Article
17
Ethnic foods: impact of probiotics on human health and disease treatment.
- Published in:
- Journal of Ethnic Foods, 2024, v. 11, n. 1, p. 1, doi. 10.1186/s42779-024-00243-5
- By:
- Publication type:
- Article
18
Review of physiological compounds and health benefits of soybean paste (doenjang): exploring its bioactive components.
- Published in:
- Journal of Ethnic Foods, 2024, v. 11, n. 1, p. 1, doi. 10.1186/s42779-024-00244-4
- By:
- Publication type:
- Article
19
Unveiling kinema: blending tradition and science in the Himalayan fermented soya delicacy.
- Published in:
- Journal of Ethnic Foods, 2024, v. 11, n. 1, p. 1, doi. 10.1186/s42779-024-00247-1
- By:
- Publication type:
- Article
20
Development of functional bioflavor based on Indonesian indigenous microbial fermentation products.
- Published in:
- Journal of Ethnic Foods, 2024, v. 11, n. 1, p. 1, doi. 10.1186/s42779-024-00242-6
- By:
- Publication type:
- Article
21
Fermented foods of Southeast Asia other than soybean- or seafood-based ones.
- Published in:
- Journal of Ethnic Foods, 2024, v. 11, n. 1, p. 1, doi. 10.1186/s42779-024-00241-7
- By:
- Publication type:
- Article
22
Rawon: the black soup delicacy from East Java.
- Published in:
- Journal of Ethnic Foods, 2024, v. 11, n. 1, p. 1, doi. 10.1186/s42779-024-00239-1
- By:
- Publication type:
- Article
23
Introduction to heirloom vegetables in Kyoto prefecture (Kyo-yasai), Japan.
- Published in:
- Journal of Ethnic Foods, 2024, v. 11, n. 1, p. 1, doi. 10.1186/s42779-024-00240-8
- By:
- Publication type:
- Article
24
Traditional Italian flatbreads: cultural diversity, processing technology and future perspectives.
- Published in:
- Journal of Ethnic Foods, 2024, v. 11, n. 1, p. 1, doi. 10.1186/s42779-024-00238-2
- By:
- Publication type:
- Article
25
Traditional alcoholic beverages of the Bonda tribe in Odisha, India: evidence from the field.
- Published in:
- Journal of Ethnic Foods, 2024, v. 11, n. 1, p. 1, doi. 10.1186/s42779-024-00235-5
- By:
- Publication type:
- Article
26
Unveiling the cultural significance and development of "wajik", a traditional Javanese food.
- Published in:
- Journal of Ethnic Foods, 2024, v. 11, n. 1, p. 1, doi. 10.1186/s42779-024-00237-3
- By:
- Publication type:
- Article
27
From tradition to innovation: dadih, the Minangkabau tribe's traditional fermented buffalo milk from Indonesia.
- Published in:
- Journal of Ethnic Foods, 2024, v. 11, n. 1, p. 1, doi. 10.1186/s42779-024-00234-6
- By:
- Publication type:
- Article
28
Functional foods in the northwestern Himalayan Region of India and their significance: a healthy dietary tradition of Uttarakhand and Himachal Pradesh.
- Published in:
- Journal of Ethnic Foods, 2024, v. 11, n. 1, p. 1, doi. 10.1186/s42779-024-00236-4
- By:
- Publication type:
- Article
29
Honey: an important nutrient and adjuvant for maintenance of health and management of diseases.
- Published in:
- Journal of Ethnic Foods, 2024, v. 11, n. 1, p. 1, doi. 10.1186/s42779-024-00229-3
- By:
- Publication type:
- Article
30
Exploring bekasam, an indigenous fermented fish product of Indonesia: original South Sumatra region.
- Published in:
- Journal of Ethnic Foods, 2024, v. 11, n. 1, p. 1, doi. 10.1186/s42779-024-00230-w
- By:
- Publication type:
- Article
31
The Bulgarian ethnic tradition of manufacturing rakia: a cultural heritage and a potential functional food resource.
- Published in:
- Journal of Ethnic Foods, 2024, v. 11, n. 1, p. 1, doi. 10.1186/s42779-024-00233-7
- By:
- Publication type:
- Article
32
The proximate composition of Nappi and its marketing methods in Bangladesh.
- Published in:
- Journal of Ethnic Foods, 2024, v. 11, n. 1, p. 1, doi. 10.1186/s42779-024-00231-9
- By:
- Publication type:
- Article
33
Comfort food for Generation Z: a case study in Taiwan.
- Published in:
- Journal of Ethnic Foods, 2024, v. 11, n. 1, p. 1, doi. 10.1186/s42779-024-00228-4
- By:
- Publication type:
- Article
34
Culinary practices of the Bidayuhs in Sarawak, Malaysia: a qualitative study.
- Published in:
- Journal of Ethnic Foods, 2024, v. 11, n. 1, p. 1, doi. 10.1186/s42779-024-00225-7
- By:
- Publication type:
- Article
35
Correction: Cultural, nutritional and microbial perspectives of tuak, a traditional Balinese beverage.
- Published in:
- 2024
- By:
- Publication type:
- Correction Notice
36
Immunoenhancing and antioxidant potentials of kimchi, an ethnic food from Korea, as a probiotic and postbiotic food.
- Published in:
- Journal of Ethnic Foods, 2024, v. 11, n. 1, p. 1, doi. 10.1186/s42779-024-00232-8
- By:
- Publication type:
- Article
37
Comparing traditional and commercial nixtamalization of three maize landraces: impact on pozole quality and consumer acceptance.
- Published in:
- Journal of Ethnic Foods, 2024, v. 11, n. 1, p. 1, doi. 10.1186/s42779-024-00227-5
- By:
- Publication type:
- Article
38
The indigenous bioculture of the Pungalá parish of Ecuador an approach to their culinary and medicinal heritage.
- Published in:
- Journal of Ethnic Foods, 2024, v. 11, n. 1, p. 1, doi. 10.1186/s42779-023-00219-x
- By:
- Publication type:
- Article
39
Chemical composition of Gariss produced from milk of camels with different watering intervals using some traditional containers in Al-Koma Locality, North Darfur State, Sudan.
- Published in:
- Journal of Ethnic Foods, 2024, v. 11, n. 1, p. 1, doi. 10.1186/s42779-023-00217-z
- By:
- Publication type:
- Article
40
Retraction Note: Physicochemical characteristics of jagung bose, an ethnic staple food from East Nusa Tenggara, Indonesia.
- Published in:
- Journal of Ethnic Foods, 2024, v. 11, n. 1, p. 1, doi. 10.1186/s42779-024-00224-8
- By:
- Publication type:
- Article
41
Retraction Note: Toward a characterization of Ecuadorian ceviche: much more than shrimp.
- Published in:
- Journal of Ethnic Foods, 2024, v. 11, n. 1, p. 1, doi. 10.1186/s42779-024-00223-9
- By:
- Publication type:
- Article
42
Terasi, exploring the Indonesian ethnic fermented shrimp paste.
- Published in:
- Journal of Ethnic Foods, 2024, v. 11, n. 1, p. 1, doi. 10.1186/s42779-024-00222-w
- By:
- Publication type:
- Article
43
Exploring the booming tea tourist industry and unconventional tourism through the ritual of drinking tea in India.
- Published in:
- Journal of Ethnic Foods, 2024, v. 11, n. 1, p. 1, doi. 10.1186/s42779-023-00215-1
- By:
- Publication type:
- Article
44
Correction: Background of Peruvian gastronomy and its perspectives: an assessment of its current growth.
- Published in:
- 2024
- By:
- Publication type:
- Correction Notice