"Sea grape"-based traditional foods in Indonesia: a glimpse into the tropical coastal culinary heritage.
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- Journal of Ethnic Foods, 2025, v. 12, n. 1, p. 1, doi. 10.1186/s42779-025-00281-7
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- Publication type:
- Article
Works matching IS 23526181 AND DT 2025 AND VI 12 AND IP 1
Results: 22
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Retraction Note: Unveiling the cultural tradition and science of Indonesian fermented ethnic soybean paste: tauco.
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- Journal of Ethnic Foods, 2025, v. 12, n. 1, p. 1, doi. 10.1186/s42779-025-00283-5
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- Publication type:
- Article
3
RETRACTED ARTICLE: Unveiling the cultural tradition and science of Indonesian fermented ethnic soybean paste: tauco.
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- Journal of Ethnic Foods, 2025, v. 12, n. 1, p. 1, doi. 10.1186/s42779-024-00263-1
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- Publication type:
- Article
4
Exploring sociocultural and science aspect of Manggulu: a traditional food from Sumba Island, Indonesia.
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- Journal of Ethnic Foods, 2025, v. 12, n. 1, p. 1, doi. 10.1186/s42779-025-00280-8
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- Publication type:
- Article
5
From tradition to table: An introduction to the culture and nutritional significance of Malaysian fermented foods products.
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- Journal of Ethnic Foods, 2025, v. 12, n. 1, p. 1, doi. 10.1186/s42779-025-00278-2
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- Publication type:
- Article
6
An important cheese in Turkish cuisine: a research on PGI-registered Erzurum civil cheese.
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- Journal of Ethnic Foods, 2025, v. 12, n. 1, p. 1, doi. 10.1186/s42779-025-00277-3
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- Article
7
Dangke: unveiling Indonesian traditional fermented cheese from Enrekang, South Sulawesi.
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- Journal of Ethnic Foods, 2025, v. 12, n. 1, p. 1, doi. 10.1186/s42779-025-00279-1
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- Publication type:
- Article
8
Scientific validation of traditionally used omija (Schisandra chinensis) extract mixture for postprandial glucose regulation.
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- Journal of Ethnic Foods, 2025, v. 12, n. 1, p. 1, doi. 10.1186/s42779-025-00276-4
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- Publication type:
- Article
9
Peruvian ceviche: cultural heritage of humanity and its socio-cultural significance.
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- Journal of Ethnic Foods, 2025, v. 12, n. 1, p. 1, doi. 10.1186/s42779-025-00273-7
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- Publication type:
- Article
10
Nutritional, chemical, and prospect of "mandai," traditional fermented food of Kalimantan.
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- Journal of Ethnic Foods, 2025, v. 12, n. 1, p. 1, doi. 10.1186/s42779-025-00274-6
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- Article
11
Improving the safety of pindang, a traditional fish product from Indonesia: case study from Palabuhanratu, Sukabumi District, West Java Province, Indonesia.
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- Journal of Ethnic Foods, 2025, v. 12, n. 1, p. 1, doi. 10.1186/s42779-025-00275-5
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- Publication type:
- Article
12
Geohistorical evolution of kimchi as an ethnic food.
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- Journal of Ethnic Foods, 2025, v. 12, n. 1, p. 1, doi. 10.1186/s42779-025-00271-9
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- Publication type:
- Article
13
Traditional culinary uses, food applications, and potential health benefits of Peruvian Mesquite (Prosopis juliflora, Prosopis pallida), research advances and challenges: a review.
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- Journal of Ethnic Foods, 2025, v. 12, n. 1, p. 1, doi. 10.1186/s42779-025-00270-w
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- Article
14
Impact of traditional culinary processes on the nutritional quality of beng tigré, a mung bean variety grown in Burkina Faso.
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- Journal of Ethnic Foods, 2025, v. 12, n. 1, p. 1, doi. 10.1186/s42779-025-00268-4
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- Article
15
Scientific knowledge and wisdom of kimchi: a blessing Korean.
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- Journal of Ethnic Foods, 2025, v. 12, n. 1, p. 1, doi. 10.1186/s42779-025-00269-3
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- Article
16
Indonesian traditional herbal drinks: diversity, processing, and health benefits.
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- Journal of Ethnic Foods, 2025, v. 12, n. 1, p. 1, doi. 10.1186/s42779-025-00267-5
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- Publication type:
- Article
17
Savoring the past, preserving the future: a mixed-methods examination of culinary traditions among Pontic Greeks in Northern Greece.
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- Journal of Ethnic Foods, 2025, v. 12, n. 1, p. 1, doi. 10.1186/s42779-025-00265-7
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- Publication type:
- Article
18
Distribution, traditional utilization, processing, and health benefits associated with the consumption of morama bean [Tylosema escululetum (Burch.)]: a survey from selected districts of Botswana.
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- Journal of Ethnic Foods, 2025, v. 12, n. 1, p. 1, doi. 10.1186/s42779-024-00264-0
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- Article
19
Correction: Fermented marine foods of the indigenous arctic people (Inuit) and comparisons with Asian fermented fish.
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- 2025
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- Publication type:
- Correction Notice
20
Dadih, traditional fermented buffalo milk: a comprehensive review of the aspects of gastronomy, health benefits, and product development.
- Published in:
- Journal of Ethnic Foods, 2025, v. 12, n. 1, p. 1, doi. 10.1186/s42779-024-00261-3
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- Publication type:
- Article
21
Unveiling the cultural tradition and science of Indonesian fermented ethnic soybean paste: tauco.
- Published in:
- Journal of Ethnic Foods, 2025, v. 12, n. 1, p. 1, doi. 10.1186/s42779-024-00263-1
- By:
- Publication type:
- Article
22
Millets in India: exploring historical significance, cultural heritage and ethnic foods.
- Published in:
- Journal of Ethnic Foods, 2025, v. 12, n. 1, p. 1, doi. 10.1186/s42779-024-00262-2
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- Publication type:
- Article