Most Recent Articles: Journal of Ethnic Foods link.springer.com

Maple water (Acer saccharum sap), a traditional North American beverage: anti-inflammatory activity and potential functional relevance for skin health

link.springer.com·14h

Cultural significance, preparation process, and nutritional composition of Barobbo: a comprehensive ethnographic study of the traditional dish of the Bugis ethnic group in South Sulawesi

link.springer.com·5w

Technological prospects for the use of autochthonous starter cultures in traditional Kazakh fermented meat products

link.springer.com·7w

Nutritional heritage of Mie Lethek: physicochemical properties and in vitro digestibility of a traditional Javanese cassava noodle

link.springer.com·7w

Unveiling the sociocultural, microbiological, and functional properties of liquid brem, a traditional balinese fermented rice wine: a systematic review

link.springer.com·9w

Pecel: a culinary reflection of Javanese cultural heritage, food ecological knowledge, and plant-based nutrition

link.springer.com·9w

Gim (laver, red algae): a journey through Korean history, culture, and nutrition

link.springer.com·11w

Quality characteristics of rice varieties and their suitability for bibimbap, a traditional Korean dish

link.springer.com·13w

Traditional fermented fish ‘ bekasam ’ as a flavor enhancer: Perspectives on characteristics of fermented product and sensory properties

link.springer.com·20w

Bridging tradition and science: the health-promoting potentials of Indonesian local spices in ethnic foods

link.springer.com·21w

Bir jawa : history, gastrodiplomacy, and health benefits of a Javanese non-alcoholic beverage

link.springer.com·21w

Asian fermented plant foods as modulators of gut microbiota and host health: current evidence and future perspectives—a narrative review

link.springer.com·22w

Preserving local gastronomy as cultural heritage in Türkiye: a qualitative study on sustainable valorization of fethiye wedding foods

link.springer.com·23w

Ethnobotanical review of Ethiopian spices and condiments: traditional uses, cultural significance, and applications

link.springer.com·29w

Ethnobotanical review of Ethiopian spices and condiments: traditional uses, cultural significance, and applications

journalofethnicfoods.biomedcentral.com·29w

Flavor formation through lactic acid bacteria metabolism in traditional Chinese fermented vegetable products

link.springer.com·30w

Flavor formation through lactic acid bacteria metabolism in traditional Chinese fermented vegetable products

journalofethnicfoods.biomedcentral.com·30w

Nutritional, functional, and metabolomic perspectives on traditional Korean fermented soybean pastes and Jeotgal: A focused review of Jang and Jeotgal

link.springer.com·34w

Nutritional, functional, and metabolomic perspectives on traditional Korean fermented soybean pastes and Jeotgal: A focused review of Jang and Jeotgal

journalofethnicfoods.biomedcentral.com·34w

Correction: Kecombrang ( Etlingera elatior ), a revivingly popular Indonesian culinary herb

link.springer.com·39w

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