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

Impact of traditional culinary processes on the nutritional quality of beng tigré, a mung bean variety grown in Burkina Faso

link.springer.com·63w

Scientific knowledge and wisdom of kimchi: a blessing Korean

link.springer.com·64w

Indonesian traditional herbal drinks: diversity, processing, and health benefits

link.springer.com·64w

Savoring the past, preserving the future: a mixed-methods examination of culinary traditions among Pontic Greeks in Northern Greece

link.springer.com·66w

Distribution, traditional utilization, processing, and health benefits associated with the consumption of morama bean [ Tylosema escululetum (Burch.)]: a survey...

link.springer.com·67w

Correction: Fermented marine foods of the indigenous arctic people (Inuit) and comparisons with Asian fermented fish

link.springer.com·68w

Dadih, traditional fermented buffalo milk: a comprehensive review of the aspects of gastronomy, health benefits, and product development

link.springer.com·70w

RETRACTED ARTICLE: Unveiling the cultural tradition and science of Indonesian fermented ethnic soybean paste: tauco

link.springer.com·71w

Millets in India: exploring historical significance, cultural heritage and ethnic foods

link.springer.com·71w

Ketupat : a culinary heritage of Indonesia in Eid Al-Fitr tradition

link.springer.com·73w

Himalayan fermented beverages and their therapeutic properties with scientific validations: a comprehensive review

link.springer.com·73w

Diversity of Indonesian Lebaran dishes: from history to recent business perspectives

link.springer.com·75w

Savoring traditions: culinary memory, familial identity, and authenticity of meen curry in Kerala

link.springer.com·76w

The functional evolution of Korea ginseng: black ginseng

link.springer.com·77w

Exploring “Mandai” : gastronomy of Banjar ethnic in Kalimantan, Indonesia

link.springer.com·78w

Ethnic fermented foods of the world: an overview

link.springer.com·79w

Fermented marine foods of the indigenous arctic people (Inuit) and comparisons with Asian fermented fish

link.springer.com·80w

Kimchi and its antiobesity and anticancer functions

link.springer.com·80w

Gochujang , a Korean traditional fermented soybean product: history, preparation and functionality

link.springer.com·81w

Revisiting the potential anti-obesity effects of kimchi and lactic acid bacteria isolated from kimchi: a lustrum of evidence

link.springer.com·82w

Log in to enable infinite scrolling