发布求助
文献互助 智能选刊 最新文献

Journal of Ethnic Foods最新文献

筛选
英文 中文
Exploring the potentialities of the Mexican fermented beverage: Pulque 探索墨西哥发酵饮料的潜力:Pulque
Journal of Ethnic Foods Pub Date : 2021-11-29 DOI: 10.1186/s42779-021-00111-6
Zahirid Patricia Garcia-Arce, Roberto Castro‐Muñoz
{"title":"Exploring the potentialities of the Mexican fermented beverage: Pulque","authors":"Zahirid Patricia Garcia-Arce, Roberto Castro‐Muñoz","doi":"10.1186/s42779-021-00111-6","DOIUrl":"https://doi.org/10.1186/s42779-021-00111-6","url":null,"abstract":"","PeriodicalId":38042,"journal":{"name":"Journal of Ethnic Foods","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47338221","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 4
What is a traditional food? Conceptual evolution from four dimensions 什么是传统食物?从四个维度的概念进化
Journal of Ethnic Foods Pub Date : 2021-11-29 DOI: 10.1186/s42779-021-00113-4
Zeltzin Rocillo-Aquino, Fernando Cervantes-Escoto, J. A. Leos-Rodríguez, D. Cruz-Delgado, A. Espinoza‐Ortega
{"title":"What is a traditional food? Conceptual evolution from four dimensions","authors":"Zeltzin Rocillo-Aquino, Fernando Cervantes-Escoto, J. A. Leos-Rodríguez, D. Cruz-Delgado, A. Espinoza‐Ortega","doi":"10.1186/s42779-021-00113-4","DOIUrl":"https://doi.org/10.1186/s42779-021-00113-4","url":null,"abstract":"","PeriodicalId":38042,"journal":{"name":"Journal of Ethnic Foods","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"65796152","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 17
Bringing fruity meat dishes of Ottoman cuisine into businesses 将奥斯曼美食的水果肉类菜肴带入商业
Journal of Ethnic Foods Pub Date : 2021-10-20 DOI: 10.1186/s42779-021-00107-2
O. Güldemir, Onur Tugay, Gökhan Şallı, Emrah Yıldız, Seher ÇELİK YEŞİL
{"title":"Bringing fruity meat dishes of Ottoman cuisine into businesses","authors":"O. Güldemir, Onur Tugay, Gökhan Şallı, Emrah Yıldız, Seher ÇELİK YEŞİL","doi":"10.1186/s42779-021-00107-2","DOIUrl":"https://doi.org/10.1186/s42779-021-00107-2","url":null,"abstract":"","PeriodicalId":38042,"journal":{"name":"Journal of Ethnic Foods","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-10-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"65796090","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Traditional Sri Lankan fermented buffalo (Bubalus bubalis) milk gel (Meekiri): technology, microbiology and quality characteristics 传统斯里兰卡发酵水牛(Bubalus bubalis)乳凝胶(Meekiri):技术、微生物学和质量特征
Journal of Ethnic Foods Pub Date : 2021-10-15 DOI: 10.1186/s42779-021-00105-4
H. Priyashantha, C. Ranadheera, D. Rasika, J. Vidanarachchi
{"title":"Traditional Sri Lankan fermented buffalo (Bubalus bubalis) milk gel (Meekiri): technology, microbiology and quality characteristics","authors":"H. Priyashantha, C. Ranadheera, D. Rasika, J. Vidanarachchi","doi":"10.1186/s42779-021-00105-4","DOIUrl":"https://doi.org/10.1186/s42779-021-00105-4","url":null,"abstract":"","PeriodicalId":38042,"journal":{"name":"Journal of Ethnic Foods","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"65796071","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 4
Exploring culinary heritage practices among the younger Chetti generations in Melaka 探索马六甲年轻一代Chetti人的烹饪传统
Journal of Ethnic Foods Pub Date : 2021-09-23 DOI: 10.1186/s42779-021-00101-8
Nurul Hanis Mohd Fikri, Ahmad Esa Abdul Rahman, Ismayaza Noh
{"title":"Exploring culinary heritage practices among the younger Chetti generations in Melaka","authors":"Nurul Hanis Mohd Fikri, Ahmad Esa Abdul Rahman, Ismayaza Noh","doi":"10.1186/s42779-021-00101-8","DOIUrl":"https://doi.org/10.1186/s42779-021-00101-8","url":null,"abstract":"","PeriodicalId":38042,"journal":{"name":"Journal of Ethnic Foods","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"65796007","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 4
Application of the analytic hierarchy process in the selection of traditional food criteria in Vojvodina (Serbia) 层次分析法在伏伊伏丁那省(塞尔维亚)传统食品标准选择中的应用
Journal of Ethnic Foods Pub Date : 2021-08-19 DOI: 10.1186/s42779-021-00096-2
I. Blešić, M. Petrović, T. Gajić, T. Tretiakova, Miroslav D. Vujičić, Julia A. Syromiatnikova
{"title":"Application of the analytic hierarchy process in the selection of traditional food criteria in Vojvodina (Serbia)","authors":"I. Blešić, M. Petrović, T. Gajić, T. Tretiakova, Miroslav D. Vujičić, Julia A. Syromiatnikova","doi":"10.1186/s42779-021-00096-2","DOIUrl":"https://doi.org/10.1186/s42779-021-00096-2","url":null,"abstract":"","PeriodicalId":38042,"journal":{"name":"Journal of Ethnic Foods","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-08-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"65795951","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 9
The Malay’s traditional sweet, dodol: a review of the Malaysia’s heritage delicacy alongside with the rendition of neighbouring countries 马来传统甜品，dodol:回顾马来西亚的传统美食与邻国的演绎
Journal of Ethnic Foods Pub Date : 2021-08-17 DOI: 10.1186/s42779-021-00095-3
N. Ismail, M. S. Ab. Karim, Farah Adibah Che Ishak, Mohd Mursyid Arsyad, Supatra Karnjamapratum, J. Sirison
{"title":"The Malay’s traditional sweet, dodol: a review of the Malaysia’s heritage delicacy alongside with the rendition of neighbouring countries","authors":"N. Ismail, M. S. Ab. Karim, Farah Adibah Che Ishak, Mohd Mursyid Arsyad, Supatra Karnjamapratum, J. Sirison","doi":"10.1186/s42779-021-00095-3","DOIUrl":"https://doi.org/10.1186/s42779-021-00095-3","url":null,"abstract":"","PeriodicalId":38042,"journal":{"name":"Journal of Ethnic Foods","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-08-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"65795843","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 6
Biochemical and microbial profiling establish “Eu” (a traditional fermented beverage of Toto people) as a probiotic health drink 生物化学和微生物分析证实“Eu”(托托人的传统发酵饮料)是一种益生菌保健饮料
Journal of Ethnic Foods Pub Date : 2021-08-13 DOI: 10.1186/s42779-021-00093-5
Soumita Bhattacharjee, Pallab Kar, I. Sarkar, Arnab Sen, C. Ghosh
{"title":"Biochemical and microbial profiling establish “Eu” (a traditional fermented beverage of Toto people) as a probiotic health drink","authors":"Soumita Bhattacharjee, Pallab Kar, I. Sarkar, Arnab Sen, C. Ghosh","doi":"10.1186/s42779-021-00093-5","DOIUrl":"https://doi.org/10.1186/s42779-021-00093-5","url":null,"abstract":"","PeriodicalId":38042,"journal":{"name":"Journal of Ethnic Foods","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-08-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"65795380","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 4
Cultural motives affecting tea purchase behavior under two usage situations in China: a study of renqing, mianzi, collectivism, and man-nature unity culture 两种使用情境下影响我国茶叶购买行为的文化动机——人庆、绵子、集体主义、人与自然的统一文化研究
Journal of Ethnic Foods Pub Date : 2021-08-10 DOI: 10.1186/s42779-021-00092-6
Ling Tong, A. Toppinen, Lei Wang
{"title":"Cultural motives affecting tea purchase behavior under two usage situations in China: a study of renqing, mianzi, collectivism, and man-nature unity culture","authors":"Ling Tong, A. Toppinen, Lei Wang","doi":"10.1186/s42779-021-00092-6","DOIUrl":"https://doi.org/10.1186/s42779-021-00092-6","url":null,"abstract":"","PeriodicalId":38042,"journal":{"name":"Journal of Ethnic Foods","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-08-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47961718","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 5
Fractions of traditionally brewed rice beverage relieve anxiety and improve spatial memory in mice 传统冲泡米酒的馏分可以缓解老鼠的焦虑，改善空间记忆
Journal of Ethnic Foods Pub Date : 2021-07-28 DOI: 10.1186/s42779-021-00090-8
B. Bhaskar, A. Adak, M. Khan
{"title":"Fractions of traditionally brewed rice beverage relieve anxiety and improve spatial memory in mice","authors":"B. Bhaskar, A. Adak, M. Khan","doi":"10.1186/s42779-021-00090-8","DOIUrl":"https://doi.org/10.1186/s42779-021-00090-8","url":null,"abstract":"","PeriodicalId":38042,"journal":{"name":"Journal of Ethnic Foods","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1186/s42779-021-00090-8","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"65795774","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 3
首页 上一页
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整，为了账户安全，请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
请完成安全验证×
相关产品
×
本文献相关产品
联系我们：info@booksci.cn Book学术提供免费学术资源搜索服务，方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号：481959085
Book学术官方微信