Proximate Composition of Nappi and its way of marketing in Bangladesh
Anti-obesity Effect of Catechin Added Functional Kimchi and its Metabolites
Fermented and Distilled Beverages Tej and Areki (an ethnic, indegenous food of Ethiopia)
Anticancer Effects of Washed-Dehydrated Solar Salt Doenjang and its Metabolites
Reflections of the Spices Mentioned in the Health Recipes Applied for Centuries by Ibn Sina on the Ottoman Palace Cuisine
Sucuk, Turkish Style Fermented Sausage: Evaluation of the Effect of Bioprotective Starter Cultures on the Microbiological, Physicochemical and Chemical Changes
LC-MS Analysis, Total Polyphenol Content and Antioxidant Activity of Ethanolic Fractions of Skin (Epicarp) and Seed Pulp (Mesocarp) of Green and Red Wild Africa Berries.
Previously neglected – now increasingly popular The recent acceptance of funnel chanterelle, Craterellus tubaeformis (Fr.) Quél., as food in contemporary Scandinavia (Norway, Sweden)
An Important Cheese in Turkish Cuisine: A Research on PGI-Registered Erzurum String Cheese
The indigenous bioculture of the Pungalá Parish of Ecuador an approach to their culinary and medicinal heritage.