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
Language Semiotics: the Symbolic Meaning of Traditional Minangkabau Food in Custom Ceremonies
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