Results 221 to 230 of about 41,261 (277)

Impact of Harvest Periods on the Physicochemical and Flavour Characteristics of Sichuan Pepper (<i>Zanthoxylum bungeanum</i> Maxim). [PDF]

Foods
He L, Yi Y, Jia H, Xu C, Qiao M, Cai X, Leong SY, Singaram N, Chan SW, Peng H.   +9 more
europepmc   +1 more source

Mentoring Program on Traditional Culinary Menu for Gastrodiplomacy in Bilebante Green Tourism Village

Hastuti Nurhayati, Mandra Mandra
openalex   +2 more sources

Analysis of changes in flavor characteristics of Lipu taro pork at different stages of cooking based on GC-IMS, electronic nose, and electronic tongue. [PDF]

Food Chem X
He Z, Hu Y, Zhang Y, Cui Y, Liu Y, Asiri SA, Al-Dalali S.   +6 more
europepmc   +1 more source

The Mediterranean Diet as a Model of Sustainability: Evidence-Based Insights into Health, Environment, and Culture. [PDF]

Int J Environ Res Public Health
Perrone P, Landriani L, Patalano R, Meccariello R, D'Angelo S.   +4 more
europepmc   +1 more source

Potentiality of Northern Mindanao for culinary tourism: Basis for culinary framework

International Journal of Research Studies in Management
Allan E Salonga, Noelah Mae Borbon, Jeninah Christia Pulhin   +2 more
openaire   +1 more source

Gastro-nostalgia and cultural familiarity shaping tourists’ perceptions of food attributes and future behaviors in culinary tourism

Ishani Sharma, Arun Aggarwal, Weng Marc Lim   +2 more
openalex   +1 more source

The Resilience and Change in the Biocultural Heritage of Wild Greens Foraging Among the Arbëreshë Communities in Argolis and Corinthia Areas, Peloponnese, Greece. [PDF]

Plants (Basel)
Alrhmoun M, Sulaiman N, Bajrami A, Hajdari A, Pieroni A, Sõukand R.   +5 more
europepmc   +1 more source

Moving Immovables: How culinary and performative kinesthetics choreograph space in Cuba and Brazil [PDF]

Nadezhda D. Savova
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