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  1. 21
    A Journey to the West: The Ancient Dispersal of Rice Out of East Asia
    “... and Europe, through which rice eventually became an important ingredient in global cuisines, has remained...”
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  2. 22
    Monitoring Proses Pengolahan Makanan Moslem Meal Di PT. Aerofood Indonesia, Tangerang, Banten
    by Anisa Nindyasari, Trias Mahmudiono, Sri Sumarmi
    Published 2017-12-01
    “... in Asian, Japanese, Korean, and Western cuisines, as well as pastry and bakery for airline passengers. PT...”
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  3. 23
    Nutrients and bioactive potentials of edible green and red seaweed in Korea
    by K. K. Asanka Sanjeewa, WonWoo Lee, You-Jin Jeon
    Published 2018-07-01
    “...Abstract Background Traditionally, East-Asians (Korea, Japan, and China) utilize seaweeds as a food...”
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  4. 24
    WHY ARE THERE SO MANY INDIAN RESTAURANTS ON LUDLOW?
    by GRADY, CASEY PATRICK
    Published 2007
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  5. 25
    Antibacterial Action of Curcumin against Staphylococcus aureus: A Brief Review
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    Article
  6. 26
    New Biflavonoids with α-Glucosidase and Pancreatic Lipase Inhibitory Activities from Boesenbergia rotunda
    “...Roots of Boesenbergia rotunda (L.) Mansf. are prominent ingredients in the cuisine of several Asian...”
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  7. 27
    Soy, Soy Foods and Their Role in Vegetarian Diets
    by Gianluca Rizzo, Luciana Baroni
    Published 2018-01-01
    “...Soy is a basic food ingredient of traditional Asian cuisine used for thousands of years. In Western...”
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  8. 28
    Red Yeast Rice
    by Thu Nguyen, Mitchell Karl, Antonello Santini
    Published 2017-03-01
    “... for a long time in Asian cuisine and traditional medicine. It consists of multiple bioactive substances...”
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    Article
  9. 29
    The Peculiarities of the Outbound Tourist Market of China
    by Romanova Anna A.
    Published 2017-12-01
    “... allocated and researched: hyper size; significant purchasing power; sustained growth pace; priority of Asian...”
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    Article
  10. 30
    Anticancer and Antitumor Potential of Fucoidan and Fucoxanthin, Two Main Metabolites Isolated from Brown Algae
    “... part of Asian cuisine, investigations on the crude extracts of Phaeophyceae or brown algae revealed...”
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    Article
  11. 31
    ANALYSIS OF CHEMICAL AND MICROBIAL CHANGE DURING STORAGE OF OVERRIPE TEMPEH POWDER AS SEASONING MATERIAL
    “... foods in the Asian region where diets remain predominantly plant-based. Overripe tempeh (tempe semangit...”
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    Article
  12. 32
    Awareness of black garlic benefits to health: A preliminary study / Neni Kartini Che Mohd Ramli, Suriyati Ujang and Nazirah Ramli
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  13. 33
    Trends in Consumption of Solid Fats, Added Sugars, Sodium, Sugar-Sweetened Beverages, and Fruit from Fast Food Restaurants and by Fast Food Restaurant Type among US Children, 2003–2010
    by Colin D. Rehm, Adam Drewnowski
    Published 2016-12-01
    “... into burger, pizza, sandwich, Mexican cuisine, chicken, Asian cuisine, fish restaurants, and coffee shops...”
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  14. 34
    Therapeutic and nutraceutical potentials of a brown seaweed Sargassum fusiforme
    “... brown seaweed that grows abundantly along the rocky coastlines of Asian countries such as Japan, Korea...”
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    Article
  15. 35
    Antibacterial Action of Curcumin against Staphylococcus aureus: A Brief Review
    “... used for cooking in Asian cuisine, is known to possess a broad range of pharmacological properties...”
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    Article
  16. 36
    Intentional ingestion of aconite: Two cases of suicide
    “...Aconitum plants have long played a major role in traditional Asian medicine and cuisine. The roots...”
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    Article
  17. 37
    Comparison of whole genome sequences of three Bacillus cereus strains reveals the food safety risks of Apostichopus japonicus in China
    “... ingredient in Asian cuisine, but consumers are vulnerable to food safety risks because of eating customs...”
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  18. 38
    Variation in the Chemical Composition of Five Varieties of <i>Curcuma longa</i> Rhizome Essential Oils Cultivated in North Alabama
    “...Turmeric (<i>Curcuma longa</i> L.) is an important spice, particularly is Asian cuisine...”
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    Article
  19. 39
    Gastroprotective effect of hydroalcoholic extract of Ocimum africanum leaves
    “...Ocimum africanum Lour. (hairy basil, hoary basil or lemon basil) is an aromatic herb in Asian...”
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  20. 40
    Freshness Quality and Shelf Life Evaluation of the Seaweed <i>Ulva rigida</i> through Physical, Chemical, Microbiological, and Sensory Methods
    “... to the expansion of Asian cuisine and the emergence of many top-level chefs. Often in collaboration with scientists...”
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    Article
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