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1by Hayley Saul, Marco Madella, Anders Fischer, Aikaterini Glykou, Sönke Hartz, Oliver E Craig“... European and Asian species, our observations are consistent with phytolith morphologies observed in modern...”
Published 2013-01-01
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2by Dinesh D. Jayasena, Samooel Jung, Hyun Joo Kim, Young Sik Bae, Hae In Yong, Jun Heon Lee, Jong Geun Kim, Cheorun Jo“...Asian-Australasian Journal of Animal Sciences...”
Published 2013-07-01
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4by Zinggara HidayatSubjects: “...cultural expression, glocality, intercultural communication, Southeast Asian youth, YouTube...”
Published 2017-06-01
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5“... with the exporting, re-packaging and hybridisation of other forms of Asian culture, such as cuisine, music, fashion...”
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6“... with the exporting, re-packaging and hybridisation of other forms of Asian culture, such as cuisine, music, fashion...”
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8by Madina Smykova“...Journal of Eastern European and Central Asian Research...”
Published 2015-10-01
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9“... of protein in many African and Asian cuisines where beef, pork and chicken are perceived to be relatively...”
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10by Alexander Toet, Daisuke Kaneko, Daisuke Kaneko, Inge de Kruijf, Shota Ushiama, Shota Ushiama, Martin G. van Schaik, Anne-Marie Brouwer, Victor Kallen, Jan B. F. van Erp, Jan B. F. van Erp“... images of sweet, savory, natural, and processed food from Western and Asian cuisines. To create...”
Published 2019-01-01
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11“... are also becoming more widespread in the Western world with the growing popularity of South Asian, Middle...”
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12“... in many Asian cuisines, possesses a diverse array of biological activities. These range from its anti...”
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13by Sabine Dittrich, Weerawat Phuklia, Gareth D H Turner, Sayaphet Rattanavong, Vilada Chansamouth, Stephen J Dumler, David J P Ferguson, Daniel H Paris, Paul N Newton“... of many South-East Asian cuisines. In 2009, the first patient with sennetsu was identified in the Lao PDR...”
Published 2015-01-01
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14by Nupur Srivastava, Ranjana, Shilpi Singh, Amit Chand Gupta, Karuna Shanker, Dnyaneshwar U. Bawankule, Suaib Luqman“.... Despite substantial uses in a pickle and south-east Asian cuisines, aromatic ginger is chemically less...”
Published 2019-01-01
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15by Robert N. Spengler, Sören Stark, Xinying Zhou, Daniel Fuks, Li Tang, Basira Mir-Makhamad, Rasmus Bjørn, Hongen Jiang, Luca M. Olivieri, Alisher Begmatov, Nicole Boivin“... and Europe, through which rice eventually became an important ingredient in global cuisines, has remained...”
Published 2021-09-01
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16“... in Asian, Japanese, Korean, and Western cuisines, as well as pastry and bakery for airline passengers. PT...”
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17“...Abstract Background Traditionally, East-Asians (Korea, Japan, and China) utilize seaweeds as a food...”
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18by Cecilia Leong-Salobir“...This paper examines the emergence of a distinctive colonial cuisine in the British colonies...”
Published 2015-09-01
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19“...Roots of Boesenbergia rotunda (L.) Mansf. are prominent ingredients in the cuisine of several Asian...”
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20“...Soy is a basic food ingredient of traditional Asian cuisine used for thousands of years. In Western...”
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