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  1. 81
    Effect of fermentation on the content of bioactive compounds in tofu-type products
    “...Tofu is part of Asian cuisine and may be the most popular food made from soy. Due to the influence...”
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    Article
  2. 82
    Genetic Diversity and Evolutionary Relationships of Chinese Pepper Based on nrDNA Markers
    “... application in Asian cuisine to improve taste. Numerous cultivars have been developed during the long history...”
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    Article
  3. 83
    Bioactivity of Curcumin on the Cytochrome P450 Enzymes of the Steroidogenic Pathway
    “...Turmeric, a popular ingredient in the cuisine of many Asian countries, comes from the roots...”
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    Article
  4. 84
    The Taiwanese Hotel Sector’s Response to Climate Change: Environmental Behaviours and Practices
    by Su, Melissa
    Published 2014
    “..., yet the lack of research on tourism and climate change in an Asian context was identified...”
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  5. 85
    Characterization of Phytochemicals and Antioxidant Activities of Red Radish Brines during Lactic Acid Fermentation
    “...Red radish (Raphanus L.) pickles are popular appetizers or spices in Asian-style cuisine. However...”
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    Article
  6. 86
    <i>Hizikia fusiformis</i>: Pharmacological and Nutritional Properties
    “... as “Hijiki”, has been utilized in traditional cuisine and medicine in East Asian countries for several...”
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    Article
  7. 87
    Divergence of metabolites in three phylogenetically close Monascus species (M. pilosus, M. ruber, and M. purpureus) based on secondary metabolite biosynthetic gene clusters
    “... species, namely, M. pilosus, M. purpureus, and M. ruber, are used for food fermentation in the cuisine...”
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    Article
  8. 88
    Study on Location Choice for Cruise Entry Port Development in Taiwan
    by Lu, Chiang-Chuan, 呂江泉
    Published 2008
    “.... In the beginning of 21st century, the Asian Pacific includes Singapore, Hong Kong and Shanghai has just entered...”
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  9. 89
    The Ethnic Identity of Chinese in Hoi An ,Viet Nam: The Study of La, Diep, Luu Families
    by Luu Tran Thach Thao, 劉陳石草
    Published 2013
    “..., recommended as “an example of a South-East Asian trading port dating from the 17th to the 19th century...”
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  10. 90
    Effects of drought stress on physiological propertiesof Chinese kale
    by Hsu, Pei-Fen, 許珮芬
    Published 2013
    “... vegetable from the Brassicacea family and is widely consumed in Asian cuisine. It can be plant for all year...”
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  11. 91
    Effect of Short-Term Water Deficit on Nitrate and Oxalate Content and Antioxidant Capacity in Chinese Kale (Brassica oleracea)
    by Mitylene A. Bailey, 麥德琳
    Published 2011
    “... from the Brassicacea family and is widely consumed in Asian cuisine. The edible portions of the plant...”
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  12. 92
    Editorial: Ethno-cultural diversity and contemporary national societies
    by Marco Antonsich, Elizabeth Mavroudi
    Published 2015-08-01
    “... and nationalism amongst South Asian migrants in Toronto and New York. Ashutosh’s argument is that, in the age...”
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    Article
  13. 93
    Marine echinoderms as reservoirs of antimicrobial resistant bacteria
    by Catarina Marinho, Catarina Marinho, Joana Micael
    Published 2014-06-01
    “... echinoderms species has been facing an emerging demand for human consumption, particularly in Asian...”
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    Article
  14. 94
    Impact of nutrition on the quality and quantity of cauliflower florets
    “... of the family Brassicaceae belongs to worldwide popular vegetable with using in all kinds of cuisine. The aim...”
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  15. 95
    Hop pellets as an interesting source of antioxidant active compounds
    “... in the cuisine. <span class="hps">Hop is also used</span> <span class="hps">to inhibit</span> <span class="hps...”
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  16. 96
    Flavor Analysis and Flavor Profile Establishing of Soy Sauce
    by Chiau-Zi Lin, 林巧姿
    Published 2013
    “...碩士 === 國立高雄餐旅大學 === 餐飲創新研發碩士學位學程 === 101 === Soy sauce is very important for Asians, especially...”
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