Hinter den Kulissen. Bemerkungen: Bezeichnungsschutz für traditionelle Fleischerzeugnisse = Behind the scenes: observations.Traditional meat productsWERSHOVEN, T.Fleischwirtschaft (Frankfurt). 1995, Vol 75, Num 6, pp 750-752, issn 0015-363XArticle

Perception of traditional food products in six European regions using free word associationGUERRERO, Luis; CLARET, Anna; CONTEL, Michele et al.Food quality and preference. 2010, Vol 21, Num 2, pp 225-233, issn 0950-3293, 9 p.Conference Paper

Assessment of dietary adequacy in a remote Inuvialuit populationERBER, E; HOPPING, B. N; BECK, L et al.Journal of human nutrition and dietetics (Print). 2010, Vol 23, pp 35-42, issn 0952-3871, 8 p., SUP1Article

Dietary adequacy of Inuit in the Canadian ArcticHOPPING, B. N; MEAD, E; ERBER, E et al.Journal of human nutrition and dietetics (Print). 2010, Vol 23, pp 27-34, issn 0952-3871, 8 p., SUP1Article

Innovations in traditional foods: Impact on perceived traditional character and consumer acceptanceVANHONACKER, Filiep; KÜHNE, Bianka; GELLYNCK, Xavier et al.Food research international. 2013, Vol 54, Num 2, pp 1828-1835, issn 0963-9969, 8 p.Article

Spezielle türkische Feine Backwaren = Special bakery products produced in TurkeyÜNAL, S.Getreide, Mehl und Brot (1972). 1996, Vol 50, Num 4, pp 241-242, issn 0367-4177Article

Composición de quesos artesanos y semiartesanos del Principado de Asturias. VI: Quesos del Valle der Narcea, La Peña, Borxal, Vare y Arangos = Composition of traditional and semi-traditional cheeses from Asturies .VI. Cheeses of Valle del Narcea, La Pena, Borxal , Vare and ArangasMORO GARCIA, R; ALVAREZ BARTOLOME, M. L; CUESTA, M. J et al.Alimentaria. 1994, Num 254, pp 49-51, issn 0300-5755Article

Improvement of the traditional method of ogiri production and identification of the micro-organisms associated with the fermentation processNWOSU, C. D; OJIMELUKWE, P. C.Plant foods for human nutrition (Dordrecht). 1993, Vol 43, Num 3, pp 267-272, issn 0921-9668Article

Ethnic fermented foods and trends in AsiaSULTANA, K; SU, P.Food Australia. 1998, Vol 50, Num 10, pp 485-486, issn 1032-5298Article

Nutritional composition of tamales and corn and wheat tortillasWEBER, C. W; KOHLHEPP, E. A; IDOURAINE, A et al.Journal of food composition and analysis (Print). 1993, Vol 6, Num 4, pp 324-335, issn 0889-1575Article

Alles Worscht?: Über Traditionswürste aus Frankfurt und München = Traditional sausages of Frankfurt and MunichKRAUSS, Irene.Deutsche Lebensmittel-Rundschau. 2002, Vol 98, Num 6, pp 221-225, issn 0012-0413, 5 p.Article

Cross-cultural conceptualization of the words Traditional and Innovation in a food context by means of sorting task and hedonic evaluationGUERRERO, Luis; CLARET, Anna; VERBEKE, Wim et al.Food quality and preference. 2012, Vol 25, Num 1, pp 69-78, issn 0950-3293, 10 p.Article

Dietary change and traditional food systems of indigenous peoplesKUHNLEIN, H. V; RECEVEUR, O.Annual review of nutrition. 1996, Vol 16, pp 417-442, issn 0199-9885Article

Innovation in traditional food products in Europe: Do sector innovation activities match consumers' acceptance?KÜHNE, Bianka; VANHONACKER, Filiep; GELLYNCK, Xavier et al.Food quality and preference. 2010, Vol 21, Num 6, pp 629-638, issn 0950-3293, 10 p.Article

Rheological characterization of some traditional Turkish soupsIBANOGLU, S; IBANOGLU, E.Journal of food engineering. 1998, Vol 35, Num 2, pp 251-256, issn 0260-8774Article

Die Kocheigenschaften von traditionell hergestellten türkischen Nudeln ( ERISTE) = The cooking properties of ERISTE (Turkish Noodle) produced by traditional methodsÖZKAYA, B; ÖZKAYA, H; BÜYÜKIKIZ, E et al.Getreide, Mehl und Brot (1972). 2001, Vol 55, Num 2, pp 120-125, issn 0367-4177Article

Hinter den Kulissen. Stellungnahme zu den Bemerkungen = Behind the scenes: critical point of viewWINTER, R.Fleischwirtschaft (Frankfurt). 1995, Vol 75, Num 6, pp 752-753, issn 0015-363XArticle

Südländische Spezialitäten Feiner Backwaren = Confectionery specialities of countries in southern europeHUBER, H.Getreide, Mehl und Brot (1972). 1994, Vol 48, Num 2, pp 58-61, issn 0367-4177Article

Dietary habits and health status of African-Caribbean adultsEARLAND, J; CAMPBELL, J; SRIVASTAVA, A et al.Journal of human nutrition and dietetics (Print). 2010, Vol 23, Num 3, pp 264-271, issn 0952-3871, 8 p.Article

Traditional food system provides dietary quality for the awajun in the peruvian amazonROCHE, M. L; CREED-KANASHIRO, H. M; TUESTA, I et al.Ecology of food and nutrition. 2007, Vol 46, Num 5-6, pp 377-399, issn 0367-0244, 23 p.Article

Food neophobia and willingness to try non-traditional foods for KoreansJA YOUNG CHOE; MI SOOK CHO.Food quality and preference. 2011, Vol 22, Num 7, pp 671-677, issn 0950-3293, 7 p.Article

Let's Go Local Initiative in Pohnpei, Micronesia for Promoting Underutilized CropsENGLBERGER, L; LORENS, A.Acta horticulturae. 2009, Num 806, pp 229-234, issn 0567-7572, isbn 978-90-6605-701-2 90-6605-701-7, 2Vol, 6 p., 2Conference Paper

Nesterenkonia jeotgali sp. nov., isolated from jeotgal, a traditional Korean fermented seafoodYOON, Jung-Hoon; JUNG, Seo-Youn; KIM, Wonyong et al.International journal of systematic and evolutionary microbiology (Print). 2006, Vol 56, pp 2587-2592, issn 1466-5026, 6 p., 11Article

Individual heat transfer modes during contact baking of Indian unleavened flat bread (chapati) in a continuous ovenGUPTA, T. R.Journal of food engineering. 2001, Vol 47, Num 4, pp 313-319, issn 0260-8774Article

Abbau der Phytinsäure in gelockerten und nicht gelockerten türkischen Flachbroten = Destruction of phytic acid in leavened and unleavened turkish flat breadsBASMAN, A; ÖZKAYA, B; KÖKSEL, H et al.Getreide, Mehl und Brot (1972). 2001, Vol 55, Num 4, pp 225-227, issn 0367-4177Article