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Ecology of Food and Nutrition|September 3, 2011
Availability, preference, and consumption of indigenous forest foods in the Eastern Arc Mountains, TanzaniaTuli S Msuya, Jafari R Kideghesho, Theobald C E MoshaEcology of Food and Nutrition|September 3, 2011
Sorghum malt and traditional beer (dolo) quality assessment in Burkina FasoSiébou Pale, Sibiri Jean-Baptiste Taonda, Boniface Bougouma, et al.Ecology of Food and Nutrition|September 3, 2011
Toward a sustainability label for food products: an analysis of experts' and consumers' acceptanceStéphanie V Engels, Ralf Hansmann, Roland W ScholzEcology of Food and Nutrition|September 3, 2011
The modernization of cooking techniques in two rural Mayan communities of Yucatán: the case of lard fryingPedro Arroyo, Jeanette Pardío-López, Alvar Loria, et al.Ecology of Food and Nutrition|November 15, 2011
Psychosocial variables and obesity-risk-reduction behaviors in Chinese AmericansDoreen Liou, Kathleen D Bauer, Yeon BaiEcology of Food and Nutrition|January 21, 2012
Social status and food preference in southern BrazilKathryn S Oths, Adriana Carolo, Jose Ernesto Dos SantosEcology of Food and Nutrition|January 21, 2012
World war ii's mobilization of the science of food acceptability: how ration palatability became a military research priorityAlissa HamiltonEcology of Food and Nutrition|March 30, 2012
Impact of sodium arsenite on certain biomolecules of nutritional importance on the edible components of the economically important catfish C. batrachus (Linn.)Randhir Kumar, Tarun Kumar BanerjeeEcology of Food and Nutrition|March 30, 2012
Chestnuts and spring chickens: conflict and change in farmers market ideologiesKathryn S Oths, Katy M GrovesEcology of Food and Nutrition|October 7, 2021
Religion and Food Insecurity in the Time of COVID-19: Food Sovereignty for a Healthier FutureWilliam Schanbacher, Heewon L GrayPageof 58