Skip to main content


Page 5 of 5

  1. The cheese Klila occupies a very important socio-economic place established in the rural and peri-urban environment. It is a fermented cheese produced empirically in several regions of Algeria. It is the most pop...

    Authors: Choubaila Leksir, Sofiane Boudalia, Nizar Moujahed and Mabrouk Chemmam
    Citation: Journal of Ethnic Foods 2019 6:7
  2. Korean food has countless health benefits and has been used for centuries to keep the body in balance. Food and medicine are usually considered as one and the same thing. The idea that health starts with food ...

    Authors: Serdar Oktay and Erhun Kemal Ekinci
    Citation: Journal of Ethnic Foods 2019 6:4
  3. The purpose of this research is to provide an in-depth analysis of the commodification, authenticity, and sustainability of culinary legacy as an instance of intangible cultural legacy, as well as how to subse...

    Authors: Annisa Mardatillah, Sam’un Jaja Raharja, Bambang Hermanto and Tety Herawaty
    Citation: Journal of Ethnic Foods 2019 6:3
  4. Asia represents rich traditional dietary diversity. The rapid diet transition in the region is leading to a high prevalence of non-communicable diseases. The aim of this exploratory study was to document tradi...

    Authors: Eni Harmayani, Anil Kumar Anal, Santad Wichienchot, Rajeev Bhat, Murdijati Gardjito, Umar Santoso, Sunisa Siripongvutikorn, Jindaporn Puripaatanavong and Unnikrishnan Payyappallimana
    Citation: Journal of Ethnic Foods 2019 6:1

Annual Journal Metrics

  • 2022 Citation Impact
    1.465 - SNIP (Source Normalized Impact per Paper)
    0.544 - SJR (SCImago Journal Rank)

    2022 Speed
    7 days submission to first editorial decision for all manuscripts (Median)
    143 days submission to accept (Median)

    2022 Usage 

This journal is indexed by

    • Scopus
    • Directory of Open Access Journals (DOAJ)