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Journal of Ethnic Foods is a peer-reviewed journal published by BMC (BioMed Central), covering Culinary Culture and Tourism, Food Quality and Safety Studies, Probiotics and Fermented Foods. Over its lifetime it has published 481 papers, which have received 11,570 citations.
| Publisher | BMC (BioMed Central) |
|---|---|
| Reference style | Numbered (Vancouver) Numbered — [1], [2] in the text 1. Smith A, Jones B, Lee C. A representative article title. Journal of Ethnic Foods. 2023;12(3):45–58.
Formats any DOI in Journal of Ethnic Foods style. No sign-up. |
| Publishes research in | Culinary Culture and Tourism Food Quality and Safety Studies Probiotics and Fermented Foods Nutrition, Health and Food Behavior Biochemical Analysis and Sensing Techniques |
| ISSN | 2352-6181 |
| Citation impact (2-yr) | 5.12 |
| h-index | 51 |
| i10-index | 264 |
| Open access | Yes — indexed in DOAJ |
| Top institutions publishing here | Korea Food Research Institute |
| Journal website | link.springer.com |
| You get | A submission-ready PDF and the editable LaTeX source — ready to submit. |
Citations each year’s papers have accumulated so far — the most recent years are still building up.
Baijiu (白酒) is a traditional fermented alcoholic drink originating in China, which is typically obtained by natural fermentation. It has a high reputation and constitutes an important part of Chinese dietary profile. The production of baijiu involves five major steps, materials preparation, daqu (大曲) making, alcoholic fermentation, distillation, and aging. There is a range of…
Abstract The Green Revolution in India was initiated in the 1960s by introducing high-yielding varieties of rice and wheat to increase food production in order to alleviate hunger and poverty. Post-Green Revolution, the production of wheat and rice doubled due to initiatives of the government, but the production of other food crops such as indigenous…
Humans need to obtain nutrients from foods in order to survive and be healthy. The requirements of energy and nutrients are different due to differences in race, age, sex, and physical activity level. People living in different places take nutrients from different kinds of food; therefore, nutrition is a cultural biological process rather than a…
Abstract Rice is a major cereal food crop and staple food in most of the developing countries. India stands second in the production of rice next to China. Though almost 40,000 varieties of rice are said to exist, at present, only a few varieties are cultivated extensively, milled and polished. Even if white rice is…
Abstract The food culture of Indonesia is shaped by several factors such as nature, history, and culture. With its enormous geographic and cultural diversity across the archipelagos, it is evident that Indonesian cuisine is rich in variety and taste. As such, food can be utilised as a strategic means to boost the tourism industry of…
