Cultural Appropriation of Asian Cuisines in Western Chefs’ Cooking Videos: An Audience Reception by Mochammad Ferry Subagya, Pratiwi Retnaningdyah

“…There are numerous responses from netizens who agree with Uncle Roger about the inaccurate food adaptation and find the harmful effect of cultural appropriation that gives misrecognition and bad stereotypes of Asian cuisine. Based on the previous response, the cooking videos by five western chefs are also classified as cultural exploitation because they received massive engagement and did not plan to revise their recipes.…”
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Allergic reaction following the consumption of exotic fried insects in a traveler visiting Thailand by Sakarn Charoensakulchai, Anastasia Putri, Phimphan Pisutsan, Watcharapong Piyaphanee, Wasin Matsee

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Chapter 26: Specialty Asian Vegetable Production in South Florida by Mary L. Lamberts

“…At present, most consumers who purchase these products are either Asian or preparing Asian cuisine. Some may have potential for appealing to a wider range of consumers. …”
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Sodium Literacy by Sanjay Kalra, Bharti Kalra, Nitin Kapoor

“…It also highlights the sources of sodium in South Asian cuisine which can be avoided or minimized. Keywords: Cardiovascular disease, diet, hidden hunger, malnutrition, salt. …”
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Use of Dairy Products in people living with diabetes by Sanjay Kalra, Saurabh Arora, Nitin Kapoor

“…This article enumerates the wide variety of dairy products available in the South Asian cuisine, explores their nutritional characteristics, and explains how to consume them in a healthy manner. …”
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Curcumin in Alzheimer’s Disease and Depression: Therapeutic Potential and Mechanisms of Action by Jordan Teixeira Oliveira, Simone Pieniz

“…Abstract Curcumin is a polyphenol present in Curcuma longa, a root used in Asian cuisine for thousands of years, and it has several medicinal properties, acting as an antioxidant, anti-inflammatory, anticancer, among others. …”
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Beyond Eating: Theorizing the Trinitas of Food in Southeast Asia by Jeofe Santarita

“…“Colonizers' Influence Infuses Southeast Asian Cuisine.” October 19, 2011. https://www.npr.org/2011/10/18/141465353/colonizers-influence-infuses-southeast-asian-cuisine. …”
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A Central Asian Food Dataset for Personalized Dietary Interventions by Aknur Karabay, Arman Bolatov, Huseyin Atakan Varol, Mei-Yen Chan

“…Leveraging these social trends, real-time food recognition and reliable classification of these captured food images can potentially help replace some of the tedious recording and coding of food diaries to enable personalized dietary interventions. Although Central Asian cuisine is culturally and historically distinct, there has been little published data on the food and dietary habits of people in this region. …”
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Antibacterial Action of Curcumin against Staphylococcus aureus: A Brief Review by Teow , Sin Yeang, Liew, Kitson, Ali, Syed A., Khoo, Alan Soo Beng, Peh, Suat Cheng

“…(Zingiberaceae family) or turmeric, commonly used for cooking in Asian cuisine, is known to possess a broad range of pharmacological properties at relatively nontoxic doses. …”
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Variation in the Chemical Composition of Five Varieties of <i>Curcuma longa</i> Rhizome Essential Oils Cultivated in North Alabama by William N. Setzer, Lam Duong, Ambika Poudel, Srinivasa Rao Mentreddy

“…Turmeric (<i>Curcuma longa</i> L.) is an important spice, particularly is Asian cuisine, and is also used in traditional herbal medicine. …”
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Freshness Quality and Shelf Life Evaluation of the Seaweed <i>Ulva rigida</i> through Physical, Chemical, Microbiological, and Sensory Methods by Fini Sánchez-García, Ignacio Hernández, Víctor M. Palacios, Ana M. Roldán

“…In Europe, the consumption of seaweeds and derived products has increased in recent years, due to the expansion of Asian cuisine and the emergence of many top-level chefs. …”
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Ultrasonic-assisted extraction of curcumin complexed with methyl-beta-cyclodextrin by Hadi, Binta Jume, Sanagi, Mohd. Marsin, Wan Ibrahim, W. A., Jamil, Shajarahtunnur, AbdullahiMu’azu, Mohammed, Aboul Enein, Hassan Y.

“…Turmeric flavour is important in Asian cuisine; however, the production of turmeric-based ingredient with the current method of extraction of turmeric oleoresin is very laborious, time consuming and consumes large amount of solvent, coupled with limited solubility in aqueous solution, which limits its application to food system. …”

Modeling the Impacts of Climate Change on Yields of Various Korean Soybean Sprout Cultivars by Chang Yong Yoon, Sojung Kim, Jaepil Cho, Sumin Kim

“…Soybean sprout is an important food ingredient in East Asian cuisine. Soybean growth is highly sensitive to temperature and photoperiod. …”
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Regional Variations in <i>Peucedanum japonicum</i> Antioxidants and Phytochemicals by Neil Patrick Uy, Hoon Kim, Jajung Ku, Sanghyun Lee

“…<i>Peucedanum japonicum</i> has long been a staple in East Asian cuisine. In the context of traditional medicine, various members of the <i>Peucedanum</i> genus have been investigated for potential medicinal properties. …”
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Presence of Cholesterol in Non-Animal Organisms: Identification and Quantification of Cholesterol in Crude Seed Oil from <i>Perilla frutescens</i> and Dehydrated <i>Pyropia tenera<... by Min-Ji Oh, Hee-Jin So, Eun-Sik Hong, Jung-Ah Shin, Ki-Teak Lee

“…These species were chosen for investigation because they are common ingredients in East Asian cuisine. Gas chromatography-flame ionization detection (GC-FID) analysis found that cholesterol was present in <i>P. tenera</i> (14.6 mg/100 g) and in all four perilla seed oil samples (0.3–0.5 mg/100 g). …”
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Study on the genetic variability and adaptability of turmeric (Curcuma longa L.) genotypes for development of desirable cultivars. by Md Ashraful Alam, Srabanti Roy, Md Atikur Rahman, Md Riazul Islam, Md Mushfiqur Rahman, Abu Jafor Obaidullah, Md Nasirul Farid, Md Marufur Rahman, Md Rafiqul Islam, Shailendra Nath Mozumder, Riyadh S Almalki, Ahmed Gaber, Akbar Hossain

“…Turmeric, a globally cultivated spice, holds significance in medicine, and cosmetics, and is also a very popular ingredient in South Asian cuisine. A study involving 53 turmeric genotypes evaluated for rhizome yield and related traits at Spices Research Center, Bogura, Bangladesh over three years (2019-22). …”
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<i>Cassia alata, Coriandrum sativum, Curcuma longa</i> and <i>Azadirachta indica</i>: Food Ingredients as Complementary and Alternative Therapies for Atopic Dermatitis-A Comprehens... by Yik-Ling Chew, Mei-Ann Khor, Zhao Xu, Sue-Kei Lee, Jing-Wen Keng, Sze-Huey Sang, Gabriel Akyirem Akowuah, Khang Wen Goh, Kai Bin Liew, Long Chiau Ming

“…These therapeutic herbs are commonly eaten as food and used as spices in Asian cuisine. The four food herbs reviewed are <i>Cassia alata</i>, <i>Coriandrum sativum</i>, <i>Curcuma longa</i> Linn, and <i>Azadirachta indica</i>. …”
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In vivo hypocholesterolemic effect of MARDI fermented red yeast rice water extract in high cholesterol diet fed mice by Yeap, Swee Keong, Beh, Boon Kee, Kong, Joan, Ho, Wan Yong, Mohd Yusof, Hamidah, Mohamad, Nurul Elyani, Hussin, Aminuddin, Jaganath, Indu Bala, Mohamed Alitheen, Noorjahan Banu, Jamaluddin, Anisah, Long, Kamariah

“…Fermented red yeast rice has been traditionally consumed as medication in Asian cuisine. This study aimed to determine the in vivo hypocholesterolemic and antioxidant effects of fermented red yeast rice water extract produced using Malaysian Agricultural Research and Development Institute (MARDI) Monascus purpureus strains in mice fed with high cholesterol diet. …”
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Total phenolic content, antioxidant and cytotoxic activities of citrus hystrix leaf extracts by Sivaraj, Pushpalatha

“…Citrus hystrix (C.hystrix) locally known as Limau purut is a culinary flavouring that is common in Malaysia and South East Asian cuisine as well as in herbal preparations. The aim of this study is to evaluate the antiproliferative, antioxidant and total phenolic content of ethanolic and aqueous extract of C.hystrix leaves. …”
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Genomic Analysis of Romanian Lycium Genotypes: Exploring <i>BODYGUARD</i> Genes for Stress Resistance Breeding by Roxana Ciceoi, Adrian Asanica, Vasilica Luchian, Mihaela Iordachescu

“…Goji berries, long valued in Traditional Chinese Medicine and Asian cuisine for their wide range of medicinal benefits, are now considered a ‘superfruit’ and functional food worldwide. …”
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