Open Access
Issue
E3S Web Conf.
Volume 682, 2025
11th-ICCC 2025 – 11th International Conference on Climate Change
Article Number 01009
Number of page(s) 9
Section Smart-Farming and Resilient Food Systems
DOI https://doi.org/10.1051/e3sconf/202568201009
Published online 23 December 2025
  1. N. M. A. S. Singapurwa, I. P. Candra, and A. A. M. Semariyani, Analysis of Phytochemical Compounds and Antioxidant Activity From Non-Polar to Polar Solvent Extracts In Several Types of “Basa Genep” Constituent Spices. Indonesian Food Science and Technology Journal. 7, 2 (2024). https://doi.org/10.22437/ifstj.v7i2.31584 [Google Scholar]
  2. M. Nyarota, O. Chikuta, R. Musundire, and C. Kazembe, Towards Cultural Heritage Preservation through Indigenous Culinary Claims: A Viewpoint. Journal of African Cultural Heritage Studies. 3, 1 (2022). https://doi.org/10.22599/jachs.114 [Google Scholar]
  3. M. Fiorentini, A. J. Kinchla, and A. A. Nolden, Role of Sensory Evaluation in Consumer Acceptance of Plant-Based Meat Analogs and Meat Extenders: A Scoping Review. Foods. 9, 9 (2020). https://doi.org/10.3390/foods9091334 [Google Scholar]
  4. R. N. Alfiani, M. Ushada, M. Ainuri, and M. A. F. Falah, Extracting Consumers’ Perceptions for Indonesian Spice Drinks Using Social Media Data Mining and Kansei Engineering. AGRARIS: Journal of Agribusiness and Rural Development Research. 9, 2 (2023). https://doi.org/10.18196/agraris.v9i2.78 [Google Scholar]
  5. M. P. D. Atmaja, N. Jampel, D. P. Parmiti, N. K. Widiartini, and N. Ulak, Integrating Balinese Local Wisdom in Culinary Art Program: Enhancing Students’ Food Literacy and Culinary Skills Through Discovery Learning. The New Educational Review. 2025, Vol. 79 (2025). https://doi.org/10.15804/tner.2025.79.1.08 [Google Scholar]
  6. O. B. Nseobong, E. E. Ofem, A. N. Violet, and O. U. Esua, Effect of Instant Noodles Formulated with Natural Spice and Noodle Seasoning on Hemato-Biochemical Parameters and Body Weight Changes in Albino Rats Model. UMYU Scientifica. 2, 2 (2023). https://doi.org/10.56919/usci.2322.013 [Google Scholar]
  7. A. Cimini and M. Moresi, Environmental impact of the main household cooking systems—A survey. Italian Journal of Food Science. 34, 1 (2022). https://doi.org/10.15586/ijfs.v34i1.2170 [Google Scholar]
  8. C. Chirilli, M. Molino, and L. Torri, Consumers’ Awareness, Behavior and Expectations for Food Packaging Environmental Sustainability: Influence of Socio-Demographic Characteristics. Foods. 11, 16 (2022). https://doi.org/10.3390/foods11162388 [Google Scholar]
  9. P. Woy, G. T. Wilson, and S. Cockbill, The sustainability of convenience food: A review and design research agenda. Journal of Cleaner Production. 451, (2024). https://doi.org/10.1016/j.jclepro.2024.142083 [Google Scholar]
  10. N. S. P. Narayanan, H. Fathurahman, N. N. Ahmad, F. Ghapar, L. L. Chew, and V. P. K. Sundram, Consumer Perspectives on the Sustainability of the Malaysian Palm Oil Supply Chain: Awareness, Price Sensitivity, and Certification Impacts. Malaysian Journal of Consumer and Family Economics. 33, 1 (2024). https://doi.org/10.60016/majcafe.v33.15 [Google Scholar]
  11. V. Sánchez Castillo, A. J. Pérez Gamboa, and C. A. Gómez Cano, Circuitos cortos de comercialización como estrategia para el fortalecimiento del sector agropecuario. FACE: Revista de La Facultad de Ciencias Económicas y Empresariales. 24, 3 (2024). https://doi.org/10.24054/face.v24i3.3329 [Google Scholar]
  12. D. R. K. Saikanth, Supriya, B. V. Singh, A. K. Rai, S. R. Bana, D. S. Sachan, and B. Singh, Advancing Sustainable Agriculture: A Comprehensive Review for Optimizing Food Production and Environmental Conservation. International Journal of Plant & Soil Science. 35, 16 (2023). https://doi.org/10.9734/ijpss/2023/v35i163169 [Google Scholar]
  13. N. Nursalam, Resilience of Traditional Culinary Business in Supporting Sustainable Culinary Tourism. Social, Humanities, and Educational Studies (SHES): Conference Series. 8, 2 (2025). https://doi.org/10.20961/shes.v8i2.105601 [Google Scholar]
  14. N. Anripa and V. F. Lone, Preserving Nutmeg : Historical Significance, Medical Benefits, and Climate Change Threats to Indonesian Nutmeg. International Journal of Islamic and Complementary Medicine. 5, 2 (2024). https://doi.org/10.55116/IJICM.V5I2.79 [Google Scholar]
  15. T. David, A Comprehensive Review of Traditional Food Processing Methods and Their Effects on Food Security. International Journal of Agricultural and Life Sciences. (2024). https://doi.org/10.22573/spg.ijals.024.s122000121 [Google Scholar]

Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.

Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.

Initial download of the metrics may take a while.