Works matching Cooking
Results: 5000
Performance study of a modified cooking vessel for solar box-type cooker.
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- TERI Information Digest on Energy & Environment (TIDEE), 2010, v. 9, n. 3, p. 293
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- Article
Effects of cooking conditions on the physicochemical and sensory characteristics of dry- and wet-aged beef.
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- Animal Bioscience, 2021, v. 34, n. 10, p. 1705, doi. 10.5713/ab.20.0852
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- Article
Developing a household vacuum cooking equipment, testing its performance on strawberry jam production and its comparison with atmospheric cooking.
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- Agronomy Research, 2016, v. 14, p. 1475
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- Article
Selection of Cooking Equipment in Consideration of Energy Conservation in Mass Cooking: A Case Study Using Heated Chicken Meat.
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- Journal of Home Economics of Japan, 2023, v. 74, n. 2, p. 63
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- Article
Cooking Communities: using multicultural after-school cooking clubs to enhance community cohesion.
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- Nutrition Bulletin, 2011, v. 36, n. 1, p. 108, doi. 10.1111/j.1467-3010.2010.01877.x
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- Article
Public perceptions of cooking and the implications for cooking behaviour in the USA.
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- Public Health Nutrition, 2016, v. 19, n. 9, p. 1606, doi. 10.1017/S1368980015003778
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- Article
Development of Children's Creative Cooking Education Program Integrated with Online and Offline Using Cooking Videos.
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- Indian Journal of Public Health Research & Development, 2018, v. 9, n. 8, p. 700, doi. 10.5958/0976-5506.2018.00815.X
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- Article
COOKING AND COOKBOOKS IN NINETEENTH-CENTURY FINLAND: CHANGES IN COOKING METHODS, RECIPE WRITING, AND FOOD TEXTUALIZATION.
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- Journal of Finnish Studies, 2016, v. 19, n. 1, p. 85, doi. 10.5406/28315081.19.1.06
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- Article
Effects of 910 MHz Solid-State Microwave Cooking on the Quality Properties of Broccoli (Brassica olearacea L. var. Italica Plenck), Carrots (Daucus carota subsp. Sativus), and Red Peppers (Capsicum annuum L. cv. Kapya).
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- Foods, 2024, v. 13, n. 21, p. 3459, doi. 10.3390/foods13213459
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- Article
Improving the Physicochemical and Textural Properties of Squid (Loligo vulgaris) Muscle by Sous-Vide Cooking in Different Time-Temperature Combinations.
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- Journal of Aquatic Food Product Technology, 2022, v. 31, n. 8, p. 872, doi. 10.1080/10498850.2022.2108360
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- Article
Color, Cooking Loss and Textural Properties of Patties as Affected by Catfish Belly Flap Mince Size and Cooking Method.
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- Journal of Aquatic Food Product Technology, 2007, v. 16, n. 1, p. 19, doi. 10.1300/J030v16n01_03
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- Article
Experimental investigation of a solar cooking system inhibiting closed airtight cooking pot and evacuated tube collector for the preparation of Indian cuisine items.
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- Environment, Development & Sustainability, 2021, v. 23, n. 3, p. 3164, doi. 10.1007/s10668-020-00711-3
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- Publication type:
- Article
Solar Resource and Energy Demand for Autonomous Solar Cooking Photovoltaic Systems in Kenya and Rwanda †.
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- Solar, 2023, v. 3, n. 3, p. 487, doi. 10.3390/solar3030027
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- Article
Bridging the Affordability between Battery-Supported Electric Cooking and Conventional Cooking Fuel.
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- Energies (19961073), 2022, v. 15, n. 24, p. 9549, doi. 10.3390/en15249549
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- Article
Electric Cooking Diary in Bangladesh: Energy Requirement, Cost of Cooking Fuel, Prospects, and Challenges.
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- Energies (19961073), 2021, v. 14, n. 21, p. 6910, doi. 10.3390/en14216910
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- Article
Influence of the sunflower oil content, cooking temperature and cooking time on the physical and sensory properties of spreadable cheese analogues based on UF white-brined cheese.
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- International Journal of Dairy Technology, 2016, v. 69, n. 4, p. 576, doi. 10.1111/1471-0307.12305
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- Article
The Effects of Different Cooking Systems on Changes in the Bioactive Compounds, Polyphenol Profiles, Biogenic Elements, and Protein Contents of Cauliflower Florets.
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- Processes, 2024, v. 12, n. 10, p. 2114, doi. 10.3390/pr12102114
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- Article
An Analysis on the Influence of the Molecular Gastronomy on the Chinese Cooking Development.
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- Journal of Culinary Science & Technology, 2016, v. 14, n. 3, p. 191, doi. 10.1080/15428052.2015.1102784
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- Article
Cooking losses, lipid oxidation and formation of volatile compounds in foal meat as affected by cooking procedure.
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- Flavour & Fragrance Journal, 2014, v. 29, n. 4, p. 240, doi. 10.1002/ffj.3201
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- Article
Create Our Own Kai: A Randomised Control Trial of a Cooking Intervention with Group Interview Insights into Adolescent Cooking Behaviours.
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- Nutrients, 2020, v. 12, n. 3, p. 796, doi. 10.3390/nu12030796
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- Article
American Measurement: Refining Cups and Spoons for Scientific Cooking in the Late 19th-Early 20th Century.
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- Journal of Agricultural & Food Information, 2010, v. 11, n. 1, p. 16, doi. 10.1080/10496500903436326
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- Article
Effect of cooking on functional properties of germinated black glutinous rice (KKU-ULR012).
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- Songklanakarin Journal of Science & Technology, 2014, v. 36, n. 3, p. 283
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- Article
Impact of cooking style and oil on semi-volatile and intermediate volatility organic compound emissions from Chinese domestic cooking.
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- Atmospheric Chemistry & Physics Discussions, 2022, p. 1, doi. 10.5194/acp-2022-320
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- Article
Performance and Energy Saving Analysis of Improved Cooking Vessel.
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- Journal of Research & Innovation in Food Science & Technology, 2023, v. 11, n. 4, p. 383, doi. 10.22101/JRIFST.2022.343637.1362
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- Article
Effect of Moisture Distribution Changes Induced by Different Cooking Temperature on Cooking Quality and Texture Properties of Noodles Made from Whole Tartary Buckwheat.
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- Foods, 2021, v. 10, n. 11, p. 2543, doi. 10.3390/foods10112543
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- Article
Energy-efficient cooking methods.
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- Energy Efficiency (1570646X), 2013, v. 6, n. 1, p. 163, doi. 10.1007/s12053-012-9173-7
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- Article
Analysis of cooking recipes written in Japanese and motion planning for cooking robot.
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- ROBOMECH Journal, 2021, v. 8, n. 1, p. 1, doi. 10.1186/s40648-021-00204-6
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- Article
Cooking with the Seasons for Health (CwS4H): An Innovative Intervention That Links Nutrition Education, Cooking Skills, and Locally Grown Produce to Increase Vegetable Intake among Limited-Resource Parent–Child Dyads in Rural Washington.
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- Nutrients, 2023, v. 15, n. 22, p. 4851, doi. 10.3390/nu15224851
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- Article
Frequency of Convenience Cooking Product Use Is Associated with Cooking Confidence, Creativity, and Markers of Vegetable Intake.
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- Nutrients, 2023, v. 15, n. 4, p. 966, doi. 10.3390/nu15040966
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- Article
Correlations between Self-Reported Cooking Confidence and Creativity and Use of Convenience Cooking Products in an Australian Cohort.
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- Nutrients, 2021, v. 13, n. 5, p. 1724, doi. 10.3390/nu13051724
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- Article
Effect of ohmic cooking followed by an infrared cooking method on lipid oxidation and formation of polycylic aromatic hydrocarbons (PAH) of beef muscle.
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- Grasas y Aceites, 2018, v. 69, n. 4, p. 1, doi. 10.3989/gya.0101181
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- Article
Effect of various cooking methods on the proximate composition and nutrient contents of different rice varieties grown in Nigeria.
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- International Food Research Journal, 2018, v. 25, n. 2, p. 747
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- Article
KLASİK VE VAKUM ALTINDA SPREYLENEREK PİŞİRME YÖNTEMLERİNİN AKİDE ŞEKERİNİN BAZI KALİTE KRİTERLERİ VE RAF ÖMRÜ ÜZERİNE ETKİSİ
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- GIDA: The Journal of Food, 2010, v. 35, n. 6, p. 431
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- Article
Development and utilization of functional KASP markers to improve rice eating and cooking quality through MAS breeding.
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- Euphytica, 2019, v. 215, n. 4, p. N.PAG, doi. 10.1007/s10681-019-2392-7
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- Article
Effects of cooking methods on the proximate composition and fatty acid composition of seabass (Dicentrarchus labrax, Linnaeus, 1758).
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2008, v. 86, n. 3, p. 163, doi. 10.1016/j.fbp.2007.10.004
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- Article
Phenolic Acids Profiles and Cellular Antioxidant Activity in Tortillas Produced from Mexican Maize Landrace Processed by Nixtamalization and Lime Extrusion Cooking.
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- 2017
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- Publication type:
- journal article
Cooking quality, nutritional composition and consumer acceptance of functional jackfruit pasta enriched with red amaranthus.
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- Environment Conservation Journal, 2019, v. 20, n. 3, p. 89, doi. 10.36953/ecj.2019.10313
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- Article
Repeatedly Heating Cooking Oil among Food Premise Operators in Bukit Mertajam, Pulau Pinang and Determination of Peroxide in Cooking Oil.
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- Malaysian Journal of Medicine & Health Sciences, 2018, v. 14, n. SP2, p. 37
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- Article
Assessment of pollutant emissions and energy efficiency of four commercialized charcoal stoves with modified Chinese cooking stove protocol.
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- International Journal of Agricultural & Biological Engineering, 2018, v. 11, n. 2, p. 202, doi. 10.25165/j.ijabe.20181102.3637
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- Article
Effect of cooking conditions on quality of sweetened adzuki an.
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- International Journal of Agricultural & Biological Engineering, 2014, v. 7, n. 4, p. 134, doi. 10.3965/j.ijabe.20140704.015
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- Article
Drivers and Barriers to Clean Cooking: A Systematic Literature Review from a Consumer Behavior Perspective.
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- Sustainability (2071-1050), 2018, v. 10, n. 11, p. 4322, doi. 10.3390/su10114322
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- Article
CADEIA REVERSA DO ÓLEO DE COZINHA: COORDENAÇÃO, ESTRUTURA E ASPECTOS RELACIONAIS.
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- RAE: Revista de Administração de Empresas, 2013, v. 53, n. 5, p. 442, doi. 10.1590/S0034-75902013000500003
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- Article
Psychosocial Benefits of Cooking Interventions: A Systematic Review.
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- Health Education & Behavior, 2018, v. 45, n. 2, p. 167, doi. 10.1177/1090198117736352
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- Article
Dietary camellia (Camellia oleifera Abel) seed oil in traditional Chinese cooking for high-risk cardiovascular disease: A three-arm double-blind randomized controlled feeding trial protocol.
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- 2020
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- Publication type:
- journal article
Microwave Assisted Cooking Improves Edible Quality of Germ Rice: Insights of Multiscale Starch Microstructure, In Vitro Digestion, and Flavor.
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- Starch / Staerke, 2023, v. 75, n. 11/12, p. 1, doi. 10.1002/star.202300125
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- Article
Cooking Methods Altered the Microstructure and Digestibility of the Potato.
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- Starch / Staerke, 2018, v. 70, n. 5/6, p. 1, doi. 10.1002/star.201700241
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- Article
The impact of visual media to encourage low protein cooking in inherited metabolic disorders.
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- Journal of Human Nutrition & Dietetics, 2009, v. 22, n. 5, p. 409, doi. 10.1111/j.1365-277X.2009.00953.x
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- Article
Restaurant Cooking Trends and Increased Risk for Campylobacter Infection.
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- 2016
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- Publication type:
- journal article
What's cooking for dietetics? A review of the literature.
- Published in:
- Nutrition & Dietetics, 2010, v. 67, n. 1, p. 26, doi. 10.1111/j.1747-0080.2010.01406.x
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- Article
The impacts of kitchen and dining spatial design on cooking and eating experience in residential buildings: a scoping review.
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- Journal of Housing & the Built Environment, 2023, v. 38, n. 3, p. 1983, doi. 10.1007/s10901-023-10027-z
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- Publication type:
- Article