Works matching DE "COOKING"
Results: 5000
Eating well-done red meat linked with aggressive prostate cancer.
- Published in:
- Urology Times, 2012, v. 40, n. 2, p. 54
- Publication type:
- Article
San Francisco: A town that will tempt the tastebuds.
- Published in:
- Urology Times, 2004, v. 32, n. 5, p. 38
- By:
- Publication type:
- Article
The Contemplation of a Carefully Folded Ham Sandwich.
- Published in:
- James Joyce Literary Supplement, 2017, v. 31, n. 1, p. 2
- By:
- Publication type:
- Article
Optimization of Cooking Processes for Rice Varieties (Oryza Sativa Linne) Produced in Benin.
- Published in:
- Journal of Culinary Science & Technology, 2025, v. 23, n. 1, p. 125, doi. 10.1080/15428052.2023.2191876
- By:
- Publication type:
- Article
Cooking Losses and Bioaccessibility of Thiamine by In Vitro Gastrointestinal System in Selected Legumes.
- Published in:
- Journal of Culinary Science & Technology, 2024, v. 22, n. 6, p. 1357, doi. 10.1080/15428052.2022.2148593
- By:
- Publication type:
- Article
Knowledge Transfer in Haute Cuisine: The Relationship between Chefs as an Enabler Factor.
- Published in:
- Journal of Culinary Science & Technology, 2024, v. 22, n. 5, p. 870, doi. 10.1080/15428052.2022.2087578
- By:
- Publication type:
- Article
Proximate Composition, Cooking and Sensory Properties of Noodles from Wheat-Tigernut Pomace Flour Blends at Optimized Condition Using Response Surface Methodology.
- Published in:
- Journal of Culinary Science & Technology, 2024, v. 22, n. 3, p. 547, doi. 10.1080/15428052.2022.2067802
- By:
- Publication type:
- Article
Analysis of Scientific Production on Competencies Models in Culinary Arts Education on EBSCO, Web of Science and Scopus Databases.
- Published in:
- Journal of Culinary Science & Technology, 2024, v. 22, n. 3, p. 533, doi. 10.1080/15428052.2022.2060890
- By:
- Publication type:
- Article
Effect of Baking and Grilling on B Vitamins of Selected Fishes and Chicken Parts.
- Published in:
- Journal of Culinary Science & Technology, 2024, v. 22, n. 3, p. 496, doi. 10.1080/15428052.2022.2060161
- By:
- Publication type:
- Article
Exploration of Taste and Preferences for Primary Flavors, Flavor Combinations, Aromatic Flavors and Ethnic Flavors: An Approach to the Acceptability of Culinary Diversity in Chile.
- Published in:
- Journal of Culinary Science & Technology, 2024, v. 22, n. 3, p. 425, doi. 10.1080/15428052.2022.2057886
- By:
- Publication type:
- Article
Relationships between Cuisine Quality, Food Image, Feelings, Recommendation and Revisit Intention: Gaziantep Case.
- Published in:
- Journal of Culinary Science & Technology, 2023, v. 21, n. 6, p. 903, doi. 10.1080/15428052.2021.2024471
- By:
- Publication type:
- Article
Standardization of Traditional and Contemporary Pineapple-based Food Preparations Identified in the Municipality of Dagua, Colombia.
- Published in:
- Journal of Culinary Science & Technology, 2023, v. 21, n. 5, p. 702, doi. 10.1080/15428052.2021.2002229
- By:
- Publication type:
- Article
Unraveling the Consumer Value Components of Science-Based Cooking: The Producer Perspective.
- Published in:
- Journal of Culinary Science & Technology, 2023, v. 21, n. 4, p. 558, doi. 10.1080/15428052.2021.1972887
- By:
- Publication type:
- Article
Knowledge of Culinary Arts and Gastronomy Students of Celiac Disease: Comparative Study between the South and Midwest Regions of Brazil.
- Published in:
- Journal of Culinary Science & Technology, 2022, v. 20, n. 2, p. 180, doi. 10.1080/15428052.2020.1824830
- By:
- Publication type:
- Article
Effects of Low-temperature Long-time Sous-vide Cooking on the Physicochemical and Sensory Characteristics of Beef and Pork Shank.
- Published in:
- Journal of Culinary Science & Technology, 2022, v. 20, n. 2, p. 165, doi. 10.1080/15428052.2020.1821859
- By:
- Publication type:
- Article
Future Chefs' Beliefs on the Role of Nutrition, Diet, and Healthy Cooking Techniques in Culinary Arts Training for Foodservice: A Cross-Cultural and Gender Perspective.
- Published in:
- Journal of Culinary Science & Technology, 2022, v. 20, n. 1, p. 71, doi. 10.1080/15428052.2020.1808138
- By:
- Publication type:
- Article
Analysis of Competencies Models in Culinary Arts Higher Education.
- Published in:
- Journal of Culinary Science & Technology, 2021, v. 19, n. 2, p. 171, doi. 10.1080/15428052.2020.1738299
- By:
- Publication type:
- Article
The Usability of Lor Cheese in Some Dairy-Based Desserts of Turkish and International Cuisines.
- Published in:
- Journal of Culinary Science & Technology, 2020, v. 18, n. 6, p. 560, doi. 10.1080/15428052.2019.1692745
- By:
- Publication type:
- Article
Gender Differences in the Evolution of Haute Cuisine Chef´s Career.
- Published in:
- Journal of Culinary Science & Technology, 2020, v. 18, n. 6, p. 439, doi. 10.1080/15428052.2019.1640156
- By:
- Publication type:
- Article
A Culinary Nutrition Course to Improve College Students' Food Preparation Ability.
- Published in:
- Journal of Culinary Science & Technology, 2020, v. 18, n. 5, p. 428, doi. 10.1080/15428052.2019.1657335
- By:
- Publication type:
- Article
Segmentation by Motivation in Typical Cuisine Restaurants: Empirical Evidence from Guayaquil, Ecuador.
- Published in:
- Journal of Culinary Science & Technology, 2020, v. 18, n. 4, p. 270, doi. 10.1080/15428052.2019.1582446
- By:
- Publication type:
- Article
Organic Food in Public Catering: How the Danish Organic Cuisine Label May Maintain Organic Food Production in the Longer Term.
- Published in:
- Journal of Culinary Science & Technology, 2020, v. 18, n. 4, p. 255, doi. 10.1080/15428052.2019.1582122
- By:
- Publication type:
- Article
Consumer acceptance and salty taste intensity of culinary preparations in a food service in the city of São Paulo.
- Published in:
- Journal of Culinary Science & Technology, 2020, v. 18, n. 2, p. 77, doi. 10.1080/15428052.2018.1507857
- By:
- Publication type:
- Article
Determining tourists' propensity to consume innovative cuisine: the case of molecular cuisine.
- Published in:
- Journal of Culinary Science & Technology, 2019, v. 17, n. 6, p. 519, doi. 10.1080/15428052.2018.1492481
- By:
- Publication type:
- Article
Spiced risotto: cooking processing and simulated in vitro digestion on curcuminoids, capsaicin and piperine.
- Published in:
- Journal of Culinary Science & Technology, 2019, v. 17, n. 3, p. 256, doi. 10.1080/15428052.2018.1429973
- By:
- Publication type:
- Article
Recipe standardization of bread using cassava-wheat composite flour.
- Published in:
- Journal of Culinary Science & Technology, 2019, v. 17, n. 3, p. 232, doi. 10.1080/15428052.2018.1429972
- By:
- Publication type:
- Article
Apple as sugar substitute in cake.
- Published in:
- Journal of Culinary Science & Technology, 2019, v. 17, n. 3, p. 224, doi. 10.1080/15428052.2018.1428708
- By:
- Publication type:
- Article
Consumer Sensory Acceptance of Raw Hamburger Patties Cooked on Grill versus Precooked Hamburger Patties Cooked in Rapid-Cook Oven.
- Published in:
- Journal of Culinary Science & Technology, 2017, v. 15, n. 4, p. 349, doi. 10.1080/15428052.2017.1310070
- By:
- Publication type:
- Article
Technological Use of Cassava and Passion Fruit Flours in Preparing Cookies.
- Published in:
- Journal of Culinary Science & Technology, 2017, v. 15, n. 1, p. 54, doi. 10.1080/15428052.2016.1204971
- By:
- Publication type:
- Article
Developing Low-Fat Banana Bread by Using Okra Gum as a Fat Replacer.
- Published in:
- Journal of Culinary Science & Technology, 2017, v. 15, n. 1, p. 36, doi. 10.1080/15428052.2016.1188192
- By:
- Publication type:
- Article
Call for Papers.
- Published in:
- Journal of Culinary Science & Technology, 2015, v. 13, n. 4, p. 376, doi. 10.1080/15428052.2015.1079093
- Publication type:
- Article
Comparison of Soup Stock Preparation and Soup Product Consumption Behavior in an Ethnically Diverse Population.
- Published in:
- Journal of Culinary Science & Technology, 2016, v. 14, n. 3, p. 234, doi. 10.1080/15428052.2015.1110544
- By:
- Publication type:
- Article
Nutrient Composition and Antioxidative Potential of Seasonings Formulated from Herbs, Spices, and Seafood.
- Published in:
- Journal of Culinary Science & Technology, 2016, v. 14, n. 3, p. 222, doi. 10.1080/15428052.2015.1103675
- By:
- Publication type:
- Article
An Analysis on the Influence of the Molecular Gastronomy on the Chinese Cooking Development.
- Published in:
- Journal of Culinary Science & Technology, 2016, v. 14, n. 3, p. 191, doi. 10.1080/15428052.2015.1102784
- By:
- Publication type:
- Article
Gastronomic Use of Fish in Restaurants of the South of Brazil.
- Published in:
- Journal of Culinary Science & Technology, 2015, v. 13, n. 2, p. 159, doi. 10.1080/15428052.2014.952483
- By:
- Publication type:
- Article
Deep-Frying Oil: Heat-Induced Changes.
- Published in:
- Journal of Culinary Science & Technology, 2015, v. 13, n. 2, p. 116, doi. 10.1080/15428052.2014.952481
- By:
- Publication type:
- Article
Molecular Gastronomy in Spain.
- Published in:
- Journal of Culinary Science & Technology, 2014, v. 12, n. 4, p. 279, doi. 10.1080/15428052.2014.914813
- By:
- Publication type:
- Article
How Often Do We Use Cooking Utensils? An Exploratory Study.
- Published in:
- Journal of Culinary Science & Technology, 2014, v. 12, n. 4, p. 326, doi. 10.1080/15428052.2014.904834
- By:
- Publication type:
- Article
Developing a Value-Added, Ready to Cook New Orleans Barbeque Shrimp Entrée.
- Published in:
- Journal of Culinary Science & Technology, 2014, v. 12, n. 1, p. 67, doi. 10.1080/15428052.2013.846877
- By:
- Publication type:
- Article
Sensory Evaluation of French Fries Fried in Four Oils: Extra Caliber ZTF Samples A & C, Advantage Cotton Soy Blend, and Advantage Low Linoleic Soybean Oil.
- Published in:
- Journal of Culinary Science & Technology, 2014, v. 12, n. 1, p. 34, doi. 10.1080/15428052.2013.798608
- By:
- Publication type:
- Article
Cooking Characteristics and Sensory Qualities of Decorticated Finger Millet ( Eleusine coracana ).
- Published in:
- Journal of Culinary Science & Technology, 2014, v. 12, n. 3, p. 215, doi. 10.1080/15428052.2014.880100
- By:
- Publication type:
- Article
Using Trendsetting Chefs to Design New Culinary Preparations with the “Penjar” Tomato.
- Published in:
- Journal of Culinary Science & Technology, 2014, v. 12, n. 3, p. 196, doi. 10.1080/15428052.2014.880099
- By:
- Publication type:
- Article
Call for Papers.
- Published in:
- Journal of Culinary Science & Technology, 2014, v. 12, n. 2, p. 99, doi. 10.1080/15428052.2014.885310
- Publication type:
- Article
Effect of Hydrocolloids and Egg Content on Sensory Quality of Coated Fried Yam Chips.
- Published in:
- Journal of Culinary Science & Technology, 2014, v. 12, n. 2, p. 168, doi. 10.1080/15428052.2014.880097
- By:
- Publication type:
- Article
Cookbooks—Ancient and Contemporary.
- Published in:
- Journal of Culinary Science & Technology, 2014, v. 12, n. 1, p. 91, doi. 10.1080/15428052.2013.847299
- By:
- Publication type:
- Article
The Effect of Different Amounts of Vacuum Applied During Sealing on Consumer Acceptance of Beef Gluteus Medius (Top Sirloin).
- Published in:
- Journal of Culinary Science & Technology, 2014, v. 12, n. 1, p. 84, doi. 10.1080/15428052.2013.846879
- By:
- Publication type:
- Article
Brining Effects on Flavor and Moisture Uptake and Retention in Turkey Meat.
- Published in:
- Journal of Culinary Science & Technology, 2013, v. 11, n. 4, p. 299, doi. 10.1080/15428052.2013.798565
- By:
- Publication type:
- Article
Development of a Solid Vinaigrette and Product Testing.
- Published in:
- Journal of Culinary Science & Technology, 2013, v. 11, n. 3, p. 259, doi. 10.1080/15428052.2013.769872
- By:
- Publication type:
- Article
Culinary Science in Denmark: Molecular Gastronomy and Beyond.
- Published in:
- Journal of Culinary Science & Technology, 2013, v. 11, n. 2, p. 111, doi. 10.1080/15428052.2013.778695
- By:
- Publication type:
- Article
From Label to Practice: The Process of Creating New Nordic Cuisine.
- Published in:
- Journal of Culinary Science & Technology, 2013, v. 11, n. 1, p. 36, doi. 10.1080/15428052.2013.754296
- By:
- Publication type:
- Article