Works matching Cooking

Results: 5000

Developing a household vacuum cooking equipment, testing its performance on strawberry jam production and its comparison with atmospheric cooking.

Published in:

Agronomy Research, 2016, v. 14, p. 1475

By:

Tomruk, D.;
Devseren, E.;
Koç, M.;
Ocak, Ö. Ö.;
Karataş, H.;
Kaymak-Ertekin, F.

Publication type:

Article

Performance study of a modified cooking vessel for solar box-type cooker.

Published in:

TERI Information Digest on Energy & Environment (TIDEE), 2010, v. 9, n. 3, p. 293

By:

Saxena, Abhishek;
Varun;
Srivastava, G.;
Sharma, N. K.

Publication type:

Article

Effects of cooking conditions on the physicochemical and sensory characteristics of dry- and wet-aged beef.

Published in:

Animal Bioscience, 2021, v. 34, n. 10, p. 1705, doi. 10.5713/ab.20.0852

By:

Dongheon Lee;
Hyun Jung Lee;
Ji Won Yoon;
Minkyung Ryu;
Cheorun Jo

Publication type:

Article

Experimental investigation of a solar energy based cooking system for the steam method of cooking using evacuated tube collector.

Published in:

Energy Sources Part A: Recovery, Utilization & Environmental Effects, 2025, v. 47, n. 1, p. 11083, doi. 10.1080/15567036.2021.1974609

By:

Chaudhary, Ranjan;
Pandey, Lokesh;
Yadav, Avadhesh

Publication type:

Article

Selection of Cooking Equipment in Consideration of Energy Conservation in Mass Cooking: A Case Study Using Heated Chicken Meat.

Published in:

Journal of Home Economics of Japan, 2023, v. 74, n. 2, p. 63

By:

IKEDA, Masayo;
AKIYAMA, Satoko;
SUZUNO, Hiroko

Publication type:

Article

Cooking Communities: using multicultural after-school cooking clubs to enhance community cohesion.

Published in:

Nutrition Bulletin, 2011, v. 36, n. 1, p. 108, doi. 10.1111/j.1467-3010.2010.01877.x

By:

Gatenby, L. A.;
Donnelly, J.;
Connell, R.

Publication type:

Article

Public perceptions of cooking and the implications for cooking behaviour in the USA.

Published in:

Public Health Nutrition, 2016, v. 19, n. 9, p. 1606, doi. 10.1017/S1368980015003778

By:

Wolfson, Julia A.;
Clegg Smith, Katherine;
Frattaroli, Shannon;
Bleich, Sara N.

Publication type:

Article

Effects of Cooking Methods and Oils on Bioactive Compounds, Sensory and Textural Properties of Yellow-Fleshed Potatoes (Solanum tuberosum L.).

Published in:

Potato Research, 2025, v. 68, n. 2, p. 2027, doi. 10.1007/s11540-024-09821-1

By:

Uslu, Dilek Yaprak;
Coruk, Katibe Sinem;
Baltacioğlu, Hande;
Tangüler, Hasan

Publication type:

Article

Solar Resource and Energy Demand for Autonomous Solar Cooking Photovoltaic Systems in Kenya and Rwanda †.

Published in:

Solar, 2023, v. 3, n. 3, p. 487, doi. 10.3390/solar3030027

By:

Cardoso, João P.;
Couto, António;
Costa, Paula A.;
Rodrigues, Carlos;
Facão, Jorge;
Loureiro, David;
Wambugu, Anne;
Banda, Sandra;
Da Silva, Izael;
Simões, Teresa

Publication type:

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.

Published in:

International Journal of Dairy Technology, 2016, v. 69, n. 4, p. 576, doi. 10.1111/1471-0307.12305

By:

Shabani, Jahanbakhsh;
Sarfarazi, Messiah;
Mirzaei, Habibollah;
Jafari, Seid Mahdi

Publication type:

Article

Improving the Physicochemical and Textural Properties of Squid (Loligo vulgaris) Muscle by Sous-Vide Cooking in Different Time-Temperature Combinations.

Published in:

Journal of Aquatic Food Product Technology, 2022, v. 31, n. 8, p. 872, doi. 10.1080/10498850.2022.2108360

By:

Ceylan, Afsin;
Gokoglu, Nalan

Publication type:

Article

Development of Children's Creative Cooking Education Program Integrated with Online and Offline Using Cooking Videos.

Published in:

Indian Journal of Public Health Research & Development, 2018, v. 9, n. 8, p. 700, doi. 10.5958/0976-5506.2018.00815.X

By:

Hyoung Jai Kim;
Hye Joung Hyun;
Hyun Chul Jeong

Publication type:

Article

Impact of cooking style and oil on semi-volatile and intermediate volatility organic compound emissions from Chinese domestic cooking.

Published in:

Atmospheric Chemistry & Physics Discussions, 2022, p. 1, doi. 10.5194/acp-2022-320

By:

Kai Song;
Song Guo;
Yuanzheng Gong;
Daqi Lv;
Yuan Zhang;
Zichao Wan;
Tianyu Li;
Wenfei Zhu;
Hui Wang;
Ying Yu;
Rui Tan;
Ruizhe Shen;
Sihua Lu;
Shuangde Li;
Yunfa Chen;
Min Hu

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:

Wang, Huiyong;
Wang, Jianming

Publication type:

Article

Performance and Energy Saving Analysis of Improved Cooking Vessel.

Published in:

Journal of Research & Innovation in Food Science & Technology, 2023, v. 11, n. 4, p. 383, doi. 10.22101/JRIFST.2022.343637.1362

By:

Waghmode, Amol Tukaram;
Pandit, Aniruddha Bhalchandra;
Kale, Dhanaji Mahadeo

Publication type:

Article

Analysis of cooking recipes written in Japanese and motion planning for cooking robot.

Published in:

ROBOMECH Journal, 2021, v. 8, n. 1, p. 1, doi. 10.1186/s40648-021-00204-6

By:

Inagawa, Masahiro;
Takei, Toshinobu;
Imanishi, Etsujiro

Publication type:

Article

Effect of various cooking methods on the proximate composition and nutrient contents of different rice varieties grown in Nigeria.

Published in:

International Food Research Journal, 2018, v. 25, n. 2, p. 747

By:

Otemuyiwa, I. O.;
Falade, O. S.;
Adewusi, S. R. A.

Publication type:

Article

Effect of cooking on functional properties of germinated black glutinous rice (KKU-ULR012).

Published in:

Songklanakarin Journal of Science & Technology, 2014, v. 36, n. 3, p. 283

By:

Konwatchara, Thapanan;
Ahromrit, Araya

Publication type:

Article

Experimental investigation of a solar cooking system inhibiting closed airtight cooking pot and evacuated tube collector for the preparation of Indian cuisine items.

Published in:

Environment, Development & Sustainability, 2021, v. 23, n. 3, p. 3164, doi. 10.1007/s10668-020-00711-3

By:

Chaudhary, Ranjan;
Yadav, Avadhesh

Publication type:

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).

Published in:

Foods, 2024, v. 13, n. 21, p. 3459, doi. 10.3390/foods13213459

By:

Çavuşoğlu Kaplan, Gönül;
Fıratlıgil, Ebru

Publication type:

Article

Effect of Moisture Distribution Changes Induced by Different Cooking Temperature on Cooking Quality and Texture Properties of Noodles Made from Whole Tartary Buckwheat.

Published in:

Foods, 2021, v. 10, n. 11, p. 2543, doi. 10.3390/foods10112543

By:

Zou, Shuping;
Wang, Lijuan;
Wang, Aili;
Zhang, Qian;
Li, Zaigui;
Qiu, Ju

Publication type:

Article

COOKING AND COOKBOOKS IN NINETEENTH-CENTURY FINLAND: CHANGES IN COOKING METHODS, RECIPE WRITING, AND FOOD TEXTUALIZATION.

Published in:

Journal of Finnish Studies, 2016, v. 19, n. 1, p. 85, doi. 10.5406/28315081.19.1.06

By:

Knuuttila, Maarit

Publication type:

Article

Uncommon Cooking Technologies at Two Prehistoric Sites in South-Central Texas.

Published in:

Plains Anthropologist, 2011, v. 56, n. 219, p. 285, doi. 10.1179/pan.2011.021

By:

Turpin, Jeff P.

Publication type:

Article

Cooking losses, lipid oxidation and formation of volatile compounds in foal meat as affected by cooking procedure.

Published in:

Flavour & Fragrance Journal, 2014, v. 29, n. 4, p. 240, doi. 10.1002/ffj.3201

By:

Lorenzo, José M.;
Domínguez, Rubén

Publication type:

Article

Energy-efficient cooking methods.

Published in:

Energy Efficiency (1570646X), 2013, v. 6, n. 1, p. 163, doi. 10.1007/s12053-012-9173-7

By:

De, Dilip;
Shawhatsu, Nathaniel;
De, Narendra;
Ajaeroh, Mathias

Publication type:

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.

Published in:

Nutrients, 2023, v. 15, n. 22, p. 4851, doi. 10.3390/nu15224851

By:

Sharkey, Joseph R.;
Smith, Andra

Publication type:

Article

Frequency of Convenience Cooking Product Use Is Associated with Cooking Confidence, Creativity, and Markers of Vegetable Intake.

Published in:

Nutrients, 2023, v. 15, n. 4, p. 966, doi. 10.3390/nu15040966

By:

Brasington, Natasha;
Bucher, Tamara;
Beckett, Emma L.

Publication type:

Article

Correlations between Self-Reported Cooking Confidence and Creativity and Use of Convenience Cooking Products in an Australian Cohort.

Published in:

Nutrients, 2021, v. 13, n. 5, p. 1724, doi. 10.3390/nu13051724

By:

Brasington, Natasha;
Jones, Patrice;
Bucher, Tamara;
Beckett, Emma L.;
Lara, Jose

Publication type:

Article

Create Our Own Kai: A Randomised Control Trial of a Cooking Intervention with Group Interview Insights into Adolescent Cooking Behaviours.

Published in:

Nutrients, 2020, v. 12, n. 3, p. 796, doi. 10.3390/nu12030796

By:

Kuroko, Sarahmarie;
Black, Katherine;
Chryssidis, Themis;
Finigan, Rosie;
Hann, Callum;
Haszard, Jillian;
Jackson, Rosalie;
Mahn, Katherine;
Robinson, Caleb;
Thomson, Carla;
Toldi, Olivia;
Scullion, Nicholas;
Skidmore, Paula

Publication type:

Article

KLASİK VE VAKUM ALTINDA SPREYLENEREK PİŞİRME YÖNTEMLERİNİN AKİDE ŞEKERİNİN BAZI KALİTE KRİTERLERİ VE RAF ÖMRÜ ÜZERİNE ETKİSİ

Published in:

GIDA: The Journal of Food, 2010, v. 35, n. 6, p. 431

By:

Demir, Mustafa Kürşat;
Elgün, Adem;
Avci, Ahmet

Publication type:

Article

American Measurement: Refining Cups and Spoons for Scientific Cooking in the Late 19th-Early 20th Century.

Published in:

Journal of Agricultural & Food Information, 2010, v. 11, n. 1, p. 16, doi. 10.1080/10496500903436326

By:

Duran, Nancy;
Jaros, Joe

Publication type:

Article

Bridging the Affordability between Battery-Supported Electric Cooking and Conventional Cooking Fuel.

Published in:

Energies (19961073), 2022, v. 15, n. 24, p. 9549, doi. 10.3390/en15249549

By:

Keddar, Shafiqa;
Strachan, Scott;
Galloway, Stuart

Publication type:

Article

Electric Cooking Diary in Bangladesh: Energy Requirement, Cost of Cooking Fuel, Prospects, and Challenges.

Published in:

Energies (19961073), 2021, v. 14, n. 21, p. 6910, doi. 10.3390/en14216910

By:

Saha, Avijit;
Razzak, Md. Abdur;
Khan, M. Rezwan

Publication type:

Article

The Effects of Different Cooking Systems on Changes in the Bioactive Compounds, Polyphenol Profiles, Biogenic Elements, and Protein Contents of Cauliflower Florets.

Published in:

Processes, 2024, v. 12, n. 10, p. 2114, doi. 10.3390/pr12102114

By:

Ahmed, Isam A. Mohamed;
Al-Juhaimi, Fahad Y.;
Özcan, Mehmet Musa;
Uslu, Nurhan;
Karrar, Emad

Publication type:

Article

Color, Cooking Loss and Textural Properties of Patties as Affected by Catfish Belly Flap Mince Size and Cooking Method.

Published in:

Journal of Aquatic Food Product Technology, 2007, v. 16, n. 1, p. 19, doi. 10.1300/J030v16n01_03

By:

Kim, Jin M.;
Green, Bartholomew

Publication type:

Article

Effect of ohmic cooking followed by an infrared cooking method on lipid oxidation and formation of polycylic aromatic hydrocarbons (PAH) of beef muscle.

Published in:

Grasas y Aceites, 2018, v. 69, n. 4, p. 1, doi. 10.3989/gya.0101181

By:

Özcan, A. Uzun;
Maskan, M.;
Bedir, M.;
Bozkurt, H.

Publication type:

Article

Effects of cooking methods on the proximate composition and fatty acid composition of seabass (Dicentrarchus labrax, Linnaeus, 1758).

Published in:

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

By:

Türkkan, A. U.;
CakIi, S.;
Kilinc, B.

Publication type:

Article

Acceptability and use of iron and iron-alloy cooking pots: implications for anaemia control programmes.

Published in:

Public Health Nutrition, 2010, v. 13, n. 1, p. 123, doi. 10.1017/S1368980009005928

By:

Tripp, Katherine;
MacKeith, Nancy;
Woodruff, Bradley A.;
Talley, Leisel;
Mselle, Laurent;
Mirghani, Zahra;
Abdalla, Fathia;
Bhatia, Rita;
Seal, Andrew J.

Publication type:

Article

Comparative Analysis of Nutrient Release during in Vitro Digestion of Morchella esculenta with Different Cooking Methods.

Published in:

Modern Food Science & Technology, 2023, v. 39, n. 9, p. 215, doi. 10.13982/j.mfst.1673-9078.2023.9.1013

By:

XUE Shujing;
LU Qi;
WANG Yi;
YAO Fen;
SHI Defang;
YANG De

Publication type:

Article

不同肥瘦比和烹制时间对狮子头猪肉丸特征挥发性风味成分的影响.

Published in:

Modern Food Science & Technology, 2022, v. 38, n. 6, p. 257, doi. 10.13982/j.mfst.1673-9078.2022.6.0784

By:

朱文政;
刘薇;
季明勇;
沈东强;
赵赵;
沙文轩;
王秋玉;
徐艳;
周晓燕

Publication type:

Article

Repeatedly Heating Cooking Oil among Food Premise Operators in Bukit Mertajam, Pulau Pinang and Determination of Peroxide in Cooking Oil.

Published in:

Malaysian Journal of Medicine & Health Sciences, 2018, v. 14, n. SP2, p. 37

By:

Aziz, Adriana Abdul;
Elias, Saliza Mohd;
Sabran, Mohd Redzwan

Publication type:

Article

EFFECT OF LAUREL EXTRACT AND COOKING TIME ON QUALITY AND OXIDATIVE STABILITY OF SOUS-VIDE COOKED TURKEY BREAST.

Published in:

GIDA: The Journal of Food, 2025, v. 50, n. 2, p. 201, doi. 10.15237/gida.GD25022

By:

DERİN, Esra;
SERDAROĞLU, Meltem

Publication type:

Article

Effects of four different cooking methods on anthocyanins, total phenolics and antioxidant activity of black rice.

Published in:

Journal of the Science of Food & Agriculture, 2014, v. 94, n. 15, p. 3296, doi. 10.1002/jsfa.6690

By:

Surh, Jeonghee;
Koh, Eunmi

Publication type:

Article

Dried Salt-Cured Saithe (Pollachius virens): Exploring the Effects of a Two-Step Desalting Procedure - Immersion in Cold Water and Cooking.

Published in:

Journal of Aquatic Food Product Technology, 2022, v. 31, n. 7, p. 625, doi. 10.1080/10498850.2022.2092435

By:

Lorentzen, Grete;
Lindberg, Stein-Kato;
Ageeva, Tatiana N.

Publication type:

Article

Study on the pre-cooking technology of barley.

Published in:

Food Research & Development, 2021, v. 42, n. 1, p. 279, doi. 10.12161/j.issn.1005-6521.2021.01.017

By:

Sun Juntao;
Zhi Wenli;
Zhang Zhichao;
Li Xuejin

Publication type:

Article

Effect of Fuels on Cooking Fume Emissions.

Published in:

Indoor & Built Environment, 2011, v. 20, n. 5, p. 555, doi. 10.1177/1420326X11409462

By:

To, W.M.;
Yeung, L.L.

Publication type:

Article

Effect of cooking methods on lipid oxidation, microbiological and sensory quality of chicken nuggets under refrigerated storage.

Published in:

Cogent Food & Agriculture, 2016, v. 2, n. 1, p. N.PAG, doi. 10.1080/23311932.2016.1232472

By:

Pathera, Ashok K.;
Riar, C.S.;
Yadav, Sanjay;
Singh, P.K.;
Yildiz, Fatih

Publication type:

Article

OVEN COOKING OF TURKEY MEAT AT DIFFERENT RELATIVE HUMIDITIES.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2011, v. 23, n. 3, p. 279

By:

MORA, B.;
BARBANTI, D.;
BETTA, G.;
BOZZOLI, F.

Publication type:

Article

Moving from Fossil Fuels to Electric Cooking: An Option for Clean Cooking Access in Nepal.

Published in:

Journal of the Institute of Engineering, 2019, v. 15, n. 3, p. 159

By:

Kafle, Samikchhya;
Mishra, Arabinda Kumar;
Maharjan, Amina;
Panday, Arnico Kumar

Publication type:

Article

Better Together: A Pilot Study on Cooking Matters for Adults With Developmental Disabilities and Direct Support Professionals.

Published in:

Nutrition & Metabolic Insights, 2019, v. 12, p. 1, doi. 10.1177/1178638819840036

By:

Barnhart, Wesley R.;
Havercamp, Susan M.;
Lorenz, Allison;
Yang, Emily A.

Publication type:

Article