Effect of Roasting Temperature on Safflower Seeds and Oil.
- Published in:
- Journal of Food & Dairy Sciences, 2018, v. 9, n. 3, p. 103
- By:
- Publication type:
- Article
Works matching DE "EFFECT of cooking on nutrition"
Results: 11
1
2
Notice of Retraction: The Joy of Cooking Too Much: 70 Years of Calorie Increases in Classic Recipes.
- Published in:
- 2019
- Publication type:
- journal article
3
MINERAL CONTENT OF MUSCLE TISSUE OF RAINBOW TROUT (ONCORHYNCHUS MYKISS WALBAUM).
- Published in:
- Journal of Elementology, 2016, v. 21, n. 3, p. 833, doi. 10.5601/jelem.2015.20.4.1004
- By:
- Publication type:
- Article
4
EVALUATION OF NUTRITIVE AND ANTIOXIDANT PROPERTIES OF BLANCHED LEAFY VEGETABLES CONSUMED IN WESTERN COTE D'IVOIRE.
- Published in:
- Food & Environment Safety, 2014, v. 13, n. 2, p. 99
- By:
- Publication type:
- Article
5
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:
- Publication type:
- Article
6
EFFECT OF PARBOILING TECHNIQUE ON PHYSICO-CHEMICAL AND NUTRITIONAL CHARACTERISTICS OF BASMATI RICE.
- Published in:
- Agricultural Research Journal, 2018, v. 55, n. 3, p. 490, doi. 10.5958/2395-146X.2018.00089.3
- By:
- Publication type:
- Article
7
Improving Culinary Skills as a Key Strategy to "Go Further with Food".
- Published in:
- Journal of Family & Consumer Sciences, 2018, v. 110, n. 2, p. 67
- Publication type:
- Article
8
Effect of Steam Blanching, Dehydration Temperature & Time, on the Sensory and Nutritional Properties of a Herbal Tea Developed from Moringa oleifera Leaves.
- Published in:
- International Journal of Food Science, 2020, p. 1, doi. 10.1155/2020/5376280
- By:
- Publication type:
- Article
9
Lipid Composition and Antioxidant Capacity Evaluation in Tilapia Fillets Supplemented with a Blend of Oils and Vitamin E.
- Published in:
- Journal of the American Oil Chemists' Society (JAOCS), 2016, v. 93, n. 9, p. 1255, doi. 10.1007/s11746-016-2869-7
- By:
- Publication type:
- Article
10
Development and utilization of functional KASP markers to improve rice eating and cooking quality through MAS breeding.
- Published in:
- Euphytica, 2019, v. 215, n. 4, p. N.PAG, doi. 10.1007/s10681-019-2392-7
- By:
- Publication type:
- Article
11
Assessing intake of spices by pattern of spice use, frequency of consumption and portion size of spices consumed from routinely prepared dishes in southern India.
- Published in:
- Nutrition Journal, 2015, v. 14, p. 1, doi. 10.1186/1475-2891-14-7
- By:
- Publication type:
- Article