Works matching DE "GRILLING (Cooking)"
Results: 29
Authenticated Spaces: Blogging Sensual Experiences in Turkish Grill Restaurants in London.
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- Space & Culture, 2014, v. 17, n. 3, p. 224, doi. 10.1177/1206331212452817
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- Article
Inhibitory effect of mixture herbs/spices on formation of heterocyclic amines and mutagenic activity of grilled beef.
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- Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2018, v. 35, n. 10, p. 1911, doi. 10.1080/19440049.2018.1488085
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- Article
Reduction of the polycyclic aromatic hydrocarbon (PAH) content of charcoal smoke during grilling by charcoal preparation using high carbonisation and a preheating step.
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- Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2016, v. 33, n. 3, p. 385, doi. 10.1080/19440049.2016.1143124
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- Article
Effect of nano infrared electrothermal technology on the quality and nutritional characteristics of beef patty during cooking.
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- China Food Additives, 2024, v. 35, n. 5, p. 178, doi. 10.19804/j.issn1006-2513.2024.5.019
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- Article
The Effect of Local Cooking Methods on Polycyclic Aromatic Hydrocarbons (PAHs) Contents in Beef, Goat Meat, and Pork as Potential Sources of Human Exposure in Kisumu City, Kenya.
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- Polycyclic Aromatic Compounds, 2012, v. 32, n. 5, p. 656, doi. 10.1080/10406638.2012.725195
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- Article
DETECTION OF POLYCYCLIC AROMATIC HYDROCARBON IN CHARCOAL - GRILLED MEAT WITH AND WITHOUT NATURAL ADDITIVES.
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- Assiut Veterinary Medical Journal, 2018, v. 64, n. 157, p. 131
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- Article
The effect of different cooking methods on sensory attributes, physicochemical properties, and microbial safety of ostrich meat (Struthio camelus).
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- Journal of Advanced Veterinary & Animal Research, 2024, v. 11, n. 1, p. 194, doi. 10.5455/javar.2024.k765
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- Article
Temperatures and cooking indexes of grilled meats on a Parrilla grill in a commercial restaurant.
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- Demetra: Food, Nutrition & Health / Alimentação, Nutrição & Saúde, 2022, v. 17, p. 1, doi. 10.12957/demetra.2022.65032
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- Article
Meat quality and sensory attributes of Pectoralis major muscle in spent chicken subjected to different marination methods.
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- International Food Research Journal, 2019, v. 26, n. 4, p. 1173
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- Article
Effects of charcoal composition and oil droplet combustion on the polycyclic aromatic hydrocarbon content of smoke during the grilling process.
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- International Food Research Journal, 2016, v. 23, n. 4, p. 1372
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- Article
An Investigation of Concentration and Health Impacts of Aldehydes Associated with Cooking in 29 Residential Buildings.
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- Indoor Air, 2023, p. 1, doi. 10.1155/2023/2463386
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- Article
The incorporation of polysaccharides in grilled beef patties: influence on the levels of polycyclic aromatic hydrocarbons and heterocyclic aromatic amines.
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- Journal of Food Measurement & Characterization, 2020, v. 14, n. 5, p. 2393, doi. 10.1007/s11694-020-00486-1
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- Article
Modelling of acrylamide formation in thermally treated red bell peppers (Capsicum annuum L.).
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- European Food Research & Technology, 2014, v. 238, n. 1, p. 149, doi. 10.1007/s00217-013-2086-7
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- Article
Injuries from Ingestion of Wire Bristles from Grill-Cleaning Brushes -- Providence, Rhode Island, March 2011--June 2012.
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- MMWR: Morbidity & Mortality Weekly Report, 2012, v. 61, n. 26, p. 490
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- Article
Effects of processing methods and packaging materials on the quality attributes of Suya meat.
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- Ukrainian Journal of Food Science, 2016, v. 4, n. 2, p. 248, doi. 10.24263/2310-1008-2016-4-2-7
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- Article
Tenderness of beef loin steaks as influenced by marbling level, removal of subcutaneous fat, and cooking method.
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- Journal of Animal Science, 1993, v. 71, n. 9, p. 2412, doi. 10.2527/1993.7192412x
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- Article
INFLUENCE OF MARINADES ON THE LEVEL OF PAHS IN GRILLED MEAT PRODUCTS.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2012, v. 24, n. 3, p. 270
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- Article
Effect of Baking and Grilling on B Vitamins of Selected Fishes and Chicken Parts.
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- Journal of Culinary Science & Technology, 2024, v. 22, n. 3, p. 496, doi. 10.1080/15428052.2022.2060161
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- Article
Effect of Processing Methods on Quality and Safety of Suya, a West African Grilled Meat.
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- Journal of Culinary Science & Technology, 2017, v. 15, n. 2, p. 158, doi. 10.1080/15428052.2016.1225536
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- Article
THE REACTION GAUGE.
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- Quality Progress, 2017, v. 50, n. 3, p. 6
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Innovation in grilled-minced meat sticks (ćevapčići) production.
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- MESO, 2017, v. 19, n. 4, p. 274
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- Article
Purple eggplant and zucchini color, mechanical properties, mastication, and sensory perception influenced by boiling and grilling.
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- Journal of Texture Studies, 2022, v. 53, n. 2, p. 174, doi. 10.1111/jtxs.12651
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- Article
Microwave as a rapid cooking method for beef tenderness evaluation.
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- Journal of Texture Studies, 2018, v. 49, n. 4, p. 448, doi. 10.1111/jtxs.12312
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- Article
The future of software-controlled cooking.
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- NPJ Science of Food, 2023, v. 7, n. 1, p. 1, doi. 10.1038/s41538-023-00182-6
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- Article
Grilled Nationalism.
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- Food, Culture & Society, 2013, v. 16, n. 2, p. 301, doi. 10.2752/175174413X13589681351458
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- Article
Effect of Three Cooking Techniques on Nile Tilapia (Oreochromis niloticus) Burgers Quality Attributes.
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- Journal of Food & Dairy Sciences, 2021, v. 12, n. 10, p. 241, doi. 10.21608/jfds.2021.96593.1027
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- Article
Effect of washing, soaking, and cooking methods on perfluorinated compounds in mackerel (Scomber japonicus).
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- Food Science & Nutrition, 2020, v. 8, n. 8, p. 4399, doi. 10.1002/fsn3.1737
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- Article
The Physicochemical Quality Characteristics of Charcoal Grilled Mackerels.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 1255, doi. 10.1111/j.1365-2621.2002.tb09486.x
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- Article
Influence of Cooking (Microwaving and Broiling) on Cylindrospermopsin Concentration in Muscle of Nile Tilapia (Oreochromis niloticus) and Characterization of Decomposition Products.
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- Toxins, 2017, v. 9, n. 6, p. 177, doi. 10.3390/toxins9060177
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- Article