Works matching DE "MICROWAVE cooking"
Results: 147
Non-thermal heat-shock response to microwaves.
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- Nature, 2000, v. 405, n. 6785, p. 417, doi. 10.1038/35013144
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- Article
Effect of Different Cooking Methods on the Antioxidant properties of Bitter gourd (Mormodica charantia) Cultivated in Jaffna District.
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- Journal of Agricultural Sciences (Sri Lanka), 2019, v. 14, n. 2, p. 111, doi. 10.4038/jas.v14i2.8513
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- Article
EFFECT OF DIFFERENT COOKING METHODS ON PHYSICO-CHEMICAL AND NUTRITIONAL PROPERTIES OF INDIAN MACKEREL (RASTRELLIGER KANAGURATA).
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- Journal of Experimental Zoology India, 2020, v. 23, p. 953
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- Article
Modulation of Maillard reaction and protein aggregation in bovine meat following exposure to microwave heating and possible impact on digestive processes: An FTIR spectroscopy study.
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- Electromagnetic Biology & Medicine, 2020, v. 39, n. 2, p. 129, doi. 10.1080/15368378.2020.1737805
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- Article
Microwave-Assisted Drying: A Review of the State-of-the-Art.
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- Drying Technology, 2016, v. 34, n. 1, p. 1, doi. 10.1080/07373937.2014.957764
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- Article
A Simulation Study on Convection and Microwave Drying of Different Food Products.
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- Drying Technology, 2003, v. 21, n. 8, p. 1549, doi. 10.1081/DRT-120024679
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- Article
Effects of Microwave Cooking on the Infectivity of Toxocara canis (Werner, 1782) Larvae in the Liver of Paratenic Host Mice.
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- Turkish Journal of Veterinary & Animal Sciences, 2006, v. 30, n. 6, p. 533
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- Article
Formation of heterocyclic amines during cooking of duck meat.
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- Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2012, v. 29, n. 11, p. 1668, doi. 10.1080/19440049.2012.702928
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- Article
Depletion of Amoxicillin Residue in Edible Tissue of Broiler Chicken by Different Cooking Methods.
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- International Journal of Analytical Chemistry, 2022, p. 1, doi. 10.1155/2022/7812441
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- Article
Optimization of microwave vacuum drying of lotus (Nelumbo nucifera Gaertn.) seeds by response surface methodology.
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- Food Science & Technology International, 2012, v. 18, n. 5, p. 477, doi. 10.1177/1082013211433071
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- Article
Nutritional Quality of Microwave and Pressure Cooked Rice (Oryza sativa) Varieties.
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- Food Science & Technology International, 2006, v. 12, n. 4, p. 297, doi. 10.1177/1082013206068036
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- Article
Emissions from cooking microwave popcorn.
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- 2007
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- journal article
Developing New Foodstuffs Using Microwave-cooked Cod Liver and Its Oil.
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- KnE Life Sciences, 2020, v. 2020, p. 131, doi. 10.18502/kls.v5i1.6035
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- Article
The Effects of Microwave Frying on Myofibrillar and Sarcoplasmic Proteins of Chicken Breast Meat.
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- Yuzuncu Yil Universitesi Journal of Agricultural Sciences (YYU J Agr Sci), 2017, v. 27, n. 4, p. 496, doi. 10.29133/yyutbd.305427
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- Article
Effects of thermal processing on nutritional quality and antioxidant activity of Aralia elata.
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- China Food Additives, 2024, v. 35, n. 3, p. 111, doi. 10.19804/j.issn1006-2513.2024.3.014
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- Article
Popping characteristics of paddy using microwave energy and optimization of process parameters.
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- International Journal of Food Studies, 2014, v. 3, p. 45, doi. 10.7455/ijfs/3.1.2014.a4
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- Article
Quantum Sufficit.
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- American Family Physician, 2007, v. 75, n. 4, p. 462
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- Article
Determination of Heterocyclic Amines in Ready to Eat Chicken Kabab Commercially Available from Pakistani Markets.
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- Pakistan Journal of Zoology, 2020, v. 52, n. 6, p. 2397, doi. 10.17582/journal.pjz/20190509050501
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- Article
Shelf life extension of fresh asparagus using modified atmosphere packaging and vacuum skin packaging in microwavable tray systems.
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- Packaging Technology & Science, 2020, v. 33, n. 10, p. 407, doi. 10.1002/pts.2511
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- Article
Polyphenols in Naruto Kintoki sweet potato enhanced antiallergic activity after baking and microwave cooking.
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- Food Science & Technology Research, 2022, v. 28, n. 3, p. 275, doi. 10.3136/fstr.FSTR-D-21-00268
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- Article
Investigations of a rapid method for meat tenderness evaluation using microwave cookery
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 2, p. 304
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- Article
Effects of microwave and conventional heating on the oxidative stability of corn oil enriched with different antioxidants.
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- Grasas y Aceites, 2019, v. 70, n. 4, p. 1, doi. 10.3989/gya.1044182
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- Article
Monitoring the physicochemical features of sunflower oil and French fries during repeated microwave frying and deep-fat frying.
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- Grasas y Aceites, 2017, v. 68, n. 3, p. 1, doi. 10.3989/gya.1162162
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- Article
EFFECTS OF COOKING METHODS ON THE PROXIMATE COMPOSITION OF BLACK SEA ANCHOVY (Engraulis encrasicolus, Linnaeus 1758).
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- GIDA: The Journal of Food, 2011, v. 36, n. 2, p. 71
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- Article
Effects of microwave heating on physicochemical properties, microstructure and volatile profiles of yak meat.
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- Journal of Applied Animal Research, 2019, v. 47, n. 1, p. 262, doi. 10.1080/09712119.2019.1624553
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- Article
Alteration of phenolic profiles and antioxidant capacities of common buckwheat and tartary buckwheat produced in China upon thermal processing.
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- Journal of the Science of Food & Agriculture, 2019, v. 99, n. 12, p. 5565, doi. 10.1002/jsfa.9825
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- Article
Studies on microwave energy absorption of fresh green bell pepper (Capsicum).
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- Agricultural Engineering International: CIGR Journal, 2015, v. 17, n. 2, p. 105
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- Article
Persistence of tetraniliprole and reduction in its residues by various culinary practices in tomato in India.
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- Environmental Science & Pollution Research, 2019, v. 26, n. 22, p. 22464, doi. 10.1007/s11356-019-04738-6
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- Article
Effect of boiling, steaming, stir-frying and microwave cooking on the antioxidant potential of peppers of varying pungency.
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- Cogent Food & Agriculture, 2020, v. 6, n. 1, p. 1, doi. 10.1080/23311932.2020.1834661
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- Article
5.0 SPECIAL MARKETS.
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- Journal of Marketing, 1980, v. 44, n. 1, p. 103
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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
The Effect of Food Processing on the Antioxidant Properties of Ipomoea batatas.
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- Applied Sciences (2076-3417), 2023, v. 13, n. 6, p. 3723, doi. 10.3390/app13063723
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- Article
A Comparative Study of Microwave and Sous-Vide Cooking Effects on Pikeperch Fillets' Fatty Acid Composition and Quality Attributes.
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- Applied Sciences (2076-3417), 2023, v. 13, n. 3, p. 1253, doi. 10.3390/app13031253
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- Article
Letters to the Editor.
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- 2007
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- Letter
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
Investigation of the chemical safety of microwaved popcorn in respect of acrylamide formation.
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- International Food Research Journal, 2017, v. 24, n. 5, p. 2274
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- Publication type:
- Article
Effects of Low Temperature Cooking on the Retention of 4-(Methylthio)-3-Butenyl Isothiocyanate (MTBITC) of Chinese White Radish ( Raphanussativus L.).
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- Food & Bioprocess Technology, 2016, v. 9, n. 10, p. 1640, doi. 10.1007/s11947-016-1787-x
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- Article
Cronobacter sakazakii Inactivation by Microwave Processing.
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- Food & Bioprocess Technology, 2014, v. 7, n. 3, p. 821, doi. 10.1007/s11947-013-1063-2
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- Article
Temperature- and Moisture-Dependent Dielectric Properties of Macadamia Nut Kernels.
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- Food & Bioprocess Technology, 2013, v. 6, n. 8, p. 2165, doi. 10.1007/s11947-012-0898-2
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- Publication type:
- Article
Kinetics of Mass Transfer in Microwave Precooked and Deep-Fat Fried Ostrich Meat Plates.
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- Food & Bioprocess Technology, 2012, v. 5, n. 3, p. 939, doi. 10.1007/s11947-010-0373-x
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- Publication type:
- Article
A Study on Degree of Starch Gelatinization in Cakes Baked in Three Different Ovens.
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- Food & Bioprocess Technology, 2011, v. 4, n. 7, p. 1237, doi. 10.1007/s11947-009-0210-2
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- Publication type:
- Article
Non-uniform Temperature Distribution During Microwave Heating of Food Materials--A Review.
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- Food & Bioprocess Technology, 2010, v. 3, n. 2, p. 161, doi. 10.1007/s11947-008-0136-0
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- Article
Effect of Microwave Cooking on Quality of Riceberry Rice (Oryza sativa L.).
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- Journal of Food Quality, 2020, p. 1, doi. 10.1155/2020/4350274
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- Publication type:
- Article
RHEOLOGICAL AND SENSORY QUALITY OF READY-TO-BAKE CHAPATTI DURING FROZEN STORAGE.
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- Journal of Food Quality, 2009, v. 32, n. 4, p. 436, doi. 10.1111/j.1745-4557.2009.00256.x
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- Publication type:
- Article
Effect of High-Pressure Processing Pretreatment on the Textural Properties of Cooked Nuovo Maratelli Rice.
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- Foods, 2024, v. 13, n. 24, p. 4052, doi. 10.3390/foods13244052
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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
Determination of Mycotoxins in Plant-Based Meat Alternatives (PBMAs) and Ingredients after Microwave Cooking.
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- Foods, 2024, v. 13, n. 2, p. 339, doi. 10.3390/foods13020339
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- Article
Advanced Red Meat Cooking Technologies and Their Effect on Engineering and Quality Properties: A Review.
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- Foods, 2023, v. 12, n. 13, p. 2564, doi. 10.3390/foods12132564
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- Article
The Development of a Digital Twin to Improve the Quality and Safety Issues of Cambodian Pâté: The Application of 915 MHz Microwave Cooking.
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- Foods, 2023, v. 12, n. 6, p. 1187, doi. 10.3390/foods12061187
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- Article
The Effects of Sous Vide, Microwave Cooking, and Stewing on Some Quality Criteria of Goose Meat.
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- Foods, 2023, v. 12, n. 1, p. 129, doi. 10.3390/foods12010129
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- Article