Works about MICROWAVE cooking

Results: 156

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

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

Taking Purées to a New Level.

Published in:

Agricultural Research, 2014, v. 62, n. 2, p. 10

By:

Bliss, Rosalie Marion

Publication type:

Article

Effects of microwave heating on physicochemical properties, microstructure and volatile profiles of yak meat.

Published in:

Journal of Applied Animal Research, 2019, v. 47, n. 1, p. 262, doi. 10.1080/09712119.2019.1624553

By:

Li, Sining;
Tang, Shanhu;
Yan, Liguo;
Li, Ruiqi

Publication type:

Article

Diacetyl in Foods: A Review of Safety and Sensory Characteristics.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2015, v. 14, n. 5, p. 634, doi. 10.1111/1541-4337.12150

By:

Clark, Stephanie;
Winter, Carl K.

Publication type:

Article

Malachite Green Adsorption by a Residue-based Microwave-activated Adsorbent.

Published in:

CLEAN: Soil, Air, Water, 2010, v. 38, n. 9, p. 843, doi. 10.1002/clen.201000153

By:

Franca, Adriana S.;
Oliveira, Leandro S.;
Nunes, Anne A.

Publication type:

Article

Investigating Textural and Physical Properties of Microwave-Baked Cupcake.

Published in:

Journal of Agricultural Science & Technology, 2018, v. 20, n. 2, p. 265

By:

Soleimanifard, S.;
Shahedi, M.;
Emam-Djomeh, Z.;
Askari, G. R.

Publication type:

Article

基于主成分分析法的甘薯熟化品质评价.

Published in:

Food Research & Development, 2021, v. 42, n. 11, p. 1, doi. 10.12161/j.issn.1005-6521.2021.11.001

By:

林燕;
霍艳荣;
吕尊富;
陈正伟;
冯永才;
陆国权

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

烹饪方式对甘薯营养成分的影响.

Published in:

Food Research & Development, 2019, v. 40, n. 21, p. 27, doi. 10.12161/j.issn.1005-6521.2019.21.005

By:

雷焕娜;
李彦;
曹忠娜;
王春玲

Publication type:

Article

Effects of Different Cooking Methods on Physicochemical and Bioactive Compounds of Selected Green Vegetables in Northeastern Region, Bangladesh.

Published in:

Current Research in Nutrition & Food Science, 2021, v. 9, n. 2, p. 628, doi. 10.12944/CRNFSJ.9.2.26

By:

RANA, MD. RAHMATUZZAMAN;
AHMAD, HASAN;
SAYEM, A. S. M.;
JOTHI, JAKIA SULTANA;
HOQUE, MD. MOZAMMEL;
RAHMAN, MIZANUR

Publication type:

Article

Effect of boiling, steaming, stir-frying and microwave cooking on the antioxidant potential of peppers of varying pungency.

Published in:

Cogent Food & Agriculture, 2020, v. 6, n. 1, p. 1, doi. 10.1080/23311932.2020.1834661

By:

O. Mwebi, Nixon;
M.O. Ogendi, Brian;
Yildiz, Fatih

Publication type:

Article

Steam-Microwave Cooking Improved Meat Tenderness of Stewed Tenderloin and Enhanced Perceived Saltiness and Umami of Broth by Promoting Unfolding and Degradation of Protein.

Published in:

Food & Bioprocess Technology, 2025, v. 18, n. 5, p. 4790, doi. 10.1007/s11947-025-03748-2

By:

Sun, Ran;
Shi, Xiaolu;
Yao, Yishun;
Cui, Heping;
Mai, Qianting;
Liao, Qiuhong;
Hayat, Khizar;
Zhang, Xiaoming;
Ho, Chi-Tang

Publication type:

Article

Outbreak of Salmonella enterica serotype I 4,5,12:i:- infections: the challenges of hypothesis generation and microwave cooking.

Published in:

Epidemiology & Infection, 2014, v. 142, n. 5, p. 1050, doi. 10.1017/S0950268813001787

By:

MODY, R. K.;
MEYER, S.;
TREES, E.;
WHITE, P. L.;
NGUYEN, T.;
SOWADSKY, R.;
HENAO, O. L.;
LAFON, P. C.;
AUSTIN, J.;
AZZAM, I.;
GRIFFIN, P. M.;
TAUXE, R. V.;
SMITH, K.;
WILLIAMS, I. T.

Publication type:

Article

Polyphenols in Naruto Kintoki sweet potato enhanced antiallergic activity after baking and microwave cooking.

Published in:

Food Science & Technology Research, 2022, v. 28, n. 3, p. 275, doi. 10.3136/fstr.FSTR-D-21-00268

By:

PHOMKAIVON, Naraporn;
AMILIA, Nia;
TANINTARATAN, Witwasin;
YONEKURA, Lina;
Hirotoshi TAMURA

Publication type:

Article

Tropical Cultivated Hericium erinaceus: Antioxidant Capacities of Heat Treatment on Fresh and Oven-Dried Fruiting Bodies.

Published in:

Journal of Culinary Science & Technology, 2025, v. 23, n. 3, p. 531, doi. 10.1080/15428052.2023.2299006

By:

Ismail, Siti Marjiana;
Mohamad Jalani, Siti Amalina;
Nallathamby, Neeranjini;
Tan, Yee Shin;
Sabaratnam, Vikineswary

Publication type:

Article

Influence of Microwave Cooking Power and Time on the Quality Attributes, Nutritional Profile and Organoleptic Acceptability of Pineapple Jam.

Published in:

Journal of Culinary Science & Technology, 2024, v. 22, n. 1, p. 34, doi. 10.1080/15428052.2022.2027309

By:

Ibrahim, Ajibola Nihmot;
Eze, John Ikechukwu

Publication type:

Article

Effects of microwave cooking on carotenoids, phenolic compounds and antioxidant activity of Cichorium intybus L. (chicory) leaves.

Published in:

European Food Research & Technology, 2019, v. 245, n. 2, p. 365, doi. 10.1007/s00217-018-3168-3

By:

Zeb, Alam;
Haq, Anisul;
Murkovic, Michael

Publication type:

Article

Comparative study of physico-chemical and sensory characteristics of French fries prepared from frozen potatoes using different cooking systems.

Published in:

European Food Research & Technology, 2017, v. 243, n. 9, p. 1619, doi. 10.1007/s00217-017-2870-x

By:

Giovanelli, Gabriella;
Torri, Luisa;
Sinelli, Nicoletta;
Buratti, Susanna

Publication type:

Article

不同烹饪方式对山药猪肉丸品质的影响.

Published in:

Storage & Process, 2025, n. 5, p. 102, doi. 10.3969/j.issn.1009-6221.2025.05.012

By:

肖益东;
王佳琪;
肖曲

Publication type:

Article

Effect of cooking methods and refrigeration conditions on quality and safety of the crayfish (Procambarus clarkii).

Published in:

Egyptian Journal of Aquatic Biology & Fisheries, 2021, v. 25, n. 6, p. 215, doi. 10.21608/ejabf.2021.211313

By:

Abou-Taleb, Mahamed;
Ibrahim, Sayed M.;
El-Sherif, Shaban;
Talab, Abdelrahman S.;
El-Ghafour, Safwat Abd

Publication type:

Article

The Effect of Lactates on the Quality of Microwave-Cooked Chicken Patties during Storage.

Published in:

Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 9, p. S603, doi. 10.1111/j.1750-3841.2006.00178.x

By:

Naveena, B.M.;
Sen, A.R.;
Muthukumar, M.;
Vaithiyanathan, S.;
Babji, Y.

Publication type:

Article

Kinetics of Potato Color and Texture Development during Baking, Frying, and Microwaving with the Addition of Liquid Smoke.

Published in:

Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 9, p. E364, doi. 10.1111/j.1750-3841.2006.00171.x

By:

Yost, M.;
Abu-Ali, J. M.;
Barringer, S. A.

Publication type:

Article

Effects of Cooking Conditions on the Lycopene Content in Tomatoes.

Published in:

Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 8, p. C461, doi. 10.1111/j.1750-3841.2006.00163.x

By:

Mayeaux, M.;
Xu, Z.;
King, J.M.;
Prinyawiwatkul, W.

Publication type:

Article

Comparative Study of Quality Changes Occurring on Dehydration and Rehydration of Cooked Chickpeas (Cicer Arietinum L.) Subjected to Combined Microwave-Convective and Convective Hot Air Dehydration.

Published in:

Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 6, p. E282, doi. 10.1111/j.1750-3841.2006.00082.x

By:

Gowen, A.A.;
Abu-Ghannam, N.;
Frias, J.M.;
Barat, J.M.;
Andres, A.M.;
Oliveira, J.C.

Publication type:

Article

Microwave Cooking Properties of Ground Pork Patties as Affected by Various Fat Levels.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 9, p. C708, doi. 10.1111/j.1365-2621.2004.tb09920.x

By:

Jeong, J.Y.;
Lee, E.S.;
Paik, H.-D.;
Choi, J.H.;
Kim, C.J.

Publication type:

Article

Microwave and Radio Frequency Processing.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, p. 32, doi. 10.1111/j.1750-3841.2000.tb00616.x

By:

Datta, Ashim K.;
Davidson, P. Michael

Publication type:

Article

Method and measure microwave-induced toughness of bread.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 6, p. 1202, doi. 10.1111/j.1365-2621.1997.tb12244.x

By:

Miller, R.A.;
Hoseney, R.C.

Publication type:

Article

Physicochemical changes in dietary fiber of green beans after repeated microwave treatments.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 5, p. 1006, doi. 10.1111/j.1365-2621.1997.tb15025.x

By:

Svanberg, S.J. Maria;
Suortti, Tapani

Publication type:

Article

Microwave assisted thawing of model frozen foods using feed-back temperature control and surface...

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 150, doi. 10.1111/j.1365-2621.1997.tb04388.x

By:

Virtanen, A.J.;
Goedeken, D.L.

Publication type:

Article

Blanching leafy vegetables with electromagnetic energy.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 1037, doi. 10.1111/j.1365-2621.1994.tb08184.x

By:

Ponne, Carina T.;
Baysal, Taner

Publication type:

Article

Microwave bumping: Quantifying explosions in foods during microwave heating.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 899, doi. 10.1111/j.1365-2621.1994.tb08153.x

By:

Fu, Y.C.;
Tong, C.H.

Publication type:

Article

Mutagen formation in beefburgers processed by frying or microwave with use of flavoring and...

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 6, p. 1216, doi. 10.1111/j.1365-2621.1993.tb06151.x

By:

Davies, J.E.;
Chipman, J.K.

Publication type:

Article

Pericarp thickness and other kernel physical characteristics relate to microwave popping quality ...

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 342, doi. 10.1111/j.1365-2621.1993.tb04271.x

By:

Mohamed, A.A.;
Ashman, R.B.

Publication type:

Article

Physical Properties as Indicators of Popping Characteristics of Microwave Popcorn.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 5, p. 1352, doi. 10.1111/j.1365-2621.1990.tb03934.x

By:

PORDESIMO, L.O.;
ANANTHESWARAN, R.C.;
FLEISCHMANN, A.M.;
LIN, Y.E.;
HANNA, M.A.

Publication type:

Article

Control of Muscle Softening and Protease-Parasite Interactions in Arrowtooth Flounder Atheresthes stomias.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 579, doi. 10.1111/j.1365-2621.1990.tb06822.x

By:

GREENE, D.H.;
BABBITT, J.K.

Publication type:

Article

Investigations of a rapid method for meat tenderness evaluation using microwave cookery

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 2, p. 304

By:

Dutson, T. R.;
Hostetler, R. L.

Publication type:

Article

Letters to the Editor.

Published in:

2007

By:

Bitton, Gabriel

Publication type:

Letter

A comparative study between intermittent microwave and infrared drying of bioproducts.

Published in:

International Journal of Food Science & Technology, 2005, v. 40, n. 1, p. 23, doi. 10.1111/j.1365-2621.2004.00903.x

By:

Chua, Kian Jon;
Chou, Siaw Kiang

Publication type:

Article

Power and temperature distribution during microwave thawing, simulated by using Maxwell's equations and Lambert's law.

Published in:

International Journal of Food Science & Technology, 2005, v. 40, n. 1, p. 9, doi. 10.1111/j.1365-2621.2004.00904.x

By:

Liu, Chang Min;
Wang, Qi Zhi;
Sakai, Noboru

Publication type:

Article

Oil Absorption of Potato Slices Pre‐Dried by Three Kinds of Methods.

Published in:

European Journal of Lipid Science & Technology, 2018, v. 120, n. 6, p. 1, doi. 10.1002/ejlt.201700382

By:

Jia, Bo;
Fan, Daming;
Yu, Lin;
Li, Jinwei;
Duan, Zhenhua;
Fan, Liuping

Publication type:

Article

Functional properties of parsley fortified homemade Turkish noodles (Erişte).

Published in:

Croatian Journal of Food Science & Technology, 2019, v. 11, n. 1, p. 88, doi. 10.17508/CJFST.2019.11.1.13

By:

DİRİM, SAFİYE NUR;
KOÇ, GÜLŞAH ÇALIŞKAN

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

Investigation of the chemical safety of microwaved popcorn in respect of acrylamide formation.

Published in:

International Food Research Journal, 2017, v. 24, n. 5, p. 2274

By:

Bocharova, O.;
Reshta, S.;
Bocharova, M.

Publication type:

Article

Bioactive and Antimicrobial Properties of Eggplant (Solanum melongena L.) under Microwave Cooking.

Published in:

Sustainability (2071-1050), 2021, v. 13, n. 3, p. 1519, doi. 10.3390/su13031519

By:

Salamatullah, Ahmad Mohammad;
Alkaltham, Mohammed Saeed;
Hayat, Khizar;
Ahmed, Mohammed Asif;
Arzoo, Shaista;
Husain, Fohad Mabood;
Alzahrani, Abdulhakeem;
Marotta, Giuseppe

Publication type:

Article

AVALIAÇÃO FÍSICO-QUÍMICA DE HAMBÚRGUER DE CARNE BOVINA E DE FRANGO SUBMETIDOS A DIFERENTES PROCESSAMENTOS TÉRMICOS.

Published in:

Brazilian Journal of Food & Nutrition / Alimentos e Nutrição, 2013, v. 24, n. 1, p. 1

By:

de BORBA, Cristiane Maria;
de OLIVEIRA, Viviani Ruffo;
MONTENEGRO, Karina Romeu;
HERTZ, Plinho Francisco;
VENZKE, Janaína Guimarães

Publication type:

Article

Shelf life extension of fresh asparagus using modified atmosphere packaging and vacuum skin packaging in microwavable tray systems.

Published in:

Packaging Technology & Science, 2020, v. 33, n. 10, p. 407, doi. 10.1002/pts.2511

By:

Benyathiar, Patnarin;
Harte, Bruce;
Harte, Janice

Publication type:

Article

Effects of Low Temperature Cooking on the Retention of 4-(Methylthio)-3-Butenyl Isothiocyanate (MTBITC) of Chinese White Radish ( Raphanussativus L.).

Published in:

Food & Bioprocess Technology, 2016, v. 9, n. 10, p. 1640, doi. 10.1007/s11947-016-1787-x

By:

Han, Zhong;
Li, He;
Yu, Xu-Cong;
Sun, Da-Wen

Publication type:

Article

Cronobacter sakazakii Inactivation by Microwave Processing.

Published in:

Food & Bioprocess Technology, 2014, v. 7, n. 3, p. 821, doi. 10.1007/s11947-013-1063-2

By:

Pina-Pérez, Maria;
Benlloch-Tinoco, Maria;
Rodrigo, Dolores;
Martinez, Antonio

Publication type:

Article

Temperature- and Moisture-Dependent Dielectric Properties of Macadamia Nut Kernels.

Published in:

Food & Bioprocess Technology, 2013, v. 6, n. 8, p. 2165, doi. 10.1007/s11947-012-0898-2

By:

Wang, Yunyang;
Zhang, Li;
Gao, Mengxiang;
Tang, Juming;
Wang, Shaojin

Publication type:

Article