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Items: 1 to 20 of 7494

1.
Mapping the variability in physical, cooking, and nutritional properties of Zamnè, a wild food in Burkina Faso
Moustapha Soungalo Drabo, Habtu Shumoy, Hama Cissé, Charles Parkouda, Fulbert Nikiéma, Ismail Odetokun, Yves Traoré, Aly Savadogo, Katleen Raes
Food Res Int. 2020 Dec; 138: 109810. Published online 2020 Oct 21. doi: 10.1016/j.foodres.2020.109810
PMCID:
PMC7575534
ArticlePDF–1.8M
2.
Interpreting ancient food practices: stable isotope and molecular analyses of visible and absorbed residues from a year-long cooking experiment
Melanie J. Miller, Helen L. Whelton, Jillian A. Swift, Sophia Maline, Simon Hammann, Lucy J. E. Cramp, Alexandra McCleary, Geoffrey Taylor, Kirsten Vacca, Fanya Becks, Richard P. Evershed, Christine A. Hastorf
Sci Rep. 2020; 10: 13704. Published online 2020 Aug 27. doi: 10.1038/s41598-020-70109-8
PMCID:
PMC7452889
ArticlePDF–1.2M
3.
Quality changes in chicken livers during cooking
Zhi Qu, Juming Tang, Shyam S. Sablani, Carolyn F. Ross, Sindhuja Sankaran, Devendra H. Shah
Poult Sci. 2021 Sep; 100(9): 101316. Published online 2021 Jun 9. doi: 10.1016/j.psj.2021.101316
PMCID:
PMC8335660
ArticlePDF–1.8M
4.
Effect of Selected Cooking Ingredients for Nixtamalization on the Reduction of Fusarium Mycotoxins in Maize and Sorghum
Julianah Olayemi Odukoya, Sarah De Saeger, Marthe De Boevre, Gabriel Olaniran Adegoke, Kris Audenaert, Siska Croubels, Gunther Antonissen, Karel Vermeulen, Sefater Gbashi, Patrick Berka Njobeh
Toxins (Basel) 2021 Jan; 13(1): 27. Published online 2021 Jan 4. doi: 10.3390/toxins13010027
PMCID:
PMC7823315
ArticlePDF–2.7M
5.
Physicochemical Properties and Volatile Organic Compounds of Dairy Beef Round Subjected to Various Cooking Methods
Yousung Jung, Hye-Jin Kim, Dongwook Kim, Bumjin Joo, Jin-Woo Jhoo, Aera Jang
Food Sci Anim Resour. 2023 Sep; 43(5): 767–791. Published online 2023 Sep 1. doi: 10.5851/kosfa.2023.e35
PMCID:
PMC10493563
ArticlePDF–610K
6.
The Effect of Direct and Indirect Barbecue Cooking on Polycyclic Aromatic Hydrocarbon Formation and Beef Quality
Gulsah Sumer, Fatih Oz
Foods. 2023 Apr; 12(7): 1374. Published online 2023 Mar 23. doi: 10.3390/foods12071374
PMCID:
PMC10093676
ArticlePDF–666K
7.
Soaking beans for 12 h reduces split percent and cooking time regardless of type of water used for cooking
Justice Munthali, Smith G. Nkhata, Kingsley Masamba, Timothy Mguntha, Robert Fungo, Rowland Chirwa
Heliyon. 2022 Sep; 8(9): e10561. Published online 2022 Sep 6. doi: 10.1016/j.heliyon.2022.e10561
PMCID:
PMC9474322
ArticlePDF–1.7M
8.
Comparative study on the effects of sous-vide, microwave cooking, and stewing on functional properties and sensory quality of goose meat
M. Wereńska
Poult Sci. 2023 Nov; 102(11): 103064. Published online 2023 Aug 26. doi: 10.1016/j.psj.2023.103064
PMCID:
PMC10518714
ArticlePDF–469K
9.
Sensory, Physicochemical, and Cooking Qualities of Instant Noodles Incorporated with Red Seaweed (Eucheuma denticulatum)
Wee Yin Koh, Patricia Matanjun, Xiao Xian Lim, Rovina Kobun
Foods. 2022 Sep; 11(17): 2669. Published online 2022 Sep 1. doi: 10.3390/foods11172669
PMCID:
PMC9455614
ArticlePDF–2.0M
10.
Sous-Vide as an Alternative Method of Cooking to Improve the Quality of Meat: A Review
Agnieszka Latoch, Artur Głuchowski, Ewa Czarniecka-Skubina
Foods. 2023 Aug; 12(16): 3110. Published online 2023 Aug 18. doi: 10.3390/foods12163110
PMCID:
PMC10453940
ArticlePDF–424K
11.
Changes provoked by altitudes and cooking methods in physicochemical properties, volatile profile, and sensory characteristics of yak meat
Xijin Zhu, Chao Yang, Yu Song, Yu Qiang, Dong Han, Chunhui Zhang
Food Chem X. 2023 Dec 30; 20: 101019. Published online 2023 Nov 23. doi: 10.1016/j.fochx.2023.101019
PMCID:
PMC10739933
ArticlePDF–2.3M
12.
Effects of cooking conditions on the physicochemical and sensory characteristics of dry- and wet-aged beef
Dongheon Lee, Hyun Jung Lee, Ji Won Yoon, Minkyung Ryu, Cheorun Jo
Anim Biosci. 2021 Oct; 34(10): 1705–1716. Published online 2021 Jan 20. doi: 10.5713/ab.20.0852
PMCID:
PMC8495346
ArticlePDF–827K
13.
Exposure of Laboratory Mice to Domestic Cooking Gas: - Implications for Toxicity
Oyeronke A. Odunola, Emmanuel Uka, Kazeem A. Akinwumi, Michael A. Gbadegesin, Olabode O. Osifeso, Madu D. Ibegbu
Int J Environ Res Public Health. 2008 Sep; 5(3): 172–176. Published online 2008 Sep 30. doi: 10.3390/ijerph5030172
PMCID:
PMC3699988
ArticlePDF–133K
14.
Physicochemical Features and Volatile Organic Compounds of Horse Loin Subjected to Sous-Vide Cooking
Joko Sujiwo, Sangrok Lee, Dongwook Kim, Hee-Jeong Lee, Soomin Oh, Yousung Jung, Aera Jang
Foods. 2024 Jan; 13(2): 280. Published online 2024 Jan 16. doi: 10.3390/foods13020280
PMCID:
PMC10814590
ArticlePDF–6.7M
15.
Improvement strategies for quality defects and oxidation of pale, soft and exudative (PSE)-like chicken meat: effects of domestic cooking and core temperature
Tianyi Yang, Rui Liu, Lun Yang, Wenxue Yang, Keyue Li, Man Qin, Qingfeng Ge, Hai Yu, Mangang Wu, Xiaoyan Zhou
RSC Adv. 2022 Mar 1; 12(12): 7485–7496. Published online 2022 Mar 7. doi: 10.1039/d2ra00392a
PMCID:
PMC8982239
ArticlePDF–2.4M
16.
Airway and systemic biomarkers of health effects after short-term exposure to indoor ultrafine particles from cooking and candles – A randomized controlled double-blind crossover study among mild asthmatic subjects
Karin Rosenkilde Laursen, Nichlas Vous Christensen, Frans AA Mulder, Jörg Schullehner, Hans Jürgen Hoffmann, Annie Jensen, Peter Møller, Steffen Loft, Anna-Carin Olin, Berit B. Rasmussen, Bernadette Rosati, Bo Strandberg, Marianne Glasius, Merete Bilde, Torben Sigsgaard, The Climate Chamber Group
Part Fibre Toxicol. 2023; 20: 26. Published online 2023 Jul 10. doi: 10.1186/s12989-023-00537-7
PMCID:
PMC10332087
ArticlePDF–2.6M
17.
An In Vivo (Gallus gallus) Feeding Trial Demonstrating the Enhanced Iron Bioavailability Properties of the Fast Cooking Manteca Yellow Bean (Phaseolus vulgaris L.)
Jason A. Wiesinger, Raymond P. Glahn, Karen A. Cichy, Nikolai Kolba, Jonathan J. Hart, Elad Tako
Nutrients. 2019 Aug; 11(8): 1768. Published online 2019 Aug 1. doi: 10.3390/nu11081768
PMCID:
PMC6724231
ArticlePDF–1.8M
18.
Dynamic alterations in protein, sensory, chemical, and oxidative properties occurring in meat during thermal and non-thermal processing techniques: A comprehensive review
Waseem Khalid, Aristide Maggiolino, Jasmeet Kour, Muhammad Sajid Arshad, Noman Aslam, Muhammad Faizan Afzal, Parkash Meghwar, Khair-ul-Wajeeha Zafar, Pasquale De Palo, Sameh A. Korma
Front Nutr. 2022; 9: 1057457. Published online 2023 Jan 11. doi: 10.3389/fnut.2022.1057457
PMCID:
PMC9876618
ArticlePDF–2.4M
19.
Effect of high‐amylose corn starch addition on canning of yellow alkaline noodle composed of wheat flour and microbial transglutaminase: Optimization by RSM
Lida Shahsavani Mojarrad, Ali Rafe
Food Sci Nutr. 2018 Jul; 6(5): 1204–1213. Published online 2018 May 3. doi: 10.1002/fsn3.667
PMCID:
PMC6060887
ArticlePDF–730K
20.
The effect of different cooking methods on sensory attributes, physicochemical properties, and microbial safety of ostrich meat (Struthio camelus)
Nermeen Makram Louis Malak
J Adv Vet Anim Res. 2024 Mar; 11(1): 194–202. Published online 2024 Mar 31. doi: 10.5455/javar.2024.k765
PMCID:
PMC11055599
ArticlePDF–627K

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