Results 101 to 110 of about 960,238 (337)
Emulsifaction of waste cooking oils and fatty acid distillates as diesel engine fuel [PDF]
, 2015 The scope of this paper is to analyze the possibilities and feasibilities, as well as the main experimental results reported about the emulsification method applied to waste cooking oils and fatty acid distillates as diesel engine fuels, compared with ...
Goyos-Pérez, Leonardo +3 more
core +1 more source
Effect of venting range hood flow rate on size-resolved ultrafine particle concentrations from gas stove cooking [PDF]
, 2018 Cooking is the main source of ultrafine particles (UFP) in homes. This study investigated the effect of venting range hood flow rate on size-resolved UFP concentrations from gas stove cooking.
Aubin, D +8 more
core +3 more sources
Advanced Robotics Research, EarlyView.Edible robotics is an emerging field that leverages edible materials to construct robotic systems. This study presents a method to create thin, lightweight, yet powerful edible soft actuators, namely edible pouch motors. The successful operation of these edible actuators and grippers renders their potential to advance future developments in edible ...
Keigo Takahashi +3 more
wiley +1 more source
Socioecological correlates of perceived cooking skills among Spanish adolescents: the EHDLA study
Frontiers in Public HealthBackgroundIndividuals' perceptions of their cooking skills have been associated with healthier eating patterns. This study examines the socioecological factors associated with adolescents' cooking skills perceptions within a Spanish context.
Carlos Hermosa-Bosano +2 more
doaj +1 more source
Burns in Tanzania: Morbidity and Mortality, Causes and Risk Factors: A Review. [PDF]
, 2013 Burn injuries in low and middle income countries still remain a significant health problem, even though numbers of burn injuries in high income countries have decreased showing that such events are not "accidents" but are usually preventable.
Ismail, Hawa +4 more
core +1 more source
Foods, 2020 This study investigates the effects of three cooking methods (boiling, steaming and microwaving) on the nutritional and physical properties of cauliflowers, carrots and sweet potatoes; e-senses were applied to interpret the sensory characteristics ...
S. Buratti +3 more
semanticscholar +1 more source
Advanced Science, EarlyView.CD207+ dendritic cells (DCs) drive emphysema by promoting CD8⁺ T cell cytotoxicity via Birbeck granule‐dependent MHC‐I antigen presentation. This DC subset is expanded by cigarette smoke‐induced oxidative stress, which triggers granulocyte‐macrophage colony‐stimulating factor (GM‐CSF) release from airway epithelium.
Shurui Xuan +10 more
wiley +1 more source
Quality evaluation of chicken soup based on entropy weight method and grey correlation degree method
Scientific ReportsThis study aimed to develop an assessment framework for evaluating the quality of different chicken soup variants. Three types of chicken soup, traditional chicken soup (TCS), concentrated chicken soup (CCS), and blended chicken soup (BCS), were prepared
Zhongwen Cao, Tanglei Zhang, XiKui Tong
doaj +1 more source
EnergiesBiogas is once again emerging as a potential household cooking option that can help developing countries achieve energy targets. However, the adoption of biogas remains relatively slow, necessitating a diagnosis of the problem the review of literature ...
Admore Samuel Chiumia +4 more
doaj +1 more source
Consumption of, and beliefs about fonio (digitaria exilis) in urban area in Mali [PDF]
, 2009 The study sought to determine beliefs and practices about neglected crops in West Africa, using fonio (Digitaria exilis) as a model to understand how obstacles impede the consumption of this cereal in Bamako, the capital city of Mali.
Brouwer, I.D. +3 more
core +3 more sources