Understanding the drivers of continuance intention in online grocery shopping using technology continuance theory: a cross-national comparison [PDF]
Korean Journal of Community NutritionObjectives This study examined the determinants of consumers’ continuance intention (CI) toward online grocery shopping (OGS) across different country markets.
Binglin Liu, Min A Lee
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Factors Affecting Gut Microbiome in Daily Diet
Frontiers in Nutrition, 2021 There is a growing recognition that a good diet can help people maintain mental and physical health, while a bad one will cause the disorder of body function, and even lead to several diseases.
Qi Su, Qin Liu
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Chemical Characterization and Source Apportionment of Household Fine Particulate Matter in Rural, Peri-urban, and Urban West Africa [PDF]
, 2013 Household air pollution in sub-Saharan Africa and other developing regions is an important cause of disease burden. Little is known about the chemical composition and sources of household air pollution in sub-Saharan Africa, and how they differ between ...
Agyei-Mensah, S +16 more
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La toute-épice en Europe occidentale, un complément
Revue d'ethnoécologie, 2020 This short paper complements information about historical introduction of the seeds of Pimenta in Europa, the important paper of the English, the nearly ignorance of the seeds in French and American cooking, but their uses in some liqueurs and in ...
Françoise Aubaile-Sallenave
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Sustainable Gastronomy: the Environmental Impacts of How We Cook Now and How the “Sustainable Diets” Agenda Might Shape How We Cook in the Future? [PDF]
, 2020 The 2019 Eat-Lancet report has proposed a global healthy sustainable diet, which would provide not only for human health but also sustain a healthy planet. The main recommendations are to increase consumption of healthy foods (such as vegetables, fruits,
Reynolds, C.
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Shipin gongye ke-ji, 2022 Cooking is a way of processing food materials to make food more delicious, better-looking and better-smelling. It not only makes people feel satisfied when eating, but also makes food nutrients more easily absorbed by the body.
Fengli WANG +6 more
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Suggesting Cooking Recipes Through Simulation and Bayesian Optimization
, 2018 Cooking typically involves a plethora of decisions about ingredients and tools that need to be chosen in order to write a good cooking recipe. Cooking can be modelled in an optimization framework, as it involves a search space of ingredients, kitchen ...
B Shahriari +3 more
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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
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Frontiers in Public Health, 2021 Objective: This study aimed to evaluate food safety knowledge, attitudes and practices (KAP) amongst university students in Jordan and changes in food-related behaviors during the COVID-19 pandemic.
Tareq M. Osaili +2 more
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Iodine and Mercury Content in Raw, Boiled, Pan-Fried, and Oven-Baked Atlantic Cod (Gadus morhua)
Foods, 2020 There is a lack of scientific evidence regarding the stability of iodine and mercury during cooking and processing of seafood. In this study, the iodine and mercury content were determined after thawing frozen fillets of Atlantic cod (Cadus morhua), and ...
Lisbeth Dahl +6 more
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