Results 121 to 130 of about 27,834 (137)

Determination of primary aromatic amines from cooking utensils by capillary electrophoresis-tandem mass spectrometry

Food Chemistry, 2021
Mary Ângela Fávaro Perez, Marisa Padula, Claudimir Lucio do Lago   +2 more
exaly  

Experimental investigation on energy efficient design for household cooking utensils

Materials Today: Proceedings, 2022
Dnyaneshwar waghole
exaly  

Deploying viscosity and starch polymer properties to predict cooking and eating quality models: A novel breeding tool to predict texture

Carbohydrate Polymers, 2021
Reuben James Q Buenafe, Nese Sreenivasulu   +1 more
exaly  

Food preparation and preservation in north-west Italy: a comparative assessment in the study of early medieval eating and cooking utensils in the settlement of Sant’Antonino in western Liguria and the village of Trino Vercellese in the Po valley

2011
openaire   +2 more sources

Accurate prediction of the eating and cooking quality of rice using artificial neural networks and the texture properties of cooked rice

Food Chemistry, 2023
Ren Wan-Jun
exaly  

Acquisition of Cooking Skills and Associations With Healthy Eating in Swiss Adults

Journal of Nutrition Education and Behavior, 2020
Michael Siegrist, Christina Hartmann
exaly  

Aluminium leaching from cooking utensils

Nature, 1987
K Tennakone
exaly  

Leaching of aluminium from utensils during cooking of food

Journal of the Science of Food and Agriculture, 2006
Anil Dutt Semwal
exaly  

Iron bioavailability in green leafy vegetables cooked in different utensils

Food Chemistry, 2004
Sheetal Gupta, Jamuna Prakash
exaly  

A whole-genome sequence based association study on pork eating quality traits and cooking loss in a specially designed heterogeneous F6 pig population

Meat Science, 2018
Lisheng Zhou, Bin Yang, Wanbo Li
exaly