Results 231 to 240 of about 12,143,158 (301)

Novel Insights into the Effects of Different Cooking Methods on Salted Egg Yolks: Physicochemical and Sensory Analysis. [PDF]

Foods
Gao X, Zhang M, Li J, Gu L, Chang C, Huang Z, Yang Y, Su Y.   +7 more
europepmc   +1 more source

Hospital‐Level Variations in Outcomes and Readmissions Among Patients With STEMI and Cardiogenic Shock Receiving Mechanical Circulatory Support: Insights From a National Cohort

Catheterization and Cardiovascular Interventions, EarlyView.
ABSTRACT Background The utilization of mechanical circulatory support (MCS) in patients presenting with ST‐elevation myocardial infarction (STEMI) complicated by cardiogenic shock (CS) has increased substantially in recent years. However, it remains unclear whether the spectrum of MCS devices available and the type of hospital in which patients are ...
Mukunthan Murthi, Andres Quevedo, Shubhashis Saha, Anisha Memdani, Naveen Baskaran, Aviral Vij   +5 more
wiley   +1 more source

Changes in Novel Biomarkers for Protein Oxidation in Pork Patties under Different Cooking Methods. [PDF]

Foods
Guo C, Wang S, Jia X, Pan J, Dong X, Li S.   +5 more
europepmc   +1 more source

Processing‐Induced Changes in Bioactive Compounds, Physicochemical, Nutritional, and Sensory Properties of Asian Salted Noodles Fortified With Red Beetroot Flour

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Asian salted noodles (ASN) are popular in East and Southeast Asia and in parts of Europe and the Americas. However, ASN are deficient in certain nutrients (e.g., vitamins, minerals, and dietary fiber) and bioactive compounds.
Gia Ngoc Lam, Fan Zhu
wiley   +1 more source

The Effects of Cooking Methods on Gel Properties, Lipid Quality, and Flavor of Surimi Gels Fortified with Antarctic Krill (Euphausia superba) Oil as High Internal Phase Emulsions. [PDF]

Foods
Lv Y, Wang X, Hao R, Zhang X, Xu X, Li S, Dong X, Pan J.   +7 more
europepmc   +1 more source

Effects of cooking methods on antioxidant activity and acrylamide formation in red bell pepper (<i>Capsicum annuum L.</i>). [PDF]

Food Sci Biotechnol
Zhao W, Xu Y, Kim J, Lee JW, Jung MY, Moon B.   +5 more
europepmc   +1 more source

Associations between Cooking Methods and Socio-Demographic, Dietary, and Anthropometric Factors: Results from the Cross-Sectional Swiss National Nutrition Survey.

Ann Nutr Metab
Mayén AL, Marques-Vidal P.
europepmc   +1 more source

Some of the next articles are maybe not open access.

Related searches:

Influence of Cooking Methods on Antioxidant Activity of Vegetables

Journal of Food Science, 2009
ABSTRACT:  The influence of home cooking methods (boiling, microwaving, pressure‐cooking, griddling, frying, and baking) on the antioxidant activity of vegetables has been evaluated in 20 vegetables, using different antioxidant activity assays (lipoperoxyl and hydroxyl radicals scavenging and TEAC).
Jiménez-Monreal, A. M., García-Diz, L., Martínez-Tomé, Magdalena, Mariscal, M., Murcia, M. A.   +4 more
openaire   +5 more sources

Comment on Cooke's classical method

Reliability Engineering & System Safety, 2008
Abstract Several of the papers in this special issue are in one way or another linked to Cooke's “classical” method for combining expert probability distributions. This comment focuses on characteristics of that method. In particular, I consider two questions: does the weighting scheme give the experts a positive incentive to report their beliefs ...
openaire   +2 more sources

Effects of cooking methods on peanut allergenicity

Journal of Allergy and Clinical Immunology, 2001
Allergy to peanut is a significant health problem. Interestingly, the prevalence of peanut allergy in China is much lower than that in the United States, despite a high rate of peanut consumption in China. In China, peanuts are commonly fried or boiled, whereas in the United States peanuts are typically dry roasted.The aim of this study was to examine ...
K, Beyer, E, Morrow, X M, Li, L, Bardina, G A, Bannon, A W, Burks, H A, Sampson   +6 more
openaire   +2 more sources