Results 271 to 280 of about 118,702 (305)

Effects of different cooking methods on volatile flavor compounds, nutritional constituents, and antioxidant activities of Clitocybe squamulosa

Frontiers in Nutrition, 2022
Lijing Xu, Mingchang Chang, Junlong Meng   +2 more
exaly  

Effects of cooking methods on the proximate composition and mineral contents of rainbow trout (Oncorhynchus mykiss)

Food Chemistry, 2004
Nalân Gokoglu, Pinar Yerlikaya
exaly  

Comparison among cooking method in Edo-period, at Present age and eco-cooking method

Abstracts of Annual Congress of The Japan Society of Home Economics, 2011
Mikami, Ayako, Kikuchi, Keiko, Yamazaki, Kaoru, Nagao, Keiko, Ehara, Ayako   +4 more
openaire   +1 more source

Methods of cooking

2006
openaire   +1 more source

Effects of cooking methods on the proximate composition and fatty acid composition of seabass (Dicentrarchus labrax, Linnaeus, 1758)

Food and Bioproducts Processing, 2008
Sükran Çakli
exaly  

Cooking methods

2012
openaire   +1 more source

Domestic cooking methods affect the nutritional quality of red cabbage

Food Chemistry, 2014
Feng Xu, Yonghua Zheng, Zhenfeng Yang
exaly  

Cooking methods

1995
openaire   +1 more source

A study on the cooking methods of soybeans

Abstracts of the Annual Meeting of the Japan Society of Cookery Science, 2005
sato, kanako, kurihara, hiromi, sato, sachiko, okubo, hiroko   +3 more
openaire   +1 more source

Cooking Methods

2015
openaire   +1 more source