Results 221 to 230 of about 7,721,428 (246)

Impact of Cooking Methods on the Quality, Sensory and Flavor Compounds of Sichuan Pepper Oleoresin

Food Chemistry, 2023
Min Zhang, Bhesh Bhandari, Dewei Deng
exaly  

Sous-Vide as an Alternative Method of Cooking to Improve the Quality of Meat: A Review

Foods, 2023
Ewa Czarniecka-Skubina, Agnieszka Latoch, Artur Głuchowski   +2 more
exaly  

Impact of A/B-Type Wheat Starch Granule Ratio on Rehydration Behavior and Cooking Quality of Noodles and the Underlying Mechanisms

Food Chemistry, 2023
Xueling Zheng, Limin Li
exaly  

Cooking quality of lentils

Canadian Institute of Food Science and Technology Journal, 1983
openaire   +1 more source

A method of observed cooking quality evaluation in cooking stages

Abstracts of Annual Congress of The Japan Society of Home Economics, 2007
IWATA, Ayami, OGAWA, Noriko, KATO, Kunihito, YAMAMOTO, Kazuhiko   +3 more
openaire   +1 more source

The Role of Cooking in Consumers' Quality Formation: An Exploratory Study of Beef Steaks

Meat Science, 2022
Sharron Kuznesof, Luca Panzone
exaly  

Quality Measurement of Cooked Meats

2008
Cheng-Jin Du, Da-Wen Sun
openaire   +1 more source

Effect of Different Cooking Methods on Minerals, Vitamins and Nutritional Quality Indices of Kutum Roach (Rutilus frisii Kutum)

Food Chemistry, 2014
Masoud Rezaei, Hedayat Hosseini, Maryam Mahmoudzadeh   +2 more
exaly  

Is Cooking at Home Associated With Better Diet Quality or Weight-Loss Intention?

Public Health Nutrition, 2015
Julia A. Wolfson, Sara N Bleich
exaly  

Cooking-quality preferences for potatoes

American Potato Journal, 1940
Alida Hotchkiss, Marion Wood, Paul Findlen   +2 more
openaire   +1 more source