Results 251 to 260 of about 103,176 (306)

Cooking, Food Agency and Pro- Health Behavior. [PDF]

Curr Environ Health Rep
Trubek AB, Belarmino EH, Wolfson JA, Lahne J.   +3 more
europepmc   +1 more source

The Cooking Quality of Inobuta Meat

Science of Cookery, 1988
openaire   +1 more source

What Do We Know About Scope 3 Emissions in Small‐ and Medium‐Sized Enterprises? Mapping Current Knowledge and Advancing a Theory–Practice‐Oriented Framework

Business Strategy and the Environment, EarlyView.
ABSTRACT Although SMEs comprise over 90% of firms globally, research on their engagement with Scope 3 (value‐chain) greenhouse gas emissions remains limited. This PRISMA‐guided systematic review synthesises 49 SME‐relevant studies to develop a theory‐informed, practice‐oriented framework for more credible and sustained Scope 3 engagement.
Chidinma Uchendu, Okechukwu Okorie, Fatemeh Khosravi, Stuart Connop, Hebba Haddad, Mike Medas   +5 more
wiley   +1 more source

Formation Mechanisms, Molecular Pathways, Mitigation Strategies, and Indoor Safety Risk Analysis of Cooking Oil Fumes. [PDF]

Foods
Wang Z, Chen J, Liu W.
europepmc   +1 more source

Automating Sustainability: How Climate Action Unlocks the ESG Potential of Industrial Robotics

Business Strategy and the Environment, EarlyView.
ABSTRACT The convergence of Industry 4.0 and global sustainability goals presents a critical paradox: while automation drives efficiency, its net impact on comprehensive environmental, social, and governance (ESG) performance remains contested. This study investigates the relationship between industrial robot and country‐level ESG performance across 63
Brahim Bergougui
wiley   +1 more source

Leveraging Translational Science to Disseminate Evidence on Using Herbs and Spices to Improve Diet Quality. [PDF]

Nutr Rev
D'Souza-Rushton GC, Lawler O, Kris-Etherton PM, Petersen KS, Masterson TD.   +4 more
europepmc   +1 more source

Application of Ultrasonication as an Emerging Non-Thermal Physical Technology in Meat Product Processing: A Review. [PDF]

Foods
Pan Y, Dai C, Zhang L, Zhou M, Zhu S, Huang L, He R.   +6 more
europepmc   +1 more source

Learning About Healthy Nutrition by Doing: Experiential Approaches in School-Based Nutrition Education. [PDF]

Nutrients
Bisogno A, Leone L, D'Oria V, Agostoni C, Abodi M.   +4 more
europepmc   +1 more source

Physicochemical Properties of Pre-Treatment Tartary Buckwheat Flour and Its Effect on Dough and Noodle Quality. [PDF]

Foods
Xu S, Li X, Lv J, Chen J, Liu K.
europepmc   +1 more source