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Effects of Low-Frequency Solid-State Microwave Cooking on the Quality Properties of Beef Meat. [PDF]
FoodsKaplan GÇ, Fıratlıgil E.
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Natural Ventilation Reduces Cooking-Related PM<sub>2.5</sub> Peaks Indoors. [PDF]
ACS EST AirSu Y +5 more
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Dietary diversity modifies the association between household solid fuel use and sleep health in older adults. [PDF]
Front NutrMa X +5 more
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Effect of different cooking methods on the sensory, nutritional, and flavor profiles of three <i>Cucurbita moschata</i> and <i>Cucurbita maxima</i> cultivars. [PDF]
Food Chem XXue S +8 more
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Sous-Vide Technique as an Alternative to Traditional Cooking Methods for the Technological Quality of Marinated Chicken at Industrial Scale. [PDF]
J Food SciMuraro K +3 more
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Food Chemistry, 2023
Accurate prediction of the eating and cooking quality (ECQ) of rice is of great importance. Statistical and machine learning models were developed to predict the overall acceptability of cooked rice.
F. Deng +13 more
semanticscholar +1 more source
Accurate prediction of the eating and cooking quality (ECQ) of rice is of great importance. Statistical and machine learning models were developed to predict the overall acceptability of cooked rice.
F. Deng +13 more
semanticscholar +1 more source
Effect of cooking temperature on cooked pasta quality and sustainability
Journal of the Science of Food and Agriculture, 2021AbstractBACKGROUNDEveryday pasta cooking has a large environmental impact. The aims of this work were to assess the effect of cooking temperatures (TC) that were lower than the water boiling point (TBW) on the main chemico‐physical quality parameters of two pasta shapes (i.e., ziti and spaghetti) cooked at the conventional and minimum water‐to‐pasta ...
Alessio Cimini +3 more
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