Manufacturing Reliability Assessment of Fine Ag Alloy Wire During Wire Loop Formation Process by Deshin Liu, Tingsheng Chang, Zhenwei Zhuang, Yungching Chao, Sungting Chung, Peichen Huang

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Information activities and resources in an episode of gourmet cooking by J. Hartel

Subjects: “…Gourmet cooking information behaviour…”
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THE RELATIONSHIP BETWEEN BEHAVIOR OF USING REPEATED COOKING OILS AND RECURRENCE OF HYPERTENSION by Mella Novika Sari, Dhian Luluh Rohmawati

Subjects: “…repeated cooking oils…”
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Dry Heat: Baking, Roasting, and Broiling by J. Marie Arick, Kendra Zamojski, Amarat Simonne

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La toute-épice en Europe occidentale, un complément by Françoise Aubaile-Sallenave

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Creating Healthier Salad Dressings at Home by Lori Johnson, Jill Breslawski, Marie Arick, Kendra Zamojski, Amarat Simonne

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Le poisson, le pêcheur et l’épouse du pêcheur by Pierre Grenand, Françoise Grenand

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Digital chefs and intelligent cooking systems based on multimodal large language model by LI Xinyuan, LI Bai, SUN Yueshuo, ZHANG Tantan, TIAN Yonglin, YIN Zhuyan, WANG Fei-Yue

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Influence of ultrasonication during soaking on water absorption and Softness characteristics in the cooking process of cowpea by Sholeh Rostamirad, K.G. Duodu, J.P. Meyer, M. Sharifpur

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Association between biomass cooking fuels and prevalence of tuberculosis among households: a cross-sectional study from 2019 - 2021 in India by Baikunth Kumar Yadav, Pranveer Singh, Prakasini Satapathy, Ponnusamy Thillai Arasu

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Effects of Cooking Treatment on the Changes of Polyphenol and Antioxidant Activity in Sorghum Rice and Its Exploration on the Flavor Enhancement Based on the Multi-omics Technique by Ke LIU, Lei XU, Changyuan WANG, Zhijiang LI, Jingzhi DENG

Subjects: “…cooking…”
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Influence of Cooking by Boiling on Lead and Cadmium in Meat and Liver of Chickens by Wasan E Hashem, Raghad A Abdaljaleel

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Study on the Utilization of Catechins from Gambir (Uncaria Gambir Roxb) Leaves as Antioxidants Cooking Oil by Daimon Syukri, Fauzan Azima, Rivan Aprialdho

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Study on the Utilization of Catechins from Gambir (Uncaria Gambir Roxb) Leaves as Antioxidants Cooking Oil by Daimon Syukri, Fauzan Azima, Rivan Aprialdho

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De gallo peregrino, the wandering cock by Serge Bahuchet

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Design and Simulation of a Versatile Electric Cooking Stove. by Mukama, Percy Murungi

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Kinetics of Texture and Colour Changes in Chicken Sausage during Superheated Steam Cooking by Abdulhameed Asmaa A., Yang Tajul A., Abdulkarim A. A.

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Smart Cooking and Kitchen Safety Using Arduino Nanotechnology and Voice Recognition by Jumriati Jum, Abdul Latief, Imran Taufiq

Subjects: “…smart cooking…”
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Cytotoxicity and Exposure Assessment of PM2.5 in a Residential Home during COVID-19 Lockdown by Ummi Sabariah Mahamud, Armania Nurdin, Eliani Ezani

Subjects: “…Cooking…”
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The effect of different cooking techniques on some sensory properties of pheasant meats by Yılmaz Seçim, Serdar Güler, Zahit Kutalmış Kaya, Yusuf Biçer, Emre Arslan, Kemal Kırıkçı

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