Research on the Quality Properties of Wheat Noodles by Adding Debranched Wheat Starch by LIU Xian-zhi, ZHAN Lin-jie, LI Hong-yan, LI Cai-fu, LI Man, XU Tong-cheng, JI Na, XU Long-zhao

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Indoor and Outdoor Exposure to PM2.5 during COVID-19 Lockdown in Suburban Malaysia by Eliani Ezani, Peter Brimblecombe, Zulfa Hanan Asha’ari, Amirul Aiman Fazil, Sharifah Norkhadijah Syed Ismail, Zamzam Tuah Ahmad Ramly, Md Firoz Khan

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Les recettes de cuisine dans Châtelaine : des indices d’évolution au regard des normes du bien manger (1960 à 2009) by Jean-Philippe Laperrière

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Examining the Chemical and Optical Properties of Biomass-burning Aerosols and their Impact on Oxidative Potential by Suman Yadav, Taveen Singh Kapoor, Pradnya Vernekar, Harish C. Phuleria

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To Speed Our Boys Home... Produce and Conserve. Share and Play Square. Home Front Propaganda and Food during World War II: Rewriting Gender? by Hélène Le Dantec-Lowry

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DONNELLY, Andrew - Cooking pots, and cultural transformation in Imperial and Late Antique Italy. PhD thesis. Loyola University Chicago, 2016 (298 pp.) by José Carlos Quaresma

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Exploring the use of solid fuels for cooking and household air pollution in informal settlements through photovoice: The Fuel to Pot study in Ndirande (Malawi) and Mukuru (Kenya). by Isabelle Uny, Tracy Chasima, Line Caes, Lusizi Kambalame, Moses V M Chamba, Limbani Kalumbi, Fred Orina, Heather Price, Sian Lucas, Maria Nyikuri, Sean Semple, Hellen Meme

“…<h4>Introduction</h4>Worldwide, 2.4 billion people rely on solid fuels such as wood or charcoal for cooking, leading to approximately 3.2 million deaths per year from illnesses attributable to household air pollution. …”
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Emissions and Chemical Components of PM2.5 from Simulated Cooking Conditions Using Traditional Cookstoves and Fuels under a Dilution Tunnel System by Colleen Marciel F. Rosales, Jinsang Jung, Mylene G. Cayetano

“…Therefore, this study used the UP Diliman dilution tunnel system (UPDDTS) to characterize the composition of particulate matter in the smoke and quantify the PM2.5 emitted by traditional Philippine cooking systems, viz., a charcoal-burning cement stove (CCP), a sawdust-burning tin-can stove (KKP), a fuelwood-burning metal-grill stove (MFP), a kerosene-burning metal stove (MKP), and a charcoalburning metal-grill stove (MCC). …”
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Comparative analysis of fuel wood consumption of improved mud stove and three stone fire stove: a case study by Junejo, Awais, Kumar, Sanjay, Harijan, Khanji, Jeguirim, Mejdi

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The tree of life: symbol of center by Azadeh pashootanizadeh

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Dual metal NiMo dispersed on silica derived from rice husk ash as a catalyst for hydrocracking of used palm cooking oil into liquid biofuels by Karna Wijaya, Risandrika Dwijayanti Putri Setyono, Remi Ayu Pratika, Eddy Heraldy, Ahmad Suseno, Lukman Hakim, Iqmal Tahir, Won-Chun Oh, Aldino Javier Saviola

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Fixing cobalt metal onto mordenite through spray impregnation and its evaluation as a catalyst in transforming used coconut cooking oil into bio-jet fuel by Aldino Javier Saviola, Karna Wijaya, Akhmad Syoufian, Marini Fairuz Vebryana, Widuri Anggraeni, Kharistya Rozana, Nono Darsono, Dita Adi Saputra, Wahyu Dita Saputri

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Characteristics of Oil Used in Frying Peanuts, Cassava And Mackarel Tuna by Aprialis Aprialis, Anwar Kasim, Rini Rini

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Scientific mapping of experimental research on solar cookers: Global trends, evolution, and future directions by Flavio Odoi-Yorke, Bismark Baah, Richard Opoku

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Characteristics of Oil Used in Frying Peanuts, Cassava And Mackarel Tuna by Aprialis Aprialis, Anwar Kasim, Rini Rini

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Development and pasteurization of in-packaged ready-to-eat rice products prepared with novel microwave-assisted induction heating (MAIH) technology by Yi-Chen Lee, Chiu-Chu Hwang, Yung-Hsiang Tsai, Yi-Ting Huang

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Eye health risks associated with unclean fuel: a meta-analysis and systematic review by Shi-Hang Chen, Yuan Tang, Song Xue, Song Xue

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Urban ozone formation and sensitivities to volatile chemical products, cooking emissions, and NO_<i>x</i> upwind of and within two Los Angeles Basin cities by C. E. Stockwell, M. M. Coggon, R. H. Schwantes, C. Harkins, C. Harkins, B. Verreyken, B. Verreyken, B. Verreyken, C. Lyu, C. Lyu, Q. Zhu, Q. Zhu, Q. Zhu, L. Xu, L. Xu, L. Xu, J. B. Gilman, A. Lamplugh, A. Lamplugh, A. Lamplugh, J. Peischl, J. Peischl, J. Peischl, M. A. Robinson, M. A. Robinson, P. R. Veres, P. R. Veres, M. Li, M. Li, A. W. Rollins, K. Zuraski, K. Zuraski, S. Baidar, S. Baidar, S. Liu, T. Kuwayama, S. S. Brown, B. C. McDonald, C. Warneke

“…<p><span id="page1122"/>Volatile chemical products (VCPs) and other non-traditional anthropogenic sources, such as cooking, contribute substantially to the volatile organic compound (VOC) budget in urban areas, but their impact on ozone formation is less certain. …”
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