The Learning of Cooking in the Light of the Social Practices and the Organizational Aesthetics by Lídia Cunha Soares, Marcelo de Souza Bispo

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Healthy Eating for Elders: Creating a No-Cook Meal by Jennifer Hillan

“… What’s for supper when you don’t feel like cooking? Think of foods to use for a well-balanced, no-cook meal. …”
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Healthy Eating for Elders: Creating a No-Cook Meal by Jennifer Hillan

“… What’s for supper when you don’t feel like cooking? Think of foods to use for a well-balanced, no-cook meal. …”
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Congenital Absence of the Nails: A Variant of Cooks Syndrome by N. Rishana, Murali Narasimhan, Ramachandran Ramakrishnan, A. K. Mohamed Abdullah

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Impact of cooking on nutritional contents of kenger in terms of antioxidants by Indrani Kalkan, Ozan Emre Eyupoglu, Sukru Karatas, Zakia El Miri Aissaoui, Rusen Anık

“…However, such compounds in food may be affected by thermal treatment as cooking. This study investigated the impact of common cooking techniques (boiling and stir-frying in oil) on phenolics, vitamin C content and antioxidant activity of kenger. …”
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Investigating cooked rice textural properties by instrumental measurements by Keyu Tao, Wenwen Yu, Sangeeta Prakash, Robert G. Gilbert

“…Here, we test this using cooked rice with a wide range of amylose contents. …”
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Design and Simulation of a Versatile Electric Cooking Stove. by Mukama, Percy Murungi

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Florida 4-H Tailgate: Smoking and Slow Cooking Meat by Chad Carr, Brian Estevez, Sonja Crawford, Jason Scheffler, George Baker, Ed Jennings, Mark Mauldin

“…This program will strive to promote enjoyable outdoor cooking experiences, encourage the incorporation of animal protein in the diet in order to combat childhood obesity, improve youth nutritional knowledge and cooking skills, and impart knowledge about safe handling and proper degree of doneness to produce safe and delicious meat dishes. …”
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Florida 4-H Tailgate: Smoking and Slow Cooking Meat by Chad Carr, Brian Estevez, Sonja Crawford, Jason Scheffler, George Baker, Ed Jennings, Mark Mauldin

“…This program will strive to promote enjoyable outdoor cooking experiences, encourage the incorporation of animal protein in the diet in order to combat childhood obesity, improve youth nutritional knowledge and cooking skills, and impart knowledge about safe handling and proper degree of doneness to produce safe and delicious meat dishes. …”
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Genetic improvement of cooking time in common bean: the role of dominance by Rita Carolina de Melo, Jefferson Luís Meirelles Coimbra, Luan Tiago dos Santos Carbonari, Paulo Henrique Cerutti, Altamir Frederico Guidolin

“…ABSTRACT: This study aimed to understand how the genetic components involved in cooking time behave from the first generations of self-fertilization to the formation of lines. …”
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Waste cooking oil pretreatment using microwave and ultrasound methods by Kerras, Halima, Outili, Nawel, Meniai, Abdeslam-Hassen

Subjects: “…Waste cooking oil (WCO)…”
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Eating Defensively: The Nutrition and Food Safety Benefits of Cooked Produce by Morgan Dehnard, Amy Simonne, Gail P. Kauwell

“…Current nutrition trends such as the “raw food diet” may lead consumers to believe that raw leafy vegetables are more nutritious than cooked vegetables, despite research showing that cooked vegetables make important nutritional contributions. …”
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Acceptability of improved cook stoves-a scoping review of the literature. by Bipin Adhikari, Sophie Suh Young Kang, Aaryan Dahal, Salum Mshamu, Jacqueline Deen, Christopher Pell, Lorenz von Seidlein, Jakob Knudsen, Thomas Chevalier Bøjstrup

“…Improved cooking stoves (ICS) are intended to reduce indoor air pollution and the inefficient use of fuel yet there is often reticence to shift permanently to ICS. …”
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Modified Ridge Regression With Cook’s Distance for Semiparametric Regression Models by Najeeb Mahmood Khan, Muhammad Aman Ullah, Javaria Ahmad Khan, Salman Raza

“…To address these challenges, we propose modified penalized least squares estimators (MPLSEs). We use Cook’s distance and a case deletion approach to evaluate their performance. …”
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The Impact of Cooking on Antioxidant and Enzyme Activities in Ruichang Yam Polyphenols by Haoping Liu, Hua Zhang, Mengting Geng, Dingxin Shi, Dongsheng Liu, Yanxiao Jiao, Zhiqiang Lei, You Peng

“…Compared with uncooked yam, cooking times of 80 min and 40 min increased the TPC and TFC of multiple types of polyphenols, while cooking reduced the TPC and TFC of AHP (acid-hydrolyzed soluble conjugated polyphenols). …”
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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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Acceptability of improved cook stoves-a scoping review of the literature by Bipin Adhikari, Sophie Suh Young Kang, Aaryan Dahal, Salum Mshamu, Jacqueline Deen, Christopher Pell, Lorenz von Seidlein, Jakob Knudsen, Thomas Chevalier Bøjstrup

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Occupational therapy and cooking: A scoping review and future directions by R. Hingst, D. C. Alvarado, L. Bardin, N. Farmer

“…Background Occupational therapy (OT) has historically used cooking as an intervention and assessment approach across settings. …”
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