Mineral Composition of Lentils: Physiological Functions, Antinutritional Effects, and Bioavailability Enhancement by Asmaa Benayad, Youssef Aboussaleh

“…One hundred grams of cooked lentils may also cover the recommended dietary allowance/adequate intake of zinc and magnesium in infants and children aged one to three years. …”
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Comparative Analysis of Freeze-Dried <i>Pleurotus ostreatus</i> Mushroom Powders on Probiotic and Harmful Bacteria and Its Bioactive Compounds by Gréta Törős, Áron Béni, Ferenc Peles, Gabriella Gulyás, József Prokisch

“…Our study explores the antimicrobial and probiotic growth stimulation benefits of freeze-dried <i>P. ostreatus</i> powders (OMP-TF, oyster mushroom powder from the total fresh sample; OMP-CSR, oyster mushroom powder from the cooked solid residue; OMP-CL, oyster mushroom powder from the cooked liquid), focusing on their bioactive compounds and associated activities. …”
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First records of two ascomycete fungi (Ascomycota) for Slovenia by Luka Šparl, Eva Zupan

“…Sánchez 1967 and Cudoniella tenuispora (Cooke & Massee) Dennis 1974 were observed in Tivoli, Rožnik and Šiška hill Landscape Park in central Slovenia. …”
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Ce que Charles Darwin doit à Joseph Banks by Le Guyader, Hervé

“…History has remembered Joseph Banks as the explorer-botanist of the first voyage of James Cook. Yet, shortly after his return, he got elected president of the Royal Society and, for over 40 years, he then played in Great Britain an eminent role in reorganizing natural sciences and advocating an “economic botany”. …”
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High-Fat Diet-Induced Neuropathy of Prediabetes and Obesity: Effect of PMI-5011, an Ethanolic Extract of Artemisia dracunculus L. by Pierre Watcho, Roman Stavniichuk, David M. Ribnicky, Ilya Raskin, Irina G. Obrosova

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Food, Fun and Fitness Workbook by Linda D. Cook, Joy C. Jordan, Henry Leath

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Food, Fun and Fitness Workbook by Linda D. Cook, Joy C. Jordan, Henry Leath

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Understanding Disparity on the Canadian Prairies: A Step toward Improving Tuburculosis Outcomes by Victoria Cook, Donald Enarson, Shawna Buccholz

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The Misconceptions about Electric Pressure Cookers by Nelly Nelson, Meghan Brunelli, Tara Jett

“…Now pressure cookers are making a comeback and are helping families cook amazing meals in a fraction of the time. This new 3-page publication of the UF/IFAS Food Science and Human Nutrition Department provides some basic information about pressure cookers and how best to use them. …”
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Candidate Species for Florida Aquaculture: Almaco Jack, Seriola rivoliana by Victor Blanco, Cortney Ohs, Nicole Rhody, Ronald Hans

“…Like other commercially farmed Seriola species, almaco jack (also known as longfin yellowtail and kampachi) are fast growers, have a high market value, and are increasingly well-regarded among chefs for their versatility in both cooked and raw preparations. These characteristics, among others, have made them favorable candidates for both land-based and offshore aquaculture. …”
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Food Fundamentals Leader's Guide by Joy C. Jordan, Linda D. Cook

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Food Fundamentals Leader's Guide by Joy C. Jordan, Linda D. Cook

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Complexity Problems Handled by Big Data Technology by Zhihan Lv, Kaoru Ota, Jaime Lloret, Wei Xiang, Paolo Bellavista

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Experimental and Numerical Simulation to Validate Critical Perforation Velocity on a Flat Plate Aluminium Alloy 6061 by Bharosh Kumar Yadav, Mehdi Jahangiri, Dalbir Singh

“…In this regard, this study aims to evaluate the Johnson–Cook strength and fracture constants utilizing the Johnson–Cook constitutive model equations. …”
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不同温度烫制红油辣椒的风味研究 Flavor of chili oil poured at different temperatures by 张峰轶，王浩文，田浩，刘琨，王传明 ZHANG Fengyi, WANG Haowen, TIAN Hao, LIU Kun, WANG Chuanming

“…The results showed that chili oil poured at 80 ℃ had a typical raw spiciness, those poured at 150-190 ℃ had a strong cooked spiciness, and those poured at 240 ℃ had a strong burnt spiciness, among which the cooked spiciness aroma type of chili oil had the highest consumer preference. …”
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Assessing the quantities of legume-based products: A dataset of conversion coefficients into a comparable dry-legume equivalent unitRecherche Data Gouv by Marine Spiteri, Lola Pedrini, Agathe Thierry, Valérie Orozco, Olivier de Mouzon, Zohra Bouamra-Mechemache

“…The first sub-coefficient measures the proportion of cooked legumes used in each product. The second sub-coefficient adjusts the quantities for products that lose water during processing (such as dehydrated or baked products). …”
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The Squash Bug, Anasa Tristis (Heteroptera: Coreidae): A Potential Greenhouse Pest of Beit Alpha Cucumber by Silvia I. Rondon, Daniel J. Cantliffe, James F. Price

“…(Bonjour and Fargo, 1989; Cook and Neal, 1999). In the greenhouse, the squash bug can infest Beit alpha cucumber causing considerable damage (Rondon et al., 2003) (Fig. 2). …”
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Guidance for Processing Sushi in Retail Operations by Keith R. Schneider, Victor Garrido, W. Steve Otwell, Ray Mobley

“… This recommended guidance is for sushi and related products (raw or cooked) either in the form of individual slices or combined in rolls made with acidified rice, seafood and vegetables, or similar rolls with vegetables alone, prepared in the retail establishment by combining the necessary ingredients, and packaged for display in refrigerated cases for public sale. …”
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Guidance for Processing Sushi in Retail Operations by Keith R. Schneider, Victor Garrido, W. Steve Otwell, Ray Mobley

“… This recommended guidance is for sushi and related products (raw or cooked) either in the form of individual slices or combined in rolls made with acidified rice, seafood and vegetables, or similar rolls with vegetables alone, prepared in the retail establishment by combining the necessary ingredients, and packaged for display in refrigerated cases for public sale. …”
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The Squash Bug, Anasa Tristis (Heteroptera: Coreidae): A Potential Greenhouse Pest of Beit Alpha Cucumber by Silvia I. Rondon, Daniel J. Cantliffe, James F. Price

“…(Bonjour and Fargo, 1989; Cook and Neal, 1999). In the greenhouse, the squash bug can infest Beit alpha cucumber causing considerable damage (Rondon et al., 2003) (Fig. 2). …”
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