Analysis of oral cancer carcinogens in repeatedly heated cooking oils by Vidhant Krishna Nambiar, Vidya Mudliar, Inosi Salababa

“…Therefore, it is important to know the toxigenicity of cooking oils used when exposed to high temperatures. …”
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Millimetre-Wave Metamaterial-Based Sensor for Characterisation of Cooking Oils by Suhail Asghar Qureshi, Zuhairiah Zainal Abidin, Adel Yahya Isa Ashyap, Huda A. Majid, Muhammad Ramlee Kamarudin, Ma Yue, Mohd Syis Zulkipli, Jamel Nebhen

“…The characterisation of the cooking oils presents a significant challenge due to minor changes in their dielectric behaviour. …”
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Effect of cooking processes on tilapia aroma and potential umami perception by Danni Zhang, Charfedinne Ayed, Ian D. Fisk, Yuan Liu

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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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Energy and cost analysis of bottom waste cooking oil (B-WCO) based solid alcohol biofuel and supernatant waste cooking oil (S-WCO) based biodiesel by Ramin Nabizadeh, I.L. García, Zohreh Bahmani, Abbas Norouzian Baghani, Sodeh Sadjadi, Kamyar Yaghmaeian, Bahram Kamarehie, Amir Hossein Mahvi, Masud Yunesian

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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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Survivability of Vibrio cholerae O1 in Cooked Rice, Coffee, and Tea by John Yew Huat Tang, Bariah Ibrahim Izenty, Ahmad Juanda Nur’ Izzati, Siti Rahmah Masran, Chew Chieng Yeo, Arshad Roslan, Che Abdullah Abu Bakar

“…This study aimed to investigate the survival of Vibrio cholerae O1 in 3 types of preparation for cooked rice, Oryza sativa L., (plain rice, rice with coconut milk, and rice with ginger); coffee, Coffea canephora, (plain coffee, coffee with sugar, and coffee with sweetened condensed milk); and tea, Camellia sinensis, (plain tea, tea with sugar, and tea with sweetened condensed milk) held at room temperature (27°C). …”
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Quality of Sous Vide-Cooked Pork Loin Stored in Refrigerated Conditions by Lidia Kurp, Marika Bielecka, Marzena Danowska-Oziewicz

“…The sous vide cooking method offers advantage in preparing meat dishes in advance. …”
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Consumer Preferences in Developing Derivative Product of Gluten Free Bread Cookly by Thania Usamah Balweel, Anny Ratnawati, Ani Nuraisyah

“…Background: Cookly is a bread manufacturer that uses cassava as the main ingredient to produce gluten-free products. …”
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Glimpses into cooking practices—observations on past and present Sudanese griddle baking by Ulrike Nowotnick

“…Morphologically similar cooking implements have been recovered in early Iron Age settlements of Sudan and Ethiopia. …”
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NEW TRENDS IN MODERN MUSICOLOGY. A DISCUSSION WITH PROFESSOR NICHOLAS COOK by Bianca ŢIPLEA TEMEŞ

“…To all these and various other questions Professor Nicholas Cook from the University of Cambridge will provide some clues and invite us to reflect further, tracing and examining the new trends in modern musicology.  …”
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Chemical and Biological Characterization of Venom of the Ant Solenopsis Xyloni McCook by Murray S. Blum, J. E. Roberts, A. F. Novak

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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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Effect of Parboiling Conditions on Physical and Cooking Quality of Selected Rice Varieties by Ayenew Meresa, Ayalew Demissew, Seifu Yilma, Getu Tegegne, Kiber Temesgen

“…Most locally cultivated rice varieties in Ethiopia have low physical (low head rice yield, high broken rice yield, and high percentage of chalkiness) and cooking qualities (low water uptake ratio and swelling ratio). …”
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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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Cooking Oil Price Volatility in the Consumer Market and Wholesalers Market in Indonesia by Doppy Roy Nendissa, Marthen R. Pellokila

“… This study analyzes the price fluctuations of cooking oil in the Indonesian consumer and wholesale markets using the Autoregressive Conditional Heteroskedasticity (ARCH) model across January 2018 to January 2024 period that encompasses the period of study. …”
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Effect of Cooking Methods on Ascorbic Acid Destruction of Green Leafy Vegetables by Gebrehana Ashine Hailemariam, Tadele Andargie Wudineh

“…Thus, the pressure cooking method required short cooking time for having well-cooked and edible green leafy vegetable with better ascorbic acid retention. …”
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The Refining Capability of Palm Shell Activated Carbon for Waste Cooking Oil by Maria Ulfah, Chrisatya Nugraha Tamanampo, Sunardi Sunardi

“…<p>The high level of consumption of cooking oil will have an impact on increasing the waste of cooking oil produced. …”
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Recycling of Cooking Oil Waste into Reactive Polyurethane for Blending with Thermoplastic Polyethylene by Anika Zafiah M. Rus, N. Syamimi M. Salim, N. Haiza Sapiee

“…Driven by the need of growing to a more sustainable and environmentally friendly future, this research is started by mixing in-house produced biorenewable polymers (BP) from waste cooking oil with the standard low density polyethylene (LDPE) and high density polyethylene (HDPE) via melt-mixing at low ratios. …”
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The Effort of The Government and Its Impact on Maintaining the Stability of Cooking Oil Prices by Mohamad Nur Efendi, Shidqi Saifuddin Hamzah, Selvina Khomairoh, Nurul Izzati Septiana

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