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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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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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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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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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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Potential Health Implications of the Consumption of Thermally-Oxidized Cooking Oils – a Review by Falade Ayodeji Osmund, Oboh Ganiyu, Okoh Anthony Ifeanyi

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Biodiesel and Biolubricant Production from Waste Cooking Oil: Transesterification Reactor Modeling by Pedro M. Álvarez, Javier Collado Contreras, Sergio Nogales-Delgado

“…The aim of this work was to produce biodiesel and a biolubricant from waste cooking oil through double transesterification with methanol and trimethylolpropane, obtaining high conversion values (>97 and 98%, respectively). …”
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Study on cook-off characteristics and thermal safety venting area of RBOE charge by Kebin Zhang, Wenbin Li, Changfang Zhao, Zhifang Wei, Shuxia Zhang, Jin Li

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Karen S. COOK. Trust in society. London: Sage Foundation, 2001. 403 páginas. by José Luiz Ratton Jr., Jorge Ventura de Moraes

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The Prebiotic Index of Dried-Growol Made with Different Cassava Varieties and Cooking Methods by Chatarina Wariyah, Nurul Huda, Agus Slamet

“…This research aimed to evaluate the effects of cassava varieties and cooking methods on the resistant starch (RS) content and the prebiotic index of dried-growol produced. …”
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Depletion of Amoxicillin Residue in Edible Tissue of Broiler Chicken by Different Cooking Methods by Aynalem Lakew, Negussie Megersa, Bhagwan S. Chandravanshi

“…This study shows that sufficient cooking temperature and time can have a significant effect on the depletion of Amox residues.…”
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Physicochemical Characterization of Representative Firewood Species Used for Cooking in Some Colombian Regions by Hernán E. Díez, Juan F. Pérez

“…Socioeconomic conditions and the main firewood species used for cooking in three Colombian regions are studied in this work. …”
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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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Automatic summarization of cooking videos using transfer learning and transformer-based models by P. M. Alen Sadique, R. V. Aswiga

“…Abstract The proliferation of cooking videos on the internet these days necessitates the conversion of these lengthy video contents into concise text recipes. …”
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