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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Too many cooks in the kitchen: HPV driven carcinogenesis – The result of collaboration or competition? by Weimer Kathleen

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Willingness to pay for cooking with electricity among rural households: The case of Southern Ethiopia by Kassahun Trueha Dumga, Kishor Goswami

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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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Experimental investigation of a cooking unit integrated with thermal energy storage system by Pamella, K. Kajumba, Denis, Okello, Karidewa, Nyeinga, Ole, J. Nydal

“…The thermal performance of a newly developed cooking unit integrated with a thermal energy storage (TES) system suitable for solar thermal applications has been tested and analysed. …”
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Spectroscopic Analysis of Heterogeneous Biocatalysts for Biodiesel Production from Expired Sunflower Cooking Oil by Enoch Wembabazi, Patrick Joram Mugisha, Asumani Ratibu, Deborah Wendiro, Joseph Kyambadde, Peter California Vuzi

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Influence of ultrasonication during soaking on water absorption and Softness characteristics in the cooking process of cowpea by Sholeh Rostamirad, K.G. Duodu, J.P. Meyer, M. Sharifpur

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Exhaust Emissions and Physicochemical Properties of Hydrotreated Used Cooking Oils in Blends with Diesel Fuel by Iraklis Zahos-Siagos, Dimitrios Karonis

“…In this work, nonisomerized paraffinic diesel produced through hydrotreating of used cooking oil (hydrotreated used cooking oil (HUCO)) has been used in 4 blends (up to 40% v/v) with conventional diesel fuel. …”
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Wheat Germ as Partial or Total Substitutive of Lean Meat in Low-Fat Cooked Sausages by Marta Rodríguez-Fernández, Isabel Revilla, Pablo Rodrigo, Rocío López-Calabozo, Ana María Vivar-Quintana

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The Effects of Chilling Temperature of Bone-in Fully-Cooked Hams on Microbial Growth and Shelf Life by Chad Carr, Larry Eubanks

“…AN206/AN206: The Effects of Chilling Temperature of Bone-in Fully-Cooked Hams on Microbial Growth and Shelf Life (ufl.edu) …”
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Sustainable solid soap production using recycled cooking oil with ecoenzyme and lemongrass extract by Zona Octarya, Elvi Yenti, Lisa Utami, Yusbarina

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Cooking with confidence for autistic youth: outcomes from a pilot program evaluation model by Mi-Yeet Wong, Conner Carlton, Shelby Paul, Jonathan Deutsch, Rachel Sherman, Brandy-Joe Milliron, Nicole Farmer, Rachel Hingst, Claire Richardson, Lindsay Shea

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