Microbial profile of some ready-to-cook frozen food items sold in Dhaka city, Bangladesh by Md. Shamimuzzaman, Rajib Kanti Roy, Toma Rani Majumder, Nirmal Chandra Barman, Nazia Nawshad Lina, Md. Tarek Hasan, Biplab Kumar Dash

“…This study aimed to assess the microbiological quality of 159 animal- and plant-based ready-to-cook (RTC) frozen food items currently popular in Dhaka. …”
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Nicholas Cook, Beyond the Score: Music as Performance, New York: Oxford University Press 2013 by Christian Utz

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Effect of cooked rice with added fructo-oligosaccharide on faecal microorganisms investigated by in vitro digestion and fermentation by Fei Pei, Wen Li, Xiaolei Ni, Xinyang Sun, Yijun Yao, Yong Fang, Wenjian Yang, Qiuhui Hu

“…In the present study, the effects of cooked rice (CR) with added fructo-oligosaccharide (FOS) on faecal flora were studied by a simulated in vitro digestion and fermentation method. …”
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Study on the Utilization of Catechins from Gambir (Uncaria Gambir Roxb) Leaves as Antioxidants Cooking Oil by Daimon Syukri, Fauzan Azima, Rivan Aprialdho

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Studies of biodiesel production using various blends of waste palm cooking oil and castor oil by Rao Geevitha Anantha, Krishnan Soundarajan

“…This study has been conducted using blends of castor oil (CO) and waste palm cooking oil (WPCO) in different proportions to enhance % yield of biodiesel via transesterification. …”
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Effect of Thermal Processing on Physicochemical and Antioxidant Properties of Raw and Cooked Moringa oleifera Lam. Pods by Abdur Razzak, Keya Rani Roy, Ummay Sadia, Wahidu Zzaman

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Dry Heat: Baking, Roasting, and Broiling by J. Marie Arick, Kendra Zamojski, Amarat Simonne

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La toute-épice en Europe occidentale, un complément by Françoise Aubaile-Sallenave

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Creating Healthier Salad Dressings at Home by Lori Johnson, Jill Breslawski, Marie Arick, Kendra Zamojski, Amarat Simonne

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Le poisson, le pêcheur et l’épouse du pêcheur by Pierre Grenand, Françoise Grenand

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Simon Cooke and Paul Goldman, eds., George Du Maurier: Illustrator, Author, Critic. Beyond Svengali by Maxime Leroy

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Effects of Different Temperature-Time Combinations on Protein Absorption Characteristics of Sous-Vide Cooked Beef Tendon by LI Tianyi, SUN Jian

“…In this study, marinated beef tendon was subjected to sous-vide cooking under different combinations of temperature and time. …”
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A value-added cooking process to improve the quality of soybean: Protecting its isoflavones and antioxidant activity by Lei Chen, Hui Teng, Jianbo Xiao

“…Keywords: Soybeans, Isoflavones, Cooking processing, Antioxidant activity…”
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Customized Cooking Methods Enhance Antioxidant, Antiglycemic, and Insulin-Like Properties of Momordica charantia and Moringa oleifera by Sarasvathy Subramaniam, Muhammad Hafiz B. Rosdi, Umah Rani Kuppusamy

“…The current study compares antioxidant activities, total phenolic content (TPC), vitamin C content, and antiglycemic properties of Momordica charantia (small bitter gourd) and Moringa oleifera (drumstick leaves) before and after subjecting to boiling and microwave heating for different durations. Both cooking methods enhanced the antioxidant activity and vitamin C content in the vegetables studied when cooked for five minutes and these properties declined when the cooking time was prolonged to 20 minutes. …”
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Quality Characteristics and Antioxidant Activities of Rice/Adzuki Bean Mixtures Cooked Using Two Different Methods by Koan Sik Woo, Hyun-Joo Kim, Ji Hae Lee, Byong Won Lee, Yu Young Lee, Byoung Kyu Lee, Jee Yeon Ko

“…The predominant phenolic acids in cooked rice/Arari bean mixtures were p-coumaric acid and trans-3-hydroxycinnamic acid, and in cooked rice/Geomguseul bean mixtures, they were syringic acid and trans-3-hydroxycinnamic acid. …”
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A Effect of Various Cooking Methods on Quality and Sensory Characteristics of Tempeh Made from Soybeans and Corn by Daimon Syukri, Diana Sylvi, Siska Fitri Ramadani

“…This study aims to determine the best cooking method (boiling, frying and steaming) for the quality and sensory characteristics of tempeh made from soybeans and corn. …”
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Paul Goldman and Simon Cooke, eds. Reading Victorian Illustration, 1855-1875: Spoils of the Lumber Room by Sophie Stokes-Aymès

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Daily Performance of Adolescents with Executive Function Deficits: An Empirical Study Using a Complex-Cooking Task by Yael Fogel, Sara Rosenblum, Renana Hirsh, Mathilde Chevignard, Naomi Josman

“…To characterize and analyze the performance of adolescents with executive function deficits through the Children’s Cooking Task (CCT) as a performance-based complex ecological assessment. …”
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Range Hood and Make-up Air Supply System to Prevent Dispersion of Cooking-generated Particulate Matter by Hyungkeun Kim, Kyungmo Kang, Taeyeon Kim

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Effect of Different Cooking Methods on Lipid Content and Fatty Acid Profile of Red Mullet ( Mullus barbatus ) by Francesca Biandolino, Ermelinda Prato, Asia Grattagliano, Isabella Parlapiano

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