Analysis of key aroma-active compounds in cooked river snail (Sinotaia quadrata) meat by Jingyu Yao, Liqiong Wen, Li Ling, Peng Wan, Rui Wang, Weiliang Guan, Qinzhi Wang, De-Wei Chen

“…This study characterizes the aroma-active compounds in the cooked river snail meat.…”
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Association between solid cooking fuels exposure and metabolic syndrome: Evidence from China by Jiaming Xue, Shuai Chen, Yicheng Jiang, Qi Liu, Yu Wang, Yuwen Jiao, Yuancheng Shao, Jie Zhao, Yan Zhou, Dongmei Wang, Liming Tang

“…Epidemiological evidence connecting cooking fuel use to metabolic syndrome (MetS) is lacking. …”
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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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Biodiesel Production Optimization from Waste Cooking Oil Using Animal Bone Catalyst by Joy Iruoghene Urete, Michael Owoicho Sule, Juliet Gordon, Olawale Samson Kolade, Roi Nze, Samuel Ayegu Tsebam, Oyedele Babatunde Oyeleye, David Udo Robinson, Ibrahim Ademola Fetuga

“…Therefore, it is practical to apply C.C.D design, R.S.M, as well as ANOVA to optimize the generation of biodiesel from used cooking oil. …”
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Protein and Metalloprotein Distribution in Different Varieties of Beans (Phaseolus vulgaris L.): Effects of Cooking by Aline P. Oliveira, Geyssa Ferreira Andrade, Bianca S. O. Mateó, Juliana Naozuka

“…Beans (Phaseolus vulgaris L.) are among the main sources of protein and minerals. The cooking of the grains is imperative, due to reduction of the effect of some toxic and antinutritional substances, as well as increase of protein digestibility. …”
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Impact of Cooking Temperature on In Vitro Starch Digestibility of Rice Varieties with Different Amylose Contents by Guillén Sofía, Oria Rosa, Salvador María Luisa

“…Rice cooked at 95ºC retained a higher resistant starch content than rice cooked at 100ºC. …”
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Susan E. Cook, Victorian Negatives. Literary Culture and the Dark Side of Photography in the Nineteenth Century by Lawrence Gasquet

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The Septuagint of Proverbs. Jewish and/or Hellenistic proverbs? Concerning the Hellenistic colouring of LXX proverbs by J. Cook by S. J. P. K. Riekert

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Iron Content of Some Popular Cooked Foods Consumed by the Rural School Children in Sri Lanka by D. Ruwani G. Perera, Dilantha Gunawardana, Renuka Jayatissa, A. Buddhika G. Silva

“…Sri Lankan food composition table does not contain data on iron in home-cooked foods. Aim of the present study was to determine the iron content in commonly consumed home-cooked foods (rice, vegetables, green leaves, pulses, fish, etc.) by children aged 15-16 years. …”
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Sensitivity Analysis of the Johnson-Cook Model for Ti-6Al-4V in Aeroengine Applications by Carlos Beecher, Héctor Sepúlveda, Angelo Oñate, Anne Marie Habraken, Laurent Duchêne, Gonzalo Pincheira, Víctor Tuninetti

Subjects: “…Johnson-Cook model…”
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Regulation of Yield and Eating and Cooking Quality in Rice Through Seed Albumin OsRAL5 by Zhao Chunfang, He Lei, Guan Ju, Luo Lei, Zhao Ling, Zhou Lihui, Yao Shu, Chen Tao, Zhu Zhen, Zhao Qingyong, Wang Cailin, Zhang Yadong

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Grain yield, cooking quality, and aroma of fragrant rice as affected by nitrogen source and method of application by Rajesh Chakraborty, Tuhin Suvra Roy, Jun-Ichi Sakagami

“…One constraint is the incapacity of existing agronomic studies on rice yield, aroma, and cooking quality to fully assess the effects of various applications and sources of nitrogen (N) fertilizer. …”
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Effects of Different Cooking Methods on Nutritional Properties and Non-volatile Flavor Substances of Lyophyllum decastes by Xiaolong LI, Yan YANG, Wen LI, Yanfang LIU, Di WU, Huanling YANG, Wanchao CHEN, Jingjun LI

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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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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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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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