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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The resultative construction with “verbs of cooking” and “verbs of colouring” in English and Spanish: a contrastive lexical-constructional study by Isabel Jiménez Sáez

“…The results of this study are based on the analysis of 1,173 corpus examples of English and Spanish resultative expressions with verbs of cooking and colouring drawn from Levin’s (1993) classification. …”
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The Germination and Growth of Two Strains of <i>Bacillus cereus</i> in Selected Hot Dishes After Cooking by Josef Kameník, Marta Dušková, Alena Zouharová, Michaela Čutová, Kateřina Dorotíková, Michaela Králová, Blanka Macharáčková, Radka Hulánková

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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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Effect of Cooking Oil on the Fatty Acid Profile of Beef Sausage Fortified with Edible Deboned Meat Waste by Babatunde O. Alao, Andrew B. Falowo, Elizabeth Bosede Aladejana

“…Application of cooking oil during thermal processing can influence the nutritional qualities of meat products during consumption. …”
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Properties and phase separation characteristics of modified recycled asphalt with activated crumb rubber and waste cooking oil by HU Chun-hua1, SUN Zhao-bin1,2, Feng Hui-xin2, XI Lei1, TIAN Wen1

Subjects: “…microwave-activated crumb rubber， waste cooking oil， aged asphalt， asphalt binder， rheological property， storage stability， phase separation characteristics，…”
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Regenerative and Innovative Utilization of Coffee Residue and Waste Cooking Oil: Improving Rheological Properties of Recycled Asphalt by Ruipeng Zhu, Chunhua Hu

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