Energy, emissions, and economics of institutional solar PV cooking: evidence from an experimental study by Flavio Odoi-Yorke, Richard Opoku, Eunice A. Adjei, Samuel Antwi, Francis Davis, George Yaw Obeng, Francis Kofi Forson

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Impact of Sesame ( Sesamum indicum L.) Oil Cake on Pasta Physicochemical Properties by Ashraf Al-Khamaiseh, Mohammed I. Saleh

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Socioecological correlates of perceived cooking skills among Spanish adolescents: the EHDLA study by Carlos Hermosa-Bosano, José Francisco López-Gil, José Francisco López-Gil

Subjects: “…cooking…”
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THE IMPACT OF LOADING VALUE ON TECHNICAL AND ECONOMIC INDICATORS OF FOOD-COOKING CALDRONS by Vladimir P. Kirpichnikov, Artеm M. Davydov

Subjects: “…cooking caldrons…”
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Effects of 910 MHz Solid-State Microwave Cooking on the Quality Properties of Broccoli (<i>Brassica olearacea</i> L. var. <i>Italica</i> Plenck), Carrots (<i>Daucus carota</i> subs... by Gönül Çavuşoğlu Kaplan, Ebru Fıratlıgil

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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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Developing a Chemical Process for Optimizing Oil Extraction from Cooking Oil Secondary Waste by Satyanarayana Narra, Masoud Shahpasand

Subjects: “…used cooking oil…”
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Empowering communities through the sustainable transformation of used cooking oil waste into aromatherapy candles: A holistic approach to waste management by Nurul Shofiah, Husna Malikatus Siswanto, Novita Ramadhanfi Maulani, Suwito Setyo Wicaksono

Subjects: “…Used cooking oil…”
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Kitchenware Design for Parent-child by Po-Lun Hou, Jia-Rong Jiang, Huei-Sin Liang, Chun-Hsien Chiang

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Advancing the solar cooking revolution: Insights into the evolving landscape of solar PV-based electric cooking by Flavio Odoi-Yorke, Richard Opoku, Francis Davis, George Yaw Obeng

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Assessment of Validated Instruments for Measuring Cooking Skills in Adults: A Scoping Review by Maísa Fernandes Caixeta Lins, Raquel Braz Assunção Botelho, Bernardo Romão, Maria Luiza Torres, Nathalia Sernizon Guimarães, Renata Puppin Zandonadi

Subjects: “…cooking skills…”
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ANALYSIS OF THE PHYSICAL CHARACTERISTICS OF BIODIESEL PRODUCTS MADE FROM USED COOKING OIL by Gina Fikria, Cecep Rustana

Subjects: “…cooking…”
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Information activities and resources in an episode of gourmet cooking by J. Hartel

Subjects: “…Gourmet cooking information behaviour…”
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Challenges towards the adoption and use of sustainable cooking methods: a comprehensive review by Kelechukwu Kelvin Ibe, Shiva Prasad Kollur

Subjects: “…Cooking challenges…”
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THE RELATIONSHIP BETWEEN BEHAVIOR OF USING REPEATED COOKING OILS AND RECURRENCE OF HYPERTENSION by Mella Novika Sari, Dhian Luluh Rohmawati

Subjects: “…repeated cooking oils…”
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THE PERFOMANCE OF THE ARIMAX MODEL ON COOKING OIL PRICE DATA IN INDONESIA by Erdanisa Aghnia Ilmani, Fida Fariha Amatullah, Khairil Anwar Notodiputro, Yenni Angraini, Laily Nissa Atul Mualifah

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Bioavailability and Health Effects of Some Carotenoids by Different Cooking Methods by Muhammet Ali Cakir, Irem Helvacioglu

Subjects: “…cooking methods…”
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Dry Heat: Baking, Roasting, and Broiling by J. Marie Arick, Kendra Zamojski, Amarat Simonne

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