Changes in potato after different thermal processes by M. Hruškar, M. Krpan, K. Marković, D. Matković, N. Vahčić

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MONITORING OF ORGANOCHLORINE PESTICIDE RESIDUES IN OREOCHROMIS NILOTICUS COLLECTED FROM SOME LOCALITIES IN EGYPT by Alaa Eldin M.A. Morshdy, Wageh S. Darwish, Jehan R.M. Daoud, Mohamed A.M. Hussein, Maher A.M. Sebak

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Some quality qualifications of cooked meat sous vide in the storage process by Tarih Eren Babür, Kemal Kaan Tekinşen, Ümit Gürbüz

Subjects: “…meat quality; cooking methods; microbiological quality…”
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Influence of Cooking Methods on Consumers' Juiciness Acceptability and Palatability of Broiler Chicken Meat by E F Fabiyi

Subjects: “…Cooking Methods…”
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EFFECT OF COOKING METHODS ON AMINO ACIDS COMPOSITION OF CHICKEN MEAT by Thanaa Shehab

Subjects: “…cooking methods…”
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Influence of Cooking Methods on Consumers' Juiciness Acceptability and Palatability of Broiler Chicken Meat by E F Fabiyi

Subjects: “…Cooking Methods…”
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Heterocyclic amines detected in cooked meats and fishes from street markets and restaurants in the city of Hanoi, Vietnam: A Pilot local field investigation findings in 2020 by Le Thi Hong Hao, Dang Thu Hien, Cao-Son Tran, Nguyen Thi Minh Hoa, Nguyen Thi Hong Ngoc, Binh Thanh Nguyen, Ngoan Tran Le

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Influence of Cooking Methods on Consumers' Juiciness Acceptability and Palatability of Broiler Chicken Meat by E F Fabiyi

Subjects: “…Cooking Methods…”
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Effect of temperature (cooking and freezing) on the concentration of oxytetracycline residue in experimentally induced birds by Ezenduka Ekene Vivienne, Okorie-kanu Onyinye Josephine, Nwanta John Anaelom

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RS Content and eGI Value of Cooked Noodles (I): Effect of Cooking Methods by Yu Tian, Ming Li, Aoxing Tang, Jay-Lin Jane, Sushil Dhital, Boli Guo

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Effect of cooking methods on volatile compounds and texture properties in millet porridge by Xinyang Liu, Shihao Wang, Meifan Pan, Ailing Tian, Kaixuan Chen, Wenwen Qu, Wenkai Zhou, Yarui Zhou, Lijjiao Fan, Cong Zhao, Lingyun Qu, Qiangwei Liu, Saihan Wang, Chuanxu Zheng, Lili Zheng, Feng Zhong, Lirong Xu, Aiguo Ma

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Mechanisms of cooking methods on flavor formation of Tibetan pork by Lujie Cheng, Xin Li, Yuting Tian, Qia Wang, Xiefei Li, Fengping An, Zhang Luo, Peng Shang, Zhendong Liu, Qun Huang

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Influence of Cooking Technique on Bioaccessibility of Bioactive Compounds in Vegetable Lentil Soup by Sofía Vargha, Marta Igual, Marcelo Miraballes, Adriana Gámbaro, Purificación García-Segovia, Javier Martínez-Monzó

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Implications of Different Household Cooking Energy on Indoor Air Quality in Urban and Semi-Urban Settlements in Imo, South Eastern Nigeria by EA Ubuoh, B Nwajiobi

Subjects: “…Cooking methods…”
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Effect of different home-cooking methods on the bioaccessibility of zinc and iron in conventionally bred cowpea (Vigna unguiculata L. Walp) consumed in Brazil by Elenilda J. Pereira, Lucia M. J. Carvalho, Gisela M. Dellamora-Ortiz, Flávio S. N. Cardoso, José L. V. Carvalho

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Effect of Cooking Methods on Amphenicols and Metabolites Residues in Livestock and Poultry Meat Spiked Tissues by Manli Wu, Xin Cheng, Xinyi Wu, Hang Qian, Wei Wang

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Effects of Cooking Methods on the Concentrations of Lead, Chromium, and Cadmium in Whitefish (Rutilus frissi kutum) from the Caspian Sea, Iran by Seyedeh Zahra Mehdipour, Mohammad Shokrzadeh, Saeid Khanzadi, Davar Shahsavani

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Entomophagy — An evaluation of quality and acceptability of Raphia palm weevil larvae (<i>Rhynchophorus phoenicis</i>) as influenced by thermal processing methods by E. S. Apata, I. R. Ebe, O. O. Olaleye, S. A. Olanloye, A. O. Joda

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The effects of different cooking methods on some fatty acid composition in sea bass grown in marine, freshwater, and culture environments by Ali Şen, Gürkan Uçar

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Effects of Cooking Methods on Lipids and Volatile Substances in Penaeus vannamei by WANG Shanyu, ZHAO Ling, SUN Huihui, LIU Qi, CAO Rong, XUE Yong

Subjects: “…penaeus vannamei; cooking methods; lipids; volatile substances; flavor…”
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