1 Source apportionment of visibility impairment using a three-dimensional source-oriented air quality model

2 Sous-vide cooking of meat: A Maillarized approach

3 What's Cooking? A Content and Quality Analysis of Food Preparation Mobile Applications (P16-050-19).

4 Survival of an emerging foodborne pathogen: Group B (GBS) serotype III sequence type (ST) 283-under simulated partial cooking and gastric fluid conditions.

5 Assessment of loss of Po from fish and shrimp by cooking and its effect on dose estimates to humans ingesting seafood.

6 Biodiesel production from used cooking oil using green solid catalyst derived from calcined fusion waste chicken and fish bones

7 Optimization of extruder cooking conditions for the manufacture of fish feeds using response surface methodology

8 Effect of microwave cooking on foodborne pathogens in fish

9 Experimental evaluation of a diesel engine for combustion, performance and exhaust emissions with fuel blends derived from a mixture of fish waste oil and waste cooking oil biodiesel

10 Stability of vitamin D3 and vitamin D2 in oil, fish and mushrooms after household cooking

11 Effect of different fish cooking method on plasma lipid levels healthy young adults in Kendari, Southeast Sulawesi

12 Significance of Cooking Oil to Bioaccessibility of Dichlorodiphenyltrichloroethanes (DDTs) and Polybrominated Diphenyl Ethers (PBDEs) in Raw and Cooked Fish: Implications for Human Health Risk

13 Proteomic study of the effect of different cooking methods on protein oxidation in fish fillets

14 CO2 Plant Extracts Reduce Cholesterol Oxidation in Fish Patties during Cooking and Storage

15 Education, fish consumption, well water, chicken coops, and cooking fires: Using biogeochemistry and ethnography to study exposure of children from Yucatan, Mexico to metals and arsenic

16 Do fish remains provide reliable palaeoenvironmental records? An examination of the effects of cooking on the morphology and chemistry of fish otoliths, vertebrae and scales

17 Effects of different cooking methods and fat levels on the formation of heterocyclic aromatic amines in various fishes

18 The influence of frying technique, cooking oil and fish species on the changes occurring in fish lipids and oil during shallow-frying, studied by 1H NMR

19 Fish bone-catalyzed methanolysis of waste cooking oil

20 Effects of cooking temperature in repetitive cooking-chilling cycles on resistant starch content and quality characteristics of fish crackers

21 Effects of different cooking and processing methods on the selenium contents of fish species

22 Sterol Content of Fish, Crustacea and Mollusc: Effects of Cooking Methods

23 Effects of different cooking methods on fatty acid profiles in four freshwater fishes from the Laurentian Great Lakes region

24 Effects of fuels produced from fish and cooking oils on performance and emissions of a diesel engine

25 Increasing resistant starch content in fish crackers through repetitive cooking-chilling cycles

26 Effect of six different cooking techniques in the nutritional composition of two fish species previously selected as optimal for renal patient’s diet

27 Risk assessment of personal exposure to polycyclic aromatic hydrocarbons and aldehydes in three commercial cooking workplaces

28 Moderate-temperature catalytic incineration of cooking oil fumes using hydrophobic honeycomb supported Pt/CNT catalyst

29 Influence of alkaline salt cooking on solubilisation of phenolic compounds of bambara groundnut (Vigna subterranea (L.) Verdc.) in relation to cooking time reduction

30 Effect of infrared heating of pre-soaked whole and dehulled bambara groundnut (Vigna subterranea) seeds on their cooking characteristics and microstructure

31 Does household air pollution from cooking fires affect infant neurodevelopment? Developing methods in the NACER pilot study in rural Guatemala

32 Quantification of the impact of cooking processes on indoor concentrations of volatile organic species and primary and secondary organic aerosols.

33 Enhanced scrubbing aerosol of cooking fumes with bio-slurry

34 The impact of low to high waste cooking oil-based biodiesel blends on toxic organic pollutant emissions from heavy-duty diesel engines

35 The injury of fine particulate matter from cooking oil fumes on umbilical cord blood vessels in vitro.

36 Impact of exposure to cooking fuels on stillbirths, perinatal, very early and late neonatal mortality - a multicenter prospective cohort study in rural communities in India, Pakistan, Kenya, Zambia and Guatemala.

37 Bio-removal of phenanthrene, 9-fluorenone and anthracene-9,10-dione by laccase from Aspergillus niger in waste cooking oils

38 Combustion performance of the premixed and diffusion burners with used lubricating oil and used cooking oil as fuel

39 An In Vivo () Feeding Trial Demonstrating the Enhanced Iron Bioavailability Properties of the Fast Cooking Manteca Yellow Bean ( L.).

40 Thermal efficiency of domestic cooking-gas burner using open-cellular porous media in the case of varied outlet diameter of mixing tube

41 Life cycle Assessment (LCA) and Techno-economic Assessment (TEA) of medium scale (5–10 kW) LPG cooking stove with two-layer porous radiant burner

42 Evidence on the magnitude of the economic, health and population effects of palm cooking oil consumption: an integrated modelling approach with Thailand as a case study.

43 Comparative study of frying to other cooking techniques influence on the nutritive value

44 Wealth, education and cooking-fuel choices among rural households in Pakistan

45 Analysis of performance and emission characteristics of Waste cooking oil and Chlorella variabilis MK039712.1 biodiesel blends in a single cylinder, four strokes diesel engine

46 Experimental modeling and optimization of biodiesel production from waste cooking oil and ethanol using N,N′,N″-tris(3-dimethylaminopropyl)-guanidine as catalyst

47 Biodiesel production optimization from waste cooking oil using green chemistry metrics

48 Triple adaptation of the mediterranean diet: Design of a meal plan for older people with oropharyngeal dysphagia based on home cooking

49 Extruded whole buckwheat noodles: effects of processing variables on the degree of starch gelatinization, changes of nutritional components, cooking characteristics and in vitro starch digestibility.

50 Toxic trace elements in dried mushrooms: Effects of cooking and gastrointestinal digestion on food safety

51 Airborne particles from cooking oils: Emission test and analysis on chemical and health implications

52 Dine-in or take-out: Modeling millennials’ cooking motivation and choice

53 Utilization of brown rice powder on the nutritional composition, cooking characteristics and sensory properties of beef patties

54 A comprehensive analysis of cooking solutions co-benefits at household level: Healthy lives and well-being, gender and climate change

55 Aroma profile and consumer liking of salted and dried chicken meat: Effects of desalting and cooking methods

56 Supply Considerations for Scaling Up Clean Cooking Fuels for Household Energy in Low- and Middle-Income Countries.

57 Smart waste management of waste cooking oil for large scale high quality biodiesel production using Sr-Ti mixed metal oxide as solid catalyst: Optimization and E-metrics studies.

58 plant pigments as ph indicators in cooking

59 experimental study on effect of roasting, boiling and microwave cooking methods on enrofloxacin antibiotic residues in edible poultry tissues

60 efeito do cozimento por extrusão na estabilidade oxidativa de produtos de moagem de aveia extrusion cooking effects on oxidative stability of oat coarse milling product

61 Automatic food recognition and automatic cooking termination by texture analysis method in camera mounted oven

62 exploration of waste cooking oil methyl esters (wcome) as fuel in compression ignition engines: a critical review

63 prevalence trends of wood use as the main cooking fuel in mexico, 1990-2013

64 effect of cooking time on the physical, chemical and thermal properties of acha seeds

65 effects of extrusion cooking on physicochemical properties of white and red ginseng (powder)

66 review of functional markers for improving cooking, eating and the nutritional qualities of rice

67 efeitos da injeção de cloreto de cálcio pós-morte e tempo de maturação no amaciamento e nas perdas por cozimento do músculo longissimus dorsi de animais bos indicus e bos taurus selecionados para ganho de peso effects of postmortem calcium chloride injection and aging time on tenderness and cooking losses of longissimus dorsi muscle from bos indicus and bos taurus animals selected for weight gain

68 a irradiação gama no tempo de cocção e na absorção de água em grãos de soja com e sem lipoxigenase the gamma irradiation on the cooking time and absorption of water in soybean grains with and without lipoxygenase

69 aluminumdodecatungstophosphate (al0.9h0.3pw12o40) nanotube as a solid acid catalyst one-pot production of biodiesel from waste cooking oil

70 effect of extrusion cooking on bioactive compounds in encapsulated red cactus pear powder

71 implementing a cooking and dietary management system using rfid technology

72 genetic variability among 18 cultivars of cooking bananas and plantains by rapd and issr markers

73 study on the effects of different cooking methods on concentration of essential elements (fe, zn, cu, ni) in cyprinus carpio

74 a culinária na promoção da alimentação saudável: delineamento e experimentação de método educativo dirigido a adolescentes e a profissionais das redes de saúde e de educação cooking in the promotion of a healthy diet: designing and testing an education model directed to adolescents and professionals of healthcare and education networks

75 combined selection for grain yield, cooking quality and minerals in the common bean

76 perceptions of improved biomass and liquefied petroleum gas stoves in puno, peru: implications for promoting sustained and exclusive adoption of clean cooking technologies

77 "In the shape of a cooking pot over the fire": Records of solar prominences in the 1180s.

78 Food-bridging: a new network construction to unveil the principles of cooking

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