1 Cooking and Meal Planning as Predictors of Fruit and Vegetable Intake and BMI in First-Year College Students.

2 Climatic and socioeconomic effects on land cover changes across Europe: Does protected area designation matter?

3 Bioactive Amines Screening in Four Genotypes of Thermally Processed Cauliflower.

4 Linkages between Respiratory Symptoms in Women and Biofuel Use: Regional Case Study of Rajasthan, India.

5 Challenges in Quantifying Greenhouse Gas Impacts of Waste-Based Biofuels in EU and US Biofuel Policies: Case Study of Butanol and Ethanol Production from Municipal Solid Waste.

6 Development and Evaluation of the Eetmaatje Measuring Cup for Rice and Pasta as an Intervention to Reduce Food Waste.

7 evaluation of "college chef," a campus-based, culinary nutrition education program

8 effects of temperature and method of heat treatment on myofibrillar proteins of pork

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

10 household air pollution intervention implications: findings from qualitative studies and a field trial of clean cookstoves in two rural villages in india

11 the recipe: the queen of pragmatics. an italian case study

12 effet de la cuisson et du séchage des noix de karité (butyrospermum parkii (g. don) kotschy) sur la qualité du beurre

13 evaluation of resistant starch content of cooked black beans, pinto beans, and chickpeas

14 a review of mercury bioavailability in humans and fish

15 relevant factors for cervical cancer among young women in taiwan

16 Sous-vide cooking of meat: A Maillarized approach

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

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

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

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

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

22 Effect of microwave cooking on foodborne pathogens in fish

23 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

24 Cooking and Processing Fish in Antiquity: Questions of Taste and Texture

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

26 Cooking and co-ingested polyphenols reduce in vitro methylmercury bioaccessibility from fish and may alter exposure in humans

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

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

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

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

31 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

32 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

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

34 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

35 Fish bone-catalyzed methanolysis of waste cooking oil

36 Cooking fish and drinking milk? Patterns in pottery use in the southeastern Baltic, 3300-2400 cal BC

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

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

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

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

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

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

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

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

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

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

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

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

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

50 Enhanced scrubbing aerosol of cooking fumes with bio-slurry

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

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

53 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.

54 Cooking fuel choices and garbage burning practices as determinants of birth weight: a cross-sectional study in Accra, Ghana.

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

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

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

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

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

60 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.

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

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

63 Cooking Up a Transparent Model Following a DICE Recipe.

64 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

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

66 Cooking Fuels in Lagos, Nigeria: Factors Associated with Household Choice of Kerosene or Liquefied Petroleum Gas (LPG).

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

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

69 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.

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

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

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

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

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

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

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

77 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.

78 plant pigments as ph indicators in cooking

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

80 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

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

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

83 cooking chicken breast reduces dialyzable iron resulting from digestion of muscle proteins

84 effect of different home-cooking methods on the bioaccessibility of zinc and iron in conventionally bred cowpea (vigna unguiculata l. walp) consumed in brazil

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

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

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

88 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

89 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

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

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

92 implementing a cooking and dietary management system using rfid technology

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

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

95 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

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

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

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

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

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