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Gluten cross-contact from common food practices and preparations.
Authors: Parsons K; Brown L; Clark H; Allen E; McCammon E; Clark G; Oblad R; Kenealey J
Published: 2021
Resource Type: Academic Journal
Source: Clinical nutrition (Edinburgh, Scotland) [Clin Nutr] 2021 May; Vol. 40 (5), pp. 3279-3287. Date of Electronic Publication: 2020 Nov 02.


Effect of cooking temperature on cooked pasta quality and sustainability.
Authors: Cimini A; Cibelli M; Taddei AR; Moresi M
Published: 2021
Resource Type: Academic Journal
Source: Journal of the science of food and agriculture [J Sci Food Agric] 2021 Sep; Vol. 101 (12), pp. 4946-4958. Date of Electronic Publication: 2021 Feb 17.


A Qualitative Study of Motivators, Strategies, Barriers, and Learning Needs Related to Healthy Cooking during Pregnancy.
Authors: Garcia T; Duncanson K; Shrewsbury VA; Wolfson JA
Published: 2021
Resource Type: Academic Journal
Source: Nutrients [Nutrients] 2021 Jul 13; Vol. 13 (7). Date of Electronic Publication: 2021 Jul 13.


Toxic effect of cooking oil fume (COF) on lungs: Evidence of endoplasmic reticulum stress in rat.
Authors: Deng L; Ma Y; Ma P; Wu Y; Yang X; Deng Q
Published: 2021
Resource Type: Academic Journal
Source: Ecotoxicology and environmental safety [Ecotoxicol Environ Saf] 2021 Sep 15; Vol. 221, pp. 112463. Date of Electronic Publication: 2021 Jun 29.


Effect of starter culture type, cooking process and storage time at -18 °C on chemical, color and microbiological qualities of fermented sucuk doner kebab.
Authors: Denktas S; Yalcin S; Kayaardi S; Sevik R
Published: 2021
Resource Type: Academic Journal
Source: Food chemistry [Food Chem] 2021 Aug 30; Vol. 354, pp. 129549. Date of Electronic Publication: 2021 Mar 13.


Variations in the key aroma and phenolic compounds of champignon (Agaricus bisporus) and oyster (Pleurotus ostreatus) mushrooms after two cooking treatments as elucidated by GC-MS-O and LC-DAD-ESI-MS/MS.
Authors: Selli S; Guclu G; Sevindik O; Kelebek H
Published: 2021
Resource Type: Academic Journal
Source: Food chemistry [Food Chem] 2021 Aug 30; Vol. 354, pp. 129576. Date of Electronic Publication: 2021 Mar 15.


Effect of high-pressure pre-soaking on texture and retrogradation properties of parboiled rice.
Authors: Wu Z; He Y; Yan W; Zhang W; Liu X; Hui A; Wang H; Li H
Published: 2021
Resource Type: Academic Journal
Source: Journal of the science of food and agriculture [J Sci Food Agric] 2021 Aug 15; Vol. 101 (10), pp. 4201-4206. Date of Electronic Publication: 2021 Jan 19.


Sous Vide Cook Temperature Alters the Physical Structure and Lipid Bioaccessibility of Beef Longissimus Muscle in TIM-1.
Authors: West EAL; Xu AX; Bohrer BM; Corradini MG; Joye IJ; Wright AJ; Rogers MA
Published: 2021
Resource Type: Academic Journal
Source: Journal of agricultural and food chemistry [J Agric Food Chem] 2021 Aug 04; Vol. 69 (30), pp. 8394-8402. Date of Electronic Publication: 2021 Jul 27.


Elucidating the combined effect of sample preparation and solid-phase microextraction conditions on the volatile composition of cooked meat analyzed by capillary gas chromatography coupled with mass spectrometry.
Authors: Moran L; Aldai N; Barron LJR
Published: 2021
Resource Type: Academic Journal
Source: Food chemistry [Food Chem] 2021 Aug 01; Vol. 352, pp. 129380. Date of Electronic Publication: 2021 Feb 23.


Changes in acetaldehyde and formaldehyde contents in foods depending on the typical home cooking methods.
Authors: Jung H; Kim S; Yoo K; Lee J
Published: 2021
Resource Type: Academic Journal
Source: Journal of hazardous materials [J Hazard Mater] 2021 Jul 15; Vol. 414, pp. 125475. Date of Electronic Publication: 2021 Feb 20.


The conundrum of waste cooking oil: Transforming hazard into energy.
Authors: Foo WH; Chia WY; Tang DYY; Koay SSN; Lim SS; Chew KW
Published: 2021
Resource Type: Academic Journal
Source: Journal of hazardous materials [J Hazard Mater] 2021 Sep 05; Vol. 417, pp. 126129. Date of Electronic Publication: 2021 May 16.


An innovative model for describing oil penetration into the doughnut crust during hot air frying.
Authors: Ghaitaranpour A; Mohebbi M; Koocheki A
Published: 2021
Resource Type: Academic Journal
Source: Food research international (Ottawa, Ont.) [Food Res Int] 2021 Sep; Vol. 147, pp. 110458. Date of Electronic Publication: 2021 May 29.


The presence of polycyclic aromatic hydrocarbons and heterocyclic aromatic amines in barbecued meatballs formulated with different animal fats.
Authors: Oz E
Published: 2021
Resource Type: Academic Journal
Source: Food chemistry [Food Chem] 2021 Aug 01; Vol. 352, pp. 129378. Date of Electronic Publication: 2021 Feb 23.


Kinetic modelling of acrylamide formation during the frying of potato chips.
Authors: Knight M; McWilliam S; Peck S; Koutsidis G; Chope G; Puddephat I; Wedzicha B
Published: 2021
Resource Type: Academic Journal
Source: Food chemistry [Food Chem] 2021 Aug 01; Vol. 352, pp. 129305. Date of Electronic Publication: 2021 Feb 18.


Change of benzo(a)pyrene during frying and its groove binding to calf thymus DNA.
Authors: Hu M; Zhu M; Xin L; Zhang G; Wu S; Hu X; Gong D
Published: 2021
Resource Type: Academic Journal
Source: Food chemistry [Food Chem] 2021 Jul 15; Vol. 350, pp. 129276. Date of Electronic Publication: 2021 Feb 09.


Black, green, and pink pepper affect differently lipid oxidation during cooking and in vitro digestion of meat.
Authors: Martini S; Cattivelli A; Conte A; Tagliazucchi D
Published: 2021
Resource Type: Academic Journal
Source: Food chemistry [Food Chem] 2021 Jul 15; Vol. 350, pp. 129246. Date of Electronic Publication: 2021 Feb 09.


The Impact of a Culinary Coaching Telemedicine Program on Home Cooking and Emotional Well-Being during the COVID-19 Pandemic.
Authors: Silver JK; Finkelstein A; Minezaki K; Parks K; Budd MA; Tello M; Paganoni S; Tirosh A; Polak R
Published: 2021
Resource Type: Academic Journal
Source: Nutrients [Nutrients] 2021 Jul 05; Vol. 13 (7). Date of Electronic Publication: 2021 Jul 05.


Structural changes in cell wall of Japanese radish accompanied by release of rhamnogalacturonan during pressure cooker heating.
Authors: Tsuchida M; Yamaguchi H; Katayama N; Sato Y; Kawashima W; Kasai M
Published: 2021
Resource Type: Academic Journal
Source: Food chemistry [Food Chem] 2021 Jul 01; Vol. 349, pp. 129117. Date of Electronic Publication: 2021 Jan 16.


Hybridity and change in cooking skills in everyday life: Conceptual contributions from a study of cooking with meal-box schemes.
Authors: Halkier B
Published: 2021
Resource Type: Academic Journal
Source: Appetite [Appetite] 2021 Oct 01; Vol. 165, pp. 105311. Date of Electronic Publication: 2021 May 21.


Determination of primary aromatic amines from cooking utensils by capillary electrophoresis-tandem mass spectrometry.
Authors: Perez MÂF; Daniel D; Padula M; do Lago CL; Bottoli CBG
Published: 2021
Resource Type: Academic Journal
Source: Food chemistry [Food Chem] 2021 Nov 15; Vol. 362, pp. 129902. Date of Electronic Publication: 2021 Apr 20.