Olive Oil Total Phenolic Contents and Sensory Sensations Trends during Oven and Microwave Heating Processes and Their Discrimination Using an Electronic Tongue by Rafaela Prata, José A. Pereira, Nuno Rodrigues, Luís G. Dias, Ana C. A. Veloso, Susana Casal, António M. Peres

“…The use of olive oil in heat-induced cooking leads to deep reduction of phenolic and volatile concentrations and to changes of the sensory profiles. …”
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Food Safety for the Holiday Season by Soohyoun Ahn, Keith R. Schneider

“… Food is always an important part of holiday festivities, but holiday meals can take a turn for the worse if food safety is not properly practiced when preparing and cooking the food. The food you serve your family and friends can be very harmful if your turkey, ham, or home-prepared meat products are not appropriately handled. …”
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Photochemical and thermal degradation of a naturally occurring dye used in artistic painting. A chromatographic, spectrophotometric and fluorimetric study on saffron by Vida Vickackaite, Aldo Romani, Danilo Pannacci, Gianna Favaro

“…Saffron is a yellow substance which is extracted from the stigmas of Crocus sativus L. and is used in painting, cooking and medicine. In this paper six components (trans and cis crocins) with carotenoid structures were separated from natural saffron by HPLC and were characterised by their absorption and emission spectra. …”
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Food Safety for the Holiday Season by Soohyoun Ahn, Keith R. Schneider

“… Food is always an important part of holiday festivities, but holiday meals can take a turn for the worse if food safety is not properly practiced when preparing and cooking the food. The food you serve your family and friends can be very harmful if your turkey, ham, or home-prepared meat products are not appropriately handled. …”
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Assessment of Groundwater Pollution and its Impact in and around Punnam Area of Karur District, Tamilnadu, India by G. Raja, P. Venkatesan

“…The quality of groundwater samples were discussed with respect to these parameters and thus an attempt were made to ascertain the quality of groundwater used for drinking and cooking purposes in the sampling areas.…”
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Vectors of Violence: Legitimation and Distribution of State Power in the _People’s Liberation Army Daily_ (_Jiefangjun Bao_), 1956-1989 by Aaron Gilkison, Maciej Kurzynski

“…From personal memoirs and cooking recipes to revolutionary agitation and war coverage, the *People’s Liberation Army Daily* offers a wealth of insights into the sociopolitical and affective realities of post-1949 China. …”
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Tong Hao—an Asian Vegetable Expanding in Florida by Guodong Liu, Qingren Wang, Bonnie Wells, Yuncong Li, David Dinkins

“…Grown in China for more than 900 years, Tong Hao is a branched annual leafy herb that can be cooked and eaten. This 6-page fact sheet provides background information about Tong Hao, including information on growing, harvesting, and cooking it. …”
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« La chère et la chair » : gastronomie et prostitution dans les grands restaurants des boulevards au xixe siècle by Lola Gonzalez-Quijano

“…During the Second Empire, those “restaurants des boulevards” replaced Palais-Royal’s “historic” establishments, becoming the Mecca of French cooking and at the same time vital places for literary, artistic and demi-mondaine Parisian lifestyle. …”
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Wild Game: Food Safety and Nutrition by Halie Corbitt, Shari Bresin, LuAnn Duncan, Katherine Allen, Brenda Marty-Jimenez, Amarat Simonne, Martha Maddox, Lori Wiggins, Jill Breslawski

“… This publication discusses wild game and food safety, foodborne illnesses, shelf life, cooking temperature, and nutrition. Written by Halie Corbitt, Shari Bresin, LuAnn Duncan, Katherine Allen, Brenda Marty-Jimenez, Amarat Simonne, Martha Maddox, Lori Wiggins, and Jill Breslawski, and published by the UF/IFAS Department of Family, Youth and Community Sciences, January 2022. …”
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Vascular Effects of Dietary Advanced Glycation End Products by Alin Stirban, Diethelm Tschöpe

“…It also advocates an extension of dietary recommendations towards the promotion of cooking methods that reduce dietary AGEs in consumed foods.…”
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Preventing Foodborne Illness: Bacillus cereus by Keith R. Schneider, Renée Goodrich Schneider, Rachael Silverberg

“…Though B. cereus is commonly found in many types of fresh and processed foods, proper cooking, handling, and storage can minimize the risk of contamination. …”
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A Case Report of Possible Health Benefits of Extra Virgin Olive Oil by Said Shahtahmasebi, Shahnaz Shahtahmasebi

“…The literature on the chemical analysis of cooking oils suggests that the cholesterol-reducing effect may well be due to the antioxidant agents rather than unsaturated fats. …”
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Preventing Foodborne Illness: Bacillus cereus by Keith R. Schneider, Renée Goodrich Schneider, Rachael Silverberg

“…Though B. cereus is commonly found in many types of fresh and processed foods, proper cooking, handling, and storage can minimize the risk of contamination. …”
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El papel de las mujeres amatlecas en la conservación biocultural dinámica del maíz nativo en Amatlán de Quetzalcóatl, Tepoztlán, Mor by Erica Hagman Aguilar, Montserrat Gispert Cruells

“…Women of Amatlán had an equal participation in crop management and also played several special roles as the harvest reception at home, cooking and carrying food to the agricultural field; moreover they’re the sustenance administrator of their homes and creators of culinary transformation processes of milpa’s crop species.…”
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Assessing the association between household air pollution exposure and child heath in Mongolia: a birth-cohort study by Zaiyou Dai, Katherine E. Woolley, Emma Dickinson-Craig, Tsogzolma Bayandorj, Narangerel Gombojav, Bazarragchaa Tsogt, David Warburton, G. Neil Thomas, Semira Manaseki-Holland

“…A composite HAP measure was created using information on cooking and heating fuels and behaviours collected as part of a randomised control trial assessing the impact of swaddling on child health. …”
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Determination of the breeding value of collection chickpea (<i>Cicer arietinum</i> L.) accessions by cluster analysis by N. A. Vus, L. N. Kobyzeva, O. N. Bezuglaya

“…Cluster 4 comprises mainly desi accessions (63 %), which are mid-ripening, with small seeds, low performance, moderate yield capacity, medium protein content, poor cooking quality, moderate resistance to Ascochyta leaf and pod spot, and low drought tolerance. …”
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Radioscopie des territoires en Afrique à travers l’arbre (Cameroun et Burkina Faso) by Jean-Louis Yengué

“…It also provides fuel for heating, cooking and light, and is a source of medicinal products. …”
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Assessment of Quality of Groundwater in Kandarvakottai and Karambakudi Areas of Pudukkottai District, Tamilnadu, India by D. Ilangeswaran, R. Kumar, D. Kannan

“…The quality of groundwater samples were discussed with respect to these parameters and thus an attempt were made to ascertain the quality of groundwater used for drinking and cooking purposes in and around Kandarvakottai and Karambakudi areas.…”
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Potato Vine Killing or Desiccation by Lincoln Zotarelli, Steven Sargent, Peter Dittmar, Mildred Makani

“…Tuber maturity is generally recognized as an important determinant of storage ability and cooking quality. Maturation can be artificially induced by killing the potato vines prior to harvest. …”
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A cozinha e a mesa em Loulé medieval nos seus utensílios de uso comum: o testemunho dos Inventários de Órfãos by Iria Gonçalves

“…Ten of them, drafted over seventy years, between 1408 and 1479, are used here to recover the utensils used in the kitchen and at the medieval table, associated with the storage, cooking and consumption of food. Not forgetting the nature and limits of the written records, but combining their reports with archaeological and ethnographical data, a fairly coherent picture was obtained, with observations on the social significance of the shortage of equipments in certain households, or on the distinction denounced by the quality and rarity of some other kitchenware.…”
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