Pneumonia among Under-Five Children in Northwest Ethiopia: Prevalence and Predictors—A Community-Based Cross-Sectional Study by Zewudu Andualem, Tsegaye Adane, Abiye Tigabu, Walelign Worku Yallew, Sintayehu Daba Wami, Henok Dagne, Jember Azanaw, Gebisa Guyasa, Zelalem Nigussie Azene, Mastewal Endalew

“…As such, enhancing strategies that would address unpaved roads within 100 m of the house, living within 100 m of heavy traffic, the habit of not opening doors while cooking, cockroach infestation, and new carpet in the house to reduce the burden of childhood pneumonia needs to be advocated.…”
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Production, analysis of use and financing biogas projects by Marković Sanja

“…In the context of the global initiative for more intensive uses of renewable energy sources (RES), in the middle of the last century, the increasing use of biogas began, especially in rural areas of China and India (direct use for cooking and lighting). At the end of the last century, in Europe biogas was used in cogeneration biogas plants (which combined heat and power production), supplying (injectioning) the natural gas network for vehicle powering or for fuel cells. …”
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Visual detection of cyanide using ninhydrin coated paper by Syafril Hidayat, Rachadaporn Benchawattananon, Lapatrada Taemaitree

“…Most importantly, we show the paper can be used to monitor the release of cyanide from plants such as cassava leaves as they are processed in cooking suggesting the paper could be used in-the-field.…”
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Food Safety within the Household: Risk Reduction by Lucianna Grasso, Rachel Silverberg, George L. Baker, Renée M. Goodrich-Schneider, Keith R. Schneider

“…This revised 6-page fact sheet outlines the most common food-safety handling mistakes, which are improper food storage, inadequate cooking or reheating temperatures, cross-contamination, and infected food handlers. …”
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Food Safety within the Household: Risk Reduction by Lucianna Grasso, Rachel Silverberg, George L. Baker, Renée M. Goodrich-Schneider, Keith R. Schneider

“…This revised 6-page fact sheet outlines the most common food-safety handling mistakes, which are improper food storage, inadequate cooking or reheating temperatures, cross-contamination, and infected food handlers. …”
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An Economic Study of Biokraft From Mixed  of Trunk and Branch Wastes of Mangium on Several Pulping Process Conditions by Devi Silsia, Ridwan Yahya, Mucharromah Mucharromah, Jerry Antonio

“…In this study, costs incurred from biokraft modified cooking methods (chemical reduction, energy reduction and the combination of chemicals and energy reduction) were calculated, capitalized and then compared with the cost incurred from conventional kraft process.The results showed that biokraft method with modifications on energy reduction was economically feasible to be applied in pulp industry because it has the smallest CC/ton of pulp (Rp. 50,952,915.15 /ton of pulp) on condition that an increase of biopulping operating cost is in the range of 5-30%.…”
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Le Kivu dans la guerre : acteurs et enjeux by Roland Pourtier

“…One can’t understand what’s cooking in the eastern part of the RDC unless we consider the deep rooted causes of so many tensions. …”
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Machine learning-based characteristic identification of MSG content in gravy foods by Rosyady Phisca Aditya, Habibah Nurina Umy, Masita, Yudhana Anton

“…Monosodium Glutamate (MSG) is a sodium salt that binds to amino acids in the form of glutamic acid, widely used as an additive in cooking as a flavoring. Therefore, this research aims to detect the level of MSG content in soupy foods using Machine Learning. …”
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Céréales, pains, levains et fours dans la région d'El Hoceima by Dominique Caubet, Yildiz Aumeeruddy-Thomas

“…These ethnobotanical and linguistic studies in the Rif open the way to better understanding this knowledge, through the expression of language and the nature of exchanges between communities speaking different dialects.The Rif is an ideal situation for both linguists and ethnobotanists to study exchange situations, language contacts and food techniques, on the borders between Arabic-speaking and Berber-speaking groups.On the ethnobotanical level, this work allowed us to identify the operating chains of cereal processing into flour, bread and cooking methods, including a very rich lexicon explaining the importance of these products for the inhabitants of the two villages studied. …”
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Profile of the grain physical traits and physicochemical properties of selected Malaysian rice landraces for future use in a breeding program by Site Noorzuraini Abd Rahman, Rosimah Nulit, Faridah Qamaruz Zaman, Khairun Hisam Nasir, Mohd Hafiz Ibrahim, Mohd Ramdzan Othman, Nur Idayu Abd Rahim, Nor Sufiah Sebaweh

“…The alkali spreading value showed that most of the rice landraces require an intermediate cooking time. The gel consistency exhibited a wide range, varying from soft to hard. …”
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Tradition Bakar Batu: Binding Papuan Diaspora Identity in Urban Areas: A Case Study of Jakarta, Bogor, Depok, and Bekasi by Donald Kasenda

“… The tradition Bakar Batu (stone burning) is a cultural ritual that has a deep meaning for the Papuan people, not only as a traditional way of cooking but also as a unifying medium and cultural identity guardian. …”
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The effect of heat treatment on the nutritional value and antioxidant activity of sulphur shelf (Laetiporus sulphureus) by Iwona Adamska, Katarzyna Felisiak

“…Pieces of mushroom subjected to blanching, cooking, stewing and frying were examined. The nutritional value (moisture, protein, fat and ash content) and content of bioactive compounds were determined, the carbohydrate content and caloric value were calculated. …”
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Optimizing Young Jackfruit (Artocarpus heterophyllus Lam.) Processing for Plant-Based Meatballs: Impact of Thermal Treatments on Quality Parameters and Organoleptic Properties by Wisutthana Samutsri, Sujittra Thimthuad

“…The browning index increased with longer boiling times, while the water holding capacity improved from 2.22 to 4.35 as the cooking time extended. Blanching increased the hardness (536.93 g) and springiness (8.30%) of the meatballs. …”
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Analysis of QTLs Associated with the Rice Quality Related Gene by Double Haploid Populations by Gyu-Ho Lee, Byung-Wook Yun, Kyung-Min Kim

“…We investigated the growth characteristics and analyzed the physicochemical properties of a doubled haploid population derived from a cross between “Cheongcheong” and “Nagdong” to breed a rice variety that tastes good after cooking and to detect quantitative trait loci (QTLs) associated with the taste of cooked rice. …”
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FCM-Type Fuzzy Coclustering for Three-Mode Cooccurrence Data: 3FCCM and 3Fuzzy CoDoK by Katsuhiro Honda, Yurina Suzuki, Seiki Ubukata, Akira Notsu

“…For example, in food preference analysis, users’ preferences on foods should be found considering not only user-food cooccurrences but also the implicit relation among users and cooking ingredients. In this paper, two FCM-type fuzzy coclustering models, that is, FCCM and Fuzzy CoDoK, are extended for revealing intrinsic cocluster structures from three-mode cooccurrence data, where the aggregation degree of three elements in each cocluster is maximized through iterative updating of three types of fuzzy memberships for objects, items, and ingredients. …”
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Black Pepper’s Anti-Aging and Chemoprevention Properties: A Review by Endah

“…The possible uses of black pepper, a common spice used for cooking, have been expanded. Despite countless studies on its advantageous biological effects, it would be difficult to determine its effectiveness as an anti-aging and chemo-preventive medication. …”
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Cyst Nematode (Heterodera glycines) Problems in Soybean (Glycine max L.) Crops and Its Management by Gebissa Yigezu Wendimu

“…Recently, it has been highly produced in the United States of America, Brazil, and Argentina for cooking oil, protein, fiber and for the manufacturing of plastics, lubricants, candles, varnishes, soaps, and biodiesel. …”
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Monitoring air quality in residential areas with low-cost sensors: Santa Cecilia case by Oscar Arnulfo Fajardo-Montaña, Yeimy Alejandra Salinas, Carlos Reyes, Daniel Santiago Becerra-Casas

“…Recommendations include the strategic use of natural ventilation to prevent excessive indoor PM2.5 accumulation during activities such as cooking and cleaning. …”
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Savoirs et usages des recrus post-agricoles du pays Betsileo : valorisation d'une biodiversité oubliée à Madagascar by Stéphanie M. Carrière, H. Andrianotahiananahary, N. Ranaivoarivelo, J. Randriamalala

“…These secondary regrowth or fallow areas, known locally as kapoka, are excellent sites for a variety local bioindicators (succession, seasonality, and soil fertility), as well as local uses of plant resources (wood for heating, cooking, and construction; medicinal and ritual plants).  …”
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Home-Living Elderly People's Views on Food and Meals by Ellinor Edfors, Albert Westergren

“…With the perspective from the past and in the context of dependency, respondents described meals during the day, quality of food, buying, transporting, cooking, and eating food. Conclusions. Meeting the need for optimal nutritional status for older people living at home requires knowledge of individual preferences and habits, from both their earlier and current lives. …”
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