Data Mining of Infertility and Factors Influencing Its Development: A Finding From a Prospective Cohort Study of RaNCD in Iran by Hosna Heydarian, Masoumeh Abbasi, Farid Najafi, Mitra Darbandi

“…Infertile women also have a 73% chance of reusing cooking oil and a 74% chance of consuming fried food at least once a week. …”
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Pic2Plate: A Vision-Language and Retrieval-Augmented Framework for Personalized Recipe Recommendations by Yosua Setyawan Soekamto, Andreas Lim, Leonard Christopher Limanjaya, Yoshua Kaleb Purwanto, Suk-Ho Lee, Dae-Ki Kang

“…The study underscores its potential to transform recipe recommendation systems with a scalable, user-centric approach to personalized cooking.…”
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Impact of Microwave Time on the Structure and Functional Properties of Glycosylated Soy 7S Globulins by Jixin Zhang, Tao Cui, Lan Zhang, Huiqing Xu, Jingguo Xu, Jun Wang

“…It meets the demands for healthy and delicious food in home cooking, providing scientific evidence for using microwave processing technology to enhance the nutritional value and quality of food.…”
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Foods and Beverages Associated with Smoking Craving in Heated Tobacco Product and Cigarette Smokers: A Cross-sectional Study by Kiho Miyoshi, Yuki Kimura, Misaki Nakahata, Takashi Miyawaki

“…Participants were asked what foods/ beverages, tastes, seasonings, cooking methods, and cuisine categories, made them want to smoke and what foods they consumed. …”
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Survey of Traveler’s Diarrhea: Epidemiology and Testing Reveal the Source by Zhenguo Gao, Muti Mahe, Shabiremu Tuohetamu, Fang Li, Jian Zhang, Yidan Xia, Xiaona Sun, Abuzhalihan Naerkezi, Ruifang Huang, Hongbin Liu, Daxin Ni, Rong Zhang

“…In the summer and autumn, attention should be paid to preservation, processing, and cooking of food to avoid bacterial contamination. …”
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Co-occurrence network and pattern of school lunch using big data and text-mining using data from the 2021–2023 school meal menu information on the NEIS open educational information... by Hyeyun Kang, Jimi Kim

“…After undergoing text preprocessing for text-mining, the collected menus were classified into 34 food groups based on primary ingredients and cooking methods, excluding the types of rice and kimchi. …”
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Assessment of Food Safety and Food Handling Practice Knowledge among College of Basic Education Students, Kuwait by Fatemah Ashkanani, Wafaa Husain, Maryam A Al Dwairji

“…The students with the highest FSK scores were generally male and they cook by themselves all the time or sometimes (p=0.018 and p=0.002, resp.). …”
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Effects of natural colourants and pulsed electric field technology on the quality parameters of nitrite-free bacon by Molina Jan Roland G., Frías-Celayeta Jesús María, Bolton Declan J., Botinestean Cristina

“…Red yeast rice extract at 0.10% also enhanced redness but increased yellowness (b*), affecting the overall colour. Upon cooking, a* values of colorant-treated bacon were comparable with the nitrite-treated sample. …”
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Attribution of Source Specific 370 nm UV Light Absorption from Dust, Brown Carbon, and Black Carbon at Two Locations in the San Joaquin Valley by Michael R. Olson, Alexandra Lai, Matthew Skiles, James J. Schauer

“…Near-UV absorption was attributed to total mobile, vegetative detritus, wood combustion, meat cooking, SOA, and dust sources. Winter BrC absorption was dominated by wood combustion, accounting for 67% (Fresno) and 53% (Bakersfield) of light absorption at the sites. …”
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Can eating pleasure be a lever for healthy eating? A systematic scoping review of eating pleasure and its links with dietary behaviors and health. by Alexandra Bédard, Pierre-Olivier Lamarche, Lucie-Maude Grégoire, Catherine Trudel-Guy, Véronique Provencher, Sophie Desroches, Simone Lemieux

“…Finally, results from 11 independent interventions suggested that strategies focusing on sensory experiences, cooking and/or sharing activities, mindful eating, and positive memories related to healthy food may be most promising. …”
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THE BENEFICIAL EFFECTS OF OLIVE TREE (OLEA EUROPAEA L.) IN THE NUTRITIONAL, PHARMACEUTICAL AND INDUSTRIAL APPLICATION: A REVIEW by Muhammad SHAFIQ, Muhammad Zafar IQBAL, Mohammad ATHAR

“…The olive tree oil is extracted from the fruit of O. europaea and used for cooking, agricultural, biological, biochemistry, genetics, microbiology, immunology, pharmacology, toxicology, food technology, pharmaceutical sciences, agro-food sector and environmental sustainability. …”
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Spirometra (Pseudophyllidea, Diphyllobothriidae) Severely Infecting Wild-Caught Snakes from Food Markets in Guangzhou and Shenzhen, Guangdong, China: Implications for Public Health by Fumin Wang, Weiye Li, Liushuai Hua, Shiping Gong, Jiajie Xiao, Fanghui Hou, Yan Ge, Guangda Yang

“…The results indicated that Spirometra severely infected snakes in food markets in Guangzhou and Shenzhen, implying that eating snakes has great health risk and improper cooking methods may increase the risk of Spirometra infection in humans in China. …”
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Use of Cashew Apple Pomace Powder in Pasta Making: Effects of Powder Ratio on the Product Quality by Thi Phuong Trang Nguyen, Thi Thu Tra Tran, Nu Minh Nguyet Ton, Van Viet Man Le

“…Nevertheless, the increased level of CAPP in the pasta recipe resulted in decreased cooking quality, textural properties and overall acceptability of the pasta. …”
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Unlocking the potential of rice straw: Sustainable utilization strategies for Bangladesh by Bidhan Nath, Md Moudud Ahmmed, Subrata Paul, Md Durrul Huda, Mohammad Afzal Hossain, Sharmin Islam

“…However, they have low utilization efficiency, with a significant portion being wasted, and are usually openly burned (cooking food/heating) by farmers, lost during collection, and discarded or directly burned in the field. …”
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De la façon de nommer aux usages des plantes adventices des cultures en pays Jbala (nord du Maroc) by Louise Clochey, Yildiz Aumeeruddy-Thomas

“…To illustrate our work, we show the whole body of knowledge revolving around (1) cooking a dish of wild leafy vegetables called beqqula and (2) feeding young calves with spontaneous spring plants. …”
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Distribution, traditional utilization, processing, and health benefits associated with the consumption of morama bean [Tylosema escululetum (Burch.)]: a survey from selected distri... by John Gwamba, Samuel Imathiu, John Kinyuru, Arnold Onyango, Masa Veronica Motaung

“…Roasting in heated sand (mean = 4.93) and boiling fresh beans with water or milk (mean = 4.49) were the most popular methods of cooking morama beans. Across the four districts, morama bean was found to be an important component in traditional food and medicinal mixtures for undernourished infants, and expectant and lactating mothers, mostly prepared with soft porridge. …”
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Comparative Analysis of Hydration Status and Microbial Quality of Tap Water Between Urban and Rural Settings in the Ashanti Region of Ghana by Marina A. Tandoh, Priscilla Owusu, Claire-Rush N. A. Nkrumah, Veronica Tawiah Annaful, Chris Y. Asare, Samuel Selorm Attu

“…Additionally, it would be advisable for consumers to treat their water further when using it for cooking and drinking to prevent any adverse health effects.…”
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ELEVATED BLOOD LEAD LEVELS IN WOMEN OF REPRODUCTIVE AGE DUE TO LEADS EXPOSURE FROM CONTAMINATED WATER by Perdina Nursidika, Dedeh Kurnia, Ganthina Sugihartina

“…Method: Research samples were collected from both well water and the women’s blood of childbearing age (15 - 49 years) who consume well water for drinking and cooking. Subsequently, sample preparation was conducted, and the samples were analyzed using an atomic absorption spectrophotometer. …”
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The Reproducibility of Indoor Air Pollution (IAP) Measurement: A Test Case for the Measurement of Key Air Pollutants from the Pan Frying of Fish Samples by Ki-Hyun Kim, Yong-Hyun Kim, Bo-Won Kim, Jeong-Hyeon Ahn, Min-Suk Bae, Richard J. C. Brown

“…A total of 11 experiments were carried out to measure a list of key variables commonly used to represent indoor air pollution (IAP) indicators such as particulate matter (PM: PM1, PM2.5, PM10, and TSP) and a set of individual volatile organic compounds (VOCs) with some odor markers. The cooking activity conducted as part of our experiments was successful to consistently generate significant pollution levels (mean PM10: 7110 μg m−3 and mean total VOC (TVOC): 1400 μg m−3, resp.). …”
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Nutrition Knowledge among College of Basic Education Students in Kuwait: A Cross-Sectional Study by Wafaa Husain, Fatemah Ashkanani, Maryam A. Al Dwairji

“…Students who stated that they always cook their own food achieved significantly greater scores (mean 43.69 ± 9.58) than those who did not (p = 0.025). …”
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