Shadow puppetry therapy enhances dementia-related cognitive function and interpersonal relationship by Shu-Yuan Chao, Hsiao-Mei Chen, Bei-Yi Su

“…The experimental group participated in a 16-week SPT program, and the control group engaged in regular activities, such as physical exercises, painting, cooking, music, and handicraft projects. Assessments included the short portable mental status questionnaire (SPMSQ), the Rosenberg self-esteem scale (RSES), and the interpersonal relationship scale, with evaluations conducted before and after the intervention. …”
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Identification and Quantification of Emission Hotspots of Air Pollutants over Bhubaneswar: A Smart City in Eastern India by Saroj Kumar Sahu, Pallavi Sahoo, Poonam Mangaraj, Gufran Beig, Bhishma Tyagi, Basanta Samal, Ashirbad Mishra, Ravi Yadav

“…Windblown road dust, transport sector, and residential cooking activities emerged as the dominating sources. …”
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Contributions of Biomass Burning and Other Sources to Fine Particle Level and Oxidative Potential in Suburban Tokyo, Japan by Akihiro Fushimi, Ana M. Villalobos, Akinori Takami, Kiyoshi Tanabe, James J. Schauer

“…Major emission sources and their contributions to the annual average OC concentrations were estimated to be secondary organic aerosols (SOA, 31.9%), vehicle exhausts (22.2%), open burning (8.4%), and cooking (5.1%). The estimated relative contribution of open burning to OC concentrations was highest in November (20.4%) and lowest in June (3.3%). …”
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The Unignorable Near-ground PM2.5, UFP, PAHs, and BC Levels around a Traffic Prohibited Night Market by Sheng-Lun Lin, Hongjie Zhang, Ming-Yeng Lin, Shih-Wei Huang

“…Therefore, besides the contribution of traffic source, emissions from cooking activities are very important for the increase of NG-PM2.5 levels in the night market area.…”
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Determinants of Tuberculosis Treatment Outcome among Patients Belonging to the Tea Tribe Community in Dibrugarh District of Assam by Bhupendra Narayan Mahanta, Tulika Goswami Mahanta, Nabanita Nirmolia, Swarnali Devi Baruah

“…Regarding environmental determinants, ventilation was very poor and 98.5% used firewood as fuel for cooking. The risk of passive smoking was present in 7.6% of households. …”
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A pilot investigation of a combined food literacy and exercise program for college students: a one-group pre-post intervention study by Minjeong Jeong, Jinhyun Kim, Dahye Han, Eunjin Jang, Kyoungho Choi, Sohyun Park

“…The program encompassed food, nutrition, and exercise lessons including cooking sessions. Data were collected via pre- and post-program surveys using a questionnaire consisting of items on FL and nutrition behaviors and physical fitness measurements. …”
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An Overview: PM2.5 Concentration Levels in Urban Residential Buildings during the Past Two Decades by Yu Liu, Jiankai Dong, Hongqiang Ma, Yiqiang Jiang, Wenke Zheng, Xinmei Luo

“…Factors influencing PM2.5 concentrations were as follows: indoor activities, ventilation type and air cleaner (AC) use, building type and performance, ambient environment and season. Smoking and cooking considerably increased PM2.5 concentrations in the living rooms, even in measurements conducted over a short time. …”
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Phytogenic additives increase the performance and improve the tenderness of lamb meat: a meta-analytical and systematic review approach by Natalia Ingrid Souto da Silva, Patrícia de Oliveira Lima, Francisco Jocélio Cavalcante Souza, Marília Williani Filgueira Pereira, Rennan Herculano Rufino Moreira, Salenilda Soares Firmino, Thiago Luís Alves Campos de Araújo, Dorgival Morais de Lima Júnior

“…The supply of PA reduced (P = 0.047) 5.4% of meat shear force and increased (P = 0.041) 3.3% of meat cooking losses. We recommend the inclusion of phytogenic additives in the diet of lambs since it does not change nutrient intake, improves crude protein digestibility, and increases the average daily gain. …”
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Subnational mapping of anaemia and aetiologic factors in the West and Central African region by Kaleab Baye, Bayuh Asmamaw Hailu, Simeon Nanama, John Ntambi, Arnaud Laillou

“…Unimproved toilet facility and open defecation were associated with any anaemia, whereas the use of unclean cooking fuel was associated with moderate/severe anaemia (P < 0·05). …”
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A Review of Sustainable Water Practices: Teaching High School Students to Manage and Purify Water for Daily Needs by Wisnu Prayogo, Muhammad Faris Ihsan, Fajriharish Nur Awan, Nurul Mawaddah, Zhilli Izzadati Khairuni, Harry Wibowo, Liana Atika, Trimailuzi, Naufal Tinov, Sarra Rahmadani, Fatimah Maulida, Mena Fadillia Lukman

“…By the end of the program, students are equipped with the knowledge and skills to identify safe water sources and apply basic treatment methods for daily use, such as drinking, cooking, bathing, and sanitation. The initiative aims to foster environmental awareness, encourage responsible water use, and promote community-driven solutions to water scarcity and contamination, empowering students to contribute to sustainable water practices in the future.…”
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Changes in the Flavor of Cold-Pressed Tiger Nut Oil (<i>Cyperus esculentus</i> L.) During Refining Processes and Evaluation of Its Thermal Properties by Yue Zhao, Yang Sun, Heyi Sun, Tianying Sun, Jian Ren, Chunli Song

“…In order to extend the cooking heating time, it is necessary to appropriately decrease the heating temperature. …”
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Chemical Composition of Date-Pits and Its Potential for Developing Value-Added Product - a Review by Hossain Mohammad Zakir, Waly Mostafa I., Singh Vandita, Sequeira Venitia, Rahman Mohammad Shafur

“…Date-pits showed effectives in animal and poultry feeds and it could be used as value added products, such as: dietary fibres, functional polysaccharides, caffeine-free drinks (similar to coffee), oil (biofuel or cooking oil), and other functional or medicinal products. …”
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Analysis and Evaluation of Quality Indicators and Volatile Compounds of Different Rice Cultivars with Geographical Indication by WANG Qin, ZHOU Changyan, ZHAO Xiaoyan, LI Xiaobei, LI Xujiao, JIANG Zhenghui, ZHANG Yanmei

“…In order to investigate the differences in the quality of different rice cultivars with geographical indication (GI), 9 GI rice landraces were analyzed for 18 quality indicators including appearance, nutritional quality, cooking and eating quality, and volatile compounds. …”
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Chronic consumption of thermally processed palm oil or canola oil modified gut microflora of rats by Mengcheng Ruan, Yiran Bu, Fangjie Wu, Shijie Zhang, Rulong Chen, Na Li, Zhiguo Liu, Hualin Wang

“…Dietary oils have critical influences on human health, and thermally cooking or frying modify the components and nutritional functions of oils. …”
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Drying Kinetics, Physicochemical Properties and Sensory Quality of the Instant Foxtail Millet as Affected by Drying Methods by Yingqiang Wang, Hongxia Zhao, Xi Song, Wenjie Zhang, Feng Yang

“…MVD, MHAD and HAD products had a comparable rehydration ratio and cooking time. Scanning electron microscopy and rehydration process revealed that MHAD and MVD samples had a similar structure with the HAD sample. …”
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Nutritional composition and organoleptic quality of instant local black rice (cempo ireng) with moderate glycemic index by Dian Nurhayati Aprinia, Nirbaya Arindra, Permata Nusa Cassandra, Soekopitojo Soenar, Lukas Kurniawan Adi, Dwi Handoko Dody, Hapsari Anindya, Faza Sepbrina Aurelia, Oktavia Wahyuningsih Prastiwi Dwi, Ayu Puspitasari Diah, Athaya Nazhira, Yusuf Al Badwani Muhammad, Aulia Araminta Diza

“…Instant black rice was made through the process of soaking in sodium citrate, washing, cooking using a rice cooker, freezing in the freezer for 24 hours, thawing at room temperature, and drying using a dehydrator. …”
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Effects of sturgeon oil and reheating methods on the qualities of sturgeon surimi gels by Yuanxiu Liu, Xiaomo Guo, Tong Shi, Zhiyu Xiong, Li Yuan, Ruichang Gao

“…Boiling and steaming made gels higher brightness value (L*) (82.07–84.16), with lower cooking loss (7.11%–8.83%), relatively intact protein network structures and strong protein digestibility. …”
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DETECTION, IDENTIFICATION, AND ANTIBIOTIC RESISTANCE PATTERNS OF FOODBORNE BACTERIAL AND FUNGAL PATHOGENS by Shakir Ullah, Hayat Khan, Usman Saeed, Ismail Shahid, Yasir Zubair, Maryam Bibi, Umair Islam, Basit Ali, Usman Shah, Muhammad Iqbal Khan Rahman

“…We recommend that appropriate safety when handling and cooking food. Moreover, food products should be screened for different pathogenic microbes.…”
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Biological Characteristics Analysis of Limosilactobacillus reuteri JBR3 and the Effect of Protective Agents on Its Viability by Jun HAN, Yi WANG, Kaiping ZHANG, Jianjun TIAN

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Activated Sawdust-Based Adsorbent for the Removal of Basic Blue 3 and Methylene Green from Aqueous Media by Najeeb Ur Rahman, Wasim Bahadar, Sultan Alam, Muhammad Zahoor, Ivar Zekker, Farhat Ali Khan, Riaz Ullah, Essam A. Ali, H. C. Ananda Murthy

“…In spite of its uses for cooking purposes, it is sometimes used as adsorbent as such or converted into activated carbon. …”
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