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Comprehensive characterization of maize lime-cooking wastewater with a prospective approach for Ca-P minerals recovery: Implications for waste valorization

Separation and purification technology, 2025-01, Vol.353, p.128450, Article 128450

2025

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Effects of degree of milling on bran layer structure, physicochemical properties and cooking quality of brown rice

Food chemistry, 2025-01, Vol.462, p.140847, Article 140847

2025

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Evaluation of the potential of annatto seed powder to reduce the formation of heterocyclic amines in charcoal-grilled and pan-fried beef patties

Food chemistry, 2025-01, Vol.462, p.141015, Article 141015

2025

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Microwave- and Oven-Heat Moisture Treatment of Broken Rice Flour and the Improvement in Flat Rice Noodle Quality

Journal of Advanced Research in Applied Sciences and Engineering Technology, 2025-01, Vol.43 (1), p.33-44

2025

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Application of ohmic heating in cooking mixtures of brown rice and whole grains: total phenolic content, antioxidant activities, vitamin B1, some minerals, and energy consumption

International journal of food properties, 2024-12, Vol.27 (1), p.431-447

2024

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Challenges towards the adoption and use of sustainable cooking methods: a comprehensive review

Sustainable environment, 2024-12, Vol.10 (1)

2024

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Influence of different processing conditions on phenolic profile, antioxidant, and anti-cholinesterase activities of spinach, and mustard leaves

CYTA: journal of food, 2024-12, Vol.22 (1)

2024

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Conversion of hazardous waste cooking oil into non-fuel value added products

International journal of ambient energy, 2024-12, Vol.45 (1)

2024

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Use of thermophysical properties to characterize cooking trends of slow- and regular-darkening pinto beans ( Phaseolus vulgaris L.)

CYTA: journal of food, 2024-12, Vol.22 (1)

2024

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Cows’ and buffalo milk for cooked fresh cheese: preliminary comparison of the cheese-making efficiency and quality of griddled acid/heat-coagulated Paneer and rennet-coagulated Tosella/Schiz

Italian journal of animal science, 2024-12, Vol.23 (1), p.114-124

2024

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Choice modelling of eCooking adoption by households in Ghana

International journal of sustainable engineering, 2024-12, Vol.17 (1), p.1-13

2024

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Optical analysis and design of a novel solar beam down concentrator for indoor cooking

Solar Compass, 2024-12, Vol.12, p.100083, Article 100083

2024

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Evaluating consumer preferences for reduced cooking time, taste and colour of beans in rural and urban communities in Uganda

Agriculture & food security, 2024-12, Vol.13 (1), p.19-30, Article 19

2024

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A systematic review and bibliometric analysis of electric cooking: evolution, emerging trends, and future research directions for sustainable development

Renewables : wind, water, and solar, 2024-12, Vol.11 (1), p.24-20, Article 24

Odoi-Yorke, Flavio

2024

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Climate shocks, adaptive mechanisms and household energy transition in Uganda

DISCOVER ENERGY, 2024-12, Vol.4 (1), p.12-19, Article 12

2024

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Evaluation of the properties of bio-asphalt derived from waste cooking oil and low-density polyethylene through the pyrolysis process

Case Studies in Construction Materials, 2024-12, Vol.21, p.e03604, Article e03604

2024

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GWAS and Transcriptomic Analysis Identify OsRING315 as a New Candidate Gene Controlling Amylose Content and Gel Consistency in Rice

Rice (New York, N.Y.), 2024-12, Vol.17 (1), p.38-14

2024

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Performance of Pd and Pt noble metal impregnated on Lapindo mud-based mesoporous silica on hydrotreatment of waste cooking oil into biogasoline

Materials Today Sustainability, 2024-12, Vol.28, p.100978, Article 100978

2024

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Highly selective hydrodeoxygenation catalyst for sustainable aviation fuel production from used cooking oil

Catalysis today, 2024-12, Vol.442, p.114895, Article 114895

2024

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Performance comparison of three prototype biomass stoves with traditional and Mirt stoves for baking Injera

Energy, sustainability and society, 2024-12, Vol.14 (1), p.11-14, Article 11

2024

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Investigation of the intelligent anti-aging bitumen using microcapsule clean-product secreting waste cooking oil through polyacrylamide-gel in porous-shell structure

Fuel (Guildford), 2024-12, Vol.377, p.132822, Article 132822

2024

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Meaningfulness experienced in performing domestic labor in Chinese families: a qualitative study from caregivers’ perspectives

The journal of Chinese sociology, 2024-12, Vol.11 (1), p.8-18, Article 8

2024

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Investigating the determinants of household energy consumption in Nigeria: insights and implications

Energy, sustainability and society, 2024-12, Vol.14 (1), p.29-13

2024

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Soy protein isolate ameliorate gel properties by regulating the non-covalent interaction between epigallocatechin-3-gallate and myofibrillar protein

Food chemistry, 2024-12, Vol.460 (Pt 3), p.140655, Article 140655

2024

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Protein digestibility of soybean: how processing affects seed structure, protein and non-protein components

Discover Food, 2024-12, Vol.4 (1), p.7-16, Article 7

2024

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Comprehensive characterization of maize lime-cooking wastewater with a prospective approach for Ca-P minerals recovery: Implications for waste valorization

Effects of degree of milling on bran layer structure, physicochemical properties and cooking quality of brown rice

Evaluation of the potential of annatto seed powder to reduce the formation of heterocyclic amines in charcoal-grilled and pan-fried beef patties

Microwave- and Oven-Heat Moisture Treatment of Broken Rice Flour and the Improvement in Flat Rice Noodle Quality

Application of ohmic heating in cooking mixtures of brown rice and whole grains: total phenolic content, antioxidant activities, vitamin B1, some minerals, and energy consumption

Challenges towards the adoption and use of sustainable cooking methods: a comprehensive review

Influence of different processing conditions on phenolic profile, antioxidant, and anti-cholinesterase activities of spinach, and mustard leaves

Conversion of hazardous waste cooking oil into non-fuel value added products

Use of thermophysical properties to characterize cooking trends of slow- and regular-darkening pinto beans ( Phaseolus vulgaris L.)

Cows’ and buffalo milk for cooked fresh cheese: preliminary comparison of the cheese-making efficiency and quality of griddled acid/heat-coagulated Paneer and rennet-coagulated Tosella/Schiz

Choice modelling of eCooking adoption by households in Ghana

Optical analysis and design of a novel solar beam down concentrator for indoor cooking

Evaluating consumer preferences for reduced cooking time, taste and colour of beans in rural and urban communities in Uganda

A systematic review and bibliometric analysis of electric cooking: evolution, emerging trends, and future research directions for sustainable development

Climate shocks, adaptive mechanisms and household energy transition in Uganda

Evaluation of the properties of bio-asphalt derived from waste cooking oil and low-density polyethylene through the pyrolysis process

GWAS and Transcriptomic Analysis Identify OsRING315 as a New Candidate Gene Controlling Amylose Content and Gel Consistency in Rice

Performance of Pd and Pt noble metal impregnated on Lapindo mud-based mesoporous silica on hydrotreatment of waste cooking oil into biogasoline

Highly selective hydrodeoxygenation catalyst for sustainable aviation fuel production from used cooking oil

Performance comparison of three prototype biomass stoves with traditional and Mirt stoves for baking Injera

Investigation of the intelligent anti-aging bitumen using microcapsule clean-product secreting waste cooking oil through polyacrylamide-gel in porous-shell structure

Meaningfulness experienced in performing domestic labor in Chinese families: a qualitative study from caregivers’ perspectives

Investigating the determinants of household energy consumption in Nigeria: insights and implications

Soy protein isolate ameliorate gel properties by regulating the non-covalent interaction between epigallocatechin-3-gallate and myofibrillar protein

Protein digestibility of soybean: how processing affects seed structure, protein and non-protein components

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