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Microwave cooking increases sulforaphane level in broccoli

Food science & nutrition, 2020-04, Vol.8 (4), p.2052-2058

2020

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Effects of Different End-Point Cooking Temperatures on the Efficiency of Encapsulated Phosphates on Lipid Oxidation Inhibition in Ground Meat

Journal of food science, 2015-10, Vol.80 (10), p.C2161-C2169

2015

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Reducing effect of artichoke extract on heterocyclic aromatic amine formation in beef and chicken breast meat

Meat science, 2017-12, Vol.134, p.68-75

2017

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Performance of solar funnel cookers using intermediate temperature test load under low sun elevation

Solar energy, 2021-09, Vol.225, p.978-1000

2021

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Inhibitory effect of hawthorn extract on heterocyclic aromatic amine formation in beef and chicken breast meat

Food research international, 2017-09, Vol.99 (Pt 1), p.586-595

2017

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Temperature Change Analysis for Classifying Cooking Methods "Deep Fried", "Stir Fried", and "Boiled"

Denki Gakkai ronbunshi. C, Erekutoronikusu, joho kogaku, shisutemu, 2024-05, Vol.144 (5), p.481-488

2024

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Physicochemical structure and functional properties of soluble dietary fibers obtained by different modification methods from Mesona chinensis Benth. residue

Food research international, 2022-07, Vol.157, p.111489-111489, Article 111489

2022

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Modification of tea residue dietary fiber by high-temperature cooking assisted enzymatic method: Structural, physicochemical and functional properties

Food science & technology, 2021-06, Vol.145, p.111314, Article 111314

2021

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The improvement mechanism of volatile for cooked Tibetan pork assisted with ultrasound at low-temperature: Based on the differences in oxidation of lipid and protein

Ultrasonics sonochemistry, 2024-11, Vol.110, p.107060, Article 107060

2024

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An energy-saving glutathione production method from low-temperature cooked rice using amylase-expressing Saccharomyces cerevisiae

Biotechnology journal, 2012-05, Vol.7 (5), p.686-689

2012

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Development of a thermal storage type solar cooker for high temperature cooking using solar salt

Solar energy materials and solar cells, 2020-05, Vol.208, p.110394, Article 110394

2020

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Effects of ultrasonic assisted high-temperature cooking method on the physicochemical structure characteristics and in vitro antioxidant capacities of dietary fiber from Dendrocalamus brandisii Munro shoots

Ultrasonics sonochemistry, 2023-07, Vol.97, p.106462-106462, Article 106462

2023

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Survival of Campylobacter jejuni, Salmonella, and Listeria monocytogenes and Temperature Change in Low-Temperature-Longtime-Cooked Chicken Meat

Journal of food protection, 2022-08, Vol.85 (8), p.1166-1171

2022

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The associations between proteomic biomarkers and beef tenderness depend on the end-point cooking temperature, the country origin of the panelists and breed

Meat science, 2019-11, Vol.157, p.107871-107871, Article 107871

2019

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Effects of cooking methods and temperatures on quality and safety of dried red peppers (Capsicum annuum L.)

Food science & technology, 2024-01, Vol.191, p.115588, Article 115588

2024

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Solar cooker with tracking-type bottom reflector: An experimental thermal performance evaluation of a new design

Solar energy, 2021-05, Vol.220, p.295-315

2021

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Inhibitory effect of Chrysanthemum morifolium flower extract on the formation of heterocyclic amines in goat meat patties cooked by various cooking methods and temperatures

Meat science, 2019-01, Vol.147, p.70-81

2019

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Volatile compound profile of sous-vide cooked lamb loins at different temperature–time combinations

Meat science, 2015-02, Vol.100, p.52-57

2015

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低温調理による野生鹿肉及び猪肉での中心温度挙動と細菌不活化効果に関する検討

日本食品微生物学会雑誌, 2022/06/30, Vol.39(2), pp.77-82

2022

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Studies on the Effects of Low Temperature Cooking on the Internal Temperature Kinetics and Bacterial Inactivation in Wild Deer and Wild Boar Meats

Japanese Journal of Food Microbiology, 2022/06/30, Vol.39(2), pp.77-82

2022

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Effects of heat treatment on physicochemical and microstructure properties of myofibrillar proteins combined with glucose and cellulose nanofibers

Food chemistry, 2022-09, Vol.387, p.132775-132775, Article 132775

2022

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Impact of cooking temperature on the quality of quick cooking brown rice

Food chemistry, 2019-07, Vol.286, p.98-105

2019

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Effect of cooking temperature on cooked pasta quality and sustainability

Journal of the science of food and agriculture, 2021-09, Vol.101 (12), p.4946-4958

2021

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Effect of cutting time and cooking temperature on physicochemical properties of chicken breast meat emulsion sausage with olive oil

Poultry science, 2022-01, Vol.101 (1), p.101554-101554, Article 101554

2022

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Using high-temperature cooking for different times for bone soup: Physicochemical properties, protein oxidation and nutritional value

Journal of food composition and analysis, 2023-09, Vol.122, p.105467, Article 105467

2023

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Microwave cooking increases sulforaphane level in broccoli

Effects of Different End-Point Cooking Temperatures on the Efficiency of Encapsulated Phosphates on Lipid Oxidation Inhibition in Ground Meat

Reducing effect of artichoke extract on heterocyclic aromatic amine formation in beef and chicken breast meat

Performance of solar funnel cookers using intermediate temperature test load under low sun elevation

Inhibitory effect of hawthorn extract on heterocyclic aromatic amine formation in beef and chicken breast meat

Temperature Change Analysis for Classifying Cooking Methods "Deep Fried", "Stir Fried", and "Boiled"

Physicochemical structure and functional properties of soluble dietary fibers obtained by different modification methods from Mesona chinensis Benth. residue

Modification of tea residue dietary fiber by high-temperature cooking assisted enzymatic method: Structural, physicochemical and functional properties

The improvement mechanism of volatile for cooked Tibetan pork assisted with ultrasound at low-temperature: Based on the differences in oxidation of lipid and protein

An energy-saving glutathione production method from low-temperature cooked rice using amylase-expressing Saccharomyces cerevisiae

Development of a thermal storage type solar cooker for high temperature cooking using solar salt

Effects of ultrasonic assisted high-temperature cooking method on the physicochemical structure characteristics and in vitro antioxidant capacities of dietary fiber from Dendrocalamus brandisii Munro shoots

Survival of Campylobacter jejuni, Salmonella, and Listeria monocytogenes and Temperature Change in Low-Temperature-Longtime-Cooked Chicken Meat

The associations between proteomic biomarkers and beef tenderness depend on the end-point cooking temperature, the country origin of the panelists and breed

Effects of cooking methods and temperatures on quality and safety of dried red peppers (Capsicum annuum L.)

Solar cooker with tracking-type bottom reflector: An experimental thermal performance evaluation of a new design

Inhibitory effect of Chrysanthemum morifolium flower extract on the formation of heterocyclic amines in goat meat patties cooked by various cooking methods and temperatures

Volatile compound profile of sous-vide cooked lamb loins at different temperature–time combinations

低温調理による野生鹿肉及び猪肉での中心温度挙動と細菌不活化効果に関する検討

Studies on the Effects of Low Temperature Cooking on the Internal Temperature Kinetics and Bacterial Inactivation in Wild Deer and Wild Boar Meats

Effects of heat treatment on physicochemical and microstructure properties of myofibrillar proteins combined with glucose and cellulose nanofibers

Impact of cooking temperature on the quality of quick cooking brown rice

Effect of cooking temperature on cooked pasta quality and sustainability

Effect of cutting time and cooking temperature on physicochemical properties of chicken breast meat emulsion sausage with olive oil

Using high-temperature cooking for different times for bone soup: Physicochemical properties, protein oxidation and nutritional value

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