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Open access

Research article

First published 2019

Cooking Frequency Associated With Dietary Quality in iCook-4H Youth Participants at Baseline

Amber D Ford, Sarah E Colby, Marissa McElrone [...]

Nutrition and Metabolic Insights

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Research article

First published 2014-1

Study of the effect of post-packaging pasteurization and argon modified atmosphere packaging on the sensory quality and growth of endogenous microflora of a sliced cooked meat product

Fernando Pérez-Rodríguez, Arturo Rivera Zamorano, Guiomar Denisse Posada-Izquierdo [...]

Food Science and Technology International

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Research article

First published 2009-08

The Effect of Cooking in a Steam-convection Oven and Storage in Vacuum on the Quality of Turkey Meat

M. Danowska-Oziewicz, M. Karpińska-Tymoszczyk, J. Borowski [...]

Food Science and Technology International

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Research article

First published 2006-08

Nutritional Quality of Microwave and Pressure Cooked Rice (Oryza sativa) Varieties

N. Khatoon, J. Prakash

Food Science and Technology International

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Research article

First published 2025

The impact of different cooking temperatures on the quality and moisture distribution of beef

Jing Liu, Qichen Gu, Mingming Huang [...]

Food Science and Technology International

Open access

Research article

First published 2024-03

Mothers’ Perceptions About Cooking at Home: A Qualitative Systematic Review Protocol

Alyne Michelle Botelho, Anice Milbratz de Camargo, Giovanna Medeiros Rataichesck Fiates

International Journal of Qualitative Methods

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Research article

First published 2024-01

Associations Between Household Frequency of Cooking Dinner and Ultraprocessed Food Consumption and Dietary Quality Among US Children and Adolescents

Anna Claire Tucker, Euridice Martinez-Steele, Cindy W. Leung [...]

Childhood Obesity

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Research article

First published 2025-12

Enrichment of vegan gluten-free pasta with basil seeds: Cooking quality,nutritional and antioxidant properties

Neeharika B, Vijayalaxmi K G, Shobha D

Food Science and Technology International

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Research article

First published 2019-7

The effect of natural and synthetic antioxidants and packaging type on the quality of cooked poultry products during frozen storage

Mirosława Karpińska-Tymoszczyk, Anna Draszanowska

Food Science and Technology International

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Research article

First published 2012-8

Qualitative data: Cooking without a recipe

Melissa E. Graebner, Jeffrey A. Martin, Philip T. Roundy

Strategic Organization

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