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Cooking fish and drinking milk? Patterns in pottery use in the southeastern Baltic, 3300-2400 cal BC
Cooking processes and occupational accidents in commercial restaurant kitchens
Cooking enhances beneficial effects of pea seed coat consumption on glucose tolerance, incretin, and pancreatic hormones in high-fat-diet-fed rats
Cook's distance for generalized linear mixed models
Cooking frozen Turkey: duration, yield and stuffing alterations with solid-state starting temperature
Cooking properties and sensory acceptability of spaghetti made from rice flour and defatted soy flour
Cookies formulated from fresh okara using starch, soy flour and hydroxypropyl methylcellulose have high quality and nutritional value
Cooking Increases Net Energy Gain From a Lipid-Rich Food
Cooking, storage, and reheating effect on the formation of cholesterol oxidation products in processed meat products
Cooking up recipes for ancient starch: assessing current methodologies and looking to the future
Cooked oatmeal consumption is associated with better diet quality, better nutrient intakes, and reduced risk for central adiposity and obesity in children 2-18 years: NHANES 2001-2010
Cookie跟踪中的隐私权保护——美国经验与中国选择
Cooked Blueberries: Anthocyanin and Anthocyanidin Degradation and Their Radical-Scavenging Activity
Cooking Methods and Storage Treatments of Potato: Effects on Carotenoids, Antioxidant Activity, and Phenolics
Cooking Coal Use and All-Cause and Cause-Specific Mortality in a Prospective Cohort Study of Women in Shanghai, China
Cooking methods and the formation of PhIP (2-Amino, 1-methyl, 6-phenylimidazo[4,5-b] pyridine) in the crust of the habitually consumed meat in Argentina
Cooking and texture properties of gluten-free fettuccine processed from defatted flaxseed flour and rice flour
Cookeroo, a new genus of fossil kangaroo (Marsupialia, Macropodidae) from the Oligo-Miocene of Riversleigh, northwestern Queensland, Australia
Cooking fuel from Jatropha Curcas feedstock: An experiment based techno-economic analysis
Cook-Cope胆道引流管在PTCD病人中应用的护理
Cooking Schools Improve Nutrient Intake Patterns of People with Type 2 Diabetes
Cooking and Season as Risk Factors for Acute Lower Respiratory Infections in African Children: A Cross-Sectional Multi-Country Analysis
Cooking Oil Fumes and Lung Cancer: A Review of the Literature in the Context of the U.S. Population
Cooking with biomass increases the risk of depression in pre-menopausal women in India
Cook-serve method in mass catering establishments: Is it still appropriate to ensure a high level of microbiological quality and safety?
Cookie- Versus Cracker-Baking-What's the Difference? Flour Functionality Requirements Explored by SRC and Alveography
Cooking enhances curcumin anti-cancerogenic activity through pyrolytic formation of %26quot;deketene curcumin%26quot;
Cooking Temperature Is a Key Determinant of in Vitro Meat Protein Digestion Rate: Investigation of Underlying Mechanisms
Cooking with GAS
Cooking rice in a high water to rice ratio reduces inorganic arsenic content
Cooking makes cadmium contained in Chilean mussels less bioaccessible to humans
Cooking loss components of beef from Nguni, Bonsmara and Angus steers
Cooking methods of Brassica rapa affect the preservation of glucosinolates, phenolics and vitamin C
Cooking Characteristics of Domestic Rapeseed Oil: Comparison with Canola Oil
Cooking and cancer: why not?
Cooking decreases observed perfluorinated compound concentrations in fish
Cooking fuel choices and garbage burning practices as determinants of birth weight: a cross-sectional study in Accra, Ghana
Cooking up Consumer Anxieties about "Provenance" and "Ethics" WHY IT SOMETIMES MATTERS WHERE FOODS COME FROM IN DOMESTIC PROVISIONING
Cooking skills are important competencies for promoting healthy eating in an urban Indigenous health service
Cooking losses, lipid oxidation and formation of volatile compounds in foal meat as affected by cooking procedure
Cooking DNA: the effect of 'domestic' cooking methods on detection of GM potato
Cooking practices, air quality, and the acceptability of advanced cookstoves in Haryana, India: an exploratory study to inform large-scale interventions
Cooking and grinding reduces the cost of meat digestion
Cooking and Eating Facilities in Migrant Farmworker Housing in North Carolina
Cooking behavior and starch digestibility of NUTRIOSE (R) (resistant starch) enriched noodles from sweet potato flour and starch
Cooking frequency may enhance survival in Taiwanese elderly
Cooking as a healthy behaviour
Cooked rice prevents hyperlipidemia in hamsters fed a high-fat/cholesterol diet by the regulation of the expression of hepatic genes involved in lipid metabolism
Cooking and drying as effective mechanisms in limiting the zoonotic effect of Mycobacterium bovis in beef
Cooks and recipes
Cooking effects on oxalate, phytate, trypsin and alpha-amylase inhibitors of wild yam tubers of Nepal
Cooking at Home: A Strategy to Comply With US Dietary Guidelines at No Extra Cost
Cooking fuel choice in rural China: results from microdata
Cooking-Induced Protein Modifications in Meat
Cookstove options for safety and health: Comparative analysis of technological and usability attributes
Cooked garlic and antioxidant activity: Correlation with organosulfur compound composition
Cooking Has Variable Effects on the Fermentability in the Large Intestine of the Fraction of Meats, Grain Legumes, and Insects That Is Resistant to Digestion in the Small Intestine in an in Vitro Model of the Pig's Gastrointestinal Tract
Cookeina cremeirosea, a new species of cup fungus from the South Pacific
Cooking Quality, Antioxidant Properties, and Starch Digestibility of Wheat Noodles Substituted with Extruded Brown Rice Flour
Cooking smoke and respiratory symptoms of restaurant workers in Thailand
Cook's Distance Measures for Varying Coefficient Models With Functional Responses
Cooking with soyabean oil increases whole-blood alpha-linolenic acid in school-aged children: results from a randomized trial
Cooking strongly coupled plasmas
Cooking quality and starch digestibility of gluten free pasta using new bean flour
Cooking pasta in La Paz Bilingualism, bias and the replication crisis
Cooked Chickpea Consumption Inhibits Colon Carcinogenesis in Mice Induced with Azoxymethane and Dextran Sulfate Sodium
Cook Cervical Ripening Balloon successfully prevents excessive hemorrhage combined with ultrasound-guided suction curettage in the treatment of cesarean scar pregnancy
Cookbooks in US history: How do they reflect food safety from 1896 to 2014?
Cooking fuel and risk of under-five mortality in 23 Sub-Saharan African countries: a population-based study
Cookie跟踪技术的隐私侵权问题
Cooking Methods for a Soft Diet Using Chicken Based on Food Texture Analysis
Cooking processes increase bioactive compounds in organic and conventional green beans
Cooking with Active Oxygen and Solid Alkali: A Promising Alternative Approach for Lignocellulosic Biorefineries
Cookery method and endpoint temperature can affect the Warner-Bratzler shear force, cooking loss, and internal cooked color of beef semimembranosus and infraspinatus steaks
Cookie Lover's Crash
Cooking Up Tolerance: Has a New Recipe Been Created?
Cooking rice with minimum energy
Cookstoves: clean up fuel on two fronts
Cooking and Drying Process Optimisation of Shea (Butyrospermum parkii) Butter Extraction
Cooking Enhances but the Degree of Ripeness Does Not Affect Provitamin A Carotenoid Bioavailability from Bananas in Mongolian Gerbils
Cooking Confidence and Healthy Eating Choices of Preadolescent Participants at a Cooking Camp
Cookie-Cutter Curriculum Is No Recipe for Success
Cooking "Shrimp a la Creole": A pilot study of an ecological rehabilitation in semantic dementia
Cookie branching random walks
Cooking With Whole Grains: A Skills-Based Training for Child Care Providers