Sökresultat - "Cooking"

Probabilistic health risk assessment of primary aromatic amines in polyamide cooking utensils in China by Monte Carlo simulation.

Zhang H; Research Unit of Food Safety, Chinese Academy of Medical Sciences (No. 2019RU014), NHC Key Lab of Food Safety Risk Assessment, China National Center for Food Safety Risk Assessment, Beijing, 100022, China; Department of Toxicology, School of Public Health, Peking University, Beijing, 100191, China., Yang D; Research Unit of Food Safety, Chinese Academy of Medical Sciences (No. 2019RU014), NHC Key Lab of Food Safety Risk Assessment, China National Center for Food Safety Risk Assessment, Beijing, 100022, China., Gao J; Research Unit of Food Safety, Chinese Academy of Medical Sciences (No. 2019RU014), NHC Key Lab of Food Safety Risk Assessment, China National Center for Food Safety Risk Assessment, Beijing, 100022, China., Qian K; Nanjing Customs Testing Center for Dangerous Goods and Packaging, Changzhou, 213000, China., Zhu H; Nanjing Customs Testing Center for Dangerous Goods and Packaging, Changzhou, 213000, China., Song Y; Research Unit of Food Safety, Chinese Academy of Medical Sciences (No. 2019RU014), NHC Key Lab of Food Safety Risk Assessment, China National Center for Food Safety Risk Assessment, Beijing, 100022, China., Sui H; Research Unit of Food Safety, Chinese Academy of Medical Sciences (No. 2019RU014), NHC Key Lab of Food Safety Risk Assessment, China National Center for Food Safety Risk Assessment, Beijing, 100022, China. Electronic address: suihaixia@cfsa.net.cn., Hao W; Department of Toxicology, School of Public Health, Peking University, Beijing, 100191, China. Electronic address: whao@bjmu.edu.cn.

Journal Article , 2024

Association between with household solid fuel use and successful aging among older people in China: a cross-sectional and perspective study from CHARLS.

Wu W; Clinical Research Center, Wuxi School of Medicine, The Fifth People's Hospital of Wuxi, Jiangnan University, Wuxi, Jiangsu, China., Zheng X; Public Health Research Center, Department of Public Health and Preventive Medicine, Wuxi School of Medicine, Jiangnan University, 1800 Lihu Road, Binhu District, Wuxi, 214122, Jiangsu Province, China. zxw19921212@163.com., Ding Y; Jiangsu Province Engineering Research Center of Development and Translation of Key Technologies for Chronic Disease Prevention and Control, Suzhou Vocational Health College, Suzhou, 215009, Jiangsu, China. dingyi@szhct.edu.cn.

Journal Article , 2025

Socioecological correlates of perceived cooking skills among Spanish adolescents: the EHDLA study.

Hermosa-Bosano C; Well-being, Health and Society Research Group, Universidad de Las Américas, Quito, Ecuador., López-Gil JF; Department of Communication and Education, Universidad Loyola Andalucía, Seville, Spain.; Vicerrectoría de Investigación y Postgrado, Universidad de Los Lagos, Osorno, Chile.

Journal Article , 2025

Evaluating metal cookware as a source of lead exposure.

Fellows KM; Hazardous Waste Management Program in King County, Seattle, WA, USA. kfellows@kingcounty.gov., Samy S; Department of Environmental and Occupational Health Sciences, University of Washington, Seattle, WA, USA., Whittaker SG; Hazardous Waste Management Program in King County, Seattle, WA, USA.

Journal Article , 2025

Understanding particulate matter emissions from cooking meals, health impacts and policy path in Ecuador.

Rincon G; Facultad de Ingeniería Marítima y Ciencias del Mar (FIMCM), Escuela Superior Politécnica del Litoral, ESPOL, Campus Gustavo Galindo, km. 30.5 Vía Perimetral, P.O. Box 09-01-9, 5863 Guayaquil, Ecuador; Pacific International Center for Disaster Risk Reduction, ESPOL, Guayaquil, Ecuador., Morantes G; Eurac Research, Italy; Department of Architecture and Built Environment, University of Nottingham, Nottingham NG7 2RD, UK. Electronic address: gmorantesquintana@eurac.edu., Garcia-Angulo A; Facultad de Ciencias Naturales y Matemáticas (FCNM), Escuela Superior Politécnica del Litoral, ESPOL, Campus Gustavo Galindo, km. 30.5 Vía Perimetral, P.O. Box 09-01-9, 5863 Guayaquil, Ecuador., Mota S; Facultad de Ciencias Naturales y Matemáticas (FCNM), Escuela Superior Politécnica del Litoral, ESPOL, Campus Gustavo Galindo, km. 30.5 Vía Perimetral, P.O. Box 09-01-9, 5863 Guayaquil, Ecuador., Cornejo-Rodriguez MDP; Facultad de Ingeniería Marítima y Ciencias del Mar (FIMCM), Escuela Superior Politécnica del Litoral, ESPOL, Campus Gustavo Galindo, km. 30.5 Vía Perimetral, P.O. Box 09-01-9, 5863 Guayaquil, Ecuador; Pacific International Center for Disaster Risk Reduction, ESPOL, Guayaquil, Ecuador., Jones B; Department of Architecture and Built Environment, University of Nottingham, Nottingham NG7 2RD, UK.

Journal Article , 2025

The effect of indoor air pollution on under-five child health in South Sudan.

Lado EPZ; Department of Economics and Development Studies, University of Nairobi, Nairobi, Kenya. epitia@yahoo.com., Awiti JO; Department of Economics and Development Studies, University of Nairobi, Nairobi, Kenya., Mwai D; Department of Economics and Development Studies, University of Nairobi, Nairobi, Kenya.

Journal Article , 2025

Oral Functions and Various Cooking Methods Associated With Chewing-To-Swallowing Time in Community-Dwelling Older Adults.

Lin PC; Department of Oral Hygiene, College of Dental Medicine, Kaohsiung Medical University, Kaohsiung, Taiwan.; Department of Dentistry, Kaohsiung Medical University Hospital, Kaohsiung Medical University, Kaohsiung, Taiwan.; Department of Medical Research, Kaohsiung Medical University Hospital, Kaohsiung Medical University, Kaohsiung, Taiwan., Huang CH; Department of Hotel and Restaurant Management, National Pingtung University of Sicence and Technology, Pingtung, Taiwan., Wu JH; Department of Oral Hygiene, College of Dental Medicine, Kaohsiung Medical University, Kaohsiung, Taiwan.; Department of Dentistry, Kaohsiung Medical University Hospital, Kaohsiung Medical University, Kaohsiung, Taiwan., Lin YC; School of Dentistry, College of Dental Medicine, Kaohsiung Medical University, Kaohsiung, Taiwan., Matsuo K; Department of Oral Health Sciences for Community Welfare, Graduate School of Medical and Dental Sciences, Institute of Science Tokyo, Tokyo, Japan., Huang HL; Department of Oral Hygiene, College of Dental Medicine, Kaohsiung Medical University, Kaohsiung, Taiwan.; Department of Medical Research, Kaohsiung Medical University Hospital, Kaohsiung Medical University, Kaohsiung, Taiwan.

Journal Article , 2025

Application of Behavioral Theory in Cooking Interventions Targeting Dietary Intake in Adults: A Systematic Review.

Tucker AC; Department of International Health, Johns Hopkins Bloomberg School of Public Health, Baltimore, MD. Electronic address: atucke31@jh.edu., Raber M; Department of Health Disparities Research, University of Texas MD Anderson Cancer Center, Houston, TX., Ammerman AS; Department of Nutrition, Gillings School of Global Public Health, University of North Carolina at Chapel Hill, Chapel Hill, NC; Center for Health Promotion and Disease Prevention, University of North Carolina at Chapel Hill, Chapel Hill, NC., Wolfson JA; Department of International Health, Johns Hopkins Bloomberg School of Public Health, Baltimore, MD; Department of Health Policy and Management, Johns Hopkins Bloomberg School of Public Health, Baltimore, MD.

Journal Article; Systematic Review , 2025

Ultra-processed Food Intake is Inversely Associated with Cooking Skills in Post-metabolic and Bariatric Surgery Individuals: A Cross-sectional study.

Carnaúba R; Laboratório de Nutrição e Metabolismo (LANUM), Faculdade de Nutrição, Federal University of Alagoas, Maceió, Brazil., Vieira C; Laboratório de Nutrição e Metabolismo (LANUM), Faculdade de Nutrição, Federal University of Alagoas, Maceió, Brazil., Oliveira T; Laboratório de Nutrição e Metabolismo (LANUM), Faculdade de Nutrição, Federal University of Alagoas, Maceió, Brazil., Silva-Júnior AE; Laboratório de Nutrição e Metabolismo (LANUM), Faculdade de Nutrição, Federal University of Alagoas, Maceió, Brazil.; Programa de Pós-Graduação em Nutrição (PPGNUT), Escola Paulista de Medicina, Federal University of São Paulo, São Paulo, Brazil., Macena M; Laboratório de Nutrição e Metabolismo (LANUM), Faculdade de Nutrição, Federal University of Alagoas, Maceió, Brazil.; Programa de Pós-Graduação em Nutrição (PPGNUT), Escola Paulista de Medicina, Federal University of São Paulo, São Paulo, Brazil., Bueno N; Laboratório de Nutrição e Metabolismo (LANUM), Faculdade de Nutrição, Federal University of Alagoas, Maceió, Brazil. nassib.bueno@fanut.ufal.br.; Programa de Pós-Graduação em Nutrição (PPGNUT), Escola Paulista de Medicina, Federal University of São Paulo, São Paulo, Brazil. nassib.bueno@fanut.ufal.br.

Journal Article , 2025

Assessment of cooking technologies in energy transition: impacts on pollutant concentrations.

Gioda A; Department of Chemistry, Pontifical Catholic University of Rio de Janeiro (PUC-Rio), Rio de Janeiro, RJ, Brazil. agioda@puc-rio.br., de Menezes Correia da Silva LF; Department of Chemistry, Pontifical Catholic University of Rio de Janeiro (PUC-Rio), Rio de Janeiro, RJ, Brazil., De La Cruz ARH; Department of Chemistry, Pontifical Catholic University of Rio de Janeiro (PUC-Rio), Rio de Janeiro, RJ, Brazil.; Escuela de Derecho, Universidad Tecnologica del Peru, Huancayo, Peru.

Journal Article , 2025

Increasing nutrition knowledge and culinary skills in interprofessional healthcare students: an active learning pilot study.

Noerper T; College of Health Sciences, Lipscomb University, One University Park Drive, Nashville, TN, 37204, USA. Tracy.Noerper@Lipscomb.edu., Lowery A; College of Health Sciences, Lipscomb University, One University Park Drive, Nashville, TN, 37204, USA., Wright G; College of Health Sciences, Lipscomb University, One University Park Drive, Nashville, TN, 37204, USA., Burka A; College of Health Sciences, Lipscomb University, One University Park Drive, Nashville, TN, 37204, USA.

Journal Article , 2025

Formation of Antibacterial Maillard Reaction Products From D-xylose and L-phenylalanine During Stewing Cooking.

Hirakawa H; Graduate School of Agriculture, Hokkaido University, Japan., Ono H; Nisshin Seifun Group, Inc, Japan., Shinozaki J; Nisshin Seifun Group, Inc, Japan., Koyama K; Graduate School of Agriculture, Hokkaido University, Japan., Koseki S; Graduate School of Agriculture, Hokkaido University, Japan. Electronic address: koseki@agr.hokudai.ac.jp.

Journal Article , 2025

Cooking methods affect advanced glycation end products and lipid profiles: A randomized cross-over study in healthy subjects.

Wellens J; Department of Chronic Diseases and Metabolism, Translational Research Center for Gastrointestinal Disorders (TARGID), KU Leuven, 3000 Leuven, Belgium; Department of Gastroenterology and Hepatology, University Hospitals Leuven, 3000 Leuven, Belgium., Vissers E; Department of Chronic Diseases and Metabolism, Translational Research Center for Gastrointestinal Disorders (TARGID), KU Leuven, 3000 Leuven, Belgium., Dumoulin A; Department of Chronic Diseases and Metabolism, Translational Research Center for Gastrointestinal Disorders (TARGID), KU Leuven, 3000 Leuven, Belgium., Hoekx S; Department of Gastroenterology and Hepatology, University Hospitals Leuven, 3000 Leuven, Belgium., Vanderstappen J; Department of Gastroenterology and Hepatology, University Hospitals Leuven, 3000 Leuven, Belgium., Verbeke J; Department of Chronic Diseases and Metabolism, Clinical and Experimental Endocrinology, KU Leuven, 3000 Leuven, Belgium., Vangoitsenhoven R; Department of Chronic Diseases and Metabolism, Clinical and Experimental Endocrinology, KU Leuven, 3000 Leuven, Belgium; Department of Endocrinology, University Hospitals Leuven, 3000 Leuven, Belgium., Derrien M; Microbiology, Immunology and Transplantation Department, Rega Institute, KU Leuven, 3000 Leuven, Belgium; VIB Center for Microbiology, 3000 Leuven, Belgium., Verstockt B; Department of Chronic Diseases and Metabolism, Translational Research Center for Gastrointestinal Disorders (TARGID), KU Leuven, 3000 Leuven, Belgium; Department of Gastroenterology and Hepatology, University Hospitals Leuven, 3000 Leuven, Belgium., Ferrante M; Department of Chronic Diseases and Metabolism, Translational Research Center for Gastrointestinal Disorders (TARGID), KU Leuven, 3000 Leuven, Belgium; Department of Gastroenterology and Hepatology, University Hospitals Leuven, 3000 Leuven, Belgium., Matthys C; Department of Chronic Diseases and Metabolism, Clinical and Experimental Endocrinology, KU Leuven, 3000 Leuven, Belgium; Department of Endocrinology, University Hospitals Leuven, 3000 Leuven, Belgium., Raes J; Microbiology, Immunology and Transplantation Department, Rega Institute, KU Leuven, 3000 Leuven, Belgium; VIB Center for Microbiology, 3000 Leuven, Belgium., Verbeke K; Department of Chronic Diseases and Metabolism, Translational Research Center for Gastrointestinal Disorders (TARGID), KU Leuven, 3000 Leuven, Belgium., Vermeire S; Department of Chronic Diseases and Metabolism, Translational Research Center for Gastrointestinal Disorders (TARGID), KU Leuven, 3000 Leuven, Belgium; Department of Gastroenterology and Hepatology, University Hospitals Leuven, 3000 Leuven, Belgium., Sabino J; Department of Chronic Diseases and Metabolism, Translational Research Center for Gastrointestinal Disorders (TARGID), KU Leuven, 3000 Leuven, Belgium; Department of Gastroenterology and Hepatology, University Hospitals Leuven, 3000 Leuven, Belgium. Electronic address: joao.sabino@uzleuven.be.

Journal Article; Randomized Controlled Trial , 2025

Significant Cross-Contamination Caused by Cooking Fume Transport between Dwelling Units in Multilayer Buildings.

Jiao X; Shenzhen Key Laboratory of Precision Measurement and Early Warning Technology for Urban Environmental Health Risks, School of Environmental Science and Engineering, Southern University of Science and Technology, Shenzhen 518055, China.; Coastal Atmosphere and Climate of the Greater Bay Area Observation and Research Station of Guangdong Province, Southern University of Science and Technology, Shenzhen 518055, China., Zhou L; Shenzhen Key Laboratory of Precision Measurement and Early Warning Technology for Urban Environmental Health Risks, School of Environmental Science and Engineering, Southern University of Science and Technology, Shenzhen 518055, China.; Coastal Atmosphere and Climate of the Greater Bay Area Observation and Research Station of Guangdong Province, Southern University of Science and Technology, Shenzhen 518055, China., Zhao W; Shenzhen Key Laboratory of Precision Measurement and Early Warning Technology for Urban Environmental Health Risks, School of Environmental Science and Engineering, Southern University of Science and Technology, Shenzhen 518055, China.; Coastal Atmosphere and Climate of the Greater Bay Area Observation and Research Station of Guangdong Province, Southern University of Science and Technology, Shenzhen 518055, China., Yuan W; Shenzhen Key Laboratory of Precision Measurement and Early Warning Technology for Urban Environmental Health Risks, School of Environmental Science and Engineering, Southern University of Science and Technology, Shenzhen 518055, China.; Coastal Atmosphere and Climate of the Greater Bay Area Observation and Research Station of Guangdong Province, Southern University of Science and Technology, Shenzhen 518055, China., Yang B; Shenzhen Key Laboratory of Precision Measurement and Early Warning Technology for Urban Environmental Health Risks, School of Environmental Science and Engineering, Southern University of Science and Technology, Shenzhen 518055, China.; Coastal Atmosphere and Climate of the Greater Bay Area Observation and Research Station of Guangdong Province, Southern University of Science and Technology, Shenzhen 518055, China., Zhang L; Shenzhen Key Laboratory of Precision Measurement and Early Warning Technology for Urban Environmental Health Risks, School of Environmental Science and Engineering, Southern University of Science and Technology, Shenzhen 518055, China.; Coastal Atmosphere and Climate of the Greater Bay Area Observation and Research Station of Guangdong Province, Southern University of Science and Technology, Shenzhen 518055, China., Huang W; Shenzhen Key Laboratory of Precision Measurement and Early Warning Technology for Urban Environmental Health Risks, School of Environmental Science and Engineering, Southern University of Science and Technology, Shenzhen 518055, China.; Coastal Atmosphere and Climate of the Greater Bay Area Observation and Research Station of Guangdong Province, Southern University of Science and Technology, Shenzhen 518055, China., Long S; Shenzhen Key Laboratory of Precision Measurement and Early Warning Technology for Urban Environmental Health Risks, School of Environmental Science and Engineering, Southern University of Science and Technology, Shenzhen 518055, China.; Coastal Atmosphere and Climate of the Greater Bay Area Observation and Research Station of Guangdong Province, Southern University of Science and Technology, Shenzhen 518055, China., Xu J; Shenzhen Key Laboratory of Precision Measurement and Early Warning Technology for Urban Environmental Health Risks, School of Environmental Science and Engineering, Southern University of Science and Technology, Shenzhen 518055, China.; Coastal Atmosphere and Climate of the Greater Bay Area Observation and Research Station of Guangdong Province, Southern University of Science and Technology, Shenzhen 518055, China., Shen H; Shenzhen Key Laboratory of Precision Measurement and Early Warning Technology for Urban Environmental Health Risks, School of Environmental Science and Engineering, Southern University of Science and Technology, Shenzhen 518055, China.; Coastal Atmosphere and Climate of the Greater Bay Area Observation and Research Station of Guangdong Province, Southern University of Science and Technology, Shenzhen 518055, China., Tao S; Shenzhen Key Laboratory of Precision Measurement and Early Warning Technology for Urban Environmental Health Risks, School of Environmental Science and Engineering, Southern University of Science and Technology, Shenzhen 518055, China.; Coastal Atmosphere and Climate of the Greater Bay Area Observation and Research Station of Guangdong Province, Southern University of Science and Technology, Shenzhen 518055, China.; Institute of Carbon Neutrality, Laboratory for Earth Surface Process, College of Urban and Environmental Sciences, Peking University, Beijing 100871, China., Wang C; Shenzhen Key Laboratory of Precision Measurement and Early Warning Technology for Urban Environmental Health Risks, School of Environmental Science and Engineering, Southern University of Science and Technology, Shenzhen 518055, China.; Coastal Atmosphere and Climate of the Greater Bay Area Observation and Research Station of Guangdong Province, Southern University of Science and Technology, Shenzhen 518055, China.

Journal Article , 2025

Impact of the Dinner Tonight Healthy Cooking School on Participants' Nutrition Knowledge and Cooking Confidence.

Venkatesh S; Department of Nutrition, Texas A&M AgriLife Extension Service, College Station, TX 77840, USA., Keenan OE; Department of Nutrition, Texas A&M AgriLife Extension Service, College Station, TX 77840, USA., Bably MB; Texas A&M AgriLife Research, El Paso, TX 79927, USA.

Journal Article , 2025

Kitchen cooking burns: A real danger for adults and children in Ghana.

Codjoe AB; School of Public Health University of Ghana, Legon, Accra, Ghana., Asare LS; School of Public Health University of Ghana, Legon, Accra, Ghana., Tettey P; School of Public Health University of Ghana, Legon, Accra, Ghana., Ochieng C; Ryan Institute, National University of Ireland Galway, University Road, Galway H91 REW4, Ireland., Amegbor P; School of Global Public Health, New York University, New York, United States., Boateng G; School of Global Health, Faculty of Health, York University, Toronto, Ontario, Canada., Sackey B; Volta River Authority, Akosombo, Ghana., Addade M; Volta River Authority, Akosombo, Ghana., Norvivor FA; University of Health and Allied Health Sciences, Ho, Ghana., Quansah R; School of Public Health University of Ghana, Legon, Accra, Ghana. Electronic address: rquansah@ug.edu.gh.

Journal Article , 2025

Effects of boiling time on physicochemical properties of refrigerated rice: Analysis of rice structure and broth gel composition in a boiled-then-steamed process.

Wu Y; School of Food Science and·Technology, Jiangnan University, Wuxi 214122, China. Electronic address: 6220111245@stu.jiangnan.edu.cn., Cheng L; School of Food Science and·Technology, Jiangnan University, Wuxi 214122, China; State Key Laboratory of Food·Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center of Food·Safety and Quality Control in Jiangsu Province, Jiangnan·University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China. Electronic address: 8929270007@jiangnan.edu.cn., Hong Y; School of Food Science and·Technology, Jiangnan University, Wuxi 214122, China; State Key Laboratory of Food·Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center of Food·Safety and Quality Control in Jiangsu Province, Jiangnan·University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China. Electronic address: hongyan@jiangnan.edu.cn., Li R; School of Food Science and·Technology, Jiangnan University, Wuxi 214122, China., Wang Y; School of Food Science and·Technology, Jiangnan University, Wuxi 214122, China., Wang Y; School of Food Science and·Technology, Jiangnan University, Wuxi 214122, China., Li Z; School of Food Science and·Technology, Jiangnan University, Wuxi 214122, China; State Key Laboratory of Food·Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center of Food·Safety and Quality Control in Jiangsu Province, Jiangnan·University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China. Electronic address: zfli@jiangnan.edu.cn., Li C; School of Food Science and·Technology, Jiangnan University, Wuxi 214122, China; State Key Laboratory of Food·Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center of Food·Safety and Quality Control in Jiangsu Province, Jiangnan·University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China. Electronic address: caimingli@jiangnan.edu.cn., Ban X; School of Food Science and·Technology, Jiangnan University, Wuxi 214122, China; State Key Laboratory of Food·Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center of Food·Safety and Quality Control in Jiangsu Province, Jiangnan·University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China. Electronic address: banxiaofeng@jiangnan.edu.cn., Bian X; Qiaofu Dayuan Agriculture Co., Ltd., China., Li S; Qiaofu Dayuan Agriculture Co., Ltd., China., Gu Z; School of Food Science and·Technology, Jiangnan University, Wuxi 214122, China; State Key Laboratory of Food·Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center of Food·Safety and Quality Control in Jiangsu Province, Jiangnan·University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China.

Journal Article , 2025

Analysis of the effects of light and panicle fertilizer on rice eating quality based on morphological structural changes in starch and protein during cooking.

Ma Z; Jiangsu Key Laboratory of Crop Genetics and Physiology/ Jiangsu Key Laboratory of Crop Cultivation and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China; Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China; Research Institute of Rice Industrial Engineering Technology of Yangzhou University, Yangzhou 225009, China., Chen X; Jiangsu Key Laboratory of Crop Genetics and Physiology/ Jiangsu Key Laboratory of Crop Cultivation and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China; Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China; Research Institute of Rice Industrial Engineering Technology of Yangzhou University, Yangzhou 225009, China., Cao J; Jiangsu Key Laboratory of Crop Genetics and Physiology/ Jiangsu Key Laboratory of Crop Cultivation and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China; Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China; Research Institute of Rice Industrial Engineering Technology of Yangzhou University, Yangzhou 225009, China., Yu J; Jiangsu Key Laboratory of Crop Genetics and Physiology/ Jiangsu Key Laboratory of Crop Cultivation and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China; Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China; Research Institute of Rice Industrial Engineering Technology of Yangzhou University, Yangzhou 225009, China., Zhu Y; Jiangsu Key Laboratory of Crop Genetics and Physiology/ Jiangsu Key Laboratory of Crop Cultivation and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China; Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China; Research Institute of Rice Industrial Engineering Technology of Yangzhou University, Yangzhou 225009, China., Li G; Jiangsu Key Laboratory of Crop Genetics and Physiology/ Jiangsu Key Laboratory of Crop Cultivation and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China; Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China; Research Institute of Rice Industrial Engineering Technology of Yangzhou University, Yangzhou 225009, China., Xu F; Jiangsu Key Laboratory of Crop Genetics and Physiology/ Jiangsu Key Laboratory of Crop Cultivation and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China; Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China; Research Institute of Rice Industrial Engineering Technology of Yangzhou University, Yangzhou 225009, China., Hu Q; Jiangsu Key Laboratory of Crop Genetics and Physiology/ Jiangsu Key Laboratory of Crop Cultivation and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China; Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China; Research Institute of Rice Industrial Engineering Technology of Yangzhou University, Yangzhou 225009, China., Zhang H; Jiangsu Key Laboratory of Crop Genetics and Physiology/ Jiangsu Key Laboratory of Crop Cultivation and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China; Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China; Research Institute of Rice Industrial Engineering Technology of Yangzhou University, Yangzhou 225009, China., Liu G; Jiangsu Key Laboratory of Crop Genetics and Physiology/ Jiangsu Key Laboratory of Crop Cultivation and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China; Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China; Research Institute of Rice Industrial Engineering Technology of Yangzhou University, Yangzhou 225009, China. Electronic address: guodongliu@yzu.edu.cn., Wei H; Jiangsu Key Laboratory of Crop Genetics and Physiology/ Jiangsu Key Laboratory of Crop Cultivation and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China; Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China; Research Institute of Rice Industrial Engineering Technology of Yangzhou University, Yangzhou 225009, China. Electronic address: wei_haiyan@163.com.

Journal Article , 2025

Diversity in Chilean Bean Varieties: Effects of Water Cooking on Nutrition and Culinary Quality.

Acuña-Nelson SM; Department of Food Engineering, University of Bío-Bío, Av. Andrés Bello 720, Chillán, 3780000, Chile. sacuna@ubiobio.cl., Bastías-Montes JM; Department of Food Engineering, University of Bío-Bío, Av. Andrés Bello 720, Chillán, 3780000, Chile. jobastias@ubiobio.cl., Gajardo-Poblete IF; Department of Food Engineering, University of Bío-Bío, Av. Andrés Bello 720, Chillán, 3780000, Chile., Galdames-Zúñiga NA; Department of Food Engineering, University of Bío-Bío, Av. Andrés Bello 720, Chillán, 3780000, Chile., Patricio-Oliva-Moresco; Department of Nutrition and Public Health, Universidad del Bío-Bío, Av. Andrés Bello 720, Chillán, 3780000, Chile., Tapia G; Agricultural Research Institute, Av. Vicente Méndez 515, Quilamapu, Chillán, Chile.

Journal Article , 2025

Determinants of solid fuel use in Sub-Saharan Africa: A multilevel analysis using DHS data.

Azanaw J; Department of Environmental and Occupational Health and Safety, Institute of Public Health, College of Medicine and Health Sciences, University of Gondar, Gondar, Ethiopia., Endalew M; Department of Environmental and Occupational Health and Safety, Institute of Public Health, College of Medicine and Health Sciences, University of Gondar, Gondar, Ethiopia.

Journal Article , 2025