Volatile organic compounds emission characteristics and factors from stage-dependent combustion in typical biomass stoves in northern China: Field measurements and environmental implications.

Ke Yue, Yulong Yan, Zhen Li +5

Environmental pollution (Barking, Essex : 1987)

Residential biomass burning (RBB) has significant impact on the ambient air quality in rural China. To explore the detailed emission characteristics and impact of various stove types and their...

DOI →

2025Scientific literatureDOI

Basic principles of extrusion process

Sabah Mounir, Atef Ghandour, Seid Reza Falsafi +3

Elsevier eBooks

Extrusion

DOI →

Research Library

Volatile organic compounds emission characteristics and factors from stage-dependent combustion in typical biomass stoves in northern China: Field measurements and environmental implications.

Basic principles of extrusion process

Development of Nutritionally Dense Vegetable Pomace with Chickpea Flour Crackers for Children and Adolescents

Current Insights into Thermal and Non-Thermal Technologies Used to Mediate Milk and Dairy Products Processing

An Overview of Microflora in Dairy and Meat Products

Conventional Techniques of Food Preservation

TECHNOLOGIES FOR WASTE-FREE PROCESSING OF DAIRY PRODUCTS AND OTHER RAW MATERIALS OBTAINED FROM DAIRY COWS

Editorial: Optimizing nutrition from the inside out: innovations in digestion, fermentation, and functional food processing

Printed to preference : water as a key ingredient in creating nutritionally diverse 3D printed foods

Sustainable production and characterization of almond butter added oat-flaxseed food bar rich in bioactive content

Potential of Jicama Starch as a Sustainable Edible Polymer Material: A Review

Additive manufacturing in the food industry

Modern approaches to the use of edible coatings for vegetables and fruits

Exploring Magnetic Field-Assisted Freezing and Drying Process of Fruits and Vegetables

Cashew Nut Oil, a Versatile Novel Food: Sensory Evaluation and Its Application as an Ingredient in Cream Formulations

Chemical and Organoleptic Characteristics of Pempek Using Different Ratios of Lampam Fish Surimi and Tapioca Flour

OPTIMIZATION OF THE EXTRACTION PROCESS BY MACERATION OF PUMPKIN SEED CUCURBITA PEPO

Unlocking the potential of chia seeds: from nutritional powerhouse to food innovation

Effect of Flavor Loading Ratio on d-Limonene Release from Spray-Dried Powders.

Effectiveness of wax-bovine bone protein-grapeseed oil composite oleogels as a margarine substitute in cookies: Characteristics of fat substitutes and baking properties.

The effect mechanism of different natural spices on the formation of associated hazardous compounds in roasted chicken.

Microalgae-Derived Omega-3 Fatty Acids Improve Nutritional and Flavor Profiles of Cultured Meat

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

Incorporating Cooking Emissions To Better Simulate the Impact of Zero-Emission Vehicle Adoption on Ozone Pollution in Los Angeles.

From plate to planet: nutritional and environmental sustainability of Turkish cuisine across the regions of T&#xfc;rkiye.

Soybean protein in foods: Current status and future prospects

Double difference accumulation SERS strategy for rapid separation and detection of probiotic Bacillus endospores and vegetative cells.

Discovery and identification of novel color compound formed from EGCG upon heating: Integrated multispectral, sensory evaluation, metabolomics, and nuclear magnetic resonance.

Patterns, barriers, and drivers to the consumption of under-loved seafood species and parts in the United Kingdom.

Using ventilation hood during cooking reduced household air pollution exposure and brought cardiometabolic and pulmonary health benefits: A community-based, cluster-randomized controlled intervention study.

Household cooking frequency and diet quality are mediated by food shopping behaviors among U.S. African-American adults: A NHANES analysis.

How can simple household procedures reduce exposure to pesticides from fruits and vegetables: current habits and recommendations.

Co-development of a configuration interface for the COOK cognitive orthosis for meal preparation: a human-centered design study with occupational therapists.

Antiproliferative Effects of Fractionated Crude Lectins From Boiled Japanese Taro Tubers (Colocasia esculenta (L.) Schott).

Socioeconomic status and partaking in air pollution monitoring are associated with cookstove usage across three peri-urban communities in sub-Saharan Africa.

Role of Phenylalanine in the Formation of Parent and Oxygenated Polycyclic Aromatic Hydrocarbons in Baking Systems.

Enhancing the quality and health benefits of fresh noodles: The impact of selenium-enriched wheat flour on physicochemical properties and nutritional value.

Key Stakeholders' Perspectives on Acute Malnutrition Management Programs for Children Under Five in Bangladesh: Qualitative Insights.

Hot and Cold in the Kitchen: Classification of Plant Foods in a Rural Community of Oaxaca, M&#xe9;xico.

The impact of household air pollution from solid fuel use on rapid decline in kidney function and chronic kidney disease: A nationwide longitudinal cohort study.

Smartphone-based analytical platform for real-time, reversible detection of Co2+, Ni2+, Cu2+, and Zn2+ ions.

Assessing food by-products macrocomposition by FTIR microspectroscopy.

Quantification of 2-, 3-monochloropropanediol fatty acid esters and glycidyl esters in food emulsifiers by GC-MS/MS: an alternative approach.

Brackish water stabilizes textural quality by regulating muscle protein properties of Eriocheir sinensis during temporary fattening.

Tacit Knowledge in Cooking: A Key to Teaching and Integrating Cooking as a Practice.

Easily Implementable Dietary Improvement Using Recipes: Analytical Method Applied to a Specific Region in Japan.

Sensor detection of shelf life: a multi-technique food analytical platform for mushroom analysis.

Comparison of flash profile (FP), projective mapping (PM) and CATA for the sensory profiling of chocolate with unique flavor characteristics.

Applications of biosensing in assessing food flavor: advancements, challenges, and prospects.

Call to action: a need for community-driven minimum information standards for food composition data.

From plate to planet: nutritional and environmental sustainability of Turkish cuisine across the regions of Türkiye.

Hot and Cold in the Kitchen: Classification of Plant Foods in a Rural Community of Oaxaca, México.