Risk Factors of Cooking-related Burn Injury Among Under-Four Children in Northwest Ethiopia: A Community-Based Cross-Sectional Study.

Mesafint Molla Adane, Amha Admasie, Tebkew Shibabaw

Indian pediatrics

To investigate the prevalence and risk factors of cooking-related child burn injury. A cross-sectional community-based study was conducted among a total of 5830 children with their respective...

2023Medical literatureDOI

Polycyclic aromatic hydrocarbons in cooked (tandoori) chicken and associated health risk.

Lochan Singh, Tripti Agarwal

Risk analysis : an official publication of the Society for Risk Analysis

Tandoori cooking is a popular food preparation method in India involving a unique combination of grilling, baking, barbecuing, and roasting processes. This study determined the levels of 16...

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Risk Factors of Cooking-related Burn Injury Among Under-Four Children in Northwest Ethiopia: A Community-Based Cross-Sectional Study.

Polycyclic aromatic hydrocarbons in cooked (tandoori) chicken and associated health risk.

Gas stove use and asthma in a longitudinal study of Puerto Rican children and adolescents.

Clean cooking technologies, information, and communication technology and the environment.

Bioactive compounds in Spanish extra virgin olive oils: Migration and stability according to the culinary technique used.

Seafood dose parameters: Updating 210Po retention factors for cooking, decay loss and mariculture.

INTRODUCTION TO FOOD SCIENCE AND PROPERTIES OF FOOD

In Vitro high-throughput toxicological assessment of E-cigarette flavors on human bronchial epithelial cells and the potential involvement of TRPA1 in cinnamon flavor-induced toxicity.

In vitro macronutrient digestibility and mineral bioaccessibility of lentil-based pasta: The influence of cellular intactness.

Tomographical, rheological, and structural effects of soy protein concentrate in a gluten-free extruded noodle system.

Trans-Hydroxy, Trans-Epoxy, and Erythro-dihydroxy Fatty Acids Increase during Deep-Frying.

Mechanism of textural properties changes of cooked chicken in early postmortem: Effect of protein degradation induced by calpain on heating shrinkage.

[Prevalence of exposure to household cooking oil fumes in women aged 40 years and older in China, 2019].

Dietary Sugar Intake Associated with a Higher Risk of Dementia in Community-Dwelling Older Adults.

Comparison of fungal communities and flavour substances in surface and inner layers of fermented grains during stacking fermentation of sauce-flavour baijiu.

Electronic Nose and Head Space GC-IMS Provide Insights into the Dynamic Changes and Regularity of Volatile Compounds in Zangju (Citrus reticulata cv. Manau Gan) Peel at Different Maturation Stages.

Modelling the pesticide transfer during tea and herbal tea infusions by the identification of critical infusion parameters.

The effectiveness of the growth stimulator Aminorost in the cultivation of winter wheat in the steppe of Ukraine

Використання чумизи у виробництві продуктів оздоровчого спрямування

Improving the technology of corn grain cultivation with the modernization of the KMS-8 attachment

Mechanization of growing corn for grain with improvement of the corn harvester

Results of the Study of the Process of Vibro-Impact Separation of Oats for Fodder Purposes

A Review on Disease Management in Millets

A Review on Disease Management in Millets

Futuristic Trends in Agriculture Engineering &amp; Food Sciences Volume 3 Book 15

Futuristic Trends in Agriculture Engineering &amp; Food Sciences Volume 3 Book 9

Futuristic Trends in Agriculture Engineering &amp; Food Sciences Volume 3 Book 21

Futuristic Trends in Agriculture Engineering &amp; Food Sciences Volume 3 Book 24

Futuristic Trends in Agriculture Engineering &amp; Food Sciences Volume 3 Book 6

Futuristic Trends in Agriculture Engineering &amp; Food Sciences Volume 3 Book 12

Futuristic Trends in Agriculture Engineering &amp; Food Sciences Volume 3 Book 8

МЕТОДИ ДОСЛІДЖЕННЯ ТОВАРОЗНАВЧИХ ТОВАРІВ В РЕСТОРАННОМУ БІЗНЕСІ

АНАЛІЗ ОСОБЛИВОСТЕЙ ДОСЛІДЖЕННЯ ТОВАРОЗНАВЧИХ ХАРАКТЕРИСТИК В РЕСТОРАННОМУ БІЗНЕСІ

Possibilities of application of hybrid technological systems for food engineering

Evaluating Sustainable Food System Innovations

A Review of Environmental Impacts of Cereal Grain Supply Chains

Fumonisin Contamination Is Negatively Associated with Grain Mold Symptom Diversity in Sorghum

Chemistry of Food Safety and Preservation: Analytical Perspectives for Sustainable Food Systems

Chemistry of Food Safety and Preservation: Analytical Perspectives for Sustainable Food Systems

Design of animal-drawn cereal grains no-till planter

Physical and mechanical properties and quality indicators of cereal grain

Physicochemical Characteristics of a Novel Cereal-Based Food Material: Lactic Acid Fermented Grain Mixture

The effect of cryoprotectors on changes in the minced fish composition and properties during its refrigeration treatment

Implications of Nutricereals on Consumers

Analytical review of methods for determining mechanical damage to buckwheat grain

Analyzing the Factors Affecting Grain and Cereal Products Market in Samarkand Region

Summary of “Small Research-Discussion on Cereal Grains” in Japan “Importance of cereal intake in the sustainable and balanced diet”

Origin, evolution, production, and utilization of cereals

Quality testing of other grains

Epidemiology and Outcomes of Cooking- and Cookstove-Related Burn Injuries: A World Health Organization Global Burn Registry Report.

Futuristic Trends in Agriculture Engineering & Food Sciences Volume 3 Book 15

Futuristic Trends in Agriculture Engineering & Food Sciences Volume 3 Book 9

Futuristic Trends in Agriculture Engineering & Food Sciences Volume 3 Book 21

Futuristic Trends in Agriculture Engineering & Food Sciences Volume 3 Book 24

Futuristic Trends in Agriculture Engineering & Food Sciences Volume 3 Book 6

Futuristic Trends in Agriculture Engineering & Food Sciences Volume 3 Book 12

Futuristic Trends in Agriculture Engineering & Food Sciences Volume 3 Book 8