A Comprehensive Analysis on Nutritional and Antioxidant Characteristics of a Traditional Roasted Maize Flour (Furniko) of Pontic Greeks: Comparative Study to Related Flour Products.

Achillefs Keramaris, Vasileios Papadopoulos, Eleni Kasapidou +1

Plant foods for human nutrition (Dordrecht, Netherlands)

Furniko flour (FF) is a traditional roasted flour derived from a maize landrace, commonly consumed by Greeks of Pontic origin in the northern regions of Greece. Despite its perceived nutritional...

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2023Medical literatureDOI

Indoor air pollution exposure and early childhood development in the Upstate KIDS Study.

Alexandra Grippo, Kexin Zhu, Edwina H Yeung +5

Environmental research

Limited human studies have investigated the impact of indoor air pollution on early childhood neurodevelopment among the US population. We aimed to examine the associations between prenatal and...

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Research Library

A Comprehensive Analysis on Nutritional and Antioxidant Characteristics of a Traditional Roasted Maize Flour (Furniko) of Pontic Greeks: Comparative Study to Related Flour Products.

Indoor air pollution exposure and early childhood development in the Upstate KIDS Study.

Bioaccumulation and risk mitigation of legacy and novel perfluoroalkyl substances in seafood: Insights from trophic transfer and cooking method.

Household air pollution from solid fuel use and depression among adults in rural China: evidence from the China Kadoorie Biobank data.

Effect of coagulation temperature on cooking integrity of heat and acid-induced milk gels.

Stress-relaxation properties of French fries as a function of moisture content, oil content, frying temperature, and testing temperature.

Microwave bag cooking affects the quality, glucosinolates content and hydrolysate production of broccoli florets.

Validation of the 14-item mediterranean diet adherence screener.

Production efficiency and cost reduction potential of biodiesel fuel plants using waste cooking oil in Japan.

Texture classification and in situ cation measurements by SEM-EDX provide detailed quantitative insights into cell wall cation interaction changes during ageing, soaking, and cooking of red kidney beans.

Model Framework for Predicting Semivolatile Organic Material Emissions Indoors from Organic Aerosol Measurements: Applications to HOMEChem Stir-Frying.

Particulate Matter and Volatile Organic Compound Emissions Generated from a Domestic Air Fryer.

Characteristics of Current Teaching Kitchens: Findings from Recent Surveys of the Teaching Kitchen Collaborative.

The longitudinal association between indoor air pollution and sarcopenia in China: the mediating role of depression.

Characterization of aroma profiles of chinese four most famous traditional red-cooked chickens using GC-MS, GC-IMS, and E-nose.

Laboratory study of the effectiveness of substituting traditional wheat flour with low dust flour and use of different sieve designs as controls to reduce exposure to inhalable flour dust in commercial bakeries.

Experiential Culinary, Nutrition and Food Systems Education Improves Knowledge and Confidence in Future Health Professionals.

A Highly Sensitive Electrochemical Sensor for Capsaicinoids and Its Application in the Identification of Illegal Cooking Oil.

Suanyu fermentation strains screening, process optimization and the effect of thermal processing methods on its flavor.

Effects of a School-Based Gardening, Cooking, and Nutrition Cluster Randomized Controlled Trial on Unprocessed and Ultra-Processed Food Consumption.

Carcass, visceral organ, and meat quality properties of two broiler hybrids differing in growth rates.

INTRODUCTION TO FOOD SCIENCE AND PROPERTIES OF FOOD

Complex, Varied and Evolving Manifestations of Food Agency in Daily Life Among Diabetes Prevention Program Participants in Baltimore, Maryland.

Effects of plant and dairy proteins on the texture and microstructure of lean turkey meat batters.

Meat quality attributes of male and female broilers from 4 commercial strains processed for 2 market programs.

Costs and Benefits of Household Fuel Policies and Alternative Strategies in the Jing-Jin-Ji Region.

Quality and Microbiological Safety of Poultry Meat Marinated with the Use of Apple and Lemon Juice.

Patterns of home cooking practices among participants in a behavioral weight loss program: A latent class analysis.

Effect of curcumin on the formation of polycyclic aromatic hydrocarbons in grilled chicken wings.

Pot study using Chlorophytum comosum plants to biomonitor PAH levels in domestic kitchens.

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

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

Effects of environmental pH on protein properties and flavor factors of hairtail (Trichiurus haumela) in thermal processing.

Vegetable extracts: Effective inhibitors of heterocyclic aromatic amines and advanced glycation end products in roasted Mackerel.

Influence of seed-roasting degree on quality attributes of sunflower oil.

Changes in Arsenic Speciation in Wild Edible Fungi after Different Cooking Processes and Gastrointestinal Digestion.

Measurements of Hydroxyl Radical Concentrations during Indoor Cooking Events: Evidence of an Unmeasured Photolytic Source of Radicals.

Alterations of selenium level and speciation during milling and cooking in different wheat cultivars.

Knocking Out OsAAP11 to Improve Rice Grain Quality Using CRISPR/Cas9 System.

Technological properties, chemical composition, texture profile, and sensory evaluation of goose muscles from Polish native breeds.

Accurate prediction of the eating and cooking quality of rice using artificial neural networks and the texture properties of cooked rice.

Characteristics of pork emulsion gel manufactured with hot-boned pork and winter mushroom powder without phosphate.

Visualizing morphological structures of rice grains in precooked products using synchrotron radiation X-ray phase-contrast computed tomography.

Textural modification of Chinese traditional stewed pig trotter: Effect of acid or alkaline-induced degradation of collagen fibers.

Effects of household cooking with clean energy on the risk for hypertension among women in Beijing.

Gas- and Particle-Phase Amide Emissions from Cooking: Mechanisms and Air Quality Impacts.

Mitigation of heterocyclic amines by phenolic compounds in allspice and perilla frutescens seed extract: The correlation between antioxidant capacities and mitigating activities.

Impact of Ultrasound-assisted Saline Thawing on the Technological Properties of mirror carp (Cyprinus carpio L.).

Impact of Hydrothermal Treatments on Nutritional Value and Mineral Bioaccessibility of Brussels Sprouts (Brassica oleracea var. gemmifera).

Assessing the cooking oil fume exposure impacts on Chinese&#xa0;women health: an influential mechanism analysis.

Assessing the cooking oil fume exposure impacts on Chinese women health: an influential mechanism analysis.