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  1. 1

    Physico-Chemical and Structural Characteristics of Vegetables Cooked Under Sous-Vide, Cook-Vide, and Conventional Boiling

    Artigo | por Iborra Bernad, María del Consuelo; García-Segovia, Purificación|||0000-0002-4968-5050; Martínez-Monzó, Javier|||0000-0002-1123-2304 | Publicado em 2015 |
  2. 2

    Characteristics and evaluation parameters associated with cooking quality of Chinese fresh noodle

    Artigo | por Zhang, Y.; Yan Jun; Yonggui Xiao; Desen Wang; He Zhonghu | Publicado em 2012 |
  3. 3

    Comparison of Vacuum Treatments and Traditional Cooking Using Instrumental and Sensory Analysis

    Artigo | por Iborra Bernad, María del Consuelo; Tarrega, A.; García-Segovia, Purificación|||0000-0002-4968-5050; Martínez-Monzó, Javier|||0000-0002-1123-2304 | Publicado em 2014 |
  4. 4

    The effect of cooking methods on some quality characteristics of gluteus medius

    Artigo | por GÖK,Veli; UZUN,Tamer; TOMAR,Oktay; ÇAĞLAR,Muhammed Yusuf; ÇAĞLAR,Abdullah | Publicado em 2019 |
  5. 5

    New vacuum cooking techniques with extra-virgin olive oil show a better phytochemical profile than traditional cooking methods: A foodomics study

    Artigo | por Lozano-Castellón, Julián; Rocchetti, Gabriele; Vallverdú i Queralt, Anna; Illán Villanueva, Montserrat; Torrado, Xavier; Lamuela Raventós, Rosa Ma.; Lucini, Luigi | Publicado em 2021 |
  6. 6

    New vacuum cooking techniques with extra-virgin olive oil show a better phytochemical profile than traditional cooking methods: A foodomics study

    Artigo | por Lozano-Castellón, Julián; Rocchetti, Gabriele; Vallverdú i Queralt, Anna; Illán Villanueva, Montserrat; Torrado, Xavier; Lamuela Raventós, Rosa Ma.; Lucini, Luigi | Publicado em 2021 |
  7. 7

    Contribution of water and cooked rice to an estimation of the dietary intake of inorganic arsenic in a rural village of West Bengal, India

    Artigo | por Signes-Pastor, Antonio Jose; Mitra, K.; Burló, Francisco; Carbonell-Barrachina, Ángel A. | Publicado em 2007 |
  8. 8

    Advantages of sous-vide cooked red cabbage: structural, nutritional and sensory aspects

    Artigo | por Iborra Bernad, María del Consuelo; Tárrega, Amparo; García-Segovia, Purificación|||0000-0002-4968-5050; Martínez-Monzó, Javier|||0000-0002-1123-2304 | Publicado em 2014 |
  9. 9

    Effect of high-pressure processing pretreatment on the textural properties of cooked Nuovo Maratelli rice

    Artigo | por Arroqui Vidaurreta, Cristina; Horvitz Szoichet, Sandra Susana; Noriega Domínguez, María José; Fernández Pan, Idoya; Ibáñez Moya, Francisco C.; Virseda Chamorro, Paloma | Publicado em 2024 |
  10. 10

    Influence of microwave bag vs. conventional microwave cooking on phytochemicals of industrially and domestically processed broccoli

    Artigo | por Paulsen Gómez, Erika; Moreno Fernández, Diego Ángel; Periago Bayonas, Paula María; Lema Larrieu, Patricia | Publicado em 2021 |

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