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Table representation of search results timeline featuring number of search results per year.

Year Number of Results
1957 2
1958 1
1961 2
1962 1
1963 2
1964 3
1965 1
1966 1
1967 1
1968 4
1969 1
1970 8
1971 8
1972 5
1973 5
1974 7
1975 8
1976 12
1977 4
1978 3
1979 4
1980 12
1981 7
1982 7
1983 6
1984 8
1985 5
1986 8
1987 4
1988 4
1989 8
1990 13
1991 4
1992 13
1993 11
1994 16
1995 19
1996 10
1997 18
1998 14
1999 12
2000 8
2001 13
2002 21
2003 14
2004 22
2005 20
2006 16
2007 29
2008 21
2009 19
2010 28
2011 34
2012 34
2013 46
2014 51
2015 51
2016 55
2017 59
2018 49
2019 49
2020 68
2021 78
2022 70
2023 73
2024 28

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1,086 results

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Page 1
Microwave bag cooking affects the quality, glucosinolates content and hydrolysate production of broccoli florets.
Zheng W, Wang W, Fu D, Zhang T, Liang Z, Yan L, Liu C, Zheng L. Zheng W, et al. Food Res Int. 2023 Feb;164:112401. doi: 10.1016/j.foodres.2022.112401. Epub 2022 Dec 27. Food Res Int. 2023. PMID: 36738020
The effects of microwave bag cooking on broccoli floret quality attributes, glucosinolates (GLSs) content and hydrolysate production were investigated in this study. Microwave bag cooking not only preserved the color of the florets, but also enhanced t …
The effects of microwave bag cooking on broccoli floret quality attributes, glucosinolates (GLSs) content and hydrolysate prod …
Microwave Cooking Practices in Minnesota Food Service Establishments.
Hedeen N, Reimann D, Everstine K. Hedeen N, et al. J Food Prot. 2016 Mar;79(3):507-11. doi: 10.4315/0362-028X.JFP-15-333. J Food Prot. 2016. PMID: 26939664 Free article.
Uneven cooking due to consumer use of microwave ovens to cook food products that have been prepared but are not ready to eat has been a documented risk factor in several foodborne disease outbreaks. ...Additional training on stand time after microwave cook …
Uneven cooking due to consumer use of microwave ovens to cook food products that have been prepared but are not ready to eat h …
Influence of microwave bag vs. conventional microwave cooking on phytochemicals of industrially and domestically processed broccoli.
Paulsen E, Moreno DA, Periago PM, Lema P. Paulsen E, et al. Food Res Int. 2021 Feb;140:110077. doi: 10.1016/j.foodres.2020.110077. Epub 2020 Dec 29. Food Res Int. 2021. PMID: 33648297
Microwave bag cooked broccoli for 5 min (following label recommendation) showed higher glucosinolate content retention compared to conventional microwaving. ...Furthermore, microwave bag cooked broccoli presented higher antioxidant capacity (by …
Microwave bag cooked broccoli for 5 min (following label recommendation) showed higher glucosinolate content retention compare …
Using microwave cooking to evaluate tenderness and its relationship to sensory analysis.
Silva DRG, Haddad GBS, Fontes PR, Holman BWB, Ramos ALS, Hopkins DL, Ramos EM. Silva DRG, et al. J Texture Stud. 2018 Dec;49(6):612-618. doi: 10.1111/jtxs.12367. Epub 2018 Oct 7. J Texture Stud. 2018. PMID: 30238456
This study evaluated a microwave (Mw) cooking method for determining beef toughness using the Warner-Bratzler slice shear force (WBsSF) protocol. ...Many studies have evaluated tenderness in meat and different protocols for cooking. This work was intended to …
This study evaluated a microwave (Mw) cooking method for determining beef toughness using the Warner-Bratzler slice shear forc …
Effects of microwave cooking/reheating on nutrients and food systems: a review of recent studies.
Hoffman CJ, Zabik ME. Hoffman CJ, et al. J Am Diet Assoc. 1985 Aug;85(8):922-6. J Am Diet Assoc. 1985. PMID: 3894486 Review.
Beef roasts microwaved at "simmer" were comparable with conventionally cooked roasts in sensory quality, while vegetables cooked by an institutional (1,150 w) microwave oven were superior to those cooked in a domestic (550 w) microwave ov …
Beef roasts microwaved at "simmer" were comparable with conventionally cooked roasts in sensory quality, while vegetables c …
Microwave catalytic co-pyrolysis of waste cooking oil and low-density polyethylene to produce monocyclic aromatic hydrocarbons: Effect of different catalysts and pyrolysis parameters.
Zeng Y, Wang Y, Liu Y, Dai L, Wu Q, Xia M, Zhang S, Ke L, Zou R, Ruan R. Zeng Y, et al. Sci Total Environ. 2022 Feb 25;809:152182. doi: 10.1016/j.scitotenv.2021.152182. Epub 2021 Dec 6. Sci Total Environ. 2022. PMID: 34883177
It is promising to convert waste oil and plastics to renewable fuels and chemicals by microwave catalytic co-pyrolysis, enabling pollution reduction and resource recovery. The purpose of this study was to evaluate the effect of catalysts on the product selectivity of mi …
It is promising to convert waste oil and plastics to renewable fuels and chemicals by microwave catalytic co-pyrolysis, enabling poll …
The effects of sous-vide, microwave cooking and stewing of goose meat on fatty acid profile and lipid indices.
Wereńska M, Wołoszyn J, Okruszek A, Marcinkowska W, Haraf G. Wereńska M, et al. Poult Sci. 2023 Feb;102(2):102337. doi: 10.1016/j.psj.2022.102337. Epub 2022 Nov 12. Poult Sci. 2023. PMID: 36470027 Free PMC article.
The effect of sous-vide (S-V), microwave cooking (M) and stewing (S) on the fatty acid profile and lipid indices of goose meat was investigated. ...In turn, stewing of meat without skin was more favorable than S-V and microwave cooking in relation to i …
The effect of sous-vide (S-V), microwave cooking (M) and stewing (S) on the fatty acid profile and lipid indices of goose meat …
Effect of Microwave Heating on the Acrylamide Formation in Foods.
Michalak J, Czarnowska-Kujawska M, Klepacka J, Gujska E. Michalak J, et al. Molecules. 2020 Sep 10;25(18):4140. doi: 10.3390/molecules25184140. Molecules. 2020. PMID: 32927728 Free PMC article. Review.
One of the factors affecting its formation is the heat treatment method. This review discusses the microwave heating as one of the methods of thermal food processing and the influence of microwave radiation on the acrylamide formation in food. ...The higher content …
One of the factors affecting its formation is the heat treatment method. This review discusses the microwave heating as one of the me …
Packaging materials and technologies for microwave applications: a review(1).
Thanakkasaranee S, Sadeghi K, Seo J. Thanakkasaranee S, et al. Crit Rev Food Sci Nutr. 2023;63(23):6464-6483. doi: 10.1080/10408398.2022.2033685. Epub 2022 Jan 31. Crit Rev Food Sci Nutr. 2023. PMID: 35099331 Review.
Additionally, microwave packaging materials used for ready-to-cook are intended to facilitate the microwave heating of the products in a domestic oven. The introduction of a functional feather to microwave packaging tends to improve the microwaving eff …
Additionally, microwave packaging materials used for ready-to-cook are intended to facilitate the microwave heating of the pro …
Microwave-assisted catalytic pyrolysis of waste cooking oil to monocyclic aromatics under a bifunctional SiC ball catalyst.
Zhang L, Wu Q, Wang Y, Ke L, Fan L, Yang Q, Zhang Q, Zou R, Liu Y, Cobb K, Ruan R, Wang Y. Zhang L, et al. J Environ Manage. 2024 Apr;357:120748. doi: 10.1016/j.jenvman.2024.120748. Epub 2024 Mar 28. J Environ Manage. 2024. PMID: 38552508
Catalytic pyrolysis technology proves to be a highly effective approach for waste cooking oil management. However, high-pressure drops and easy deactivation of powder catalysts hinder the industrialization of this technology. ...Results showed that the content of monocycli …
Catalytic pyrolysis technology proves to be a highly effective approach for waste cooking oil management. However, high-pressure drop …
1,086 results