Zeitschriftenartikel zum Thema „Ijo Cooking“
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Febrianti, Yuli, Yuni Krisnawati und Reny Dwi Riastuti. „Pengetahuan Masyarakat terhadap Pemanfaatan Bambu sebagai Tumbuhan Obat“. BIOEDUSAINS:Jurnal Pendidikan Biologi dan Sains 5, Nr. 1 (30.06.2022): 221–34. http://dx.doi.org/10.31539/bioedusains.v5i1.3616.
Der volle Inhalt der QuelleAnorovna, Imomova Dilfuza, und Mavlonov Khudargan. „AIDAR-ARNASOY COOKING AROUND MUKHITGA EFFECT“. International Journal of Pedagogics 03, Nr. 04 (01.04.2023): 42–46. http://dx.doi.org/10.37547/ijp/volume03issue04-07.
Der volle Inhalt der QuelleMuhd Rodhi, Miradatul Najwa, Nur Affaaidil Amani Mohd Zaki, Harumi Veny und Fazlena Hamzah. „Antimicrobial Properties of Green Disinfectant from Citrus Waste-Infused Used Cooking Oil Using Conventional Method“. Indonesian Journal of Chemistry 22, Nr. 1 (24.01.2022): 272. http://dx.doi.org/10.22146/ijc.69812.
Der volle Inhalt der QuelleMadalena, Madalena, Heriyanto Heriyanto, Susanti Pudji Hastuti und Leenawaty Limantara. „THE EFFECT OF HEATING TIME TO THE CONTENT OF PIGMENTS AND VITAMIN A IN CASSAVA (Manihot esculenta Crantz) AND CEARA-RUBBER (Manihot glaziovii Muell. Arg) LEAVES“. Indonesian Journal of Chemistry 7, Nr. 1 (15.06.2010): 105–10. http://dx.doi.org/10.22146/ijc.21722.
Der volle Inhalt der QuelleWinarno, Ermin K., Winarti Andayani und Agustin Sumartono. „METHYL MERCURY IN GREEN MUSCLE (Mytilus viridis L.) FROM FISH MARKET MUARA ANGKE : BEFORE AND AFTER COOKING“. Indonesian Journal of Chemistry 9, Nr. 1 (20.06.2010): 77–83. http://dx.doi.org/10.22146/ijc.21565.
Der volle Inhalt der QuelleLyu, Wenjing, Min Ding, Ying Zhou, Mengdan Jiang, Yanru Li, Yanxiang Ding, Zhong Zhang, Xue Wei und Xiaoqing Zhang. „A Highly Sensitive Electrochemical Sensor for Capsaicinoids and Its Application in the Identification of Illegal Cooking Oil“. Biosensors 13, Nr. 9 (01.09.2023): 863. http://dx.doi.org/10.3390/bios13090863.
Der volle Inhalt der QuelleChan, Ka Hung, Derrick A. Bennett, Om P. Kurmi, Ling Yang, Yiping Chen, Jun Lv, Yu Guo et al. „Solid fuels for cooking and tobacco use and risk of major chronic liver disease mortality: a prospective cohort study of 0.5 million Chinese adults“. International Journal of Epidemiology 49, Nr. 1 (25.10.2019): 45–55. http://dx.doi.org/10.1093/ije/dyz216.
Der volle Inhalt der QuelleNasruddin, Nasruddin, und Tri Susanto. „Study of the Mechanical Properties of Natural Rubber Composites with Synthetic Rubber Using Used Cooking Oil as a Softener“. Indonesian Journal of Chemistry 20, Nr. 5 (18.07.2020): 967. http://dx.doi.org/10.22146/ijc.42343.
Der volle Inhalt der QuelleVrijheid, M. „Commentary: Gas cooking and child respiratory health--time to identify the culprits?“ International Journal of Epidemiology 42, Nr. 6 (01.12.2013): 1737–39. http://dx.doi.org/10.1093/ije/dyt189.
Der volle Inhalt der Quellede Verdier, Maria Gerhardsson, Ulla Hagman, Ruth K. Peters, Gunnar Steineck und Eva Övervik. „Meat, cooking methods and colorectal cancer: A case-referent study in Stockholm“. International Journal of Cancer 49, Nr. 4 (21.10.1991): 520–25. http://dx.doi.org/10.1002/ijc.2910490408.
Der volle Inhalt der QuellePokhrel, Amod K., Kirk R. Smith, Asheena Khalakdina, Amar Deuja und Michael N. Bates. „Case–control study of indoor cooking smoke exposure and cataract in Nepal and India“. International Journal of Epidemiology 34, Nr. 3 (28.02.2005): 702–8. http://dx.doi.org/10.1093/ije/dyi015.
Der volle Inhalt der QuelleMahardika, Ida Bagus Putra, Wega Trisunaryanti, Triyono Triyono, Dwi Putra Wijaya und Kumala Dewi. „Transesterification of Used Cooking Oil Using CaO/MCM-41 Catalyst Synthesized from Lapindo Mud by Sonochemical Method“. Indonesian Journal of Chemistry 17, Nr. 3 (30.11.2017): 509. http://dx.doi.org/10.22146/ijc.26561.
Der volle Inhalt der QuelleT., Anitha, und Mary Josephine R. „Biochemical, Nutritive and Cooking Quality of Edible Green Leaf – Alternanthera Sessilis (L.) R.Br. Ex Dc“. Indian Journal of Biology 3, Nr. 1 (2016): 5–7. http://dx.doi.org/10.21088/ijb.2394.1391.3116.1.
Der volle Inhalt der QuelleSimanjuntak, R., E. Julianti, J. Silalahi und E. S. Rahayu. „Dengke naniura source of probiotics to lower cholesterol“. IOP Conference Series: Earth and Environmental Science 1302, Nr. 1 (01.02.2024): 012105. http://dx.doi.org/10.1088/1755-1315/1302/1/012105.
Der volle Inhalt der QuelleRanzani, Otavio T., Carles Milà, Margaux Sanchez, Santhi Bhogadi, Bharati Kulkarni, Kalpana Balakrishnan, Sankar Sambandam et al. „Association between ambient and household air pollution with carotid intima-media thickness in peri-urban South India: CHAI-Project“. International Journal of Epidemiology 49, Nr. 1 (11.10.2019): 69–79. http://dx.doi.org/10.1093/ije/dyz208.
Der volle Inhalt der QuellePadmaningsih, Astuti Tri, Wega Trisunaryanti und Iqmal Tahir. „STUDY ON THE CONCENTRATION EFFECT OF Nb2O5-ZAA CATALYST TOWARDS TOTAL CONVERSION OF BIODIESEL IN TRANSESTERIFICATION OF WASTED COOKING OIL“. Indonesian Journal of Chemistry 6, Nr. 3 (15.06.2010): 268–74. http://dx.doi.org/10.22146/ijc.21730.
Der volle Inhalt der QuelleLin, W., B. Brunekreef und U. Gehring. „Meta-analysis of the effects of indoor nitrogen dioxide and gas cooking on asthma and wheeze in children“. International Journal of Epidemiology 42, Nr. 6 (20.08.2013): 1724–37. http://dx.doi.org/10.1093/ije/dyt150.
Der volle Inhalt der QuelleMhatre, Sharayu, Preetha Rajaraman, Nilanjan Chatterjee, Freddie Bray, Mahesh Goel, Shraddha Patkar, Vikas Ostwal et al. „Mustard oil consumption, cooking method, diet and gallbladder cancer risk in high‐ and low‐risk regions of India“. International Journal of Cancer 147, Nr. 6 (30.03.2020): 1621–28. http://dx.doi.org/10.1002/ijc.32952.
Der volle Inhalt der QuelleBarnet, Katherine, und Sharmila Pixy Ferris. „Brand Loyalty and Online Brand Communities“. International Journal of Online Marketing 6, Nr. 3 (Juli 2016): 50–61. http://dx.doi.org/10.4018/ijom.2016070104.
Der volle Inhalt der QuelleLesbani, Aldes, Palita Tamba, Risfidian Mohadi und Fahmariyanti Fahmariyanti. „PREPARATION OF CALCIUM OXIDE FROM Achatina fulica AS CATALYST FOR PRODUCTION OF BIODIESEL FROM WASTE COOKING OIL“. Indonesian Journal of Chemistry 13, Nr. 2 (23.08.2013): 176–80. http://dx.doi.org/10.22146/ijc.21302.
Der volle Inhalt der QuelleSalamah, Siti, Wega Trisunaryanti, Indriana Kartini und Suryo Purwono. „Synthesis of Mesoporous Silica from Beach Sand by Sol-Gel Method as a Ni Supported Catalyst for Hydrocracking of Waste Cooking Oil“. Indonesian Journal of Chemistry 22, Nr. 1 (27.05.2022): 726. http://dx.doi.org/10.22146/ijc.70415.
Der volle Inhalt der QuelleParr, Christine L., Anette Hjartåker, Eiliv Lund und Marit B. Veierød. „Meat intake, cooking methods and risk of proximal colon, distal colon and rectal cancer: The Norwegian Women and Cancer (NOWAC) cohort study“. International Journal of Cancer 133, Nr. 5 (29.03.2013): 1153–63. http://dx.doi.org/10.1002/ijc.28101.
Der volle Inhalt der QuelleRasid, Ruwaida Abdul, Thye Mei Chin, Mazni Ismail und Nahsya Nur Udzaifah Abdul Rahman. „Effect of Torrefaction Temperature, Residence Time and Particle Size on the Properties of Torrefied Food Waste“. Indonesian Journal of Chemistry 19, Nr. 3 (29.05.2019): 753. http://dx.doi.org/10.22146/ijc.39718.
Der volle Inhalt der QuelleSuseno, Ahmad, Karna Wijaya, Edy Heraldy, Lukman Hakim, Wahyu Dita Saputri und Gunawan Gunawan. „Activity and Selectivity of Mesoporous Silica Catalyst for Hydrocracking Process of Used Palm Oil into Biogasoline“. Indonesian Journal of Chemistry 23, Nr. 2 (21.03.2023): 285. http://dx.doi.org/10.22146/ijc.70460.
Der volle Inhalt der QuelleFernando, Luiz. „Impact of Food Processing Techniques on Nutritional Content in Brazil“. International Journal of Food Sciences 7, Nr. 1 (04.05.2024): 55–65. http://dx.doi.org/10.47604/ijf.2539.
Der volle Inhalt der QuelleHasnan, Nurul Hazirah Aina, Najmiddin Yaakob, Muhammad Nadzmi Abu Kassim und Umie Amira Mohd Noh. „Significance of Oxirane Rings in Epoxidized Palm Oil and Effects on the Coating Performance: Comparison between Epoxidized Unripe Palm Oil and Epoxidized Used Cooking Oil towards Adhesion Performance“. Indonesian Journal of Chemistry 20, Nr. 4 (10.06.2020): 858. http://dx.doi.org/10.22146/ijc.46619.
Der volle Inhalt der QuelleDas, Pratap Chandra, Suhas Prakash Kamble, Kartik Chandra Parida und Kedar Nath Mohanta. „Effect of dietary incorporation of fish/prawn meal on performance of Catla catla (Hamilton) during nursery phase“. Indian Journal of Fisheries 64, Nr. 1 (31.03.2017): 44. http://dx.doi.org/10.21077/ijf.2017.64.1.60074-07.
Der volle Inhalt der QuelleTasevska, Nataša, Amanda J. Cross, Kevin W. Dodd, Regina G. Ziegler, Neil E. Caporaso und Rashmi Sinha. „No effect of meat, meat cooking preferences, meat mutagens or heme iron on lung cancer risk in the prostate, lung, colorectal and ovarian cancer screening trial“. International Journal of Cancer 128, Nr. 2 (15.03.2010): 402–11. http://dx.doi.org/10.1002/ijc.25327.
Der volle Inhalt der QuelleMohd Alias, Nor Saadah, Harumi Veny, Fazlena Hamzah und Noorhaliza Aziz. „Effect of Free Fatty Acid Pretreatment to Yield, Composition and Activation Energy in Chemical Synthesis of Fatty Acid Methyl Ester“. Indonesian Journal of Chemistry 19, Nr. 3 (29.05.2019): 592. http://dx.doi.org/10.22146/ijc.34492.
Der volle Inhalt der QuelleChakrabarti, Suman, Mohammed Tajuddin Khan, Avinash Kishore, Devesh Roy und Samuel P. Scott. „Risk of acute respiratory infection from crop burning in India: estimating disease burden and economic welfare from satellite and national health survey data for 250 000 persons“. International Journal of Epidemiology 48, Nr. 4 (28.02.2019): 1113–24. http://dx.doi.org/10.1093/ije/dyz022.
Der volle Inhalt der QuelleBassig, Bryan A., H. Dean Hosgood, Xiao-Ou Shu, Roel Vermeulen, Bingshu E. Chen, Hormuzd A. Katki, Wei Jie Seow et al. „Ischaemic heart disease and stroke mortality by specific coal type among non-smoking women with substantial indoor air pollution exposure in China“. International Journal of Epidemiology 49, Nr. 1 (03.08.2019): 56–68. http://dx.doi.org/10.1093/ije/dyz158.
Der volle Inhalt der QuelleMounika, Palleboina, Sudeepa Duguta, Vardhelly Rashmitha und TVN Padmavati. „Development and standardization of pumpkin (Cucurbita maxima) incorporated cookies“. International Journal of Chemical Studies 9, Nr. 1 (01.01.2021): 1068–70. http://dx.doi.org/10.22271/chemi.2021.v9.i1o.11367.
Der volle Inhalt der QuelleRivelli, Anna Rita, und Susanna De Maria. „Exploring the physiological and agronomic response of Armoracia rusticana grown in rainfed Mediterranean conditions“. Italian Journal of Agronomy 14, Nr. 3 (22.07.2019): 133–41. http://dx.doi.org/10.4081/ija.2019.1445.
Der volle Inhalt der QuelleInterpares, Prima, Haryadi Haryadi und Muhammad Nur Cahyanto. „PENGARUH RETROGRADASI PADA PEMBUATAN SOHUN PATI JAGUNG TERHADAP KARAKTERISTIK FISIKOKIMIA PRODUK DAN AKTIVITAS PREBIOTIKNYA (The Effect of Retrogradation on the Physicochemical Properties of Maize Starch Noodle and Its Prebiotic Potential)“. Jurnal Agritech 35, Nr. 02 (01.09.2015): 192. http://dx.doi.org/10.22146/agritech.9406.
Der volle Inhalt der QuelleGodswill, Awuchi Godswill, Igwe Victory Somtochukwu, Amagwula O. Ikechukwu und Echeta Chinelo Kate. „Health Benefits of Micronutrients (Vitamins and Minerals) and their Associated Deficiency Diseases: A Systematic Review“. International Journal of Food Sciences 3, Nr. 1 (07.01.2020): 1–32. http://dx.doi.org/10.47604/ijf.1024.
Der volle Inhalt der QuelleYue, Chen Son, Wai Lun Hong, Sheri-Ann Shu Wei Tan, Khye Er Loh, Yee Chuan Liew, Rosemary Elizabeth Yap, Zi Yi Chong und Jiong Chen Chai. „Identification and Validation of Synthetic Phenolic Antioxidants in Various Foods Commonly Consumed in Malaysia by HPLC“. Indonesian Journal of Chemistry 19, Nr. 4 (13.08.2019): 907. http://dx.doi.org/10.22146/ijc.37782.
Der volle Inhalt der QuelleRahmalia, Intan, Syifa Khairun Nisa, Vita Palupi, Aninda Putri und I. Wayan Koko Suryawan. „A Study of the Tofu Industry Environmental Impact Condition and Scenario Treatment Using Life Cycle Assessment Approach“. EPI International Journal of Engineering 4, Nr. 1 (15.09.2021): 7–13. http://dx.doi.org/10.25042/epi-ije.022021.02.
Der volle Inhalt der QuelleJain, Akshat, und Prateek Jain. „Shifting Consumer Attitudes and Willingness to Pay for Premium Products — The Case of Unibic Cookies“. Indian Journal of Marketing 54, Nr. 3 (01.03.2024): 8. http://dx.doi.org/10.17010/ijom/2024/v54/i3/173566.
Der volle Inhalt der QuelleThomas, ADEPOJU Oladejo, und UGOCHUKWU Ihuoma Chinonyerem. „Improving Vegetable Diversity and Micronutrient Intake of Nigerians Through Consumption of Lesser Known Silk Cotton (Ceiba pentandra) Leaf“. International Journal of Nutrition 4, Nr. 1 (10.04.2019): 19–30. http://dx.doi.org/10.14302/issn.2379-7835.ijn-19-2646.
Der volle Inhalt der QuelleDebbarma, Jesmi, P. Viji, B. M. Rao und M. M. Prasad. „Nutritional and physical characteristics of noodles incorporated with green seaweed (Ulva reticulata) and fish (Pangasianodon hypophthalmus) mince“. Indian Journal of Fisheries 64, Nr. 2 (30.06.2017). http://dx.doi.org/10.21077/ijf.2017.64.2.58918-14.
Der volle Inhalt der Quelle„Evaluation of Cooking and Physico-Chemical Properties of Rice“. Indian Journal of Ecology, 15.06.2022. http://dx.doi.org/10.55362/ije/2022/3613.
Der volle Inhalt der QuelleLee, Chien-Hung, Sheau-Fang Yang, Chiung-Yu Peng, Ruei-Nian Li, Yu-Chieh Chen, Te-Fu Chan, Eing-Mei Tsai et al. „The precancerous effect of emitted cooking oil fumes on precursor lesions of cervical cancer“. International Journal of Cancer, 2010, NA. http://dx.doi.org/10.1002/ijc.25108.
Der volle Inhalt der QuelleShalini, R., R. Jeya Shakila, M. Palani Kumar und G. Jeyasekaran. „Changes in the pattern of health beneficial omega 3 fatty acids during processing of sardine fish curry“. Indian Journal of Fisheries 64 (26.12.2017). http://dx.doi.org/10.21077/ijf.2017.64.special-issue.76298-41.
Der volle Inhalt der Quelle„Characteristics and Fatty Acid Composition of Commonly Consumed Cooking Oil Marketed Locally in Riyadh City“. International Journal of Biosciences (IJB), 10.05.2014, 227–38. http://dx.doi.org/10.12692/ijb/4.9.227-238.
Der volle Inhalt der QuelleHuang, Brian Z., Songren Wang, David Bogumil, Lynne R. Wilkens, Lang Wu, William J. Blot, Wei Zheng et al. „Red meat consumption, cooking mutagens, NAT1 /2 genotypes and pancreatic cancer risk in two ethnically diverse prospective cohorts“. International Journal of Cancer, 23.04.2021. http://dx.doi.org/10.1002/ijc.33598.
Der volle Inhalt der QuelleAbd El-Ghany, Wafaa A. „Staphylococcus aureus in poultry, with special emphasis on methicillin-resistant strain infection: A comprehensive review from one health perspective“. International Journal of One Health, 17.12.2021, 257–67. http://dx.doi.org/10.14202/ijoh.2021.257-267.
Der volle Inhalt der QuelleKim, Christopher, Yu-Tang Gao, Yong-Bing Xiang, Francesco Barone-Adesi, Yawei Zhang, H. Dean Hosgood, Shuangge Ma et al. „Home kitchen ventilation, cooking fuels, and lung cancer risk in a prospective cohort of never smoking women in Shanghai, China“. International Journal of Cancer, Juni 2014, n/a. http://dx.doi.org/10.1002/ijc.29020.
Der volle Inhalt der QuelleGrainger, Garrett. „Cookin’ the Books: How Waitlist Management Biases Data Production in Built for Zero Communities“. International Journal on Homelessness, 23.07.2024, 1–20. http://dx.doi.org/10.5206/ijoh.2023.3.17541.
Der volle Inhalt der QuelleWen, Qiaorui, Ka Hung Chan, Kexiang Shi, Jun Lv, Yu Guo, Pei Pei, Ling Yang et al. „Tobacco smoking and solid fuels for cooking and risk of liver cancer: A prospective cohort study of 0.5 million Chinese adults“. International Journal of Cancer, 03.03.2022. http://dx.doi.org/10.1002/ijc.33977.
Der volle Inhalt der Quelle„Biodiesel Production via Transesterification of Low Grade Cooking Oil over Heterostructure Nano Particles of Ni/Mg/Al2O3 Catalyst“. International Journal of Engineering 31, Nr. 8 (August 2018). http://dx.doi.org/10.5829/ije.2018.31.08b.21.
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