Cooking Techniques | List of Frontiers open access articles

Original Research

Published on 25 Sep 2024

Exploring the impact of cooking techniques and storage conditions on resistant starch levels in mung beans and its effect upon blood glucose level and lipid profile in vivo

in Nutrition and Metabolism

Saloni Chauhan
Harpreet Kaur
Renuka Aggarwal
Prabhjot Kaur
Kiran Bains

Frontiers in Nutrition

doi 10.3389/fnut.2024.1424112

6,667 views
2 citations

Correction

Published on 12 Jun 2025

Corrigendum: Exploring the impact of cooking techniques and storage conditions on resistant starch levels in mung beans and its effect upon blood glucose level and lipid profile in vivo

in Nutrition and Metabolism

Saloni Chauhan
Harpreet Kaur
Renuka Aggarwal
Prabhjot Kaur
Kiran Bains

Frontiers in Nutrition

doi 10.3389/fnut.2025.1605700

1,210 views

Original Research

Published on 04 Jun 2021

Effect of Cooking Techniques on the in vitro Protein Digestibility, Fatty Acid Profile, and Oxidative Status of Mealworms (Tenebrio molitor)

in Animal Nutrition and Metabolism

Simone Mancini
Simona Mattioli
Simone Paolucci
Filippo Fratini
Alessandro Dal Bosco
Tiziano Tuccinardi
Gisella Paci

Frontiers in Veterinary Science

doi 10.3389/fvets.2021.675572

10,842 views
35 citations

Original Research

Published on 18 Mar 2024

Optimizing sweet potato production: insights into the interplay of plant sanitation, virus influence, and cooking techniques for enhanced crop quality and food security

in Crop and Product Physiology

Anna Villalba
Eva Martínez-Ispizua
Miguel Morard
Ana Crespo-Sempere
María R. Albiach-Marti
Angeles Calatayud
Consuelo Penella

Frontiers in Plant Science

doi 10.3389/fpls.2024.1357611

11,555 views
14 citations

Original Research

Published on 11 Jan 2024

Acrylamide formation in air-fried versus deep and oven-fried potatoes

in Food Chemistry

Semra Navruz-Varlı
Hande Mortaş

Frontiers in Nutrition

doi 10.3389/fnut.2023.1297069

83,992 views
29 citations

Original Research

Published on 21 Dec 2020

Impact of Household Cooking Techniques on African Nightshade and Chinese Cabbage on Phenolic Compounds, Antinutrients, in vitro Antioxidant, and β-Glucosidase Activity

in Nutrition and Sustainable Diets

Millicent G. Managa
Jerry Shai
Anh Dao Thi Phan
Yasmina Sultanbawa
Dharini Sivakumar

Frontiers in Nutrition

doi 10.3389/fnut.2020.580550

6,819 views
25 citations

Original Research

Published on 19 Mar 2025

A comparative analysis of nutritional content changes in six Chinese cuisines prepared using industrial versus traditional hand-cooked modes

in Food Chemistry

Xuan Wang
Jun Li
Xiaomeng Wu
Sai Fan
Zhu Wang
Yunfeng Zhao
Jingguang Li
Dawei Chen

Frontiers in Nutrition

doi 10.3389/fnut.2025.1567196

3,396 views
3 citations

Articles

Exploring the impact of cooking techniques and storage conditions on resistant starch levels in mung beans and its effect upon blood glucose level and lipid profile in vivo

Corrigendum: Exploring the impact of cooking techniques and storage conditions on resistant starch levels in mung beans and its effect upon blood glucose level and lipid profile in vivo

Effect of Cooking Techniques on the in vitro Protein Digestibility, Fatty Acid Profile, and Oxidative Status of Mealworms (Tenebrio molitor)

Optimizing sweet potato production: insights into the interplay of plant sanitation, virus influence, and cooking techniques for enhanced crop quality and food security

Acrylamide formation in air-fried versus deep and oven-fried potatoes

Impact of Household Cooking Techniques on African Nightshade and Chinese Cabbage on Phenolic Compounds, Antinutrients, in vitro Antioxidant, and β-Glucosidase Activity

A comparative analysis of nutritional content changes in six Chinese cuisines prepared using industrial versus traditional hand-cooked modes