Abstract
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Jorge Casaña Mohedo, Beatriz Beltrán de Miguel, Francisca Esteve Claramunt, Stelios Kiosses, Elena Sandri
Abstract
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Provenance
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An overview of the functional properties of egg white proteins and their application in the food industry
10.1016/j.foodhyd.2022.108183 · doi-reference
Evaluation of the composition and functional properties of whole egg plasma obtained by centrifugation
10.1111/ijfs.15124 · doi-reference
Eggs are cost-efficient in delivering several shortfall nutrients in the American diet: a cost-analysis in children and adults
10.3390/nu12082406 · doi-reference
Gender, cultural schemas, and learning to cook
10.1177/0891243219839669 · doi-reference
A scoping review of food literacy interventions
10.3390/nu16183171 · doi-reference
Family meal patterns: associations with sociodemographic characteristics and improved dietary intake among adolescents
10.1053/jada.2003.50048 · doi-reference
Eggs: healthy or risky? A review of evidence from high quality studies on Hen's eggs
10.3390/nu15122657 · doi-reference
An egg for everyone: pathways to universal access to one of nature's most nutritious foods
10.1111/mcn.12679 · doi-reference
Recent advances in egg protein functionality in the food system
10.1079/wps20020005 · doi-reference
Perceptions of ‘Home cooking’: a Qualitative Analysis from the United Kingdom and United States
10.3390/nu12010198 · doi-reference
Home food preparation practices, experiences and perceptions: a qualitative interview study with photo-elicitation
10.1371/journal.pone.0182842 · doi-reference
Health and social determinants and outcomes of home cooking: a systematic review of observational studies
10.1016/j.appet.2016.12.022 · doi-reference
Factors associated with ultra-processed foods consumption: cooking and food preparation skills and food literacy
10.1186/s12889-025-23196-z · doi-reference
The fifty year rehabilitation of the egg
10.3390/nu7105429 · doi-reference
The importance of eggs in an environmentally sustainable diet
10.1111/nbu.12632 · doi-reference
Egg consumption and dyslipidemia in a Mediterranean cohort
10.20960/nh.1347 · doi-reference
A study of the factors affecting the foaming properties of egg white—A review
10.17221/3305-cjfs · doi-reference
Barriers and facilitators to cooking from ‘scratch’ using basic or raw ingredients: a qualitative interview study
10.1016/j.appet.2016.08.115 · doi-reference
The development and validation of measures to assess cooking skills and food skills
10.1186/s12966-017-0575-y · doi-reference
Modern transference of domestic cooking skills
10.3390/nu11040870 · doi-reference
Food and memory
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Trends in adherence to the Mediterranean diet in Spanish children and adolescents across two decades
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