| 1 |
Determinants of household's choice of cooking energy in a global south city
Amoah ST
Energy and Buildings, 196, 103, 2019 |
| 2 |
Rice cooking using ohmic heating: Determination of electrical conductivity, water diffusion and cooking energy
Kanjanapongkul K
Journal of Food Engineering, 192, 1, 2017 |
| 3 |
Energy efficiency and carbon footprint of home pasta cooking appliances
Cimini A, Moresi M
Journal of Food Engineering, 204, 8, 2017 |
| 4 |
Household biomass energy choice and its policy implications on improving rural livelihoods in Sichuan, China
Chen Q, Yang HR, Liu TB, Zhang L
Energy Policy, 93, 291, 2016 |
| 5 |
The potential to generate solar hydrogen for cooking applications: Case studies of Ghana, Jamaica and Indonesia
Topriska E, Kolokotroni M, Dehouche Z, Novieto DT, Wilson EA
Renewable Energy, 95, 495, 2016 |
| 6 |
Characterizing the household energy consumption in heritage Nanjing Tulou buildings, China: A comparative field survey study
Li QD, Sun X, Chen C, Yang XD
Energy and Buildings, 49, 317, 2012 |
| 7 |
Rice degree of milling effects on hydration, texture, sensory and energy characteristics. Part 1. Cooking using excess water
Billiris MA, Siebenmorgen TJ, Meullenet JF, Mauromoustakos A
Journal of Food Engineering, 113(4), 559, 2012 |
| 8 |
Rice degree of milling effects on hydration, texture, sensory and energy characteristics. Part 2. Cooking using fixed, water-to-rice ratios
Billiris MA, Siebenmorgen TJ, Wang YJ
Journal of Food Engineering, 113(4), 589, 2012 |
| 9 |
Optimization and design of energy transport system for solar cooking application
Prasanna UR, Umanand L
Applied Energy, 88(1), 242, 2011 |
| 10 |
Comprehending household cooking energy choice in rural India
Pandey VL, Chaubal A
Biomass & Bioenergy, 35(11), 4724, 2011 |
