The mere thought of barbecue's smoky scents and intoxicating flavors is enough to get most mouths watering. Summer is here, and that means it is barbecue season for many people in the U.S.
Biochemistry
Jun 3, 2022
0
27
Researchers from the University of Granada (UGR) have proven that frying in extra virgin olive oil (EVOO) increases the phenolic fraction present in raw vegetables typical in the Mediterranean diet (potato, pumpkin, tomato ...
Other
Jan 20, 2016
0
485
Expanding its focus on the link between the atmosphere and human health, the National Center for Atmospheric Research (NCAR) is launching a three-year, international study into the impact of open-fire cooking on regional ...
Environment
Nov 1, 2012
2
0
