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1 r 'baby animal: cub'; 'no' for 'water sport: kitchen').
2  only (as represented by measurements in the kitchen).
3 vanced and Standard Control was ~ 20% in the kitchen.
4 is experiments on butterfly hemolymph in his kitchen.
5       All meals were prepared in a metabolic kitchen.
6  face challenges when accessing items in the kitchen.
7 rary and other amenities including a gourmet kitchen.
8 utes of stove usage, particularly in smaller kitchens.
9 and progressively restricting salt supply to kitchens.
10 dardized recipes and served in cluster-level kitchens.
11 ver wood-burning stoves in poorly ventilated kitchens.
12 assessment of health effects for exposure in kitchens.
13 characteristics: storage areas (garage, 40%; kitchen, 20%), pests treated (ants, 33%; weeds, 20%), pe
14  these deaths share common causes, including kitchen accidents, self-immolation, and different forms
15    A comparison of glass surfaces exposed to kitchen activities to model systems shows that they can
16  were installed sequentially for 2 weeks and kitchen air monitoring was conducted for 48 h during eac
17 rfaces near the cooking area of a commercial kitchen, along with condensed-phase aldehydes.
18 r, home age, use of central furnace fans and kitchen and bathroom exhaust fans, use of air cleaners,
19 n homes, with dwelling size and proximity of kitchen and bedroom as the most important determinants.
20 reby reducing their physical exertion in the kitchen and enhancing their comfort levels.
21       All meals were prepared in a metabolic kitchen and fully provided.
22 .5) collected by one stationary sampler in a kitchen and personal samplers (female and male participa
23     Despite their widespread use in both the kitchen and the laboratory, the molecular mechanism thro
24 mite antigens, were commonly elevated in the kitchens and pregnant mothers' beds.
25 nities are widely distributed in residential kitchens and that the composition of these communities i
26                Cleaning of cafes/restaurants/kitchens and using upholstery sprays or liquid multi-use
27 es, prevention of cross contamination in the kitchen, and measures that decrease spread of viable ooc
28  who lived in one convent, ate from the same kitchen, and were highly comparable for a wide range of
29 essed and consumed from Norwegian commercial kitchens annually although surprisingly the contents of
30 to demonstrate the instrument-free direct in-kitchen applicability.
31 improved sanitation and cement floors in the kitchen area had reduced fecal contamination to those wi
32          Diffuse emission sources outside of kitchen areas are poorly understood, and measurements of
33 tly reduce exposure to synanthropic flies in kitchen areas.
34 Curcumin is widely used in traditional Asian kitchen as a cooking ingredient.
35 s on indoor BC concentrations inside village kitchens as a result of switching from traditional stove
36 am, which offered prepared meals from school kitchens at community distribution points, were activate
37         The machacado had been shredded in a kitchen blender which was the probable source for cross-
38       All meals were prepared in a metabolic kitchen; breakfast and dinner on weekdays were eaten on
39  yearly trainings, and monthly visits to the kitchens by the Pathways nutrition staff.
40 lity of older persons to retrieve items from kitchen cabinets.
41 , driven by different stove technologies and kitchen characteristics.
42 al trends in real-time PM(2.5) indicate that kitchen chimneys were especially effective at reducing p
43  supply domestic taps, but the mains fed the kitchen cold tap.
44 red with 6 (24%) of 25 hot and 9 (47%) of 19 kitchen cold taps compared with 3 (16%) of 19 of hot kit
45 h PM(2.5) (R(2) = 0.40) and CO (R(2) = 0.26) kitchen concentration measurements, and PM(2.5) (R(2) =
46 (by 52%) the explained variability of the CO kitchen concentration model, but not the PM(2.5) model.
47 y included 24-h monitoring of PM(2.5) and CO kitchen concentrations (n(pm2.5) = 248/n(CO) = 207) and
48 her significant predictors of PM(2.5) and CO kitchen concentrations were cooking location and househo
49 tion of liquid food stuffs in the industrial kitchen context.
50                    Glass surfaces exposed to kitchen cooking activities show a wide variability of co
51 s of potential human pathogens observed on a kitchen counter could be matched to the hands of occupan
52 o these extremes, like the tops of desks and kitchen counters, which are not navigable but typically
53 he elderly while retrieving objects from the kitchen cupboards (cabinets).
54 d nutrition, culinary medicine, and teaching kitchen curricula; dietetic core competencies; and resea
55 an indoor aerosol transformation linked to a kitchen degreaser containing monoethanol amine (MEA).
56           Meals were prepared by a metabolic kitchen during the 2 months that the participants receiv
57 gen (Bla g 1 or Bla g 2) was > or = 2 U/g of kitchen dust in 26% of apartments and only 6% of houses,
58                          Bla g 2 in prenatal kitchen dust predicted cockroach sensitization at the ag
59  exchange of microbes between humans and the kitchen environment can impact human health.
60 as created to facilitate implementation in a kitchen environment.
61 s asthma events, but bundling with repairing kitchen exhaust fans and eliminating indoor sources (eg,
62  as integrated pest management and repairing kitchen exhaust fans, led to 7% to 12% reductions in ser
63 d fuel use, conducting repeated personal and kitchen exposure assessments of fine particulate matter
64 /L) than the lead levels from the respective kitchen faucets (1 to 130 mug/L), and frequently 50-80%
65  baby's bed, bedroom floor, family room, and kitchen floor within the first 3 mo after birth.
66 nitation facility also had less contaminated kitchen floors (Beta: -0.65 log10 E. coli CFU/900 cm(2);
67  63.9 (11.5-331); sofas, 44.8 (6.4-240); and kitchen floors, 80.5 (9.8-512).
68 tion for an adult residing in the test house kitchen for 12 h varied from 7 mug on a day with no indo
69  very practical idea for home composting and kitchen gardening to combat food security issues in deve
70 ly identical K values after being exposed to kitchen grime with values that are close to those report
71           Both diets, prepared in a research kitchen, had the same macronutrient and energy content.
72                                          Two kitchen herbs, namely, spearmint and basil, were analyze
73                                   Suboptimal kitchen hygiene after preparation of raw meat or chicken
74  Infection prevention efforts should address kitchen hygiene practices and non-food exposures, such a
75 rts that took place in a university teaching kitchen in Columbia, South Carolina, and via online vide
76 itional chulha and angithi stoves in village kitchens in Haryana, India.
77 ermined by field measurements inside village kitchens, in conjunction with laboratory data, to assess
78 s a particular kind of place, for example, a kitchen), including the parahippocampal place area, and
79       The PM(2.5) sensors were placed in the kitchen, living room, bedroom, and bathroom.
80  = 0.42); the models including kerosene use, kitchen location, education, occupation, or stove use ho
81 scence readouts was demonstrated with a 900W kitchen microwave.
82            Backyard gardens, dump heaps, and kitchen middens are thought to have provided important v
83 navigation" (e.g., finding our way through a kitchen, not running into the kitchen walls or banging i
84 aught their children rules about climbing on kitchen objects (AOR, 1.58; 95% CI, 1.16-2.15).
85     All meals were prepared in the metabolic kitchen of the General Clinical Research Center.
86  of bacteria across > 80 surfaces within the kitchens of each of four households.
87 requently detected in homes with bedroom and kitchen on the same floor as compared with different flo
88  where the object is typically found (in the kitchen or the garage) and how the object is commonly us
89 w practice was well accepted by day care and kitchen personnel.
90                      A total of 1205 days of kitchen PM(2.5) were measured in control and interventio
91 enoids/polyphenols; the influence of certain kitchen preparations was likewise studied.
92 pers, airplane luggage tags, printing paper, kitchen rolls (i.e., paper towels), and toilet paper.
93 n of nutritional parameters in an industrial kitchen set-up.
94 essment algorithms, many scholars promote a "kitchen sink" approach, reasoning that more information
95 ative importance of greywater (i.e., shower, kitchen sink, bathroom washbasin, and laundry) and black
96  elderly's behavior in retrieving items from kitchen spaces is characterized by both high frequency a
97 e popular dishes prepared in a dedicated lab-kitchen: spaghetti alle vongole, pomodori al riso, gatea
98  varied across occupations, from 15.0% among kitchen staff and 14.4% among nurses, to 5.4% among dome
99                    Bacteria readily colonize kitchen surfaces, and the exchange of microbes between h
100 as the primary source of bacteria across all kitchen surfaces, with contributions from food and fauce
101 an be transferred in residential settings to kitchen surfaces.
102 r across surfaces and sources of bacteria to kitchen surfaces.
103 g into the kitchen walls or banging into the kitchen table), including the occipital place area.
104             We analyzed Pb in 260 first-draw kitchen tap water samples collected by individual homeow
105 rofile sampling was evaluated for eight home kitchen taps in three U.S. cities with observed PbO2-coa
106 cold taps compared with 3 (16%) of 19 of hot kitchen taps.
107                Both foods were prepared in a kitchen that served 6 other schools where no illness was
108  studies provided all meals from a metabolic kitchen to maximize adherence.
109 an dose to the 4 rooms ranged from 0.17 mSv (kitchen) to 0.58 mSv (bedroom).
110 identifiable by GCxGC-HR-TOF/MS and silicone kitchen tools the least (64).
111 tional fast food, domestic Japanese food, or kitchen tools were presented alongside images of non-foo
112 oth cultures detected food more rapidly than kitchen tools.
113 wimming in a sea/ocean, and not changing the kitchen towel daily.
114  swimming in sea/ocean, and not changing the kitchen towel daily.
115 xperimental settings were arranged: one with kitchen utensils arranged in a straight line and another
116 s ranging from industrial stainless steel to kitchen utensils.
117    This study assessed the uptake of zinc in kitchen vegetables after being treated with wastewater (
118 ied petroleum gas (LPG) is a modern fuel for kitchens, vehicles, and industry.
119 han those without a chimney, indicating that kitchen ventilation can be as important as the stove tec
120 sed the odds of latent tuberculosis, whereas kitchen ventilation decreased the effect, but these find
121                 We also find that additional kitchen ventilation is associated with a 12% reduction i
122  way through a kitchen, not running into the kitchen walls or banging into the kitchen table), includ
123                                    Household kitchen waste (HKW) is produced in large quantity and it
124 the maturation time to 32 days and converted kitchen waste into compost (resource).
125 oved cooking stoves and biogas obtained from kitchen waste, poultry waste, and cowdung.
126  than 1.25 tsp of salt added to foods in the kitchen were 1.9 (95% confidence interval [CI], 0.6-5.7)
127  particles<2.5 microm in diameter (PM2.5) in kitchens where wood-burning cookfires are a dominant sou
128 cted droplets infected with pathogens in the kitchen, which pack additional outburst energy due to ve
129         The establishment of the New England Kitchen, which provided inexpensive Yankee cooking inten
130 ntrolled cooking tests (n = 13) in a village kitchen with mixed dung and brushwood fuels were represe
131  traditional chimney stove and TSF-exclusive kitchens with a built-in chimney had ~60% lower PM(2.5)
132 dance but broadly distributed throughout the kitchens, with different taxa exhibiting distinct distri

 
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