Steaming (English Wikipedia)

Vallejo, F; Tomás-Barberón, FA; García-Viguera, C (November 2003). "Phenolic compound contents in edible parts of broccoli inflorescences after domestic cooking". Journal of the Science of Food and Agriculture. 83 (14): 1511–1516. Bibcode:2003JSFA...83.1511V. doi:10.1002/jsfa.1585.

books.google.com (Global: 3^rd place; English: 3^rd place)

Johnson, Rich (March 1999). Jamison, Richard L. (ed.). "Ancient Steam Pit Cooking". Primitive Outdoor Skills. Horizon Publishers: 33. ISBN 0-88290-666-6 – via Google Books.{{cite journal}}: CS1 maint: periodical has ISBN (link)
Hiro, Sachiya (27 December 2013). 本日「いいかげん」日和: そのまんま楽しく生きる一日一話 (Honjitsu iikagen-biyori: sonomanma tanoshiku ikiru ichinichi ichiwa [It's 'easy-going' day today: living life happily with day-to-day episodes] (in Japanese). PHP Kenkyūjo. p. 424. ISBN 9784569791203. OCLC 666225791. Retrieved 28 January 2018.
Seitōsha Editorial, ed. (December 1997). 楽しむ釣り魚料理 (Tanoshimu tsurizakana ryōri) [Enjoy cooking your catch with fish cuisine]. Seitōsha. pp. 38–39. ISBN 4791609336.

city.midori.gunma.jp (Global: low place; English: low place)

"どんな料りょうり- 4 理があったのだろうか？" [What kind of cuisine was there?] (PDF). City of Midori (in Japanese). Archived from the original (PDF) on 16 January 2024. Retrieved 16 January 2024.

doi.org (Global: 2^nd place; English: 2^nd place)

Harunari, Hideji (2001). "Transition from the Palaeolithic to the Jomon Period". The Quaternary Research (Daiyonki-Kenkyu). 40 (6): 517–526. doi:10.4116/jaqua.40.517. Archived from the original on 14 July 2023. Retrieved 14 July 2023.
Bongoni, R; Verkerk, R; Steenbekkers, B; Dekker, M; Stieger (September 2014). "Evaluation of Different Cooking Conditions on Broccoli (Brassica oleracea var. italica) to Improve the Nutritional Value and Consumer Acceptance". Plant Foods for Human Nutrition. 69 (3): 228–234. doi:10.1007/s11130-014-0420-2. PMID 24853375. S2CID 35228794.
Vallejo, F; Tomás-Barberón, FA; García-Viguera, C (November 2003). "Phenolic compound contents in edible parts of broccoli inflorescences after domestic cooking". Journal of the Science of Food and Agriculture. 83 (14): 1511–1516. Bibcode:2003JSFA...83.1511V. doi:10.1002/jsfa.1585.
Bongoni, R; Stieger, M; Dekker, M; Steenbekkers, B; Verkerk, R (November 2014). "Sensory and health properties of steamed and boiled carrots (Daucus carota ssp. sativus)". International Journal of Food Sciences and Nutrition. 65 (7): 809–815. doi:10.3109/09637486.2014.931360. PMID 24964285. S2CID 2864999.

epicurious.com (Global: low place; English: 8,528^th place)

Vaculin, Kendra (22 June 2020). "The Best Steamer Basket for Every Kitchen". Epicurious.

foodtolove.com.au (Global: low place; English: low place)

The Australian Women's Weekly. "Steaming fish in Thai-style". Bauer Media Pty Limited. Retrieved 28 January 2018.

hospemag.me (Global: low place; English: low place)

"Steamed Dishes — www.hospemag.me - world's largest hospitality career emag". www.hospemag.me. 25 April 2022. Retrieved 12 August 2022.

iipp.it (Global: low place; English: low place)

preistoriadelcibo.iipp.it

DePalmas, Anna; Bulla, C.; Fundoni, Giovanna (7 October 2015). "Functional analysis of the Nuragic vascular repertoire" (PDF). Preistoria del Cibo. L’Istituto Italiano di Preistoria e Protostoria. Retrieved 16 January 2024.

jst.go.jp (Global: 1,248^th place; English: 1,827^th place)

jstage.jst.go.jp

Harunari, Hideji (2001). "Transition from the Palaeolithic to the Jomon Period". The Quaternary Research (Daiyonki-Kenkyu). 40 (6): 517–526. doi:10.4116/jaqua.40.517. Archived from the original on 14 July 2023. Retrieved 14 July 2023.

lkkprofessional.com (Global: low place; English: low place)

"Steaming, the quintessential cooking method in Chinese and modern cuisine". Lee Kum Kee (Europe) Ltd. 20 May 2019.

nih.gov (Global: 5^th place; English: 5^th place)

pubmed.ncbi.nlm.nih.gov

Bongoni, R; Verkerk, R; Steenbekkers, B; Dekker, M; Stieger (September 2014). "Evaluation of Different Cooking Conditions on Broccoli (Brassica oleracea var. italica) to Improve the Nutritional Value and Consumer Acceptance". Plant Foods for Human Nutrition. 69 (3): 228–234. doi:10.1007/s11130-014-0420-2. PMID 24853375. S2CID 35228794.
Bongoni, R; Stieger, M; Dekker, M; Steenbekkers, B; Verkerk, R (November 2014). "Sensory and health properties of steamed and boiled carrots (Daucus carota ssp. sativus)". International Journal of Food Sciences and Nutrition. 65 (7): 809–815. doi:10.3109/09637486.2014.931360. PMID 24964285. S2CID 2864999.

scientificamerican.com (Global: 1,110^th place; English: 817^th place)

Sushma Subramanian (31 March 2009). "Fact or Fiction: Raw veggies are healthier than cooked ones". Scientific American.

semanticscholar.org (Global: 15^th place; English: 8^th place)

api.semanticscholar.org

Bongoni, R; Verkerk, R; Steenbekkers, B; Dekker, M; Stieger (September 2014). "Evaluation of Different Cooking Conditions on Broccoli (Brassica oleracea var. italica) to Improve the Nutritional Value and Consumer Acceptance". Plant Foods for Human Nutrition. 69 (3): 228–234. doi:10.1007/s11130-014-0420-2. PMID 24853375. S2CID 35228794.
Bongoni, R; Stieger, M; Dekker, M; Steenbekkers, B; Verkerk, R (November 2014). "Sensory and health properties of steamed and boiled carrots (Daucus carota ssp. sativus)". International Journal of Food Sciences and Nutrition. 65 (7): 809–815. doi:10.3109/09637486.2014.931360. PMID 24964285. S2CID 2864999.

usda.gov (Global: 512^th place; English: 322^nd place)

ars.usda.gov

Nutrient Data Laboratory (December 2007). "USDA Table of Nutrient Retention Factors, Release 6" (PDF). USDA.

web.archive.org (Global: 1^st place; English: 1^st place)

Harunari, Hideji (2001). "Transition from the Palaeolithic to the Jomon Period". The Quaternary Research (Daiyonki-Kenkyu). 40 (6): 517–526. doi:10.4116/jaqua.40.517. Archived from the original on 14 July 2023. Retrieved 14 July 2023.
"どんな料りょうり- 4 理があったのだろうか？" [What kind of cuisine was there?] (PDF). City of Midori (in Japanese). Archived from the original (PDF) on 16 January 2024. Retrieved 16 January 2024.

worldcat.org (Global: 4^th place; English: 4^th place)

search.worldcat.org

Hiro, Sachiya (27 December 2013). 本日「いいかげん」日和: そのまんま楽しく生きる一日一話 (Honjitsu iikagen-biyori: sonomanma tanoshiku ikiru ichinichi ichiwa [It's 'easy-going' day today: living life happily with day-to-day episodes] (in Japanese). PHP Kenkyūjo. p. 424. ISBN 9784569791203. OCLC 666225791. Retrieved 28 January 2018.

Steaming (English Wikipedia)

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city.midori.gunma.jp (Global: low place; English: low place)

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lkkprofessional.com (Global: low place; English: low place)

nih.gov (Global: 5th place; English: 5th place)

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scientificamerican.com (Global: 1,110th place; English: 817th place)

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epicurious.com (Global: low place; English: 8,528^th place)

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nih.gov (Global: 5^th place; English: 5^th place)

scientificamerican.com (Global: 1,110^th place; English: 817^th place)

semanticscholar.org (Global: 15^th place; English: 8^th place)

usda.gov (Global: 512^th place; English: 322^nd place)

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