Cooking (activity)

Known as: cooked, Cookery, Cooking 
The art or practice of preparing food. It includes the preparation of special foods for diets in various diseases.
National Institutes of Health

Topic mentions per year

Topic mentions per year

1935-2018
020040060019352017

Papers overview

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Highly Cited
2012
Highly Cited
2012
BACKGROUND For egg allergy, dietary avoidance is the only currently approved treatment. We evaluated oral immunotherapy using egg… (More)
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Highly Cited
2005
Highly Cited
2005
Garlic's pungent flavor has made it a popular ingredient in cuisines around the world and throughout history. Garlic's health… (More)
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Highly Cited
2003
Highly Cited
2003
Among ten patients who contracted sporadic acute or fulminant hepatitis E between 2001 and 2002 in Hokkaido, Japan, nine (90… (More)
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Highly Cited
2002
Highly Cited
2002
Reports of the presence of acrylamide in a range of fried and oven-cooked foods have caused worldwide concern because this… (More)
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Highly Cited
2001
Highly Cited
2001
The purpose of this study was to examine the histologic and functional changes that occur in the kidney in the early stages of… (More)
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Highly Cited
1999
Highly Cited
1999
Vibrio parahaemolyticus is an important human pathogen which can cause gastroenteritis when consumed in raw or partially-cooked… (More)
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Highly Cited
1997
Highly Cited
1997
BACKGROUND A self-administered food frequency questionnaire was developed for the Dutch cohort of the European Prospective… (More)
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Highly Cited
1994
Highly Cited
1994
OBJECTIVE To determine the source of and describe a large outbreak of Escherichia coli O157:H7 infections in Washington State… (More)
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Highly Cited
1991
Highly Cited
1991
2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), which is produced during cooking and is mutagenic to bacteria and… (More)
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Highly Cited
1989
Highly Cited
1989
Aromatic amines are well known as occupational carcinogens and are found in cooked foods, tobacco smoke, synthetic fuels, and… (More)
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