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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

Related topics

Related topics

4 relations
Dietcookerlegislation & jurisprudencestandards characteristics

Papers overview

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Highly Cited
2005
Highly Cited
2005
Tissue distribution, effects of cooking and parameters affecting the extraction of azaspiracids from mussels, Mytilus edulis, prior to analysis by liquid chromatography coupled to mass spectrometry.
Highly Cited
1999
Highly Cited
1999
Effects of chemical modification on in vitro rate and extent of food starch digestion: an attempt to discover a slowly digested starch.
Differences in glycemic and insulinemic responses to dietary starch are directly related to the rate of starch digestion… 
Highly Cited
1997
Highly Cited
1997
Assessment of the human exposure to heterocyclic amines.
Heterocyclic amines are possible human carcinogens and fried meat is an important source of exposure in the Western diet. To… 
Highly Cited
1997
Highly Cited
1997
Heterocyclic aromatic amines in human urine following a fried meat meal.
Review
1992
Review
1992
Incidence and coincidence of Listeria spp., motile aeromonads and Yersinia enterocolitica on ready-to-eat fleshfoods.
Highly Cited
1990
Highly Cited
1990
Promotion of colonic microadenoma growth in mice and rats fed cooked sugar or cooked casein and fat.
We studied the effect of cooked food components on the promotion of microadenoma growth in the colons of mice and rats. CF1 mice… 
Highly Cited
1986
Highly Cited
1986
Muscle metabolism and real-time ultrasound measurement of muscle and subcutaneous adipose tissue growth in lambs fed diets containing a beta-agonist.
Rambouillet X Finn crossbred wether lambs were evaluated for differences in longissimus muscle cross-sectional area and… 
Highly Cited
1982
Highly Cited
1982
Detection of mutagenic activity in human urine following fried pork or bacon meals.
Highly Cited
1982
Highly Cited
1982
Rapid enumeration of microorganisms in foods by the direct epifluorescent filter technique
Filtration of "stomachered" food suspensions through nylon filters (pore size, 5 microns) removed most of the food debris without… 
Highly Cited
1981
Highly Cited
1981
Natural toxicants in human foods: psoralens in raw and cooked parsnip root.
Parsnip root contains three photoactive, mutagenic, and photocarcinogenic psoralens in a total concentration of about 40 parts… 
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