Log in

Relevant bibliographies by topics / Cooking / Journal articles

To see the other types of publications on this topic, follow the link: Cooking.

Journal articles on the topic 'Cooking'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the top 50 journal articles for your research on the topic 'Cooking.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Browse journal articles on a wide variety of disciplines and organise your bibliography correctly.

1

Pen, Robert Zus'evich, Roman Aleksandrovich Marchenko, Ida L'vovna Shapiro, Yuliya Alekseyevna Ambrosovich, and Natal'ya Viktorovna Karetnikova. "SULPHATE COOKING OF THE DEAD SOFT WOOD." chemistry of plant raw material, no. 1 (March 13, 2023): 361–66. http://dx.doi.org/10.14258/jcprm.20230111644.

Full text

Abstract:

The samples of dead wood (the pine, spruce, fir, cedar), damaged in 2017 by the siberian silkmoth and cedar-tree borer is displayed at April 2022 on the Yenisei region of Krasnoyarsk Territory with for sulphate delignification, optimization of the cooking process, estimation of the unbleached cellulose characteristics, determination of the possibility of its use as fibrous semi-finished product of cellulose-paper production. The sulphate cookings are executed in laboratory autoclave under the following constant conditions: hydromodule 4.8; the degree sulfiditiy of the cooking solution 20.8%; t

APA, Harvard, Vancouver, ISO, and other styles

2

China, M. A. H., AG A. madi, and A. E. Ujong. "Functional and pasting properties of wheat and cooking banana flour blends and their utilization in cookies production." Research Journal of Food Science and Nutrition 7, no. 2 (2022): 59–67. http://dx.doi.org/10.31248/rjfsn2022.142.

Full text

Abstract:

The main objective of this study was to investigate the functional and pasting properties of wheat and cooking banana flour blends and their utilization in cookie production. Wheat and cooking banana composite flour were mixed in the ratios of 100:0, 0:100, 95:5, 90:10, 85:15, and 80:20, coded as samples AKCA, AKCB, AKCC, AKCD, AKCE, and AKCF respectively and used to produce cookies. The cookies were subjected to proximate and sensory evaluation while the flour blends were analyzed for their functional and pasting properties. Proximate analysis of the cookies revealed a significant (p<0.05)

APA, Harvard, Vancouver, ISO, and other styles

3

Morris, Janelle, Keiko Goto, Cindy Wolff, Stephanie Bianco, and Aurelia Samonte. "Get Cookin’." Californian Journal of Health Promotion 13, no. 2 (2015): 48–60. http://dx.doi.org/10.32398/cjhp.v13i2.1823.

Full text

Abstract:

Background and Purpose: Healthy eating practices have been associated with prevention of chronic diseases. There is limited information about strategies for healthy eating practices among families. The current study examined the effectiveness of Get Cookin’, a six-week intervention consisting of nutrition education and hands-on cooking and tasting activities among low-income families. Methods: Lowincome adults participated in Get Cookin’, a six-week intervention consisting of nutrition education and hands-on cooking activities. Ninety-six participants completed a retrospective survey which exa

APA, Harvard, Vancouver, ISO, and other styles

4

Castagnoli, Juliana de Lara, Kerulyn Maria Chanivski Machado, Mayra Lopes de Oliveira, et al. "Cooking Workshops as a Strategy to Improve the Acceptability of Vegetables for Elementary School Children." International Journal for Innovation Education and Research 9, no. 11 (2021): 338–51. http://dx.doi.org/10.31686/ijier.vol9.iss11.3495.

Full text

Abstract:

The research aim was to develop cooking workshops using five health foods least accepted by elementary school children and assess their sensory acceptability and physicochemical composition. Three hundred and thirty two elementary school children aged between 7 and 10 years participated in the research. Food acceptability was evaluated in order to verify the nutritious foods less accepted by children, for use in preparations prepared in cooking workshops. Five products were prepared in cooking workshops: eggplant cookie, chard muffin, cress bread, radish pancake and chayote esfiha. All prepara

APA, Harvard, Vancouver, ISO, and other styles

5

Noguchi, Akinori. "Extrusion Cooking." JSM Mycotoxins 67, no. 1 (2017): 33–42. http://dx.doi.org/10.2520/myco.67-1-2.

Full text

APA, Harvard, Vancouver, ISO, and other styles

6

Khaeril Sungkawa and Toni Ari Wibowo. "French Culinary Term Categorization in Essential of Professional Cooking’s Book." International Journal of Entrepreneurship and Tourism 1, no. 2 (2024): 88–97. http://dx.doi.org/10.57203/ijent.v1i2.2024.88-97.

Full text

Abstract:

The book entitled essentials of professional cooking is a book that is very suitable to be used as a reference for culinary lovers, cooks or especially for beginners in cooking, but, dishes originating from western countries generally use French term. French cooking terms are still widely found in western cookbooks, the fact is that every region has cooking terms according to the language they use, where these terms are used for communication when working in the kitchen. Cooking terms in French have become well-known in every food and beverage industry, it's no wonder that beginners or student

APA, Harvard, Vancouver, ISO, and other styles

7

Repp, John. "Cooking." Iowa Review 24, no. 3 (1994): 181–82. http://dx.doi.org/10.17077/0021-065x.4792.

Full text

APA, Harvard, Vancouver, ISO, and other styles

8

Wenner, Melinda. "Cooking." Scientific American 301, no. 3 (2009): 79. http://dx.doi.org/10.1038/scientificamerican0909-79b.

Full text

APA, Harvard, Vancouver, ISO, and other styles

9

Noguchi, Akinori. "High Temperature Cooking and Extrusion Cooking." Netsu Bussei 5, no. 4 (1991): 291–96. http://dx.doi.org/10.2963/jjtp.5.291.

Full text

APA, Harvard, Vancouver, ISO, and other styles

10

GRIFFIN, G. L., J. W. SAVELL G. C. SMITH, K. S. RHEE, and H. K. JOHNSON. "COOKING TIMES, COOKING LOSSES AND ENERGY USED FOR COOKING LAMB ROASTS." Journal of Food Quality 8, no. 2-3 (1985): 69–79. http://dx.doi.org/10.1111/j.1745-4557.1985.tb00834.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

11

Ohno, Yoshimi, and Yoko Furukawa. "Cooking Properties of Diacylglycerol-rich Cooking Oil." Journal for the Integrated Study of Dietary Habits 13, no. 3 (2002): 198–203. http://dx.doi.org/10.2740/jisdh.13.198.

Full text

APA, Harvard, Vancouver, ISO, and other styles

12

Hart, Karen. "What's cooking?" Early Years Educator 22, no. 9 (2021): 42. http://dx.doi.org/10.12968/eyed.2021.22.9.42.

Full text

Abstract:

Karen Hart finds out how Katharine Tate changed career path from being a primary teacher to founding The Food Teacher, an innovative company offering nutrition expertise to nurseries, schools, organisations and families.

APA, Harvard, Vancouver, ISO, and other styles

13

Smart, Julie B. "What's Cooking?" Teaching Children Mathematics 22, no. 3 (2015): 136–37. http://dx.doi.org/10.5951/teacchilmath.22.3.0136.

Full text

Abstract:

Are you feeling extra hungry this month? Perhaps thinking of the more than fifty national food days that are celebrated in the month of October has tickled your taste buds. Let's work up an appetite with these word problems and learn about all the foods that our nation celebrates this month.

APA, Harvard, Vancouver, ISO, and other styles

14

Clark, Nancy. "Healthy Cooking." Physician and Sportsmedicine 24, no. 2 (1996): 45–46. http://dx.doi.org/10.3810/psm.1996.02.1262.

Full text

APA, Harvard, Vancouver, ISO, and other styles

15

Oikawa, Akira. "Cooking Metabolomics." Journal of the Mass Spectrometry Society of Japan 70, no. 2 (2022): 110–14. http://dx.doi.org/10.5702/massspec.s22-25.

Full text

APA, Harvard, Vancouver, ISO, and other styles

16

Chester, Robert G. "Get Cooking." Science News 162, no. 24 (2002): 383. http://dx.doi.org/10.2307/4013933.

Full text

APA, Harvard, Vancouver, ISO, and other styles

17

Routledge, Joan. "What's Cooking?" Arithmetic Teacher 33, no. 2 (1985): 14–15. http://dx.doi.org/10.5951/at.33.2.0014.

Full text

Abstract:

When I Introduced the metric system of measurement to my class of fifth grader, I gave them ample time at the sand, the water, and the weighing centers for each activity level. They had poured material from one graduated container to another and had measured and compared volumes and masses of different materials. Yet when they attempted to follow a simple recipe to make cookie for a parents' visitation day, they seemed unable to tranfer the knowledge gained through the contrived activitie and to complete this practical task. These observations prompted me to examine carefully the role that foo

APA, Harvard, Vancouver, ISO, and other styles

18

Olm, Leelo, and Disa Tormund. "ZAP-cooking." Nordic Pulp & Paper Research Journal 19, no. 1 (2004): 6–12. http://dx.doi.org/10.3183/npprj-2004-19-01-p006-012.

Full text

APA, Harvard, Vancouver, ISO, and other styles

19

Gibbs, W. Wayt, and Nathan Myhrvold. "Cryogenic Cooking." Scientific American 305, no. 2 (2011): 31. http://dx.doi.org/10.1038/scientificamerican0811-31.

Full text

APA, Harvard, Vancouver, ISO, and other styles

20

Wiener, Margaret J. "Island cooking." HAU: Journal of Ethnographic Theory 5, no. 1 (2015): 535–40. http://dx.doi.org/10.14318/hau5.1.029.

Full text

APA, Harvard, Vancouver, ISO, and other styles

21

Crease, Robert P. "Cooking Bacon." Physics World 28, no. 11 (2015): 19. http://dx.doi.org/10.1088/2058-7058/28/11/26.

Full text

APA, Harvard, Vancouver, ISO, and other styles

22

O'Reilly, Rachel. "Cooking stories." Postcolonial Studies 8, no. 1 (2005): 45–50. http://dx.doi.org/10.1080/13688790500130099.

Full text

APA, Harvard, Vancouver, ISO, and other styles

23

Harries, Judith. "Easter cooking." Practical Pre-School 2007, no. 75 (2007): 1. http://dx.doi.org/10.12968/prps.2007.1.75.38590.

Full text

APA, Harvard, Vancouver, ISO, and other styles

24

Harries, Judith. "Get cooking!" Practical Pre-School 2008, no. 92 (2008): 7–8. http://dx.doi.org/10.12968/prps.2008.1.92.37964.

Full text

APA, Harvard, Vancouver, ISO, and other styles

25

Morawicki, Ruben O. "COOKING TECHNOLOGIES." Annual Review of Heat Transfer 21 (2018): 245–65. http://dx.doi.org/10.1615/annualrevheattransfer.2019027380.

Full text

APA, Harvard, Vancouver, ISO, and other styles

26

McCarthy, Nicola. "Fusion cooking." Nature Reviews Cancer 5, no. 4 (2005): 245. http://dx.doi.org/10.1038/nrc1603.

Full text

APA, Harvard, Vancouver, ISO, and other styles

27

Condrasky, Margaret D., Susan Frost, Angela Lee, Samantha Simmons та Teresa Hrabski. "Whatʼs Cooking?" Topics in Clinical Nutrition 25, № 3 (2010): 280–88. http://dx.doi.org/10.1097/tin.0b013e3181ec9963.

Full text

APA, Harvard, Vancouver, ISO, and other styles

28

Clarke, G. D. "Something cooking." Nature 313, no. 6004 (1985): 717–18. http://dx.doi.org/10.1038/313717b0.

Full text

APA, Harvard, Vancouver, ISO, and other styles

29

Peterson, Michael. "On Cooking." Performance Research 23, no. 4-5 (2018): 431–36. http://dx.doi.org/10.1080/13528165.2018.1518573.

Full text

APA, Harvard, Vancouver, ISO, and other styles

30

Fox-Skelly, Jasmin, and Jasmin Fox-Skelly. "What's cooking?" New Scientist 264, no. 3516 (2024): 36–39. http://dx.doi.org/10.1016/s0262-4079(24)01992-4.

Full text

APA, Harvard, Vancouver, ISO, and other styles

31

Jozwiak, Gabriella. "Home cooking." Nursery World 2017, Sup3 (2017): 10–11. http://dx.doi.org/10.12968/nuwa.2017.sup3.10.

Full text

APA, Harvard, Vancouver, ISO, and other styles

32

Clark, Nancy. "Healthy Cooking." Physician and Sportsmedicine 24, no. 2 (1996): 45–46. http://dx.doi.org/10.1080/00913847.1996.11947909.

Full text

APA, Harvard, Vancouver, ISO, and other styles

33

Clark, Nancy. "Healthy Cooking." Physician and Sportsmedicine 25, no. 6 (1997): 34ac—34ad. http://dx.doi.org/10.1080/00913847.1997.11440256.

Full text

APA, Harvard, Vancouver, ISO, and other styles

34

Hammond, Paula, and Stephen Lillie. "Creepy cooking!" Child Care 8, no. 10 (2011): 14–15. http://dx.doi.org/10.12968/chca.2011.8.10.14.

Full text

APA, Harvard, Vancouver, ISO, and other styles

35

Grover, Jan Zita, Laura Schenone, and Laura Shapiro. "Home Cooking." Women's Review of Books 21, no. 9 (2004): 1. http://dx.doi.org/10.2307/4024305.

Full text

APA, Harvard, Vancouver, ISO, and other styles

36

Hardesty, Constance. "Cooking Lessons." Gastronomica 3, no. 3 (2003): 26–28. http://dx.doi.org/10.1525/gfc.2003.3.3.26.

Full text

APA, Harvard, Vancouver, ISO, and other styles

37

HENRY, CELIA. "'COOKING' CANCER." Chemical & Engineering News Archive 83, no. 32 (2005): 16. http://dx.doi.org/10.1021/cen-v083n032.p016a.

Full text

APA, Harvard, Vancouver, ISO, and other styles

38

Ferguson, Priscilla Parkhurst, and Sharon Zukin. "What's cooking?" Theory and Society 24, no. 2 (1995): 193–99. http://dx.doi.org/10.1007/bf00993396.

Full text

APA, Harvard, Vancouver, ISO, and other styles

39

van de Voort, F. R. "Extrusion cooking." Trends in Food Science & Technology 1 (July 1990): 50. http://dx.doi.org/10.1016/0924-2244(90)90034-v.

Full text

APA, Harvard, Vancouver, ISO, and other styles

40

NOGUCHI, AKINORI. "Extrusion cooking." Kagaku To Seibutsu 24, no. 5 (1986): 342–48. http://dx.doi.org/10.1271/kagakutoseibutsu1962.24.342.

Full text

APA, Harvard, Vancouver, ISO, and other styles

41

Halkier, Bente. "Suitable Cooking?" Food, Culture & Society 12, no. 3 (2009): 357–77. http://dx.doi.org/10.2752/175174409x432030.

Full text

APA, Harvard, Vancouver, ISO, and other styles

42

MacClancy, Jeremy. "Solar Cooking." Food, Culture & Society 17, no. 2 (2014): 301–18. http://dx.doi.org/10.2752/175174414x13871910532060.

Full text

APA, Harvard, Vancouver, ISO, and other styles

43

hardesty, constance. "Regional Cooking." Gastronomica 12, no. 3 (2012): 50. http://dx.doi.org/10.1525/gfc.2012.12.3.50.

Full text

APA, Harvard, Vancouver, ISO, and other styles

44

Lobenfeld, Trish. "On Cooking." Topics in Clinical Nutrition 17, no. 5 (2002): 89–91. http://dx.doi.org/10.1097/00008486-200212000-00017.

Full text

APA, Harvard, Vancouver, ISO, and other styles

45

Hellwig, Jennifer P. "Get Cooking." Nursing for Women's Health 14, no. 1 (2010): 74–76. http://dx.doi.org/10.1111/j.1751-486x.2010.01511.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

46

Tuori, Salla. "Cooking Nation." European Journal of Women's Studies 14, no. 1 (2007): 21–35. http://dx.doi.org/10.1177/1350506807072315.

Full text

APA, Harvard, Vancouver, ISO, and other styles

47

Lowinsky, Naomi Ruth. "What’s Cooking?" Psychological Perspectives 65, no. 2 (2022): 161–66. http://dx.doi.org/10.1080/00332925.2022.2119745.

Full text

APA, Harvard, Vancouver, ISO, and other styles

48

Levy, Joshua, and Garry Auld. "Cooking Classes Outperform Cooking Demonstrations for College Sophomores." Journal of Nutrition Education and Behavior 36, no. 4 (2004): 197–203. http://dx.doi.org/10.1016/s1499-4046(06)60234-0.

Full text

APA, Harvard, Vancouver, ISO, and other styles

49

Wolfson, Julia A., Sara N. Bleich, Katherine Clegg Smith, and Shannon Frattaroli. "What does cooking mean to you?: Perceptions of cooking and factors related to cooking behavior." Appetite 97 (February 2016): 146–54. http://dx.doi.org/10.1016/j.appet.2015.11.030.

Full text

APA, Harvard, Vancouver, ISO, and other styles

50

Ooi, Sho, Tsuyoshi Ikegaya, and Mutsuo Sano. "Cooking Behavior Recognition Using Egocentric Vision for Cooking Navigation." Journal of Robotics and Mechatronics 29, no. 4 (2017): 728–36. http://dx.doi.org/10.20965/jrm.2017.p0728.

Full text

Abstract:

This paper presents a cooking behavior recognition method for achievement of a cooking navigation system. A cooking navigation system is a system that recognizes the progress of a user in cooking, and accordingly presents an appropriate recipe, thus supporting the activity. In other words, an appropriate recognition of cooking behaviors is required. Among the various cooking behavior recognition methods, such as the use of context with the object being focused on and use of information in the line of sight, we have so far attempted cooking behavior recognition using a method that focuses on th

APA, Harvard, Vancouver, ISO, and other styles

We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!