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Table representation of search results timeline featuring number of search results per year.

Year Number of Results
1786 1
1844 1
1845 1
1848 1
1853 1
1856 2
1875 1
1876 1
1877 1
1879 1
1880 2
1881 1
1882 1
1883 6
1884 2
1885 1
1886 4
1887 3
1888 1
1889 2
1890 4
1892 1
1893 10
1894 5
1895 1
1896 2
1898 4
1899 2
1900 6
1901 3
1902 5
1903 9
1904 8
1905 5
1906 8
1907 5
1908 7
1909 3
1911 5
1912 8
1913 7
1914 3
1915 1
1916 1
1917 1
1918 4
1920 2
1921 4
1923 3
1924 2
1925 3
1926 11
1927 6
1928 4
1929 2
1930 10
1931 9
1932 10
1933 3
1934 4
1935 8
1936 8
1937 13
1938 8
1939 4
1940 6
1941 3
1942 2
1943 4
1944 5
1945 26
1946 75
1947 81
1948 74
1949 70
1950 73
1951 118
1952 73
1953 80
1954 80
1955 73
1956 68
1957 90
1958 82
1959 91
1960 92
1961 79
1962 98
1963 137
1964 148
1965 140
1966 141
1967 153
1968 220
1969 205
1970 217
1971 253
1972 286
1973 313
1974 328
1975 317
1976 323
1977 327
1978 320
1979 364
1980 347
1981 396
1982 455
1983 476
1984 472
1985 538
1986 569
1987 644
1988 751
1989 787
1990 791
1991 884
1992 882
1993 884
1994 916
1995 1044
1996 1092
1997 1139
1998 1185
1999 1264
2000 1577
2001 1353
2002 1411
2003 1498
2004 1732
2005 1889
2006 1984
2007 2147
2008 2276
2009 2473
2010 2736
2011 3024
2012 3215
2013 3625
2014 4208
2015 4631
2016 5010
2017 5197
2018 5674
2019 6091
2020 6870
2021 7624
2022 636
Text availability
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Search Results

88,498 results
Results by year
Filters applied: . Clear all The following term was not found in PubMed: Kortny
Page 1
Did you mean kontny cook (2 results)?
Crunch!
Webb R. Webb R. Diabetes Forecast. 2012 May;65(5):54-7. Diabetes Forecast. 2012. PMID: 22611736 No abstract available.
Effects of Cooking Methods on Free Amino Acid Contents in Vegetables.
Ito H, Kikuzaki H, Ueno H. Ito H, et al. J Nutr Sci Vitaminol (Tokyo). 2019;65(3):264-271. doi: 10.3177/jnsv.65.264. J Nutr Sci Vitaminol (Tokyo). 2019. PMID: 31257267 Free article.
Thus, it is important to choose the right cooking methods to prevent the loss of free amino acids. The results of the present study emphasize the changes in the contents of free amino acids during cooking with methods that are typically used on a daily basis. Our st …
Thus, it is important to choose the right cooking methods to prevent the loss of free amino acids. The results of the present study e …
Improved Cook-stoves and Environmental and Health Outcomes: Lessons from Cross River State, Nigeria.
Onyeneke RU, Nwajiuba CA, Munonye J, Uwazie UI, Uwajumogu N, Uwadoka CO, Aligbe JO. Onyeneke RU, et al. Int J Environ Res Public Health. 2019 Sep 20;16(19):3520. doi: 10.3390/ijerph16193520. Int J Environ Res Public Health. 2019. PMID: 31547192 Free PMC article.
A sample of four hundred (400) married women was drawn from eight rural communities with the highest concentration of improved cook-stove users. The woman in-charge of cooking in each household was the respondent. Also, in each household, the household head (if diff …
A sample of four hundred (400) married women was drawn from eight rural communities with the highest concentration of improved cook-s …
How Do You Want Your Eggs?
DiDea MT. DiDea MT. J Nucl Med Technol. 2019 Jun;47(2):129. doi: 10.2967/jnmt.119.226829. Epub 2019 Apr 24. J Nucl Med Technol. 2019. PMID: 31019029 Free article. No abstract available.
Cook-Ed(TM): A Model for Planning, Implementing and Evaluating Cooking Programs to Improve Diet and Health.
Asher RC, Jakstas T, Wolfson JA, Rose AJ, Bucher T, Lavelle F, Dean M, Duncanson K, Innes B, Burrows T, Collins CE, Shrewsbury VA. Asher RC, et al. Nutrients. 2020 Jul 6;12(7):2011. doi: 10.3390/nu12072011. Nutrients. 2020. PMID: 32640756 Free PMC article.
Our aim was to address this through development of the Cooking Education ("Cook-Ed(TM)") model, using the PRECEDE-PROCEED model as the underlying Cook-Ed(TM) framework. A review of the food and cooking skills education literature informed the content o …
Our aim was to address this through development of the Cooking Education ("Cook-Ed(TM)") model, using the PRECEDE-PROCEED mode …
Increasing intention to cook from basic ingredients: A randomised controlled study.
Lavelle F, Hollywood L, Caraher M, McGowan L, Spence M, Surgenor D, McCloat A, Mooney E, Raats M, Dean M. Lavelle F, et al. Appetite. 2017 Sep 1;116:502-510. doi: 10.1016/j.appet.2017.05.024. Epub 2017 May 17. Appetite. 2017. PMID: 28526477 Clinical Trial.
The promotion of home cooking is a strategy used to improve diet quality and health. However, modern home cooking typically includes the use of processed food which can lead to negative outcomes including weight gain. ...Cooking interventions should focus on …
The promotion of home cooking is a strategy used to improve diet quality and health. However, modern home cooking typically in …
Of Time and Living.
Petriceks AH. Petriceks AH. Palliat Support Care. 2020 Jun;18(3):368-369. doi: 10.1017/S147895151900035X. Palliat Support Care. 2020. PMID: 31218994 No abstract available.
Improving cooking skills and confidence.
[No authors listed] [No authors listed] Can J Diet Pract Res. 2017 Mar;78(1):2. doi: 10.3148/cjdpr-2016-039. Can J Diet Pract Res. 2017. PMID: 28225693 Free article. No abstract available.
Molecular gastronomy.
This H. This H. Angew Chem Int Ed Engl. 2002 Jan 4;41(1):83-8. doi: 10.1002/1521-3773(20020104)41:1<83::aid-anie83>3.0.co;2-f. Angew Chem Int Ed Engl. 2002. PMID: 12491446 Review. No abstract available.
Research Note: Comparison of 3 methods used for estimating cook loss in broiler breast meat.
Pang B, Bowker B, Zhuang H, Yang Y, Zhang J. Pang B, et al. Poult Sci. 2020 Nov;99(11):6287-6290. doi: 10.1016/j.psj.2020.08.038. Epub 2020 Sep 1. Poult Sci. 2020. PMID: 33142547 Free PMC article.
Cook loss, cook loss retention, and total cook loss after 24 h in cooked fillets were measured for comparisons. ...Reduced endpoint temperature resulted in increasing differences (from less than 5% to more than 9%) in cook loss estimates. These results
Cook loss, cook loss retention, and total cook loss after 24 h in cooked fillets were measured for comparisons. ...Redu
88,498 results
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