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Year Number of Results
1786 1
1833 1
1844 1
1845 2
1847 1
1848 2
1850 1
1851 2
1852 6
1853 9
1854 3
1855 3
1856 5
1857 4
1858 7
1859 1
1861 1
1864 2
1865 2
1866 10
1867 2
1868 5
1869 7
1870 8
1871 5
1872 8
1873 3
1874 13
1875 8
1876 8
1877 10
1878 2
1879 5
1880 3
1881 5
1882 9
1883 13
1884 14
1885 3
1886 7
1887 6
1888 4
1889 5
1890 5
1892 2
1893 10
1894 7
1895 1
1896 4
1897 1
1898 4
1899 3
1900 6
1901 3
1902 6
1903 11
1904 8
1905 5
1906 10
1907 7
1908 10
1909 6
1911 8
1912 9
1913 9
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 1601
2001 1353
2002 1412
2003 1498
2004 1732
2005 1889
2006 1985
2007 2147
2008 2278
2009 2473
2010 2736
2011 3026
2012 3216
2013 3625
2014 4206
2015 4628
2016 5011
2017 5192
2018 5660
2019 6094
2020 6877
2021 7713
2022 7393
2023 6741
2024 2343

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102,233 results

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The following term was not found in PubMed: Kortny
Page 1
Did you mean kontny cook (2 results)?
Hard-to-cook phenomenon in common legumes: Chemistry, mechanisms and utilisation.
Perera D, Devkota L, Garnier G, Panozzo J, Dhital S. Perera D, et al. Food Chem. 2023 Jul 30;415:135743. doi: 10.1016/j.foodchem.2023.135743. Epub 2023 Feb 23. Food Chem. 2023. PMID: 36863234 Free article. Review.
However, legume consumption is undermined due to the hard-to-cook (HTC) phenomenon, which refers to legumes that have high resistance to softening during cooking. ...Furthermore, detailed elucidation of HTC mechanisms, mainly pectin-cation-phytate hypothesis and com …
However, legume consumption is undermined due to the hard-to-cook (HTC) phenomenon, which refers to legumes that have high resistance …
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.
The cost of cooking for foragers.
Magargal K. Magargal K. J Hum Evol. 2022 Jan;162:103091. doi: 10.1016/j.jhevol.2021.103091. Epub 2021 Nov 19. J Hum Evol. 2022. PMID: 34801770
These cooking costs should vary greatly across multiple contexts. Here I explain how to quantify this cooking trade-off as the ratio of the energetic benefits of cooking to the increased cost in handling time and examine the implications for foragers, includi …
These cooking costs should vary greatly across multiple contexts. Here I explain how to quantify this cooking trade-off as the …
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.
Is frying possible in space?
Lioumbas JS, Evgenidis S, Kostoglou M, Tsilipiras T, Karapantsios T. Lioumbas JS, et al. Food Res Int. 2023 Feb;164:112249. doi: 10.1016/j.foodres.2022.112249. Epub 2022 Dec 7. Food Res Int. 2023. PMID: 36737891
Despite the major progress in studying and designing systems for crop cultivation in microgravity conditions in the last years, there hasn't been equal interest in food preparation processes and cooking. There are several reasons for this but it is chiefly because at prese …
Despite the major progress in studying and designing systems for crop cultivation in microgravity conditions in the last years, there hasn't …
Domestic cooking and food skills: A review.
McGowan L, Caraher M, Raats M, Lavelle F, Hollywood L, McDowell D, Spence M, McCloat A, Mooney E, Dean M. McGowan L, et al. Crit Rev Food Sci Nutr. 2017 Jul 24;57(11):2412-2431. doi: 10.1080/10408398.2015.1072495. Crit Rev Food Sci Nutr. 2017. PMID: 26618407 Review.
Domestic cooking skills (CS) and food skills (FS) encompass multiple components, yet there is a lack of consensus on their constituent parts, inter-relatedness, or measurement, leading to limited empirical support for their role in influencing dietary quality. ...Electroni …
Domestic cooking skills (CS) and food skills (FS) encompass multiple components, yet there is a lack of consensus on their constituen …
Will Cook Spain.
GAY LN. GAY LN. J Allergy. 1956 Jul;27(4):386-7. doi: 10.1016/0021-8707(56)90080-6. J Allergy. 1956. PMID: 13331696 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 …
102,233 results
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