"Cooking" is a descriptor in the National Library of Medicine's controlled vocabulary thesaurus,
MeSH (Medical Subject Headings). Descriptors are arranged in a hierarchical structure,
which enables searching at various levels of specificity.
The art or practice of preparing food. It includes the preparation of special foods for diets in various diseases.
| Descriptor ID |
D003296
|
| MeSH Number(s) |
J01.576.423.200.200
|
| Concept/Terms |
|
Below are MeSH descriptors whose meaning is more general than "Cooking".
Below are MeSH descriptors whose meaning is more specific than "Cooking".
This graph shows the total number of publications written about "Cooking" by people in this website by year, and whether "Cooking" was a major or minor topic of these publications.
To see the data from this visualization as text,
click here.
| Year | Major Topic | Minor Topic | Total |
|---|
| 2014 | 0 | 1 | 1 |
| 2015 | 0 | 1 | 1 |
| 2018 | 1 | 0 | 1 |
| 2019 | 3 | 1 | 4 |
| 2021 | 1 | 0 | 1 |
| 2022 | 0 | 1 | 1 |
| 2023 | 1 | 1 | 2 |
| 2024 | 2 | 2 | 4 |
| 2025 | 0 | 1 | 1 |
| 2026 | 1 | 1 | 2 |
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click here.
Below are the most recent publications written about "Cooking" by people in Profiles.
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Li M, Li H, Dai L, Zhou L, McClements DJ, Sun Q, Xiong L. Synergistic construction of heat-stable resistant starch by confined Retrogradation of short-chain amylose within calcium alginate beads. Food Chem. 2026 Aug 15; 520:149803.
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Tu Z, McClements DJ, Huang G, Cheng H, Jin Z, Chen L. Utilization of enzymes for improving fried flour products: Recent advances, applications, and regulations. Food Chem. 2026 May 30; 512:148843.
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Huang G, McClements DJ, Zhao J, Jin Z, Chen L. Effects of soy protein isolates and transglutaminase addition on the structure, physicochemical properties, and oil absorption of wheat flour. Food Chem. 2025 Jul 01; 479:143824.
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Chen Y, McClements DJ, He K, Zhang Z, Zhang R, Zhao J, Jin Z, Chen L. Effect of transglutaminase on the structure, properties and oil absorption of wheat flour. Food Chem. 2025 Jan 15; 463(Pt 1):141117.
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Li M, McClements DJ, Zhang Z, Zhang R, Jin Z, Chen L. Influence of key component interactions in flour on the quality of fried flour products. Crit Rev Food Sci Nutr. 2025; 65(17):3270-3281.
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Huang G, McClements DJ, He K, Lin Z, Zhang Z, Zhang R, Jin Z, Chen L. Recent advances in enzymatic modification techniques to improve the quality of flour-based fried foods. Crit Rev Food Sci Nutr. 2025; 65(13):2609-2624.
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Wannasin D, Ryu J, McClements DJ. Innovative method for producing plant-based meat analogs: Acid/calcium-induced internal gelation of potato protein/alginate composites. Int J Biol Macromol. 2024 Jun; 270(Pt 1):132069.
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Xu W, McClements DJ, Peng X, Xu Z, Meng M, Zou Y, Chen G, Jin Z, Chen L. Optimization of food-grade colloidal delivery systems for thermal processing applications: a review. Crit Rev Food Sci Nutr. 2024; 64(33):12907-12921.
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Li C, Chen L, McClements DJ, Liu W, Long J, Qiu C, Wang Y, Yang Z, Xu Z, Meng M, Jin Z. Utilization of plant extracts to control the safety and quality of fried foods-A review. Compr Rev Food Sci Food Saf. 2023 05; 22(3):2310-2345.
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Kim Y, Shin D, Hong KJ, Lee G, Kim SB, Park I, Kim HJ, Kim YJ, Han B, Hwang J. Prediction of indoor PM2.5 concentrations and reduction strategies for cooking events through various IAQ management methods in an apartment of South Korea. Indoor Air. 2022 11; 32(11):e13173.