Concepedia

Cooking Method Standardization

Cooking Method Standardization is a methodological framework within recipe standardization that systematically specifies and controls procedural parameters—such as technique, equipment, temperature, timing, and sequence—to ensure consistent culinary outcomes across diverse contexts and practitioners.

8

Publications

355

Citations

16

Authors

11

Institutions

Publications per year

2017–2026

2

Parents

Publications

8

Development of a Modified Mattson Bean Cooker Procedure Based on Sensory Panel Cookability Evaluation

J.R. Proctor, B.M. Watts · Canadian Institute of Food Science and Technology Journal · 1987 · 169 citations

, , +13

Methodological developments in crispness assessment: Effects of cooking method on the crispness of crusted foods

Paula Varela, Ana Salvador, Susana Fiszman · LWT · 2007 · 78 citations

, , +13

Glycaemic indices and glycaemic loads of common Korean carbohydrate-rich foods

Do‐Yeon Kim, Yeajee Kim, Hyunjung Lim · British Journal Of Nutrition · 2018 · 28 citations · Full text

, , +13

Beef patty composition: Effects of fat content and cooking method

Bradford W. Berry, K.F. LEDDY · Journal of the American Dietetic Association · 1984 · 28 citations

, , +16

Feasibility of Elder-Friendly Food Applications of Sacha Inchi According to Cooking Method: Focusing on Analysis of Antioxidative Activity and Brain Neuron Cell Viability

Dah‐Sol Kim, Nami Joo · Foods · 2021 · 17 citations · Full text

, , +15

1–5 of 8

Authors

16

  1. JP
    J.R. Proctor

    University of Manitoba, Canada

    1 publications · 169 citations

    1

    h-index

  2. BW
    Bradford W. Berry

    Agricultural Research Service, United States

    1 publications · 28 citations

    1

    h-index

  3. NJ
    Nami Joo

    Sookmyung Women's University, South Korea

    1 publications · 17 citations

    1

    h-index

  4. WE
    W. E. Harney

    1 publications · 11 citations

    1

    h-index

  5. PV
    Paula Varela

    Instituto de Agroquímica y Tecnología de Alimentos, Spain

    1 publications · 78 citations

    1

    h-index

1–5 of 16

Institutions

11

  1. Sookmyung Women's University

    Seoul, South Korea

    1 h-index

    2 publications

    34 citations

  2. Kyung Hee University East-West Neo Medical Center

    Seoul, South Korea

    1 h-index

    1 publications

    28 citations

  3. Kyung Hee University Medical Center

    Seoul, South Korea

    1 h-index

    3 publications

    84 citations

  4. University of Baghdad

    Baghdad, Iraq

    1 h-index

    2 publications

    24 citations

  5. University of Georgia

    Athens, United States

    1 h-index

    1 publications

    12 citations

  6. Instituto de Agroquímica y Tecnología de Alimentos

    Paterna, Spain

    1 h-index

    3 publications

    234 citations

  7. Science Research Laboratory

    Somerville, United States

    1 h-index

    2 publications

    56 citations

  8. University of Manitoba

    Winnipeg, Canada

    1 h-index

    2 publications

    338 citations

1–8 of 11

Venues

  1. 2

    h-index

  2. Journal of the American Dietetic Association

    JADA · 2 publications · 40 citations

    2

    h-index

  3. LWT

    1 publications · 78 citations

    1

    h-index

  4. Foods

    1 publications · 17 citations

    1

    h-index

  5. Mankind

    1 publications · 11 citations

    1

    h-index

1–5