Concepedia

Cooking Surfaces

Cooking Surfaces is a technical construct in food preparation that denotes the designated physical interfaces or materials employed in thermal food processing, distinguished by their functional role in facilitating direct heat transfer and contact cooking methods.

81

Publications

4K

Citations

256

Authors

116

Institutions

Publications per year

2017–2026

26

Parents

Publications

81

Physico-chemical, textural and structural characteristics of sous-vide cooked pork cheeks as affected by vacuum, cooking temperature, and cooking time

José Sánchez del Pulgar, A. Gázquez · Meat Science · 2011 · 283 citations

, , +13

Effects of spirulina biomass on the technological and nutritional quality of bread wheat pasta

Estefanía Rodríguez De Marco, María Eugenia Steffolani, Cristina S. Martínez et al. · LWT · 2014 · 246 citations · Full text

, , +17

Induction Heating Appliances: Toward More Flexible Cooking Surfaces

Óscar Lucía, J. Acero, Claudio Carretero et al. · IEEE Industrial Electronics Magazine · 2013 · 156 citations

, , +17

Effects of cooking methods on chlorophylls, pheophytins and colour of selected green vegetables

Nihal Türkmen, Ender Sinan Poyrazoğlu, Y. Sedat Velioğlu · International Journal of Food Science & Technology · 2005 · 146 citations

, , +14

Development of novel porous radiant burners for LPG cooking applications

P. Muthukumar, P I Shyamkumar · Fuel · 2011 · 109 citations

, , +7

1–5 of 81

Authors

256

  1. JM
    José M. Burdío

    Universidad de Zaragoza, Spain

    5 publications · 287 citations

    5

    h-index

  2. ÓL
    Óscar Lucía

    Universidad de Zaragoza, Spain

    4 publications · 266 citations

    4

    h-index

  3. JA
    J. Acero

    Universidad de Zaragoza, Spain

    3 publications · 227 citations

    3

    h-index

  4. HS
    Héctor Sarnago

    Universidad de Zaragoza, Spain

    3 publications · 104 citations

    3

    h-index

  5. CC
    Claudio Carretero

    Universidad de Zaragoza, Spain

    3 publications · 227 citations

    3

    h-index

1–5 of 256

Institutions

116

  1. Universidad de Zaragoza

    Zaragoza, Spain

    7 h-index

    27 publications

    1.4K citations

  2. Colorado State University

    Fort Collins, United States

    3 h-index

    15 publications

    463 citations

  3. Rutgers, The State University of New Jersey

    New Brunswick, United States

    3 h-index

    7 publications

    379 citations

  4. Technical University of Denmark

    Kongens Lyngby, Denmark

    3 h-index

    7 publications

    407 citations

  5. Hacettepe University

    Ankara, Türkiye

    2 h-index

    4 publications

    276 citations

  6. Ochanomizu University

    Tokyo, Japan

    2 h-index

    4 publications

    46 citations

  7. Secretaría de Ciencia, Humanidades, Tecnología e Innovación

    Mexico City, Mexico

    2 h-index

    2 publications

    43 citations

  8. Indian Institute of Technology Guwahati

    Guwahati, India

    2 h-index

    7 publications

    333 citations

1–8 of 116

Venues

  1. 7

    h-index

  2. Journal of Food Engineering

    5 publications · 208 citations

    5

    h-index

  3. Food Chemistry

    5 publications · 316 citations

    5

    h-index

  4. LWT

    3 publications · 379 citations

    3

    h-index

  5. Solar Energy

    3 publications · 188 citations

    3

    h-index

1–5