Concepedia

Vegetable Cookery

Vegetable Cookery is an academic subdiscipline within Culinary Arts that systematically studies the principles, techniques, and transformations involved in preparing plant-based foods for human consumption, distinguished by its focus on the selection, preservation, and application of heat and other methods to optimize flavor, texture, and nutritional integrity of vegetables.

30

Publications

1.1K

Citations

80

Authors

45

Institutions

Publications per year

2017–2026

3

Parents

Publications

30

Effect of Different Cooking Methods on Vegetable Oxalate Content

Weiwen Chai, Michael Liebman · Journal of Agricultural and Food Chemistry · 2005 · 144 citations

, , +15

Tocopherol and tocotrienol analysis in raw and cooked vegetables: A validated method with emphasis on sample preparation

Katharina Knecht, Katja Sandfuchs, Sabine E. Kulling et al. · Food Chemistry · 2014 · 99 citations

, , +14

Influence of antioxidant spices on the retention of β-carotene in vegetables during domestic cooking processes

G.N Gayathri, Kalpana Platel, Jamuna Prakash et al. · Food Chemistry · 2003 · 87 citations

, , +12

Evaluation of Different Cooking Conditions on Broccoli (Brassica oleracea var. italica) to Improve the Nutritional Value and Consumer Acceptance

Radhika Bongoni, Ruud Verkerk, Bea Steenbekkers et al. · Plant Foods for Human Nutrition · 2014 · 87 citations · Full text

, , +12

The Cookability of Yellow Peas

Sante Mattson · Soil Science · 1948 · 71 citations

, , +9

1–5 of 30

Authors

80

  1. CG
    Claire Gott

    University of Maryland, College Park, United States

    2 publications · 67 citations

    2

    h-index

  2. JG
    Joan Gordon

    University of Minnesota, United States

    2 publications · 28 citations

    2

    h-index

  3. MS
    Mary S. Eheart

    University of Maryland, College Park, United States

    2 publications · 67 citations

    2

    h-index

  4. IN
    Isabel Noble

    University of Minnesota, United States

    2 publications · 28 citations

    2

    h-index

  5. SM
    Sante Mattson

    Uppsala University, Sweden

    1 publications · 71 citations

    1

    h-index

1–5 of 80

Institutions

45

  1. University of Minnesota

    Minneapolis, United States

    3 h-index

    8 publications

    148 citations

  2. Jan Evangelista Purkyně University in Ústí nad Labem

    Ústí nad Labem, Czechia

    1 h-index

    1 publications

    17 citations

  3. Instituto de Tecnologia e Pesquisa

    Aracaju, Brazil

    1 h-index

    1 publications

    20 citations

  4. University of Manitoba

    Winnipeg, Canada

    1 h-index

    1 publications

    17 citations

  5. University of Baghdad

    Baghdad, Iraq

    1 h-index

    2 publications

    24 citations

  6. Agricultural Research Service - Pacific West Area

    Albany, United States

    1 h-index

    5 publications

    130 citations

  7. State Key Laboratory of Food Science and Technology

    Wuxi, China

    1 h-index

    4 publications

    148 citations

  8. Universidade Tiradentes

    Aracaju, Brazil

    1 h-index

    1 publications

    20 citations

1–8 of 45

Venues

  1. Journal of the American Dietetic Association

    JADA · 4 publications · 67 citations

    4

    h-index

  2. LWT

    2 publications · 58 citations

    2

    h-index

  3. Journal of Food Science

    JFS · 2 publications · 31 citations

    2

    h-index

  4. Food Chemistry

    2 publications · 186 citations

    2

    h-index

  5. Journal of Food Composition and Analysis

    1 publications · 37 citations

    1

    h-index

1–5