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Cited by 500

The DOI matches its Crossref record; 2 of the 2 references it cites were found in a registry or an index.

Importance of cooking skills for balanced food choices

Hartmann, Christina, Dohle, Simone, Siegrist, Michael·2013·Appetite
DOI 10.1016/j.appet.2013.01.016
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Citations

Cites

Research works printed but not linked: 26

  1. Beck, 2007, Dinner preparation in the modern United States, British Food Journal, 109, 531, 10.1108/00070700710761527 · DOI
  2. Brunner, 2010, Convenience food products. Drivers for consumption, Appetite, 55, 498, 10.1016/j.appet.2010.08.017 · DOI · Paper page
  3. Bucher, 2011, Improvement of meal composition by vegetable variety, Public Health Nutrition, 14, 1357, 10.1017/S136898001100067X · DOI
  4. Candel, 2001, Consumers’ convenience orientation towards meal preparation. Conceptualization and measurement, Appetite, 36, 15, 10.1006/appe.2000.0364 · DOI · Paper page
  5. Caraher, 1999, The state of cooking in England. The relationship of cooking skills to food choice, British Food Journal, 101, 590, 10.1108/00070709910288289 · DOI · Paper page
  6. Dixey, 1996, Gender perspectives on food and cooking skills, British Food Journal, 98, 35, 10.1108/00070709610153803 · DOI
  7. Engler-Stringer, 2010, Food, cooking skills, and health. A literature review, Canadian Journal of Dietetic Practice and Research, 71, 141, 10.3148/71.3.2010.141 · DOI
  8. Faramawi, 2007, Consumption of different types of meat and the risk of renal cancer. Meta-analysis of case-control studies (meta-analysis), Cancer Causes and Control, CCC, 18, 125, 10.1007/s10552-006-0104-9 · DOI
  9. Furey, 2000, Cooking skills. A diminishing art?, Nutrition and Food Science, 30, 10.1108/nfs.2000.01730eaf.001 · DOI
  10. Gordon, M. H. (1890). Preface Cookery for working-men’s wives (Vol. 1, pp. 8). New Almaden: The Helping Hand Club.
  11. Hartmann, C., Siegrist, M., & van der Horst, K. (in press). Snack frequency. Associations with healthy and unhealthy food choices. Public Health Nutrition. http://dx.doi.org/10.1017/S1368980012003771. · DOI
  12. Jabs, 2006, Time scarcity and food choices. An overview, Appetite, 47, 196, 10.1016/j.appet.2006.02.014 · DOI · Paper page
  13. James, 2008, The epidemiology of obesity. The size of the problem, Journal of Internal Medicine, 263, 336, 10.1111/j.1365-2796.2008.01922.x · DOI · Paper page
  14. Jekanowski, 1999, Cause and consequences of fast food sales growth, Food Review, 22, 11
  15. Kemmer, 1998, Living together and eating together. Changes in food choice and eating habits during the transition from single to married/cohabiting, The Sociological Review, 46, 48, 10.1111/1467-954X.00089 · DOI
  16. Lyon, 2011, Continuity in the kitchen. How younger and older women compare in their food practices and use of cooking skills, International Journal of Consumer Studies, 35, 529, 10.1111/j.1470-6431.2011.01002.x · DOI
  17. Mitchel, 2011, Cookbooks as a social and historical document. A Scottish case study, Food Service Technology, 1, 13, 10.1046/j.1471-5740.2001.00002.x · DOI
  18. Murcott, 1982, On the social significance of the cooked dinner in South-Wales, Social Science Information Sur Les Sciences Sociales, 21, 677, 10.1177/053901882021004011 · DOI · Paper page
  19. Pettinger, 2006, Meal patterns and cooking practices in Southern France and Central England, Public Health Nutrition, 9, 1020, 10.1017/PHN2006945 · DOI
  20. Popkin, 1981, Factors affecting food selection. The role of economics, Journal of the American Dietetic Associations, 79, 419, 10.1016/S0002-8223(21)39387-7 · DOI
  21. Sayer, 2005, Gender, time and inequality. Trends in women’s and men’s paid work, unpaid work and free time, Social Forces, 84, 285, 10.1353/sof.2005.0126 · DOI · Paper page
  22. Schifferstein, 1998, Health-related determinants of organic food consumption in the Netherlands, Food Quality and Preference, 9, 119, 10.1016/S0950-3293(97)00044-X · DOI · Paper page
  23. Stitt, 1996, Emerald article. An international perspective on food and cooking skills in education, British Food Journal, 98, 27, 10.1108/00070709610153795 · DOI
  24. van der Horst, 2010, Ready-meal consumption. Associations with weight status and cooking skills, Public Health Nutrition, 14, 239, 10.1017/S1368980010002624 · DOI
  25. Voss, 1997, Obesity as a major determinant of underreporting in a self-administered food frequency questionnaire. Results from the EPIC-Potsdam study, Zeitschrift Fur Ernahrungswissenschaft, 36, 229, 10.1007/BF01623369 · DOI
  26. Wansink, 2004, Environmental factors that increase the food intake and consumption volume of unknowing consumers, Annual Review of Nutrition, 24, 455, 10.1146/annurev.nutr.24.012003.132140 · DOI · Paper page

Cited by

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Metadata

Authors
Hartmann, C., Dohle, S., & Siegrist, M.
Venue
Appetite
Publisher
Elsevier BV
Published
2013-06
Volume
65
Pages
125-131
ISSN
0195-6663 (ISSN-L)
DOI
10.1016/j.appet.2013.01.016
OpenAlex
W2061059705
Cited by
500
References
2
FWCI
20.72
Type
journal article
Language
en
Open access
closed
Licence
www.elsevier.com/tdm/userlicense/1.0/ (tdm)

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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.

Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).

Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.