Concepedia

D. Kārkliņa

DK

25

Publications

610

Citations

15

H-Index

2001

Active since

Affiliations

Latvia University of Life Sciences and Technologies(Current)

Latvian State Institute of Wood Chemistry

University of Latvia

D. Kārkliņa is an author at Latvia University of Life Sciences and Technologies specializing in food chemistry, nutrition, and health sciences.

ORCID

Top concepts

Publications per year

2001–2018

25

Publications

25

Nutritional composition of freshly harvested and stored Latvian potato (Solanum tuberosum L.) varieties depending on traditional cooking methods

Irisa Mūrniece, D. Kārkliņa, Ruta Galoburda et al. · Journal of Food Composition and Analysis · 2010 · 89 citations

, , +10

The impact of steam-blanching and dehydration on phenolic, organic acid composition, and total carotenoids in celery roots

Līga Prieciņa, D. Kārkliņa, Tatjana Ķince · Innovative Food Science & Emerging Technologies · 2018 · 47 citations

, , +6

Composition of aroma compounds in fermented apple juice: effect of apple variety, fermentation temperature and inoculated yeast concentration

Rita Riekstiņa-Dolģe, Zanda Krūma, D. Kārkliņa et al. · Procedia Food Science · 2011 · 45 citations · Full text

Natural Antioxidant Changes in Fresh and Dried Spices and Vegetables

Līga Prieciņa, D. Kārkliņa · Zenodo (CERN European Organization for Nuclear Research) · 2014 · 43 citations · Full text

OATS AND FAT-FREE MILK BASED FUNCTIONAL FOOD PRODUCT

M. Beķers, M. Marauska, J. Laukevics et al. · Food Biotechnology · 2001 · 43 citations

Rows per page

1–5 of 25