Concepedia

K. Kaack

KK

Statistics

Publications

48

Citations

3.1K

H-Index

29

Active since

1989

Affiliations

Aarhus University(Current)

Technical University of Denmark

Danish Ministry of Food, Agriculture and Fisheries

Universidad de Santiago de Chile

Instituto de Ciencias Agrarias

K. Kaack is an author at Aarhus University specializing in food chemistry, health sciences, and food quality.

Top concepts

Food ChemistryHealthBotanyFood QualityAgricultural EconomicsEngineeringNutritionFood ProcessingFood SafetyPublic Health

Publications per year

1989–2010

48

Publications

48

Color changes and acrylamide formation in fried potato slices

Franco Pedreschi, Pedro Moyano, K. Kaack et al. · Food Research International · 2004 · 331 citations

Food Chemistry, Fried Potato Slices, Food Processing +3

Reduction of acrylamide formation in potato slices during frying

Franco Pedreschi, K. Kaack, Kit Granby · LWT · 2004 · 241 citations · Full text

Food Chemistry, Food Preservation, Food Engineering +6

The effect of asparaginase on acrylamide formation in French fries

Franco Pedreschi, K. Kaack, Kit Granby · Food Chemistry · 2008 · 234 citations · Full text

Food Chemistry, French Fries, Food Processing +1

Acrylamide content and color development in fried potato strips

Franco Pedreschi, K. Kaack, Kit Granby · Food Research International · 2005 · 179 citations · Full text

Food Chemistry, Food Analysis, Green Chemistry +3

Composition and taste of tomatoes as affected by increased salinity and different salinity sources

Karen Koefoed Petersen, J. Willumsen, K. Kaack · The Journal of Horticultural Science and Biotechnology · 1998 · 175 citations

Increased Salinity, Nutrition, Engineering +18

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