Concepedia
Statistics
Publications
22
Citations
1.3K
H-Index
17
Active since
2000
Affiliations
University of Hagen(Current)
Max Rubner Institut
Maxygen (United States)
Deutsche Gesellschaft für Muskelkranke
Christian Gertz is an author at University of Hagen specializing in health sciences, food chemistry, and food processing.
Top concepts
HealthFood ChemistryFood ProcessingFood EngineeringFood QualityFood TechnologyAnalytical ChemistryFood SafetyEngineeringNutrition
Publications per year
2000–2023
Analysis of acrylamide and mechanisms of its formation in deep-fried products
Christian Gertz, Sabine Klostermann · European Journal of Lipid Science and Technology · 2002 · 225 citations
Food Packaging, Engineering, Food Analysis +17
Testing and comparing oxidative stability of vegetable oils and fats at frying temperature
Christian Gertz, Sabine Klostermann, S. Parkash Kochhar · European Journal of Lipid Science and Technology · 2000 · 215 citations
Lipid Analysis, Food Analysis, Stabilising Activity +16
Chemical and physical parameters as quality indicators of used frying fats
Christian Gertz · European Journal of Lipid Science and Technology · 2000 · 184 citations
Nutrition, Food Analysis, Food Chemistry +17
Fundamentals of the frying process*
Christian Gertz · European Journal of Lipid Science and Technology · 2014 · 86 citations
Engineering, Industrial Engineering, Thermal Processing +17
New theoretical and practical aspects of the frying process
S. Parkash Kochhar, Christian Gertz · European Journal of Lipid Science and Technology · 2004 · 84 citations
Engineering, Industrial Engineering, Thermal Processing +16
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