K.J. Latva-Kala - Concepedia

Concepedia

Author

K.J. Latva-Kala

VTT Technical Research Centre of Finland

Also Known As

K Latva-Kala, K. LATVA‐KALA, K. Latva-Kala, K. Latva‐Kala, K.J. Latva-Kala, Ky�sti Latva-Kala

12

Publications

1.5K

Citations

9

H-Index

39

Concepts

All Affiliations

VTT Technical Research Centre of Finland University of Helsinki

KL

About

K.J. Latva-Kala is an author at VTT Technical Research Centre of Finland specializing in food quality, health sciences, and food safety.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	7	7	317
2	Engineering	3	3	88
3	Medicine	2	2	163
4	Public Health	2	2	105
5	Biochemistry	1	1	46

K.J. Latva-Kala

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9

Publications

1.5K

Citations

9

H-Index

	Year	Citations
Lactic Acid Permeabilizes Gram-Negative Bacteria by Disrupting the Outer Membrane Hanna‐Leena Alakomi, Eija Skyttä, Maria Saarela, Applied and Environmental Microbiology	2000	1K
Heterocyclic aromatic amines in human urine following a fried meat meal R. Reistad, Ole Jørgen Rossland, K.J. Latva-Kala, Food and Chemical Toxicology Human UrineHeterocyclic Aromatic AminesMedicineForensic ToxicologyFried Meat Meal	1997	109
Effect of Drying Treatment Conditions on Sensory Profile of Germinated Oat R.‐L. Heiniö, Kirsi‐Marja Oksman‐Caldentey, K.J. Latva-Kala, Cereal Chemistry Food ChemistryNutritionAbundant Volatile CompoundsDrying Treatment ConditionsIn Vitro Fermentation	2001	70
Modified Atmosphere‐packed Marinated Chicken Breast and Rainbow Trout Quality as Affected by Package Leakage Kati Randell, Raija Ahvenainen, K.J. Latva-Kala, Journal of Food Science Rainbow TroutRainbow Trout QualityMeat PackagingShelf LifeFood Packaging	1995	60
Effect of commercial marinades on the mutagenic activity, sensory quality and amount of heterocyclic amines in chicken grilled under different conditions Leena Tikkanen, K.J. Latva-Kala, R.‐L. Heiniö Food and Chemical Toxicology Food ChemistryCommercial MarinadesMutagenic ActivityMedicineFood Analysis	1996	54
Screening of heat-processed finnish foods for the mutagens 2-amino-3,8-dimethylimidazo[4,5-f]-quinoxaline, 2-amino-3,4,8-trimethylimidazo[4,5-f]- quinoxaline and 2-amino-1-methyl-6-phenylimidazo[4,5-b] pyridine Leena Tikkanen, T.M. Sauri, K.J. Latva-Kala Food and Chemical Toxicology Food ChemistryBiosynthesisEngineeringBiochemistryFood Additive	1993	46
The effect of ethanol and oxygen absorption on the shelf-life of packed sliced rye bread Antti Salminen, K.J. Latva-Kala, Kati Randell, Packaging Technology and Science Shelf LifeFood PackagingFood AnalysisEthanol EmittersFood Preservation	1996	45
Effects of packaging and storage conditions on volatile compounds in gas‐packed poultry meat∗ M. Eilamo, Arvo Kinnunen, K.J. Latva-Kala, Food Additives & Contaminants Food PackagingEngineeringFood AnalysisFood ContaminantFood Preservation	1998	24
Irradiation of spices and its detection A‐M. Sjöberg, M. Manninen, S. Pinnioja, Food Reviews International Food ChemistryFood IrradiationEngineeringFlavoromicsChemiluminescence Measurements	1991	18

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