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52篇 您的检索式：作者名="KAACK K"

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	题名	作者	年代	出处	被引量
1	Variation in morphology,anatomy and chemistry of stems of Miscanthus genotypes differing in mechanical properties显示文摘	Kaack K	2003	Industrial Crops and Products2003，17，：	1
2	Color changes and acrylamide formation in fried potato slices显示文摘	Pedreschi F Moyano P Kaack K	2005	Food Res hat2005，38，：	1
3	Varion in morphology,anatomy and chemistry of stems of miscanthus genotypes differing in mechanical properties显示文摘	Kaack K Schwarz K U Brander P E	2003	Industrul Crops and Products2003，17，6：	1
4	The relationship between sensory quality and volatile compounds in raw juice processed from elderberries显示文摘	Kaack K Christensen L P HughesM	2005	European Food Research and Technology2005，8，20：	1
5	Effect of cuhivars,wound healing and storage on sensory quality and chemical components in pre-peeled potatoes显示文摘	Thybo A K Christiansen J Kaack K		0，，：	1
6	New potato fibre for improvement of texture and colour of wheat bread显示文摘	KAACK K PEDERSEN L LAERKE H N	2006	Eur Food Res Technol2006，224，2：	1
7	Reduction of acrylamide formation in potato slices during frying显示文摘	Pedreschi F Kaack K Grandy K	2004	Lebensm Wissu Technologies2004，37，：	1
8	The relationship between sensory quality and volatile compounds in raw juice processed from elderberries 显示文摘	Kaack K Christensen L P Hughes M	2005	European Food Research and Technology2005，8，：	1
9	Effect of cultivars,wound healing and storage on sensory quality and chemical components in pre-peeled potatoes显示文摘	THYBO A K CHRISTIANSEN J KAACK K	2006	Lebensmittel-Wissenschaft und-Technologie(Food Science and Technology)2006，39，2：	1
10	Color changes and acrylamide formation in flied potato slices 显示文摘	Pedreschi F Moyano P Kaack K	2005	Food Research International2005，38，1：	1
11	Color changes and acrylamide formation in fried potato slices显示文摘	Pedreschi F Moyano P Kaack K	2005	Food Res Int2005，38，：	1
12	Reduction of acrylamide formation in potato slices during frying显示文摘	Pedreschi F Kaack K Granby K	2004	Lebensm-Wiss u-Technol2004，37，：	1
13	Varion in morphology, anatomy and chemistry of stems of miscanthus genotypes differing in mechanical properties显示文摘	Kaack K Schwarz K U Brander P E	2003	Industrial Crops and Products2003，17，：	1
14	Reduction of acrylamide formation in potato slices dining frying 显示文摘	Pedreshi F Kaack K Granby K	2004	Lebensmittel-Wissenschaft und-Technologic2004，37，6：	1
15	Acrylamide reduction under different pre-treatments in French fries显示文摘	PEDRESHI F KAACK K GRANBY K	2007	Journal of Food Engineering2007，79，：	1
16	Varion in morphology,anatomy and chemistry of stems of miscanthus genotypes differing in mechanical properties显示文摘	Kaack K Schwarz K U Brander P E	2003	Ind Crops Prod2003，17，6：	1
17	Reduction of acrylamide formation in potato slices during frying 显示文摘	Pedreshi F Kaack K Granby K	2004	Lebensmittel-Wissenschaft und - Technologic2004，37，6：	1
18	Reduction of acrylamide formation in potato sclices during frying显示文摘	PEDRESCHI F KAACK K GRANBY K	2004	LWT-Food Sci Technol2004，37，6：	1
19	Acrylamide content and color development in fried potato strips显示文摘	Pedreschi F Kaack K Granby K	2006	Food Research International2006，39，1：	1
20	Acrylamide content andcolor development in fried potato strips 显示文摘	Pedreschi F Kaack K Granby K	2006	Food Research International2006，39，：	1

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