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82篇 您的检索式：作者名="Kaack"

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	题名	作者	年代	出处	被引量
1	Statistically designed two step response surface optimization of enzymatic prepress treatment to increase juice yield and lower turbidity of elderberry juice显示文摘	Anne Katrine Landbo Karl Kaack Anne S Meyer	2007	Innovative Food Science and Emerging Technologies2007，8，1：	1
2	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
3	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
4	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
5	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
6	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
7	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
8	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
9	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
10	Novel fast lithium ion conduction in gamet-type Li5La3M2O12(M=Nb,Ta)显示文摘	Thangadurai V Kaack H Weppner W	2003	Journal of the American Ceramic Society2003，86，3：	1
11	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
12	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
13	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
14	Novel fast lithium ion conduction in garnet-type Li5La3M2O12(M=Nb,Ta)显示文摘	Thangadurai V Kaack H Weppner W J F	2003	Journal of the American Ceramic Society2003，86，3：	1
15	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
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	Industrial Crops and Products2003，17，：	1
17	Novel fast lithium ion conduction in garnet-type LisLa3M2012 (M = Nb, Ta)显示文摘	THANGADURAI V KAACK H WEPPNER W J F	2003	J Am Ceram Soc2003，86，3：	1
18	P-fimbriated Escherichia coli urinary tract infection: a clinical correlation 显示文摘	Dowling KJ Roberts JA Kaack MB	1987	South Med J1987，80，12：	1
19	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
20	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

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