Karl Kaack

Plant Stress Physiology: Opportunities and Challenges for the Food Industry

Federico Gómez Galindo, Ingegerd Sjöholm, Allan G Rasmusson, 2007, Critical reviews in food science and nutrition.

Color kinetics and acrylamide formation in NaCl soaked potato chips

Domingo Mery, Franco Pedreschi, Karl Kaack, 2007 .

Changes in Texture and Nutritional Quality of Green Asparagus Spears (Asparagus officinalis L.) during Microwave Blanching and Cryogenic Freezing

Karl Kaack, Ulla Kidmose, U. Kidmose, 1999 .

Morphological and mechanical properties of Miscanthus in relation to harvesting, lodging, and growth conditions

Karl Kaack, K. Kaack, K. Schwarz, 2001 .

Comparative Study between Biocrystallization and Chemical Analyses of Carrots (Daucus carota L.) Grown Organically Using Different Levels of Green Manures

Karl Kaack, R. Labouriau, K. Kaack, 2001 .

Color changes and acrylamide formation in fried potato slices

Franco Pedreschi, Karl Kaack, Pedro Moyano, 2005 .

Acrylamide content and color development in fried potato strips

Franco Pedreschi, Karl Kaack, F. Pedreschi, 2006 .