| A critical view on microplastic quantification in aquatic organisms G Vandermeersch, L Van Cauwenberghe, CR Janssen, A Marques, ... Environmental Research 143, 46-55, 2015 | 522 | 2015 |
| Color changes and acrylamide formation in fried potato slices F Pedreschi, P Moyano, K Kaack, K Granby Food Research International 38 (1), 1-9, 2005 | 480 | 2005 |
| Combined effects of microplastics and chemical contaminants on the organ toxicity of zebrafish (Danio rerio) S Rainieri, N Conlledo, BK Larsen, K Granby, A Barranco Environmental research 162, 135-143, 2018 | 384 | 2018 |
| Polyfluorinated surfactants (PFS) in paper and board coatings for food packaging X Trier, K Granby, JH Christensen Environmental Science and Pollution Research 18, 1108-1120, 2011 | 358 | 2011 |
| Reduction of acrylamide formation in potato slices during frying F Pedreschi, K Kaack, K Granby LWT-Food Science and Technology 37 (6), 679-685, 2004 | 353 | 2004 |
| The effect of asparaginase on acrylamide formation in French fries F Pedreschi, K Kaack, K Granby Food chemistry 109 (2), 386-392, 2008 | 346 | 2008 |
| Current issues in dietary acrylamide: formation, mitigation and risk assessment F Pedreschi, MS Mariotti, K Granby Journal of the Science of Food and Agriculture 94 (1), 9-20, 2014 | 256 | 2014 |
| Acrylamide content and color development in fried potato strips F Pedreschi, K Kaack, K Granby Food Research International 39 (1), 40-46, 2006 | 254 | 2006 |
| Acrylamide reduction under different pre-treatments in French fries F Pedreschi, K Kaack, K Granby, E Troncoso Journal of food engineering 79 (4), 1287-1294, 2007 | 201 | 2007 |
| Formation and mitigation of N-nitrosamines in nitrite preserved cooked sausages SS Herrmann, K Granby, L Duedahl-Olesen Food chemistry 174, 516-526, 2015 | 192 | 2015 |
| Urban and semi-rural observations of carboxylic acids and carbonyls K Granby, CS Christensen, C Lohse Atmospheric Environment 31 (10), 1403-1415, 1997 | 186 | 1997 |
| Acrylamide reduction in potato chips by using commercial asparaginase in combination with conventional blanching F Pedreschi, S Mariotti, K Granby, J Risum LWT-food Science and Technology 44 (6), 1473-1476, 2011 | 179 | 2011 |
| Occurrence of volatile and non-volatile N-nitrosamines in processed meat products and the role of heat treatment SS Herrmann, L Duedahl-Olesen, K Granby Food Control 48, 163-169, 2015 | 166 | 2015 |
| Analysis of pesticides in fruit, vegetables and cereals using methanolic extraction and detection by liquid chromatography–tandem mass spectrometry K Granby, JH Andersen, HB Christensen Analytica chimica acta 520 (1-2), 165-176, 2004 | 160 | 2004 |
| Color development and acrylamide content of pre-dried potato chips F Pedreschi, J Leon, D Mery, P Moyano, R Pedreschi, K Kaack, K Granby Journal of food Engineering 79 (3), 786-793, 2007 | 156 | 2007 |
| On the spatial distribution and seasonal variation of lower-troposphere ozone over Europe HE Scheel, H Areskoug, H Geiss, B Gomiscek, K Granby, L Haszpra, ... Journal of Atmospheric Chemistry 28, 11-28, 1997 | 142 | 1997 |
| Acrylamide in bread. Effect of prooxidants and antioxidants RV Hedegaard, K Granby, H Frandsen, J Thygesen, LH Skibsted European Food Research and Technology 227, 519-525, 2008 | 137 | 2008 |
| Analysis of acrylamide in coffee and dietary exposure to acrylamide from coffee K Granby, S Fagt Analytica Chimica Acta 520 (1-2), 177-182, 2004 | 135 | 2004 |
| The influence of microplastics and halogenated contaminants in feed on toxicokinetics and gene expression in European seabass (Dicentrarchus labrax) K Granby, S Rainieri, RR Rasmussen, MJJ Kotterman, JJ Sloth, ... Environmental research 164, 430-443, 2018 | 134 | 2018 |
| Color kinetics and acrylamide formation in NaCl soaked potato chips F Pedreschi, O Bustos, D Mery, P Moyano, K Kaack, K Granby Journal of Food Engineering 79 (3), 989-997, 2007 | 131 | 2007 |
Franco PedreschiProfessor od Chemical and Bioprocesess Engineering, Pontificia Universidad Catolica de Chile在 ing.puc.cl 的电子邮件经过验证
