| Superchilling of food: A review LD Kaale, TM Eikevik, T Rustad, K Kolsaker Journal of food engineering 107 (2), 141-146, 2011 | 276 | 2011 |
| Changes in water holding capacity and drip loss of Atlantic salmon (Salmo salar) muscle during superchilled storage LD Kaale, TM Eikevik, T Rustad, TS Nordtvedt LWT-Food Science and technology 55 (2), 528-535, 2014 | 116 | 2014 |
| The effect of cooling rates on the ice crystal growth in air-packed salmon fillets during superchilling and superchilled storage LD Kaale, TM Eikevik, T Bardal, E Kjorsvik, TS Nordtvedt International journal of refrigeration 36 (1), 110-119, 2013 | 104 | 2013 |
| The development of ice crystals in food products during the superchilling process and following storage, a review LD Kaale, TM Eikevik Trends in Food Science & Technology 39 (2), 91-103, 2014 | 99 | 2014 |
| Ice crystal development in pre-rigor Atlantic salmon fillets during superchilling process and following storage LD Kaale, TM Eikevik, T Rustad, TS Nordtvedt, T Bardal, E Kjørsvik Food Control 31 (2), 491-498, 2013 | 58 | 2013 |
| A histological study of the microstructure sizes of the red and white muscles of Atlantic salmon (Salmo salar) fillets during superchilling process and storage LD Kaale, TM Eikevik Journal of Food Engineering 114 (2), 242-248, 2013 | 53 | 2013 |
| A study of the ice crystals in vacuum-packed salmon fillets (Salmon salar) during superchilling process and following storage LD Kaale, TM Eikevik, T Bardal, E Kjorsvik Journal of food engineering 115 (1), 20-25, 2013 | 52 | 2013 |
| The influence of superchilling storage methods on the location/distribution of ice crystals during storage of Atlantic salmon (Salmo salar) LD Kaale, TM Eikevik Food Control 52, 19-26, 2015 | 41 | 2015 |
| Nutritional, health benefits and usage of chia seeds (Salvia hispanica): A review A Katunzi-Kilewela, LD Kaale, O Kibazohi, LMP Rweyemamu African Journal of Food Science 15 (2), 48-59, 2021 | 40 | 2021 |
| Lentil (Lens culinaris Medik) as nutrient‐rich and versatile food legume: A review LD Kaale, M Siddiq, S Hooper Legume Science 5 (2), e169, 2023 | 39 | 2023 |
| Changes of proteins during superchilled storage of Atlantic salmon muscle (Salmo salar) LD Kaale, TM Eikevik Journal of food science and technology 53, 441-450, 2016 | 30 | 2016 |
| Aflatoxin contamination and recommendations to improve its control: a review LD Kaale, ME Kimanya, IJ Macha, N Mlalila World Mycotoxin Journal 14 (1), 27-40, 2021 | 24 | 2021 |
| Modeling and simulation of food products in superchilling technology LD Kaale, TM Eikevik, K Kolsaker, AM Stevik Journal of Aquatic Food Product Technology 23 (4), 409-420, 2014 | 23 | 2014 |
| A study of the ice crystal sizes of red muscle of pre-rigor Atlantic salmon (Salmo salar) fillets during superchilled storage LD Kaale, TM Eikevik Journal of Food Engineering 119 (3), 544-551, 2013 | 21 | 2013 |
| Performance of activated carbons in the catalytic wet peroxide oxidation (CWPO) of maleic acid LD Kaale, JHY Katima Journal of Engineering and Technology Research 5 (6), 189-199, 2013 | 12 | 2013 |
| Enrichment of fermented cassava meal ‘mchuchume’ with micronutrient ingredients from soya bean flour and Moringa oleifera leaves powder S Alphonce, LD Kaale, F Millinga, LMP Rweyemamu Journal of the Science of Food and Agriculture 101 (9), 3575-3581, 2021 | 11 | 2021 |
| Proximate composition of fermented cassava meal “mchuchume” fortified with soya bean flour and Moringa oleifera leaves powder S Alphonce, LD Kaale, LMP Rweyemamu, F Millinga Journal of food science and technology 56, 3660-3667, 2019 | 10 | 2019 |
| Nutrient content of seven African wild leafy vegetables in semi-arid Tanzania 阪本， 公美子， カーレ,リリアン,大森,玲子 宇都宮大学国際学部研究論集, 17-28, 2022 | 8 | 2022 |
| Assessment of biochemical changes during fermentation process for production of traditional fermented cassava meal “Mchuchume” S Alphonce, LD Kaale Tanzania Journal of Science 46 (2), 228-240, 2020 | 7 | 2020 |
| Effects of drying, packaging conditions and storage time on proximate composition of Chia seeds (Salvia hispanica) A Katunzi-Kilewela, L Rweyemamu, O Kibazohi, L Kaale Tanzania Journal of Science 47 (1), 258-267, 2021 | 6 | 2021 |
