Kerstin Skog (Former)

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2002
Mark Carotenoids from tomatoes inhibit heterocyclic amine formation
Vitaglione, P ; Monti, SM ; Ambrosino, P ; Skog, Kerstin ^LU and Fogliano, V (2002) In European Food Research and Technology 215(2). p.108-113
- Contribution to journal › Article
Mark Heat and mass transfer in chicken breasts - effect on PhIP formation
Persson, E ; Sjöholm, Ingegerd ^LU and Skog, Kerstin ^LU (2002) In European Food Research and Technology 214(6). p.455-459
- Contribution to journal › Article
Mark Problems associated with the determination of heterocyclic amines in cooked foods and human exposure.
Skog, Kerstin ^LU (2002) In Food and Chemical Toxicology 40(8). p.1197-1203
- Contribution to journal › Article
Mark Screening for heterocyclic amines in chicken cooked in various ways.
Solyakov, A and Skog, Kerstin ^LU (2002) In Food and Chemical Toxicology 40(8). p.1205-1211
- Contribution to journal › Article
Mark Blue Chitin columns for the extraction of heterocyclic amines from cooked meat
Bång, Joakim ^LU ; Nukaya, H and Skog, Kerstin ^LU (2002) In Journal of Chromatography A 977(1). p.97-105
- Contribution to journal › Article

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