Kerstin Skog (Former)
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- 2008
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Mark
Acrylamide in home-prepared roasted potatoes
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- Contribution to journal › Article
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Mark
Heterocyclic amine formation during frying of frozen beefburgers
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- Contribution to journal › Article
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Mark
Impact of harvest year on amino acids and sugars in potatoes and effect on acrylamide formation during frying
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- Contribution to journal › Article
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Mark
A simplified hollow-fibre supported liquid membrane extraction method for quantification of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in urine and plasma samples
(
- Contribution to journal › Article
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Mark
Do both heterocyclic amines and omega-6 polyunsaturated fatty acids contribute to the incidence of breast cancer in postmenopausal women of the Malmö diet and cancer cohort?
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- Contribution to journal › Article
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Mark
A study on the use of empirical models to predict the formation of acrylamide in potato crisps
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- Contribution to journal › Article
- 2007
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Mark
Liquid chromatography - Tandem mass spectrometry analysis of 2-amino-1-methyl-6-(4-hydroxyphenyl)-imidazo[4,5-b]pyridine in cooked meats
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- Contribution to journal › Article
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Mark
Dietary intake of heterocyclic amines in relation to socioeconomic, lifestyle and other dietary factors: estimates in a Swedish population
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- Contribution to journal › Article
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Mark
The HEATOX project: Heat-generated food toxicants: Identification, Characterisation and Risk Minimisation
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- Contribution to journal › Article
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Mark
An experimental set-up for studying acrylamide formation in potato crisps
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- Contribution to journal › Article