Kerstin Skog (Former)
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- 2008
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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?
(
- 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
Canavanine content of sword beans (Canavalia gladiata) – analysis and effect of processing
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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
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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
Heat-derived toxicants in food – some findings of a collaborative European research project
2007) ACS National Meeting(
- Contribution to conference › Abstract
- 2006
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Mark
Effect of red wine marinades on the formation of heterocyclic amines in fried chicken breast
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- Contribution to journal › Article
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Mark
On-line capillary based quantitative analysis of a heterocyclic amine in human urine
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- Contribution to journal › Article
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Mark
Acrylamide and other hazardous compounds in heat-treated foods
Skog, Kerstin LU and Alexander, Jan (2006)
- Book/Report › Anthology (editor)