Kerstin Skog (Former)
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- 2007
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Mark
An experimental set-up for studying acrylamide formation in potato crisps
(
- 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
-
Mark
Effect of red wine marinades on the formation of heterocyclic amines in fried chicken breast
(
- Contribution to journal › Article
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Mark
On-line capillary based quantitative analysis of a heterocyclic amine in human urine
(
- Contribution to journal › Article
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Mark
Analysis of 3-aminopropionamide: A potential precursor of acrylamide
2006) 8th International Symposium on Instrumental Analysis, 8th International Symposium on Instrumental Analysis 69(1-2). p.215-221(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
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Mark
Modifying cooking conditions and ingredients to reduce the formation of heterocyclic amines
2006) p.407-424(
- Chapter in Book/Report/Conference proceeding › Book chapter
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Mark
CIAA-workshop kring akrylamid
2006) In Livsmedel i Fokus(
- Contribution to specialist publication or newspaper › Specialist publication 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)
- 2005
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Mark
Colour photographs for estimation of heterocyclic amine intake from fried pork chops of different RN genotypes indicate large variations
(
- Contribution to journal › Article
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Mark
Genotoxicity of heat-processed foods
2005) In Mutation Research - Fundamental and Molecular Mechanisms of Mutagenesis 574(1-2). p.156-172(
- Contribution to journal › Article