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- 2008
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Mark
Variety and storage conditions affect the precursor content and amount of acrylamide in potato crisp
(
- Contribution to journal › Article
- 2007
-
Mark
The HEATOX project: Heat-generated food toxicants: Identification, Characterisation and Risk Minimisation
(
- Contribution to journal › Article
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Mark
Canavanine content of sword beans (Canavalia gladiata) – analysis and effect of processing
(
- Contribution to journal › Article
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Mark
An experimental set-up for studying acrylamide formation in potato crisps
(
- Contribution to journal › Article
-
Mark
Liquid chromatography - Tandem mass spectrometry analysis of 2-amino-1-methyl-6-(4-hydroxyphenyl)-imidazo[4,5-b]pyridine in cooked meats
(
- 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
(
- 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
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
On-line capillary based quantitative analysis of a heterocyclic amine in human urine
(
- Contribution to journal › Article
-
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