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- 2009
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Mark
Hollow fibre-supported liquid membrane extraction and LC-MS/MS detection for the analysis of heterocyclic amines in urine samples
(
- Contribution to journal › Article
- 2007
-
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
- 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
- 2005
-
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
- 2004
-
Mark
Modifying Cooking Practices to Reduce the Formation of Heterocyclic Amines
2004)(
- Thesis › Doctoral thesis (compilation)
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Mark
Addition of Various Carbohydrates to Beef Burgers Affects the Formation of Heterocyclic Amines during Frying
(
- Contribution to journal › Article
- 2003
-
Mark
Effect of high water-holding capacity on the formation of heterocyclic amines in fried beefburgers.
(
- Contribution to journal › Article