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2010
Mark Acrylamide in crisps: Effect of blanching studied on long-term stored potato clones
Viklund, Gunilla ^LU ; Olsson, Kerstin M. ; Sjöholm, Ingegerd ^LU and Skog, Kerstin ^LU (2010) In Journal of Food Composition and Analysis 23(2). p.194-198
- Contribution to journal › Article
2008
Mark Impact of harvest year on amino acids and sugars in potatoes and effect on acrylamide formation during frying
Viklund, Gunilla ^LU ; Olsson, K ; Sjöholm, Ingegerd ^LU and Skog, Kerstin ^LU (2008) In Journal of Agricultural and Food Chemistry 56(15). p.6180-6184
- Contribution to journal › Article
Mark Variety and storage conditions affect the precursor content and amount of acrylamide in potato crisp
Viklund, Gunilla ^LU ; Sjöholm, Ingegerd ^LU ; Skog, Kerstin ^LU and Olsson, Kerstin M (2008) In Journal of the Science of Food and Agriculture 88(2). p.305-312
- Contribution to journal › Article
Mark A study on the use of empirical models to predict the formation of acrylamide in potato crisps
Knol, Jeroen J ; Viklund, Gunilla ^LU ; Linssen, Jozef P H ; Sjöholm, Ingegerd ^LU ; Skog, Kerstin ^LU and van Boekel, Martinus A J S (2008) In Molecular Nutrition and Food Research 52(3). p.313-321
- Contribution to journal › Article
2007
Mark Acrylamide in Potato Crisps - A Three-year Study on Swedish-grown Potatoes
Viklund, Gunilla ^LU (2007)
- Thesis › Doctoral thesis (compilation)