Kerstin Skog (Former)
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- 2017
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Mark
Composition of amino acids, fatty acids and dietary fibre monomers in kernels of Adansonia digitata and Sclerocarya birrea
(
- Contribution to journal › Article
- 2013
-
Mark
Physicochemical characterisation of dietary fibre components and their ability to bind some process-induced mutagenic heterocyclic amines, Trp-P-1, Trp-P-2, AαC and MeAαC.
(
- Contribution to journal › Article
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Mark
Proximate analysis of five wild fruits of mozambique.
(
- Contribution to journal › Article
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Mark
Dietary fiber, organic acids and minerals in selected wild edible fruits of Mozambique.
(
- Contribution to journal › Article
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Mark
Biomonitoring of Dietary Heterocyclic Amines and Metabolites in Urine by Liquid Phase Microextraction: 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), a Possible Biomarker of Exposure to Dietary PhIP
(
- Contribution to journal › Article
- 2012
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Mark
Application of the BRAFO tiered approach for benefit-risk assessment to case studies on heat processing contaminants
(
- Contribution to journal › Article
- 2010
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Mark
Acrylamide in crisps: Effect of blanching studied on long-term stored potato clones
(
- Contribution to journal › Article
- 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
- 2008
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Mark
A study on the use of empirical models to predict the formation of acrylamide in potato crisps
(
- Contribution to journal › Article
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Mark
Variety and storage conditions affect the precursor content and amount of acrylamide in potato crisp
(
- Contribution to journal › Article
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Mark
Acrylamide in home-prepared roasted potatoes
(
- Contribution to journal › Article
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Mark
Heterocyclic amine formation during frying of frozen beefburgers
(
- Contribution to journal › Article
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Mark
A simplified hollow-fibre supported liquid membrane extraction method for quantification of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in urine and plasma samples
(
- Contribution to journal › Article
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Mark
Determination of heterocyclic aromatic amines in human urine by using hollow-fibre supported liquid membrane extraction and liquid chromatography-ultraviolet detection system.
(
- Contribution to journal › Article
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Mark
Impact of harvest year on amino acids and sugars in potatoes and effect on acrylamide formation during frying
(
- Contribution to journal › Article
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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
-
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
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
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Mark
The HEATOX project: Heat-generated food toxicants: Identification, Characterisation and Risk Minimisation
(
- Contribution to journal › Article
-
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
-
Mark
On-line capillary based quantitative analysis of a heterocyclic amine in human urine
(
- 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)
-
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
-
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
-
Mark
CIAA-workshop kring akrylamid
2006) In Livsmedel i Fokus(
- Contribution to specialist publication or newspaper › Specialist publication 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
-
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
-
Mark
The HEATOX project
(
- Contribution to journal › Article
- 2004
-
Mark
Heterocyclic amines in some Swedish cooked foods industrially prepared or from fast food outlets and restaurants
(
- Contribution to journal › Article
-
Mark
Analysis of heterocyclic amines in food products: interlaboratory studies
(
- Contribution to journal › Article
-
Mark
Exposure to beta-carbolines norharman and harman
(
- Contribution to journal › Scientific review
-
Mark
In-capillary micro solid-phase extraction and capillary electrophoresis separation of heterocyclic aromatic amines with nanospray mass spectrometric detection
(
- Contribution to journal › Article
-
Mark
Nanospray mass spectrometry with indirect conductive graphite coating
(
- Contribution to journal › Article
-
Mark
Blue cotton, Blue Rayon and Blue Chitin in the analysis of heterocyclic aromatic amines - a review
(
- Contribution to journal › Scientific review
-
Mark
Nanoscale analysis systems
2004)(
- Chapter in Book/Report/Conference proceeding › Book chapter
-
Mark
Long-term retention of neurotoxic beta-carbolines in brain neuromelanin
(
- Contribution to journal › Article
-
Mark
The HEATOX project – an overview
(
- Contribution to specialist publication or newspaper › Specialist publication article
-
Mark
Blue Chitin columns for the extraction of heterocyclic amines from urine samples
(
- Contribution to journal › Article
-
Mark
Addition of Various Carbohydrates to Beef Burgers Affects the Formation of Heterocyclic Amines during Frying
(
- Contribution to journal › Article
- 2003
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Mark
Effect of different cooking methods on the formation of mutagenic compounds in meat.
(
- Contribution to journal › Article
-
Mark
Effect of high water-holding capacity on the formation of heterocyclic amines in fried beefburgers.
(
- Contribution to journal › Article
-
Mark
Influence of antioxidants in virgine olive oil on the formation of heterocyclic amines in fried beefburgers.
(
- Contribution to journal › Article
-
Mark
IT-pedagogisk workshop – pedagogik, metodik och kursdesign för nätbaserade kurser
2003)(
- Book/Report › Report
-
Mark
Binding of heterocyclic amines to dietary fibres in vitro
2003) 2nd International Workshop on “Analytical, chemical and biological relevance of heterocyclic aromatic amines(
- Contribution to conference › Abstract
- 2002
-
Mark
Natural variations of precursors in pig meat affect the yield of heterocyclic amines - Effects of RN genotype, feeding regime, and sex
(
- Contribution to journal › Article
-
Mark
Blue Chitin columns for the extraction of heterocyclic amines from cooked meat
(
- Contribution to journal › Article
-
Mark
Problems associated with the determination of heterocyclic amines in cooked foods and human exposure.
(
- Contribution to journal › Article
-
Mark
Carotenoids from tomatoes inhibit heterocyclic amine formation
(
- Contribution to journal › Article
-
Mark
Heat and mass transfer in chicken breasts - effect on PhIP formation
(
- Contribution to journal › Article
-
Mark
Heterocyclic amines in poultry products: a literature review.
(
- Contribution to journal › Article
-
Mark
Screening for heterocyclic amines in chicken cooked in various ways.
(
- Contribution to journal › Article
-
Mark
Acrylamide in food: mechanism of formation and influencing factors during heating of foods
(
- Contribution to journal › Article