Search Results - Fruekilde, P

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  1. 1
    Serum concentrations of DHEA, DHEAS, 17α-hydroxyprogesterone, Δ4-androstenedione and testosterone in children determined by TurboFlow-LC–MS/MS

    Serum concentrations of DHEA, DHEAS, 17α-hydroxyprogesterone, Δ4-androstenedione and testosterone in children determined by TurboFlow-LC–MS/MS by Søeborg, T., Frederiksen, H., Fruekilde, P., Johannsen, T.H., Juul, A., Andersson, A.M.

    Published in Clinica chimica acta
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  2. 2
    Implementation and clinical benefit of DPYD genotyping in a Danish cancer population

    Implementation and clinical benefit of DPYD genotyping in a Danish cancer population by Paulsen, N.H., Pfeiffer, P., Ewertz, M., Fruekilde, P.B.N., Feddersen, S., Holm, H.S., Bergmann, T.K., Qvortrup, C., Damkier, P.

    Published in ESMO open
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  3. 3
    Identification of lactic acid bacteria from spoilage associations of cooked and brined shrimps stored under modified atmosphere between 0°C and 25°C

    Identification of lactic acid bacteria from spoilage associations of cooked and brined shrimps stored under modified atmosphere between 0°C and 25°C by Dalgaard, P, Vancanneyt, M, Vilalta, N.E, Swings, J, Fruekilde, P, Leisner, J.J

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  4. 4
    Ozonolysis at vegetation surfaces : A source of acetone, 4-oxopentanal, 6-methyl-5-hepten-2-one, and geranyl acetone in the troposphere

    Ozonolysis at vegetation surfaces : A source of acetone, 4-oxopentanal, 6-methyl-5-hepten-2-one, and geranyl acetone in the troposphere by FRUEKILDE, P, HJORTH, J, JENSEN, N. R, KOTZIAS, D, LARSEN, B

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  5. 5
    Identification of lactic acid bacteria from spoilage associations of cooked and brined shrimps stored under modified atmosphere between 0 degrees C and 25 degrees C

    Identification of lactic acid bacteria from spoilage associations of cooked and brined shrimps stored under modified atmosphere between 0 degrees C and 25 degrees C by Dalgaard, P, Vancanneyt, M, Euras Vilalta, N, Swings, J, Fruekilde, P, Leisner, J J

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  6. 6
    Identification of lactic acid bacteria from spoilage associations of cooked and brined shrimps stored under modified atmosphere between 0 degree C and 25 degree C

    Identification of lactic acid bacteria from spoilage associations of cooked and brined shrimps stored under modified atmosphere between 0 degree C and 25 degree C by Dalgaard, P, Vancanneyt, M, Euras Vilalta, N, Swings, J, Fruekilde, P, Leisner, J

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  7. 7
    Identification of lactic acid bacteria from spoilage associations of cooked and brined shrimps stored under modified atmosphere between 0oC and 25oC

    Identification of lactic acid bacteria from spoilage associations of cooked and brined shrimps stored under modified atmosphere between 0oC and 25oC by Dalgaard, P., Vancanneyt, M., Euras Vilalta, N., Swings, J., Fruekilde, P., Leisner, J.J.

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  8. 8
    Ozonolysis at vegetation surfaces

    Ozonolysis at vegetation surfaces by Fruekilde, P., Hjorth, J., Jensen, N.R., Kotzias, D., Larsen, B.

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  9. 9
    Supercritical fluid extraction of polychlorinated biphenyls from lyophilized fish tissue

    Supercritical fluid extraction of polychlorinated biphenyls from lyophilized fish tissue by Bøwadt, Søren, Johansson, Berit, Fruekilde, Palle, Hansen, Michael, Zilli, Daniele, Larsen, Bo, de Boer, Jacob

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