Search Results - Skog, K.I

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  1. 1
    Carcinogenic Heterocyclic Amines in Model Systems and Cooked Foods: A Review on Formation, Occurrence and Intake

    Carcinogenic Heterocyclic Amines in Model Systems and Cooked Foods: A Review on Formation, Occurrence and Intake by Skog, K.I, Johansson, M.A.E, Jägerstad, M.I

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  2. 2
    Kinetic modelling: A tool to predict the formation of acrylamide in potato crisps

    Kinetic modelling: A tool to predict the formation of acrylamide in potato crisps by Knol, Jeroen J., Viklund, Gunilla Å.I., Linssen, Jozef P.H., Sjöholm, Ingegerd M., Skog, Kerstin I., van Boekel, Martinus A.J.S.

    Published in Food chemistry
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  3. 3
    Impact of Harvest Year on Amino Acids and Sugars in Potatoes and Effect on Acrylamide Formation during Frying

    Impact of Harvest Year on Amino Acids and Sugars in Potatoes and Effect on Acrylamide Formation during Frying by Viklund, Gunilla Å. I., Olsson, Kerstin M., Sjöholm, Ingegerd M., Skog, Kerstin I.

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  4. 4
    study on the use of empirical models to predict the formation of acrylamide in potato crisps

    study on the use of empirical models to predict the formation of acrylamide in potato crisps by Knol, Jeroen J, Viklund, Gunilla Å.I, Linssen, Jozef P.H, Sjöholm, Ingegerd M, Skog, Kerstin I, van Boekel, Martinus A.J.S

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