Search Results - Skog, Margareta

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  1. 1
    Learning dementia care in three contexts: practical training in day-care, group dwelling and nursing home

    Learning dementia care in three contexts: practical training in day-care, group dwelling and nursing home by Skog, Margareta, Negussie, Birgit, Grafström, Margareta

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  2. 2
    The patient as ‘teacher’: learning in the care of elderly persons with dementia

    The patient as ‘teacher’: learning in the care of elderly persons with dementia by Skog, Margareta, Grafström, Margareta, Negussie, Birgit, Winblad, Bengt

    Published in Nurse education today
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  3. 3
    Change of outlook on elderly persons with dementia: a study of trainees during a year of special education

    Change of outlook on elderly persons with dementia: a study of trainees during a year of special education by Skog, Margareta, Grafström, Margareta, Winblad, Birgit Negussie and Bengt

    Published in Nurse education today
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  4. 4
    Does one Size Fit All?—Linking Parenting With Adolescent Substance Use and Adolescent Temperament

    Does one Size Fit All?—Linking Parenting With Adolescent Substance Use and Adolescent Temperament by Kapetanovic, Sabina, Skoog, Therése, Bohlin, Margareta, Gerdner, Arne

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  5. 5
    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

    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 by Raman, Maya, Nilsson, Ulf, Skog, Kerstin, Lawther, Mark, Nair, Baboo, Nyman, Margareta

    Published in Food chemistry
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  6. 6
    Addition of Various Carbohydrates to Beef Burgers Affects the Formation of Heterocyclic Amines during Frying

    Addition of Various Carbohydrates to Beef Burgers Affects the Formation of Heterocyclic Amines during Frying by Persson, Elna, Sjöholm, Ingegerd, Nyman, Margareta, Skog, Kerstin

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  7. 7
    Acrylamide in food: mechanisms of formation and influencing factors during heating of foods

    Acrylamide in food: mechanisms of formation and influencing factors during heating of foods by Lingnert, Hans, Grivas, Spiros, Jägerstad, Margaretha, Skog, Kerstin, Törnqvist, Margareta, Åman, Per

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