Skog K - Search Results

1

Characterization of phenolic compounds in virgin olive oil and their effect on the formation of carcinogenic/mutagenic heterocyclic amines in a model system.

Monti SM, Ritieni A, Sacchi R, Skog K, Borgen E, Fogliano V. Monti SM, et al. Among authors: skog k. J Agric Food Chem. 2001 Aug;49(8):3969-75. doi: 10.1021/jf010240d. J Agric Food Chem. 2001. PMID: 11513697

2

Heterocyclic amines in some Swedish cooked foods industrially prepared or from fast food outlets and restaurants.

Borgen E, Skog K. Borgen E, et al. Among authors: skog k. Mol Nutr Food Res. 2004 Sep;48(4):292-8. doi: 10.1002/mnfr.200400024. Mol Nutr Food Res. 2004. PMID: 15497180

3

Influence of antioxidants in virgin olive oil on the formation of heterocyclic amines in fried beefburgers.

Persson E, Graziani G, Ferracane R, Fogliano V, Skog K. Persson E, et al. Among authors: skog k. Food Chem Toxicol. 2003 Nov;41(11):1587-97. doi: 10.1016/s0278-6915(03)00190-x. Food Chem Toxicol. 2003. PMID: 12963012

4

Effect of red wine marinades on the formation of heterocyclic amines in fried chicken breast.

Busquets R, Puignou L, Galceran MT, Skog K. Busquets R, et al. Among authors: skog k. J Agric Food Chem. 2006 Oct 18;54(21):8376-84. doi: 10.1021/jf0616311. J Agric Food Chem. 2006. PMID: 17032054

5

Effect of high water-holding capacity on the formation of heterocyclic amines in fried beefburgers.

Persson E, Sjöholm I, Skog K. Persson E, et al. Among authors: skog k. J Agric Food Chem. 2003 Jul 16;51(15):4472-7. doi: 10.1021/jf021089q. J Agric Food Chem. 2003. PMID: 12848528

6

Addition of various carbohydrates to beef burgers affects the formation of heterocyclic amines during frying.

Persson E, Sjöholm I, Nyman M, Skog K. Persson E, et al. Among authors: skog k. J Agric Food Chem. 2004 Dec 15;52(25):7561-6. doi: 10.1021/jf0493831. J Agric Food Chem. 2004. PMID: 15675804

7

Formation of heterocyclic amines using model systems.

Jägerstad M, Skog K, Grivas S, Olsson K. Jägerstad M, et al. Among authors: skog k. Mutat Res. 1991 Mar-Apr;259(3-4):219-33. doi: 10.1016/0165-1218(91)90119-7. Mutat Res. 1991. PMID: 2017209 Review.

8

Natural variations of precursors in pig meat affect the yield of heterocyclic amines--effects of RN genotype, feeding regime, and sex.

Olsson V, Solyakov A, Skog K, Lundström K, Jägerstad M. Olsson V, et al. Among authors: skog k. J Agric Food Chem. 2002 May 8;50(10):2962-9. doi: 10.1021/jf011239h. J Agric Food Chem. 2002. PMID: 11982426

9

Carcinogenic heterocyclic amines in model systems and cooked foods: a review on formation, occurrence and intake.

Skog KI, Johansson MA, Jägerstad MI. Skog KI, et al. Food Chem Toxicol. 1998 Sep-Oct;36(9-10):879-96. doi: 10.1016/s0278-6915(98)00061-1. Food Chem Toxicol. 1998. PMID: 9737435 Review.

10

Factors affecting the formation and yield of heterocyclic amines.

Skog K, Johansson M, Jägerstad M. Skog K, et al. Princess Takamatsu Symp. 1995;23:9-19. Princess Takamatsu Symp. 1995. PMID: 8844791 Review.

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