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K Skog

Showing results (11-20 of 38) with videos related to

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Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|March 9, 1999
Heterocyclic amines in process flavours, process flavour ingredients, bouillon concentrates and a pan residueA Solyakov, K Skog, M Jägerstad
Carcinogenesis|January 1, 1993
Effects of edible oils and fatty acids on the formation of mutagenic heterocyclic amines in a model systemM Johansson, K Skog, M Jägerstad
Princess Takamatsu Symposia|January 1, 1995
Factors affecting the formation and yield of heterocyclic aminesK Skog, M Johansson, M Jägerstad
Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|December 26, 2006
Canavanine content in sword beans (Canavalia gladiata): analysis and effect of processingS Ekanayake, K Skog, N-G Asp
Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|October 1, 1987
Effects of creatine and creatinine content on the mutagenic activity of meat extracts, bouillons and gravies from different sourcesA Laser Reuterswärd, K Skog, M Jägerstad
Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|August 1, 1992
Inhibitory effect of carbohydrates on the formation of mutagens in fried beef pattiesK Skog, M Jägerstad, A L Reuterswärd
Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|October 1, 1987
Mutagenicity of pan-fried bovine tissues in relation to their content of creatine, creatinine, monosaccharides and free amino acidsA Laser Reuterswärd, K Skog, M Jägerstad
Progress in Clinical and Biological Research|January 1, 1990
Mutagens from model systemsM Jägerstad, K Skog, S Grivas, et al.
Carcinogenesis|April 1, 1995
Effect of cooking temperature on the formation of heterocyclic amines in fried meat products and pan residuesK Skog, G Steineck, K Augustsson, et al.
Mutation Research|September 5, 1998
Inhibitory effect of threo-9,10-dichlorostearic acid on the mutagenic activity of MeIQx, 2-AF and B[a]P in the Ames/Salmonella testG Vereskuns, C Wesén, K Skog, et al.
Pageof 4

Showing results (11-20 of 38) with videos related to

Sort By:
Pageof 4
Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|March 9, 1999
Heterocyclic amines in process flavours, process flavour ingredients, bouillon concentrates and a pan residueA Solyakov, K Skog, M Jägerstad
Carcinogenesis|January 1, 1993
Effects of edible oils and fatty acids on the formation of mutagenic heterocyclic amines in a model systemM Johansson, K Skog, M Jägerstad
Princess Takamatsu Symposia|January 1, 1995
Factors affecting the formation and yield of heterocyclic aminesK Skog, M Johansson, M Jägerstad
Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|December 26, 2006
Canavanine content in sword beans (Canavalia gladiata): analysis and effect of processingS Ekanayake, K Skog, N-G Asp
Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|October 1, 1987
Effects of creatine and creatinine content on the mutagenic activity of meat extracts, bouillons and gravies from different sourcesA Laser Reuterswärd, K Skog, M Jägerstad
Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|August 1, 1992
Inhibitory effect of carbohydrates on the formation of mutagens in fried beef pattiesK Skog, M Jägerstad, A L Reuterswärd
Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|October 1, 1987
Mutagenicity of pan-fried bovine tissues in relation to their content of creatine, creatinine, monosaccharides and free amino acidsA Laser Reuterswärd, K Skog, M Jägerstad
Progress in Clinical and Biological Research|January 1, 1990
Mutagens from model systemsM Jägerstad, K Skog, S Grivas, et al.
Carcinogenesis|April 1, 1995
Effect of cooking temperature on the formation of heterocyclic amines in fried meat products and pan residuesK Skog, G Steineck, K Augustsson, et al.
Mutation Research|September 5, 1998
Inhibitory effect of threo-9,10-dichlorostearic acid on the mutagenic activity of MeIQx, 2-AF and B[a]P in the Ames/Salmonella testG Vereskuns, C Wesén, K Skog, et al.
Pageof 4