Acrylamide in crisps: Effect of blanching studied on long-term stored potato clones von Viklund, Gunilla Å.I., Olsson, Kerstin M., Sjöholm, Ingegerd M., Skog, Kerstin I.

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

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Kinetic modelling: A tool to predict the formation of acrylamide in potato crisps von 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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Variety and storage conditions affect the precursor content and amount of acrylamide in potato crisps von Viklund, Gunilla ÅI, Olsson, Kerstin M, Sjöholm, Ingegerd M, Skog, Kerstin I

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study on the use of empirical models to predict the formation of acrylamide in potato crisps von 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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Acrylamide in home-prepared roasted potatoes von Skog, Kerstin, Viklund, Gunilla, Olsson, Kerstin, Sjöholm, Ingegerd

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Sequential UV–biological degradation of polycyclic aromatic hydrocarbons in two-phases partitioning bioreactors von Guieysse, Benoit, Viklund, Gunilla

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Sequential UV Biological Degradation of Polycyclic Aromatic Hydrocarbons in Two-Phases Partitioning Reactors von Guieysse, Benoit, Viklund, Gunilla

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Combined UV-biological degradation of PAHs von Guieysse, Benoit, Viklund, Gunilla, Toes, Ann-Charlotte, Mattiasson, Bo

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Variety and storage conditions affect the precursor content and amount of acrylamide in potato crisp von Viklund, Gunilla, Sjöholm, Ingegerd, Skog, Kerstin, Olsson, Kerstin M

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An experimental set-up for studying acrylamide formation in potato crisps von Viklund, G., Mendoza, F., Sjöholm, I., Skog, K.

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Acrylamide in home-prepared roasted potatoes : Physiological Effects of Thermally Treated Foods von SKOG, Kerstin, VIKLUND, Gunilla, OLSSON, Kerstin, SJÖHOLM, Ingegerd

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A study on the use of empirical models to predict the formation of acrylamide in potato crisps : Physiological Effects of Thermally Treated Foods von KNOL, Jeroen J, VIKLUND, Gunilla A. I, LINSSEN, Jozef P. H, SJÖHOLM, Ingegerd M, SKOG, Kerstin I, VAN BOEKEL, Martinus A. J. S

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Analysis of 3-aminopropionamide: A potential precursor of acrylamide von Bagdonaite, Kristina, Viklund, Gunilla, Skog, Kerstin, Murkovic, Michael

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Thirty Years of Prospective Nationwide Incidence of Childhood Type 1 Diabetes: The Accelerating Increase by Time Tends to Level Off in Sweden von BERHAN, Yonas, WAERNBAUM, Ingeborg, LIND, Torbjörn, MÖFLSTEN, Anna, DAHLQUIST, Gisela

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