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Factors that influence the acrylamide content of heated foods.
Rydberg P, Eriksson S, Tareke E, Karlsson P, Ehrenberg L, Törnqvist M. Rydberg P, et al. Among authors: karlsson p. Adv Exp Med Biol. 2005;561:317-28. doi: 10.1007/0-387-24980-X_24. Adv Exp Med Biol. 2005. PMID: 16438308
Acrylamide: a cooking carcinogen?
Tareke E, Rydberg P, Karlsson P, Eriksson S, Törnqvist M. Tareke E, et al. Among authors: karlsson p. Chem Res Toxicol. 2000 Jun;13(6):517-22. doi: 10.1021/tx9901938. Chem Res Toxicol. 2000. PMID: 10858325
A versatile photoelectron spectrometer for pressures up to 30 mbar.
Eriksson SK, Hahlin M, Kahk JM, Villar-Garcia IJ, Webb MJ, Grennberg H, Yakimova R, Rensmo H, Edström K, Hagfeldt A, Siegbahn H, Edwards MO, Karlsson PG, Backlund K, Åhlund J, Payne DJ. Eriksson SK, et al. Rev Sci Instrum. 2014 Jul;85(7):075119. doi: 10.1063/1.4890665. Rev Sci Instrum. 2014. PMID: 25085185 Free article.
519 results