A. Solyakov

Heterocyclic amines in poultry products: a literature review.

K. Skog, A. Solyakov, 2002, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

Screening for heterocyclic amines in chicken cooked in various ways.

K. Skog, A. Solyakov, 2002, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

Chemistry, formation and occurrence of genotoxic heterocyclic amines identified in model systems and cooked foods

M. Jägerstad, K. Skog, A. Solyakov, 1998 .

Effects of precursor composition and water on the formation of heterocyclic amines in meat model systems

K. Skog, A. Solyakov, E. Borgen, 2001 .

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

M. Jägerstad, V. Olsson, K. Lundström, 2002, Journal of agricultural and food chemistry.

Effects of heating conditions and additives on the formation of heterocyclic amines with reference to amino-carbolines in a meat juice model system.

M. Jägerstad, K. Skog, A. Solyakov, 2000 .

Heterocyclic amines in process flavours, process flavour ingredients, bouillon concentrates and a pan residue.

M. Jägerstad, K. Skog, A. Solyakov, 1999, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

Analysis of nonpolar heterocyclic amines in cooked foods and meat extracts using gas chromatography-mass spectrometry.

M. Jägerstad, K. Skog, A. Solyakov, 1998, Journal of chromatography. A.

Cytotoxic response of Aspergillus fumigatus-produced mycotoxins on growth medium, maize and commercial animal feed substrates.

A. Forsby, A. Solyakov, P. Häggblom, 2003, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

Development and in-house validation of an LC-MS/MS method for the quantification of the mycotoxins deoxynivalenol, zearalenone, T-2 and HT-2 toxin, ochratoxin A and fumonisin B1 and B2 in vegetable animal feed

U. Bondesson, A. Solyakov, Annica Tevell Åberg, 2013, Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment.

Formation of Heterocyclic Amines in a Meat Juice Model System

Kerstin Skog, M. Jägerstad, M. Boekel, 1999 .