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Results:
1-8
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Results: 8
Authors:
Siegmund, B
Leyden, DE
Zikulnig, E
Leitner, E
Murkovic, M
Pfannhauser, W
Reif, H
Citation: B. Siegmund et al., The contribution of dietary nicotine and dietary cotinine to salivary cotinine levels as a nicotine biomarker, FOOD CHEM, 74(3), 2001, pp. 259-265
Authors:
Murkovic, M
Mulleder, U
Adam, U
Pfannhauser, W
Citation: M. Murkovic et al., Detection of anthocyanins from elderberry juice in human urine, J SCI FOOD, 81(9), 2001, pp. 934-937
Authors:
Murkovic, M
Pfannhauser, W
Citation: M. Murkovic et W. Pfannhauser, Stability of pumpkin seed oil, EUR J LIPID, 102(10), 2000, pp. 607-611
Authors:
Murkovic, M
Pfannhauser, W
Citation: M. Murkovic et W. Pfannhauser, Analysis of the cancerogenic heterocyclic aromatic amines in fried meat, FRESEN J AN, 366(4), 2000, pp. 375-378
Authors:
Murkovic, M
Adam, U
Pfannhauser, W
Citation: M. Murkovic et al., Analysis of anthocyane glycosides in human serum, FRESEN J AN, 366(4), 2000, pp. 379-381
Authors:
Murkovic, M
Weber, HJ
Geiszler, S
Frohlich, K
Pfannhauser, W
Citation: M. Murkovic et al., Formation of the food associated carcinogen 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in model systems, FOOD CHEM, 65(2), 1999, pp. 233-237
Authors:
Murkovic, M
Citation: M. Murkovic, Heterocyclic aromatic amines - Graz, Austria, April 23-24, 1998, Z LEBENSM U, 207(6), 1998, pp. F3-F3
Authors:
Murkovic, M
Steinberger, D
Pfannhauser, W
Citation: M. Murkovic et al., Antioxidant spices reduce the formation of heterocyclic amines in fried meat, Z LEBENSM U, 207(6), 1998, pp. 477-480
Risultati:
1-8
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