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Publications by Karina Skog

41 publications found

Original articles

Solemdal K, Sandvik L, Møinichen-Berstad C, Skog K, Willumsen T, Mowe M (2011)
Association between oral health and body cell mass in hospitalised elderly
Gerodontology, 29 (2), e1038-44
DOI 10.1111/j.1741-2358.2011.00607.x, PubMed 22187971

Bjornaas MA, Hovda KE, Heyerdahl F, Skog K, Drottning P, Opdahl A, Jacobsen D, Ekeberg O (2010)
Suicidal intention, psychosocial factors and referral to further treatment: a one-year cross-sectional study of self-poisoning
BMC Psychiatry, 10, 58
DOI 10.1186/1471-244X-10-58, PubMed 20653986

Hovda KE, Bjornaas MA, Skog K, Opdahl A, Drottning P, Ekeberg O, Jacobsen D (2008)
Acute poisonings treated in hospitals in Oslo: a one-year prospective study (I): pattern of poisoning
Clin Toxicol (Phila), 46 (1), 35-41
DOI 10.1080/15563650601185969, PubMed 18167035

Heyerdahl F, Bjornas MA, Hovda KE, Skog K, Opdahl A, Wium C, Ekeberg O, Jacobsen D (2008)
Acute poisonings treated in hospitals in Oslo: a one-year prospective study (II): clinical outcome
Clin Toxicol (Phila), 46 (1), 42-9
DOI 10.1080/15563650701210048, PubMed 18167036

Busquets R, Puignou L, Galceran MT, Wakabayashi K, Skog K (2007)
Liquid chromatography-tandem mass spectrometry analysis of 2-amino-1-methyl-6-(4-hydroxyphenyl)imidazo[4,5-b]pyridine in cooked meats
J Agric Food Chem, 55 (22), 9318-24
DOI 10.1021/jf072252q, PubMed 17924706

Hysing J, Sarjomaa M, Skog K, Lydersen S (2007)
[Stroke--a study of clinical management and prognosis]
Tidsskr Nor Laegeforen, 127 (10), 1374-8
PubMed 17519993

Ericson U, Wirfält E, Mattisson I, Gullberg B, Skog K (2007)
Dietary intake of heterocyclic amines in relation to socio-economic, lifestyle and other dietary factors: estimates in a Swedish population
Public Health Nutr, 10 (6), 616-27
DOI 10.1017/S1368980007352518, PubMed 17381880

Ekanayake S, Skog K, Asp NG (2006)
Canavanine content in sword beans (Canavalia gladiata): analysis and effect of processing
Food Chem Toxicol, 45 (5), 797-803
DOI 10.1016/j.fct.2006.10.030, PubMed 17187914

Skog K (2005)
From binary strings to visual programming - A Nordic perspective on history of programming and programming languages
INT FED INFO PROC, 174, 297-310

Espelid TO, Maus A, Nordbotten S, Skog K, Solvberg A (2005)
Research and curricula development at Norwegian universities - From the early years to the mid-1970s
INT FED INFO PROC, 174, 137-153

Santos FJ, Barceló-Barrachina E, Toribio F, Puignou L, Galceran MT, Persson E, Skog K, Messner C, Murkovic M, Nabinger U, Ristic A (2004)
Analysis of heterocyclic amines in food products: interlaboratory studies
J Chromatogr B Analyt Technol Biomed Life Sci, 802 (1), 69-78
DOI 10.1016/j.jchromb.2003.09.030, PubMed 15035998

Ostergren A, Annas A, Skog K, Lindquist NG, Brittebo EB (2003)
Long-term retention of neurotoxic beta-carbolines in brain neuromelanin
J Neural Transm (Vienna), 111 (2), 141-57
DOI 10.1007/s00702-003-0080-0, PubMed 14767717

Persson E, Graziani G, Ferracane R, Fogliano V, Skog K (2003)
Influence of antioxidants in virgin olive oil on the formation of heterocyclic amines in fried beefburgers
Food Chem Toxicol, 41 (11), 1587-97
DOI 10.1016/s0278-6915(03)00190-x, PubMed 12963012

Solyakov A, Skog K (2002)
Screening for heterocyclic amines in chicken cooked in various ways
Food Chem Toxicol, 40 (8), 1205-11
DOI 10.1016/s0278-6915(02)00054-6, PubMed 12067585

Monti SM, Ritieni A, Sacchi R, Skog K, Borgen E, Fogliano V (2001)
Characterization of phenolic compounds in virgin olive oil and their effect on the formation of carcinogenic/mutagenic heterocyclic amines in a model system
J Agric Food Chem, 49 (8), 3969-75
DOI 10.1021/jf010240d, PubMed 11513697

Pfau W, Knasmueller S, Glatt HR, Frandsen H, Alexander J, Murkovic M, Sontag G, Galceran T, Edenharder R, Skog K (2001)
Heterocyclic amines: human carcinogens in cooked food?
Nutr Metab Cardiovasc Dis, 11 (4 Suppl), 82-6
PubMed 11894761

Augustsson K, Skog K, Jägerstad M, Dickman PW, Steineck G (1999)
Dietary heterocyclic amines and cancer of the colon, rectum, bladder, and kidney: a population-based study
Lancet, 353 (9154), 703-7
DOI 10.1016/S0140-6736(98)06099-1, PubMed 10073512

Solyakov A, Skog K, Jägerstad M (1999)
Heterocyclic amines in process flavours, process flavour ingredients, bouillon concentrates and a pan residue
Food Chem Toxicol, 37 (1), 1-11
DOI 10.1016/s0278-6915(98)00098-2, PubMed 10069477

Vereskuns G, Wesén C, Skog K, Jägerstad M (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 test
Mutat Res, 416 (3), 149-57
DOI 10.1016/s1383-5718(98)00088-6, PubMed 9729349

Skog K, Solyakov A, Arvidsson P, Jägerstad M (1998)
Analysis of nonpolar heterocyclic amines in cooked foods and meat extracts using gas chromatography-mass spectrometry
J Chromatogr A, 803 (1-2), 227-33
DOI 10.1016/s0021-9673(97)01266-1, PubMed 9604333

Augustsson K, Skog K, Jägerstad M, Steineck G (1997)
Assessment of the human exposure to heterocyclic amines
Carcinogenesis, 18 (10), 1931-5
DOI 10.1093/carcin/18.10.1931, PubMed 9364002

Wu X, Skog K, Jägerstad M (1997)
Trigonelline, a naturally occurring constituent of green coffee beans behind the mutagenic activity of roasted coffee?
Mutat Res, 391 (3), 171-7
DOI 10.1016/s1383-5718(97)00065-x, PubMed 9268042

Skog K, Augustsson K, Steineck G, Stenberg M, Jägerstad M (1997)
Polar and non-polar heterocyclic amines in cooked fish and meat products and their corresponding pan residues
Food Chem Toxicol, 35 (6), 555-65
DOI 10.1016/s0278-6915(97)00021-5, PubMed 9225013

Saarinen K, Laine T, Skog K, Mäkinen J, Hautojärvi P, Rakennus K, Uusimaa P, Salokatve A, Pessa M (1996)
Identification of the Native Vacancy Defects in Both Sublattices of ZnSx Se1-x by Positron Annihilation
Phys Rev Lett, 77 (16), 3407-3410
DOI 10.1103/PhysRevLett.77.3407, PubMed 10062212

Skog K, Steineck G, Augustsson K, Jägerstad M (1995)
Effect of cooking temperature on the formation of heterocyclic amines in fried meat products and pan residues
Carcinogenesis, 16 (4), 861-7
DOI 10.1093/carcin/16.4.861, PubMed 7728968

Skog K, Jägerstad M (1993)
Incorporation of carbon atoms from glucose into the food mutagens MeIQx and 4,8-DiMeIQx using 14C-labelled glucose in a model system
Carcinogenesis, 14 (10), 2027-31
DOI 10.1093/carcin/14.10.2027, PubMed 8222049

Johansson M, Skog K, Jägerstad M (1993)
Effects of edible oils and fatty acids on the formation of mutagenic heterocyclic amines in a model system
Carcinogenesis, 14 (1), 89-94
DOI 10.1093/carcin/14.1.89, PubMed 8425274

Skog K, Knize MG, Felton JS, Jägerstad M (1992)
Formation of new heterocyclic amine mutagens by heating creatinine, alanine, threonine and glucose
Mutat Res, 268 (2), 191-7
DOI 10.1016/0027-5107(92)90224-p, PubMed 1379324

Skog K, Jägerstad M, Reuterswärd AL (1992)
Inhibitory effect of carbohydrates on the formation of mutagens in fried beef patties
Food Chem Toxicol, 30 (8), 681-8
DOI 10.1016/0278-6915(92)90163-f, PubMed 1398349

Skog K, Jägerstad M (1991)
Effects of glucose on the formation of PhIP in a model system
Carcinogenesis, 12 (12), 2297-300
DOI 10.1093/carcin/12.12.2297, PubMed 1747930

Skog K, Jägerstad M (1990)
Effects of monosaccharides and disaccharides on the formation of food mutagens in model systems
Mutat Res, 230 (2), 263-72
DOI 10.1016/0027-5107(90)90064-b, PubMed 2374562

Laser Reuterswärd A, Skog K, Jägerstad M (1987)
Mutagenicity of pan-fried bovine tissues in relation to their content of creatine, creatinine, monosaccharides and free amino acids
Food Chem Toxicol, 25 (10), 755-62
DOI 10.1016/0278-6915(87)90230-4, PubMed 3679022

Laser Reuterswärd A, Skog K, Jägerstad M (1987)
Effects of creatine and creatinine content on the mutagenic activity of meat extracts, bouillons and gravies from different sources
Food Chem Toxicol, 25 (10), 747-54
DOI 10.1016/0278-6915(87)90229-8, PubMed 3679021

Review articles

Pfau W, Skog K (2004)
Exposure to beta-carbolines norharman and harman
J Chromatogr B Analyt Technol Biomed Life Sci, 802 (1), 115-26
DOI 10.1016/j.jchromb.2003.10.044, PubMed 15036003

Skog K (2002)
Problems associated with the determination of heterocyclic amines in cooked foods and human exposure
Food Chem Toxicol, 40 (8), 1197-203
DOI 10.1016/s0278-6915(02)00052-2, PubMed 12067584

Skog K, Solyakov A (2002)
Heterocyclic amines in poultry products: a literature review
Food Chem Toxicol, 40 (8), 1213-21
DOI 10.1016/s0278-6915(02)00062-5, PubMed 12067586

Skog K, Johansson M, Jägerstad M (1995)
Factors affecting the formation and yield of heterocyclic amines
Princess Takamatsu Symp, 23, 9-19
PubMed 8844791

Skog K (1993)
Cooking procedures and food mutagens: a literature review
Food Chem Toxicol, 31 (9), 655-75
DOI 10.1016/0278-6915(93)90049-5, PubMed 8406243

Jägerstad M, Skog K (1991)
Formation of meat mutagens
Adv Exp Med Biol, 289, 83-105
DOI 10.1007/978-1-4899-2626-5_7, PubMed 1897410

Jägerstad M, Skog K, Grivas S, Olsson K (1991)
Formation of heterocyclic amines using model systems
Mutat Res, 259 (3-4), 219-33
DOI 10.1016/0165-1218(91)90119-7, PubMed 2017209

Jägerstad M, Skog K, Grivas S, Olsson K (1990)
Mutagens from model systems
Prog Clin Biol Res, 347, 71-88
PubMed 2217403