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Chemistry

D-Index
58
Citations
9284
World Ranking
10870
National Ranking
158

Biology and Biochemistry

D-Index
57
Citations
9316
World Ranking
14055
National Ranking
207

Overview

Margaretha Jägerstad is affiliated with the Swedish University of Agricultural Sciences in Sweden. Their professional profile reflects an academic career linked to this institution.

The available data does not contain information on recent papers authored by Jägerstad, co-authors frequently collaborating with them, or their main publication venues. Likewise, there is no recorded information concerning books published, specific fields or subfields of study, or primary research topics.

There are no details about awards or honors received by Margaretha Jägerstad. The scientist is currently active, as there is no indication of being deceased.

Given the limited publicly available data, the profile of Margaretha Jägerstad is primarily characterized by their connection to the Swedish University of Agricultural Sciences, with other facets of their research and academic output not documented in the provided source data.

Best Publications

  • Carcinogenic Heterocyclic Amines in Model Systems and Cooked Foods: A Review on Formation, Occurrence and Intake

    K.I Skog;M.A.E Johansson;M.I Jägerstad

  • Genotoxicity of heat-processed foods

    Margaretha Jägerstad;Kerstin Skog

  • Dietary heterocyclic amines and cancer of the colon, rectum, bladder, and kidney: a population-based study

    Katarina Augustsson;Kerstin Skog;Margaretha Jägerstad;Paul W Dickman

  • Formation of heterocyclic amines using model systems.

    Margaretha Jägerstad;Kerstin Skog;Spiros Grivas;Kjell Olsson

  • Effect of cooking temperature on the formation of heterocyclic amines in fried meat products and pan residues.

    Kerstin Skog;Gunnar Steineck;Katarina Augustsson;Margaretha Jägerstad

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

    M. Jägerstad;K. Skog;P. Arvidsson;A. Solyakov

  • Sterol and vitamin D2 concentrations in cultivated and wild grown mushrooms: Effects of UV irradiation

    Anja Teichmann;Paresh C. Dutta;Anders Staffas;Margaretha Jägerstad

  • Polar and Non-polar Heterocyclic Amines in ,Cooked Fish and Meat Products and their Corresponding Pan Residues

    K Skog;Katarina Augustsson;G Steineck;M Stenberg

  • Creatinine and Maillard Reaction Products as Precursors of Mutagenic Compounds Formed in Fried Beef

    M. Jägerstad;A. Laser Reuterswärd;R. Öste;A. Dahlqvist

  • Acrylamide in food: mechanisms of formation and influencing factors during heating of foods

    Hans Lingnert;Spiros Grivas;Margaretha Jägerstad;Kerstin Skog

  • HPLC determination of folates in raw and processed beetroots

    Jelena Jastrebova;Cornelia M. Witthöft;Anders Grahn;Ulla Svensson

  • Assessment of the human exposure to heterocyclic amines.

    Katarina Augustsson;K Skog;M Jagerstad;G Steineck

  • Nutrient intake and health status of lactovegetarians: chemical analyses of diets using the duplicate portion sampling technique.

    M Abdulla;I Andersson;N G Asp;K Berthelsen

  • Formation of 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline in a model system by heating creatinine, glycine and glucose

    Jägerstad M;Olsson K;Grivas S;Negishi C

  • Kinetics of formation of polar heterocyclic amines in a meat model system.

    P. Arvidsson;M.A.J.S. Van Boekel;K. Skog;M. Jägerstad

  • Occurrence of mutagenic/carcinogenic heterocyclic amines in meat and fish products, including pan residues, prepared under domestic conditions

    Maria A.E. Johansson;Margaretha Jägerstad

  • Folates and dairy products: a critical update.

    Karin M. Forssén;Margaretha I. Jägerstad;Karin Wigertz;Cornelia M. Witthöft

  • Creatin(in)e and Maillard reaction products as precursors of mutagenic compounds: Effects of various amino acids

    M. Jägerstad;A.Laser Reuterswärd;R. Olsson;S. Grivas

  • Cereal fructans: in vitro and in vivo studies on availability in rats and humans.

    Urban Nilsson;Rickard Öste;Margaretha Jägerstad;Dowen Birkhed

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

    K Skog;A Solyakov;M Jägerstad

Frequent Co-Authors

Kerstin Skog
Kerstin Skog Lund University
Björn Åkesson
Björn Åkesson Lund University
Gunnar Steineck
Gunnar Steineck University of Gothenburg
Margareta Nyman
Margareta Nyman Lund University
Inger Björck
Inger Björck InnovaFood
Mark G. Knize
Mark G. Knize Lawrence Livermore National Laboratory
Kerstin Lundström
Kerstin Lundström Swedish University of Agricultural Sciences
Keiji Wakabayashi
Keiji Wakabayashi University of Shizuoka
James S. Felton
James S. Felton Lawrence Livermore National Laboratory
Paul W. Dickman
Paul W. Dickman Karolinska Institute

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Best Scientists Citing Margaretha Jägerstad