Johan Rosen

Summary

Affiliation: National Food Administration
Country: Sweden

Publications

  1. ncbi request reprint Efficient and sensitive screening and confirmation of residues of selected polyether ionophore antibiotics in liver and eggs by liquid chromatography-electrospray tandem mass spectrometry
    J Rosen
    National Food Administration, Uppsala, Sweden
    Analyst 126:1990-5. 2001
  2. ncbi request reprint Analysis of acrylamide in cooked foods by liquid chromatography tandem mass spectrometry
    Johan Rosen
    National Food Administration, Uppsala, Sweden
    Analyst 127:880-2. 2002
  3. ncbi request reprint Retention studies of acrylamide for the design of a robust liquid chromatography-tandem mass spectrometry method for food analysis
    Johan Rosen
    National Food Administration, Box 622, SE 751 26 Uppsala, Sweden
    J Chromatogr A 1172:19-24. 2007
  4. doi request reprint Determination of the neurotoxin BMAA (beta-N-methylamino-L-alanine) in cycad seed and cyanobacteria by LC-MS/MS (liquid chromatography tandem mass spectrometry)
    Johan Rosen
    National Food Administration, Uppsala, Sweden
    Analyst 133:1785-9. 2008
  5. ncbi request reprint Effects of asparagine, fructose, and baking conditions on acrylamide content in yeast-leavened wheat bread
    Nicolas Surdyk
    Department of Food Science, Swedish University of Agricultural Sciences SLU, and Swedish National Food Administration, Uppsala, Sweden
    J Agric Food Chem 52:2047-51. 2004
  6. doi request reprint Analysis of the mushroom nephrotoxin orellanine and its glucosides
    Anders Herrmann
    National Food Agency, Box 622, SE 75126 Uppsala, Sweden
    J Nat Prod 75:1690-6. 2012
  7. doi request reprint Evaluation of a generic multi-analyte method for detection of >100 representative compounds correlated to emergency events in 19 food types by ultrahigh-pressure liquid chromatography-tandem mass spectrometry
    Anders Herrmann
    National Food Agency, Box 622, S 751 26 Uppsala, Sweden
    J Chromatogr A 1235:115-24. 2012
  8. ncbi request reprint Factors influencing acrylamide content and color in rye crisp bread
    Arwa Mustafa
    Department of Food Science, Swedish University of Agricultural Sciences, Uppsala, Sweden, and Swedish National Food Administration, Uppsala, Sweden
    J Agric Food Chem 53:5985-9. 2005

Detail Information

Publications8

  1. ncbi request reprint Efficient and sensitive screening and confirmation of residues of selected polyether ionophore antibiotics in liver and eggs by liquid chromatography-electrospray tandem mass spectrometry
    J Rosen
    National Food Administration, Uppsala, Sweden
    Analyst 126:1990-5. 2001
    ..5 to 20 ng g(-1)) in eggs are presented (accuracy 94 to 108%, relative standard deviation 4 to 10%, limit of detection 0.026 ng g(-1)). The time for an LC-MS-MS run was 4 min, corresponding to 48 s per sample in a pool...
  2. ncbi request reprint Analysis of acrylamide in cooked foods by liquid chromatography tandem mass spectrometry
    Johan Rosen
    National Food Administration, Uppsala, Sweden
    Analyst 127:880-2. 2002
    ..Interlaboratory validation data (comparison with gas chromatography mass spectrometry, 25 to 2000 microg kg(-1)) showed excellent results (r2 = 0.998)...
  3. ncbi request reprint Retention studies of acrylamide for the design of a robust liquid chromatography-tandem mass spectrometry method for food analysis
    Johan Rosen
    National Food Administration, Box 622, SE 751 26 Uppsala, Sweden
    J Chromatogr A 1172:19-24. 2007
    ..In addition, the detailed standard operating procedure (SOP) method, as used in a collaborative validation trial, is provided as an electronic supplement (www.elsevier.com)...
  4. doi request reprint Determination of the neurotoxin BMAA (beta-N-methylamino-L-alanine) in cycad seed and cyanobacteria by LC-MS/MS (liquid chromatography tandem mass spectrometry)
    Johan Rosen
    National Food Administration, Uppsala, Sweden
    Analyst 133:1785-9. 2008
    ..Instead, the presence of alpha-,gamma-diamino butyric acid (DAB), an isomer of BMAA, was confirmed in one sample. The possible implications of this finding are discussed...
  5. ncbi request reprint Effects of asparagine, fructose, and baking conditions on acrylamide content in yeast-leavened wheat bread
    Nicolas Surdyk
    Department of Food Science, Swedish University of Agricultural Sciences SLU, and Swedish National Food Administration, Uppsala, Sweden
    J Agric Food Chem 52:2047-51. 2004
    ..001) between color and acrylamide content in crust was found. Added asparagine, however, did not increase color, showing that mainly other amino compounds are involved in the browning reactions...
  6. doi request reprint Analysis of the mushroom nephrotoxin orellanine and its glucosides
    Anders Herrmann
    National Food Agency, Box 622, SE 75126 Uppsala, Sweden
    J Nat Prod 75:1690-6. 2012
    ..Second, orellanine is currently being evaluated as a potential cure of metastatic renal cancer, and this work provides a method for monitoring orellanine at low concentrations within the therapeutic interval in blood serum...
  7. doi request reprint Evaluation of a generic multi-analyte method for detection of >100 representative compounds correlated to emergency events in 19 food types by ultrahigh-pressure liquid chromatography-tandem mass spectrometry
    Anders Herrmann
    National Food Agency, Box 622, S 751 26 Uppsala, Sweden
    J Chromatogr A 1235:115-24. 2012
    ..It is concluded that the method is useful for the detection of various types of organic chemical toxicants at levels generally well below concentration thresholds for severe acute intoxication...
  8. ncbi request reprint Factors influencing acrylamide content and color in rye crisp bread
    Arwa Mustafa
    Department of Food Science, Swedish University of Agricultural Sciences, Uppsala, Sweden, and Swedish National Food Administration, Uppsala, Sweden
    J Agric Food Chem 53:5985-9. 2005
    ..Added oat-bran concentrate with high content of mixed-linkage beta-glucan did not influence the acrylamide content in the breads...