Kaja Tikk

Kaja Tikk

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Kaja Tikk

Kaja Tikk

Publications by authors named "Kaja Tikk"

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A Web-based survey among adults aged 40-54 years was time effective and yielded stable response patterns.

J Clin Epidemiol 2019 Jan 6;105:10-18. Epub 2018 Sep 6.

Division of Clinical Epidemiology and Aging Research, German Cancer Research Center (DKFZ), Heidelberg, Germany; German Cancer Consortium (DKTK), DKFZ, Heidelberg, Germany; Division of Preventive Oncology, DKFZ and National Center of Tumor Diseases (NCT), Heidelberg, Germany.

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https://linkinghub.elsevier.com/retrieve/pii/S08954356183041
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http://dx.doi.org/10.1016/j.jclinepi.2018.08.021DOI Listing
January 2019

Biomarker discovery study of inflammatory proteins for colorectal cancer early detection demonstrated importance of screening setting validation.

J Clin Epidemiol 2018 Dec 1;104:24-34. Epub 2018 Aug 1.

Division of Clinical Epidemiology and Aging Research, German Cancer Research Center (DKFZ), Heidelberg, Germany; Medical Faculty Heidelberg, University of Heidelberg, Heidelberg, Germany; German Cancer Consortium (DKTK), German Cancer Research Center (DKFZ), Heidelberg, Germany; Division of Preventive Oncology, German Cancer Research Center (DKFZ) and National Center for Tumor Diseases (NCT), Heidelberg, Germany. Electronic address:

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http://dx.doi.org/10.1016/j.jclinepi.2018.07.016DOI Listing
December 2018

Fibroblast growth factor 21 as a circulating biomarker at various stages of colorectal carcinogenesis.

Br J Cancer 2018 11 14;119(11):1374-1382. Epub 2018 Nov 14.

Division of Clinical Epidemiology and Aging Research, German Cancer Research Center (DKFZ), 69120, Heidelberg, Germany.

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http://www.nature.com/articles/s41416-018-0280-x
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http://dx.doi.org/10.1038/s41416-018-0280-xDOI Listing
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC6265243PMC
November 2018

Study protocol of the RaPS study: novel risk adapted prevention strategies for people with a family history of colorectal cancer.

BMC Cancer 2018 Jul 6;18(1):720. Epub 2018 Jul 6.

Division of Clinical Epidemiology and Aging Research, German Cancer Research Center (DKFZ), Im Neuenheimer Feld 581, 69120, Heidelberg, Germany.

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http://dx.doi.org/10.1186/s12885-018-4646-5DOI Listing
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC6034214PMC
July 2018

Primary preventive potential for stroke by avoidance of major lifestyle risk factors: the European Prospective Investigation into Cancer and Nutrition-Heidelberg cohort.

Stroke 2014 Jul 29;45(7):2041-6. Epub 2014 May 29.

From the Division of Cancer Epidemiology, German Cancer Research Centre, Heidelberg, Germany (K.T., D.S., S.M., M.-L.G., R.K.); Department of Neurology, Memmingen Hospital, Memmingen, Germany (C.L.); and Department of Neurology, Neurological Clinic, University of Heidelberg, Heidelberg, Germany (M.K.).

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http://dx.doi.org/10.1161/STROKEAHA.114.005025DOI Listing
July 2014

Flavour development in pork. Influence of flavour precursor concentrations in longissimus dorsi from pigs with different raw meat qualities.

Meat Sci 2009 Jan 15;81(1):255-62. Epub 2008 Aug 15.

Danish Meat Research Institute, DMRI, Maglegaardsvej 2, DK-4000 Roskilde, Denmark.

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http://dx.doi.org/10.1016/j.meatsci.2008.07.031DOI Listing
January 2009

Monitoring of warmed-over flavour in pork using the electronic nose - correlation to sensory attributes and secondary lipid oxidation products.

Meat Sci 2008 Dec 24;80(4):1254-63. Epub 2008 Jun 24.

Department of Food Science, University of Aarhus, P.O. Box 50, DK-8830 Tjele, Foulum, Denmark.

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http://dx.doi.org/10.1016/j.meatsci.2008.05.040DOI Listing
December 2008

Flavour formation in pork semimembranosus: Combination of pan-temperature and raw meat quality.

Meat Sci 2008 Oct 29;80(2):249-58. Epub 2008 Jan 29.

Danish Meat Research Institute, Maglegaardsvej 2, 4000 Roskilde, Denmark; The University of Copenhagen, Faculty of Life Sciences, Rolighedsvej 30, 1958 Frederiksberg C, Denmark.

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http://linkinghub.elsevier.com/retrieve/pii/S030917400700398
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http://dx.doi.org/10.1016/j.meatsci.2007.11.029DOI Listing
October 2008

The significance of diet, slaughter weight and aging time on pork colour and colour stability.

Meat Sci 2008 Aug 28;79(4):806-16. Epub 2007 Nov 28.

Department of Food Science, University of Aarhus, P.O. Box 50, DK-8830 Tjele, Denmark.

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http://linkinghub.elsevier.com/retrieve/pii/S030917400700387
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http://dx.doi.org/10.1016/j.meatsci.2007.11.015DOI Listing
August 2008

Significance of fat supplemented diets on pork quality - Connections between specific fatty acids and sensory attributes of pork.

Meat Sci 2007 Oct 30;77(2):275-86. Epub 2007 Mar 30.

Department of Food Science, Faculty of Agricultural Sciences, University of Aarhus, P.O. Box 50, DK-8830 Tjele, Denmark.

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http://dx.doi.org/10.1016/j.meatsci.2007.03.019DOI Listing
October 2007

Development of inosine monophosphate and its degradation products during aging of pork of different qualities in relation to basic taste and retronasal flavor perception of the meat.

J Agric Food Chem 2006 Oct;54(20):7769-77

Department of Food Science, Danish Institute of Agricultural Sciences, PO Box 50, DK-8830 Tjele, Denmark.

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http://dx.doi.org/10.1021/jf060145aDOI Listing
October 2006

The effect of a muscle-glycogen-reducing finishing diet on porcine meat and fat colour.

Meat Sci 2006 Jun 24;73(2):378-85. Epub 2006 Feb 24.

Centre of Advanced Food Studies, Department of Food Science, Danish Institute of Agricultural Sciences, Research Centre Foulum, P.O. Box 50, DK-8830 Tjele, Denmark.

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https://linkinghub.elsevier.com/retrieve/pii/S03091740060002
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http://dx.doi.org/10.1016/j.meatsci.2005.12.015DOI Listing
June 2006