Leif Horsfelt Skibsted
Professor emeritus, Professor, emeritus
- 2009
Molecular Gastronomy - an emerging scientific discipline
Skibsted, Leif Horsfelt (Lecturer)
8 Nov 2009Activity: Talk or presentation types › Lecture and oral contribution
Vitality of freeze-dried probiotic bacteria
Skibsted, Leif Horsfelt (Lecturer)
8 Nov 2009Activity: Talk or presentation types › Lecture and oral contribution
Challenges in Danish Food Research
Skibsted, Leif Horsfelt (Lecturer)
23 Nov 2009Activity: Talk or presentation types › Lecture and oral contribution
India as the Food Market of Tomorrow
Skibsted, Leif Horsfelt (Lecturer)
30 Nov 2009Activity: Talk or presentation types › Lecture and oral contribution
- 2010
Oxidation in food - a review
Skibsted, Leif Horsfelt (Lecturer)
2010Activity: Talk or presentation types › Lecture and oral contribution
Oxidationsprocesser i fødevarer
Skibsted, Leif Horsfelt (Lecturer)
3 Feb 2010Activity: Talk or presentation types › Lecture and oral contribution
Lysinducerede kemiske processer i fødevarer
Skibsted, Leif Horsfelt (Lecturer)
4 Mar 2010Activity: Talk or presentation types › Lecture and oral contribution
Hvad er antioxidanter og hvordan virker de
Skibsted, Leif Horsfelt (Lecturer)
10 Jun 2010Activity: Talk or presentation types › Lecture and oral contribution
Antioxidants - Why and How
Skibsted, Leif Horsfelt (Lecturer)
5 Jul 2010Activity: Talk or presentation types › Lecture and oral contribution
Chemistry for Food and Health
Skibsted, Leif Horsfelt (Participant)
6 Jul 2010 → 22 Jul 2010Activity: Other activity types › Other (prizes, external teaching and other activities) - External teaching and subject coordination
ID: 4230940
Most downloads
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2855
downloads
Quantification of protein carbonyls in meat by DNPH-ELISA analysis
Research output: Contribution to conference › Poster › Research
Published -
2031
downloads
Sodium chloride or heme protein induced lipid oxidation in raw, minced chicken meat and beef
Research output: Contribution to journal › Journal article › Research › peer-review
Published -
1046
downloads
Long-time low-temperature cooking of beef: three dominant time-temperature behaviours of sensory properties
Research output: Contribution to journal › Journal article › Research › peer-review
Published