Leif Horsfelt Skibsted
Professor emeritus, Professor, emeritus
- Lecture and oral contribution
Protein oxidation in meat
Skibsted, Leif Horsfelt (Lecturer)
2 Jun 2009Activity: Talk or presentation types › Lecture and oral contribution
Protein oxidation in meat
Skibsted, Leif Horsfelt (Lecturer)
5 Dec 2007Activity: Talk or presentation types › Lecture and oral contribution
Protein oxidation in meat products
Skibsted, Leif Horsfelt (Lecturer)
8 Nov 2013Activity: Talk or presentation types › Lecture and oral contribution
Protein oxidation on meat
Skibsted, Leif Horsfelt (Lecturer)
21 Oct 2007Activity: Talk or presentation types › Lecture and oral contribution
På opdagelse i køledisken
Skibsted, Leif Horsfelt (Lecturer)
20 Feb 2008Activity: Talk or presentation types › Lecture and oral contribution
Radical Interaction between Carotenoids and Plant Phenols in Relation to Antioxidant synergism
Skibsted, Leif Horsfelt (Lecturer)
26 Nov 2008Activity: Talk or presentation types › Lecture and oral contribution
Radical interaction between carotenoides and plant phenols in relation to antioxidant synergisms
Skibsted, Leif Horsfelt (Lecturer)
18 Oct 2008Activity: Talk or presentation types › Lecture and oral contribution
Radical interaction between carotenoids and plant phenols and antioxidant synergism
Skibsted, Leif Horsfelt (Lecturer)
26 Oct 2011Activity: Talk or presentation types › Lecture and oral contribution
Radical interacton between carotenoids and plant phenols and antioxidant synergism
Skibsted, Leif Horsfelt (Lecturer)
5 Nov 2011 → 8 Nov 2011Activity: Talk or presentation types › Lecture and oral contribution
Reactions of Polypenols during Processing - an Overview
Skibsted, Leif Horsfelt (Lecturer)
6 Jun 2013Activity: Talk or presentation types › Lecture and oral contribution
ID: 4230940
Most downloads
-
2852
downloads
Quantification of protein carbonyls in meat by DNPH-ELISA analysis
Research output: Contribution to conference › Poster › Research
Published -
2032
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