Leif Horsfelt Skibsted

Leif Horsfelt Skibsted

Professor emeritus, Professor, emeritus

Member of:

    ORCID: 0000-0003-1734-5016

    Publication year:
    All
    501 - 600 out of 678Page size: 100
    Sort by: 1st author
    1. Published

      Antioxidant activity of tocotrienols and carotenoids in palm oil

      Schrøder, M. T., Miquel Becker, E. & Skibsted, Leif Horsfelt, 2005. 1 p.

      Research output: Contribution to conference › Poster › Research

    2. Published

      Investigation of plant extracts for the protection of processed foods against lipid oxidation: Comparison of antioxidant assays based on radical scavenging, lipid oxidation and analysis of the principal antioxidant compounds

      Schwarz, K., Bertelsen, Grete, Nissen, L. R., Gardner, P. T., Heinonen, M. I., Hopia, A., Huynh-Ba, T., Lambelet, P., McPhail, D., Skibsted, Leif Horsfelt & Tijburg, L., 2001, In: European Food Research and Technology. 212, p. 319-328 10 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    3. Published

      Caffeine metabolites not caffeine protect against riboflavin photosensitized oxidative damage related to skin and eye health

      Scurachio, R. S., Mattiucci, F., Santos, W. G., Skibsted, Leif Horsfelt & Cardoso, D. R., 2016, In: Journal of Photochemistry and Photobiology, B: Biology. 163, p. 277-283 7 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    4. Published

      Photodegradation of folate sensitized by riboflavin

      Scurachio, R. S., Skibsted, Leif Horsfelt, Metzker, G. & Cardoso, D. R., 2011, In: Photochemistry and Photobiology. 87, 4, p. 840-845

      Research output: Contribution to journal › Journal article › Research › peer-review

    5. Published

      Addition of enzymes to improve sensory quality of composite wheat–cassava bread

      Serventi, L., Jensen, S., Skibsted, Leif Horsfelt & Kidmose, U., 2016, In: European Food Research and Technology. 242, 8, p. 1245-1252 8 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    6. Published

      Sensory and textural characterization of composite wheat-cassava bread as a function of lipase dose and storage time

      Serventi, L., Skibsted, Leif Horsfelt & Kidmose, U., 2020, In: European Food Research and Technology. 246, 1, p. 23-32 10 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    7. Published

      Individual and combined effects of water addition with xylanases and laccase on the loaf quality of composite wheat–cassava bread

      Serventi, L., Skibsted, Leif Horsfelt & Kidmose, U., 2016, In: European Food Research and Technology. 242, 10, p. 1663-1672 10 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    8. Published

      Antioxidative effects of leaves from Azadirachta species of different provenience

      Sithisarn, P., Carlsen, C. U., Andersen, Mogens Larsen, Gritsanapan, W. & Skibsted, Leif Horsfelt, 2007, In: Food Chemistry. 104, 4, p. 1539-1549 11 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    9. Published

      Ernæringsmæssigt forbedret svine- og fjerkrækød: resultater fra fælleseuropæisk tværfaglig forskningsindsats

      Skibsted, Leif Horsfelt, 1998, Ikke angivet. Svarre, M. (ed.). Levnedsmiddelcentret, p. 77 1 p.

      Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research

    10. Published

      Fütterung und oxidative Stabilität von Muskelfleischund anderer Fleischprodukte: Nährwert, sensorische Qualität und Sicherheit

      Skibsted, Leif Horsfelt, 2000. 13 p.

      Research output: Contribution to conference › Paper › Research

    11. Published

      Light-induced changes in dairy products

      Skibsted, Leif Horsfelt, 2000, In: International Dairy Federation. Bulletin. 346, p. 4-9 6 p.

      Research output: Contribution to journal › Journal article › Research

    12. Published

      Lipid oxidation in complex food systems: initiation and coupling with other quality changes

      Skibsted, Leif Horsfelt, 2000, In: Czech journal of food science. 18, p. 5-7 3 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    13. Published

      Antioxidanter

      Skibsted, Leif Horsfelt, 2002, In: Naturens Verden. p. 67-74 8 p.

      Research output: Contribution to journal › Journal article › Research

    14. Published

      Mechanism of food antioxidants

      Skibsted, Leif Horsfelt, 1997. 1 p.

      Research output: Contribution to conference › Paper › Research

    15. Published

      Antioxidants and prooxidants in milk-like emulsions: effect of ascorbate, urate, alfa-tocopherol and beta-carotene on early events in lipid oxidation

      Skibsted, Leif Horsfelt, Carlsen, C. U., Kröger-Ohlsen, M., Hedegaard, R., Bibby, B. M. & Kristensen, D., 2005, In: Milchwissenschaft. 60, 1, p. 44-48 5 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    16. Published

      I øvrigt mener jeg at forsigtig kørsel tilrådes

      Skibsted, Leif Horsfelt, 2002, In: Rådgivernyt. 2, 1 p.

      Research output: Contribution to journal › Journal article › Communication

    17. Published

      Oxidative changes in foods mechanisms and effects on food quality

      Skibsted, Leif Horsfelt, 1997, Ikke angivet. Levnedsmiddelcentret, p. 27 1 p.

      Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research

    18. Published

      Denmaku ougon jidai ni okeru shizenkagaku to kirisutokyo

      Skibsted, Leif Horsfelt, 2000, In: Shingaku kenkyu/Theological studies. 47, p. 241-260 20 p.

      Research output: Contribution to journal › Journal article › Research

    19. Published

      Skal jeg tage antioxidanter for en sikkerheds skyld?

      Skibsted, Leif Horsfelt, 2004, In: Ernæringsrådets Nyhedsbrev. 1, p. 5 1 p.

      Research output: Contribution to journal › Journal article › Communication

    20. Published

      Chemical changes in meat and meat products during storage, transportation and retail display: theoretical considerations

      Skibsted, Leif Horsfelt, 1996, Meat quality and meat packaging. Taylor, S. A. . . A. . (ed.). p. 169-181 13 p.

      Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research

    21. Published

      Protection of unsaturated lipids in processed foods by natural antioxidants

      Skibsted, Leif Horsfelt, 1999, In: Lipid technology newsletter. p. 17-19 3 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    22. Published

      Better meat for better health: improving the feed of pigs and poultry can enhance the lipid-lowering potential and sensory qualities of their meats

      Skibsted, Leif Horsfelt, 2000

      Research output: Book/Report › Book › Education

    23. Published

      Flødens medium og smørkærnens dialektik: fødevareforskning mellem natur og samfund

      Skibsted, Leif Horsfelt, 2002, Det ¤forkælede samfund. Pedersen, C. T. (ed.). Akademisk Forlag, p. 92-106 15 p. (Akademisk debat).

      Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Communication

    24. Published

      Der er mad nok

      Skibsted, Leif Horsfelt, 2000, In: Politiken. 18

      Research output: Contribution to journal › Journal article › Communication

    25. Published

      Oxidationsbeskyttelse og forudsigelse af oxidativ stabilitet

      Skibsted, Leif Horsfelt, 2001, In: Plus Proces. 11, p. 32-35 4 p.

      Research output: Contribution to journal › Journal article › Communication

    26. Published

      Lipid-derived off-flavours in meat

      Skibsted, Leif Horsfelt, Mikkelsen, A. & Bertelsen, Grete, 1998, Flavor of meat, meat products and seafoods. Shahidi, F. (ed.). 2 ed. London: Blackie Academic, p. 217-256 40 p.

      Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research

    27. Published

      Perspectives of non-equilibrium thermodynamics of calcium transport by caseins

      Skibsted, Leif Horsfelt, 2024, In: European Food Research and Technology. 250, p. 15-20

      Research output: Contribution to journal › Review › Research › peer-review

    28. Published

      Svar på artikel "Antioxidanter og AMD"

      Skibsted, Leif Horsfelt, 2006, In: Ugeskrift for læger. 168, 41, p. 3537-3538 2 p.

      Research output: Contribution to journal › Letter › Research › peer-review

    29. Published

      Kend din olie

      Skibsted, Leif Horsfelt & Abildgaard, I., 2010, In: Samvirke. 2, p. 54-55 2 p.

      Research output: Contribution to journal › Journal article › Communication

    30. Published

      Daidzein as an antioxidant of lipid: effect of the microenvironment in relation to chemical structure

      Skibsted, Leif Horsfelt, Liang, J., Tian, Y., Fu, L., Wang, T., Li, H., Wang, P., Han, R. & Zhang, J., 2008, In: Journal of Agricultural and Food Chemistry. 56, 21, p. 10376-10383 8 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    31. Published

      Te er sundt

      Skibsted, Leif Horsfelt & Abildgaard, I., 2010, In: Samvirke. 11, p. 72-73 2 p.

      Research output: Contribution to journal › Journal article › Communication

    32. Published

      Kend din olie

      Skibsted, Leif Horsfelt & Abildgaard, I., 2010, In: Vegetaren. 2, p. 22-23 2 p.

      Research output: Contribution to journal › Journal article › Communication

    33. Published

      Understanding oxidation processes in foods

      Skibsted, Leif Horsfelt, 2010, Oxidation in foods and beverages and antioxidant applications: Vol. 1: Understanding mechanisms of oxidation and antioxidant activity. Decker, E. A., Elias, R. J. & McClements, D. J. (eds.). Woodhead Publishing Limited, p. 3-35 33 p. (Woodhead Publishing Series in Food Science, Technology and Nutrition; No. 199).

      Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

    34. Published

      Guf de sunde bær

      Skibsted, Leif Horsfelt & Abildgaard, I., 2012, In: Samvirke. p. 42-43 2 p.

      Research output: Contribution to journal › Journal article › Communication

    35. Published

      Forskningsbaseret fødevareproduktion i Danmark

      Skibsted, Leif Horsfelt, 2008, Dansk bioteknologi i det 20. århundrede. København: Nyt Teknisk Forlag, p. 131-145 15 p. (Historisk-kemiske skrifter; No. 18).

      Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research

    36. Published

      Fødevareforskningens historie

      Skibsted, Leif Horsfelt, 2021

      Research output: Other contribution › Communication

    37. Published

      Light-induced quality changes of food and beverages

      Skibsted, Leif Horsfelt & Andersen, Mogens Larsen, 2010, Chemical deterioration and physical instability of food and beverages. Skibsted, L. H., Risbo, J. & Andersen, M. L. (eds.). CRC Press, p. 111-137 27 p.

      Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

    38. Published

      Kostens tungtopløselige calcium: Ostwalds faselov, spontan overmætning og biotilgængelighed

      Skibsted, Leif Horsfelt, 2018, In: Dansk Kemi. 99, 7, p. 14-16

      Research output: Contribution to journal › Journal article › Communication

    39. Published

      Mineral nutrient interaction: improving bioavailability of calcium and iron

      Skibsted, Leif Horsfelt, 2016, In: Food Science and Biotechnology. 25, 5, p. 1233-1241 9 p.

      Research output: Contribution to journal › Review › Research › peer-review

    40. Published

      Magisk middag

      Skibsted, Leif Horsfelt & Abildgaard, I., 2013, In: Samvirke. 1, p. 59-65 7 p.

      Research output: Contribution to journal › Journal article › Communication

    41. Published

      Temperature effects on pressure denaturation of ß-lactoglobulin

      Skibsted, Leif Horsfelt, Orlien, Vibeke & Stapelfeldt, H., 2007, In: Milchwissenschaft. 62, 1, p. 13-15 3 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    42. Published

      Ingen gavnlige virkninger af tilskud med antioxidanter

      Skibsted, Leif Horsfelt & Jørgensen, K., 2006, In: Biozoom. 2, p. 26-29 4 p.

      Research output: Contribution to journal › Journal article › Communication

    43. Published

      Professoren, der så madspildet før os andre

      Skibsted, Leif Horsfelt, Oct 2019, In: Samvirke. p. 62-63 2 p.

      Research output: Contribution to journal › Journal article › Communication

    44. Published

      Spis farverigt: Flavonoider gendanner carotenoider

      Skibsted, Leif Horsfelt, 2018, In: Dansk Kemi. 5, 99, p. 41-42 2 p.

      Research output: Contribution to journal › Journal article › Communication

    45. Published

      Sødt med sødt på

      Skibsted, Leif Horsfelt & Abildgaard, I., 2013, In: Samvirke. 4, p. 42-43 2 p.

      Research output: Contribution to journal › Journal article › Communication

    46. Published

      Antioxidanter redder din mad - og måske dit helbred

      Skibsted, Leif Horsfelt & Abildgaard, I., 2014, In: Samvirke. 8, p. 26-28 3 p.

      Research output: Contribution to journal › Journal article › Communication

    47. Published

      Molecular gastronomy: serving a good course

      Skibsted, Leif Horsfelt, 2012, In: South African Food Science and Technology FST. 1, p. 30-32 3 p.

      Research output: Contribution to journal › Journal article › Research

    48. Published

      Effect of homogenisation and temperature of pasteurisation on xanthine oxidase activity and radical formation in whole milk

      Skibsted, Leif Horsfelt, Kristensen, D., Jensen, P. N. & Nielsen, J. H., 2007, In: Milchwissenschaft. 62, 2, p. 156-159 4 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    49. Published

      Dagens måltid i fremtidens skygge

      Skibsted, Leif Horsfelt, 22 Jan 2017, In: Kristeligt Dagblad. 1 p.

      Research output: Contribution to journal › Contribution to newspaper - Feature article › Communication

    50. Published

      Calcium fra valle

      Skibsted, Leif Horsfelt, 2014, In: Maelkeritidende. 4, p. 8-9 2 p.

      Research output: Contribution to journal › Journal article › Communication

    51. Published

      Paranødder - sunde og fra bæredygtig produktion

      Skibsted, Leif Horsfelt, 2019, In: Dansk Kemi. 100, 7, p. 14-15 2 p.

      Research output: Contribution to journal › Journal article › Communication

    52. Published

      Fremtidens kød: Flere antioxidanter i dyrenes foder

      Skibsted, Leif Horsfelt, 2019, In: Dansk Kemi. 100, 2, p. 17-18 2 p.

      Research output: Contribution to journal › Journal article › Communication

    53. Published

      Antioxidanter

      Skibsted, Leif Horsfelt & Jørgensen, K., 2007, In: LMFK-Bladet. 28, 1, p. 26-31 6 p.

      Research output: Contribution to journal › Journal article › Communication

    54. Published

      Fremtidens danske fødevarer: de to store beslutninger og den termodynamiske betragtning

      Skibsted, Leif Horsfelt, 2002, Visioner for fremtidens jordbrug. Jensen, E. S., Vejre, H., Bügel, S. H. & Emanuelsson, J. (eds.). København: Gad, p. 339-346 8 p.

      Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Communication

    55. Published

      Krydderurter

      Skibsted, Leif Horsfelt & Abildgaard, I., 2010, In: Samvirke. 6, p. 66-67 2 p.

      Research output: Contribution to journal › Journal article › Communication

    56. Published

      Nitric oxide and quality and safety of muscle based foods

      Skibsted, Leif Horsfelt, 2011, In: Nitric Oxide: Biology and Chemistry. 24, 4, p. 176-183 8 p.

      Research output: Contribution to journal › Review › Research › peer-review

    57. Published

      Økologi er måske nok, sandsynligvis, tror vi nok....sundt: Tema om økologi

      Skibsted, Leif Horsfelt & Abildgaard, I., 2015, In: Samvirke. 6, p. 18-21 3 p.

      Research output: Contribution to journal › Journal article › Communication

    58. Published

      Bliv grydeklar!

      Skibsted, Leif Horsfelt & Abildgaard, I., 2012, In: Samvirke. 3, p. 46-47 2 p.

      Research output: Contribution to journal › Journal article › Communication

    59. Published

      Ingen gavnlige virkninger af tilskud med antioxidanter

      Skibsted, Leif Horsfelt & Jørgensen, K., 2006, In: Motions- og Ernaeringsraadet. Nyhedsbrev. 3, p. 2-4 3 p.

      Research output: Contribution to journal › Journal article › Communication

    60. Published

      Da vi gled i plantemargarinen

      Skibsted, Leif Horsfelt & Abildgaard, I., 2017, In: Samvirke. 3, p. 46 1 p.

      Research output: Contribution to journal › Journal article › Communication

    61. Published

      Køkkenhjælp

      Skibsted, Leif Horsfelt, Sep 2014, In: Samvirke. 9, p. 28-29

      Research output: Contribution to journal › Journal article › Communication

    62. Published

      Carotenoids in antioxidant networks. Colorants or radical scavengers

      Skibsted, Leif Horsfelt, 2012, In: Journal of Agricultural and Food Chemistry. 60, 10, p. 2409-2417 9 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    63. Published

      Genmodificerede fødevarer

      Skibsted, Leif Horsfelt, 2015, Menneskets ernæring. Astrup, A., Bügel, S., Dyerberg, J. & Stender, S. (eds.). 4. ed. Munksgaard , p. 347-353 7 p.

      Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Education › peer-review

    64. Published

      Vandaktivitet i frosne fødevarer under faseomdannelse

      Skibsted, Leif Horsfelt, 2024, In: Dansk Kemi. 105, 1, p. 9-11 3 p.

      Research output: Contribution to journal › Journal article › Communication

    65. Published

      Antioxidant evaluation strategies

      Skibsted, Leif Horsfelt, 2008, Lipid oxidation pathways. Kamal-Eldin, A. & Min, D. B. (eds.). Illinois: AOCS Press, Vol. 2. p. 291-306 16 p.

      Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research

    66. Published

      Anthocyanidins regenerating xanthophylls: a quantum mechanical approach to eye health

      Skibsted, Leif Horsfelt, 2018, In: Current Opinion in Food Science. 20, p. 24-29 5 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    67. Published

      Supercalcium - nyt koncept og nye produkter

      Skibsted, Leif Horsfelt, 2018, In: Mælketidende. 131, 12, p. 8-9 2 p.

      Research output: Contribution to journal › Journal article › Communication

    68. Published

      Chemical deterioration and physical instability of food and beverages

      Skibsted, Leif Horsfelt (ed.), Risbo, Jens (ed.) & Andersen, Mogens Larsen (ed.), 2010, CRC Press. 789 p.

      Research output: Book/Report › Book › Research › peer-review

    69. Published

      Små mirakler

      Skibsted, Leif Horsfelt & Abildgaard, I., 2012, In: Samvirke. 12, p. 40-41 2 p.

      Research output: Contribution to journal › Journal article › Communication

    70. Published

      Godt krydret

      Skibsted, Leif Horsfelt & Abildgaard, I., 2011, In: Samvirke. 11, p. 64-65 2 p.

      Research output: Contribution to journal › Journal article › Communication

    71. Published

      Klog kost

      Skibsted, Leif Horsfelt & Abildgaard, I., 2017, In: Samvirke. 2, p. 46-49 4 p.

      Research output: Contribution to journal › Journal article › Communication

    72. Published

      Calcium fra mælk til os

      Skibsted, Leif Horsfelt, 2011, In: Maelkeritidende. 26, 17, p. 8-9 2 p.

      Research output: Contribution to journal › Journal article › Research

    73. Published

      Vokser med opgaven

      Skibsted, Leif Horsfelt & Abildgaard, I., 2014, In: Samvirke. 5, p. 22-23 2 p.

      Research output: Contribution to journal › Journal article › Communication

    74. Published

      Genmodificerede fødevarer

      Skibsted, Leif Horsfelt & Møller, Birger Lindberg, 2010, Menneskets ernæring. Astrup, A., Bügel, S., Dyrberg, J. & Stender, S. (eds.). 3. ed. Munksgaard , p. 325-338 14 p.

      Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

    75. Published

      Når mælk giver mavekneb

      Skibsted, Leif Horsfelt & Abildgaard, I., 2018, In: Samvirke. Januar 2018, p. 40-41 2 p.

      Research output: Contribution to journal › Journal article › Communication

    76. Published

      Smagen af god tid

      Skibsted, Leif Horsfelt & Abildgaard, I., 2011, In: Samvirke. Marts, p. 54-55

      Research output: Contribution to journal › Journal article › Communication

    77. Published

      The difference in transfer of all-rac-a-tocopherol stereo-isomers to milk from cows and the effect on its oxidative stability

      Slots, T., Skibsted, Leif Horsfelt & Nielsen, J. H., 2007, In: International Dairy Journal. 17, 7, p. 737-745 9 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    78. Published

      Potentials to differentiate milk composition by different feeding strategies

      Slots, T., Butler, G., Leifert, C., Kristensen, T., Skibsted, Leif Horsfelt & Nielsen, J. H., 2009, In: Journal of Dairy Science. 92, p. 2057-2066 10 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    79. Published

      Molecular gastronomy - cooking of beef broth

      Snitkjær, P., Frøst, Michael Bom, Risbo, Jens & Skibsted, Leif Horsfelt, 2007. 1 p.

      Research output: Contribution to conference › Poster › Research

    80. Published

      Flavour development during beef stock reduction

      Snitkjær, P., Frøst, Michael Bom, Skibsted, Leif Horsfelt & Risbo, Jens, 2010, In: Food Chemistry. 122, 3, p. 645-655 11 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    81. Published

      Molecular gastronomy - cooking of beef broth

      Snitkjær, P., Frøst, Michael Bom, Risbo, Jens & Skibsted, Leif Horsfelt, 2007. 1 p.

      Research output: Contribution to conference › Poster › Research

    82. Published

      Beef stock reduction with red wine - effects of preparation method and wine characteristics

      Snitkjær, P., Risbo, Jens, Skibsted, Leif Horsfelt, Ebeler, S., Heymann, H., Harmon, K. & Frøst, Michael Bom, 2011, In: Food Chemistry. 126, 1, p. 183-196 14 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    83. Published

      ß-Carotene radical cation addition to green tea polyphenols. Mechanism of antioxidant antagonism in peroxidizing liposomes

      Song, L., Liang, R., Li, D., Li, Y., Han, R., Zhang, J. & Skibsted, Leif Horsfelt, 2011, In: Journal of Agricultural and Food Chemistry. 59, 23, p. 12643-12651 9 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    84. Published

      Double-Site Binding and Anti-/Pro-oxidation of Luteolin on Bovine Serum Albumin Mediated by Copper(II) Coordination

      Song, M., Wang, W., Lu, Y., Han, R., Skibsted, Leif Horsfelt & Zhang, J., 2022, In: ACS Omega. 7, 23, p. 19521–19534 14 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    85. Published

      Early events in oxidation of whole milk powder detected by electron spin resonance spectrometry: carry-over effects from butter oil used for instantization

      Stapelfeldt, H., Mortensen, G. & Skibsted, Leif Horsfelt, 1997, In: Milchwissenschaft. 52, 5, p. 266-269 4 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    86. Published

      Unfolding of beta-lactoglobulin under high hydrostatic pressure, investigated by fluorescence anisotropy and energy-transfer measurements

      Stapelfeldt, H. & Skibsted, Leif Horsfelt, 1997, Ikke angivet. Heremans, K. (ed.). Leuven University Press, p. 431-434 4 p.

      Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research

    87. Published

      Pressure denaturation and aggregation of beta-lactoglobulin studied by intrinsic fluorescence depolarization, Rayleigh scattering, radiationless energy transfer and hydrophobic fluoroprobing

      Stapelfeldt, H. & Skibsted, Leif Horsfelt, 1999, In: Journal of Dairy Research. 66, p. 545-558 14 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    88. Published

      Spectrofluorometric characterization of beta-lactoglobulin B covalently labeled with 2-(4'-maleimidylanilino)naphthalene-6-sulfonate

      Stapelfeldt, H., Olsen, C. E. & Skibsted, Leif Horsfelt, 1999, In: Journal of Agricultural and Food Chemistry. 47, 10, p. 3986-3990 5 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    89. Published

      Kinetics of formation of fluorescent products from hexanal and L-lysine in a two-phase system

      Stapelfeldt, H. & Skibsted, Leif Horsfelt, 1996, In: Lipids. 31, 11, p. 1125-1132 8 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    90. Published

      Ellman's reagent for determination of the heat treatment of milk powder: improved analytical procedure based on a stopped-flow kinetic study

      Stapelfeldt, H., Bjerrum, K. & Skibsted, Leif Horsfelt, 1997, In: Milchwissenschaft. 52, 3, p. 146-149 4 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    91. Published

      Levnedsmidler under høje tryk

      Stapelfeldt, H. & Skibsted, Leif Horsfelt, 1997, In: Food market Norden. 3, 4, p. 24 1 p.

      Research output: Contribution to journal › Journal article › Communication

    92. Published

      Effect of heat treatment, water activity and storage temperature on the oxidative stability of whole milk powder

      Stapelfeldt, H., Nielsen, B. R. & Skibsted, Leif Horsfelt, 1997, In: International Dairy Journal. 7, p. 331-339 9 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    93. Published

      Oxidativ stabilitet af mælkepulver: kan tidligere forandringer anvendes til at forudsige holdbarhed?

      Stapelfeldt, H., Nielsen, B. R. & Skibsted, Leif Horsfelt, 1998, In: Maelkeritidende. 2, p. 34-37 4 p.

      Research output: Contribution to journal › Journal article › Communication

    94. Published

      Free radical formation in freeze-dried raw milk in relation to its alfa-tocopherol level

      Stapelfeldt, H., Nyholm Nielsen, K., Krogh Jensen, S. & Skibsted, Leif Horsfelt, 1999, In: Journal of Dairy Research. 66, p. 461-466 6 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    95. Published

      Towards use of electron spin resonance spectrometry in quality control of milk powder: correlation between sensory score of instant whole milk powders and concentration of free radicals and 2-thiobarbituric acid reactive substances

      Stapelfeldt, H., Nielsen, B. R. & Skibsted, Leif Horsfelt, 1997, In: Milchwissenschaft. 52, 12, p. 682-685 4 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    96. Published

      Højtryksbehandling som mejeriteknologisk proces

      Stapelfeldt, H. & Skibsted, Leif Horsfelt, 1996, In: Maelkeritidende. 5, p. 106-107 2 p.

      Research output: Contribution to journal › Journal article › Communication

    97. Published

      Effect of high hydrostatic pressure on the enzymic hydrolysis of beta-lactoglobulin B by trypsin, thermolysin and pepsin

      Stapelfeldt, H., Hjort Petersen, P., Rotvig Kristiansen, K., Qvist, K. B. & Skibsted, Leif Horsfelt, 1996, In: Journal of Dairy Research. 63, p. 111-118 8 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    98. Published

      Interactions between iron, phenolic compounds, emulsifiers, and pH in Omega-3-enriched oil-in-water emulsions

      Sørensen, A. M., Haahr, A., Miquel Becker, E., Skibsted, Leif Horsfelt, Bergenståhl, B., Nilsson, L. & Jacobsen, C., 2008, In: Journal of Agricultural and Food Chemistry. 56, 5, p. 1740-1750 11 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    99. Published

      Calcium binding to amino acids and small glycine peptides in aqueous solution: toward peptide design for better calcium bioavailability

      Tang, N. & Skibsted, Leif Horsfelt, 2016, In: Journal of Agricultural and Food Chemistry. 64, 21, p. 4376-4389 14 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    100. Published

      Zinc Bioavailability from Phytate-Rich Foods and Zinc Supplements. Modeling the Effects of Food Components with Oxygen, Nitrogen, and Sulfur Donor Ligands

      Tang, N. & Skibsted, Leif Horsfelt, 2017, In: Journal of Agricultural and Food Chemistry. 65, 39, p. 8727-8743 17 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    Previous 12 3 4 5 6 7 Next

    ID: 4230940