Leif Horsfelt Skibsted
Professor emeritus, Professor, emeritus
- Published
High-pressure effects on oxidation of nitrosylmyoglobin
Bruun-Jensen, L. & Skibsted, Leif Horsfelt, 1996, In: Meat Science. 44, 3, p. 145-149 5 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
High pressure effects on meat pigments
Bruun-Jensen, L. & Skibsted, Leif Horsfelt, 1997, Ikke angivet. Levnedsmiddelcentret, p. 145 1 p.Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research
- Published
Nonheme-iron absorption from a phytate-rich meal is increased by the addition of small amounts of pork meat
Bæch, S. B., Hansen, M., Bukhave, K., Jensen, M., Sørensen, S. S., Kristensen, L., Purslow, P. P., Skibsted, Leif Horsfelt & Sandström, B., 2003, In: American Journal of Clinical Nutrition. 77, 1, p. 173-179 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Increasing the cooking temperature of meat does not affect nonheme iron absorption from a phytate-rich meal in women
Bæch, S. B., Hansen, M., Bukhave, K., Kristensen, L., Jensen, M., Sørensen, S. S., Purslow, P. P., Skibsted, Leif Horsfelt & Sandström, B., 2003, In: Journal of Nutrition. 133, 1, p. 94-97 4 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Pork meat: a good source of selenium?
Bügel, Susanne Gjedsted, Sandström, B. & Skibsted, Leif Horsfelt, 2004, In: Journal of Trace Elements in Medicine and Biology. 17, 4, p. 307-311 5 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Reactivity of bovine whey proteins peptides, and amino acids toward triplet riboflavin as studied by laser flash photolysis
Cardoso, D. R., Franco, D. W., Olsen, Karsten, Andersen, Mogens Larsen & Skibsted, Leif Horsfelt, 2004, In: Journal of Agricultural and Food Chemistry. 52, 21, p. 6602 6 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Deactivation of triplet-excited riboflavin by purine derivatives: important role of uric acid in light-induced oxidation of milk sensitized by riboflavin
Cardoso, D. R., Homem-de-Mello, P., Olsen, Karsten, da Silva, A. B. F., Franco, D. W. & Skibsted, Leif Horsfelt, 2005, In: Journal of Agricultural and Food Chemistry. 53, 9, p. 3679-3684 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Evaluation of Brazilian woods as an alternative to oak for cachaca aging in cask - their antioxidant ability: chapter 25
Cardoso, D. R., Frederiksen, A. M., da Silva, A. A., Franco, D. W. & Skibsted, Leif Horsfelt, 2008, Distilled spirits: production, technology and innovation. Bryce, J. H., Piggott, J. R. & Stewart, G. G. (eds.). United Kingdom: Nottingham University Press, p. 179-188 10 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research
- Published
Phenol and terpene quenching of singlet- and triplet-excited states of riboflavin in relation to light-struck flavor formation in beer
Cardoso, D. R., Olsen, Karsten, Møller, J. K. S. & Skibsted, Leif Horsfelt, 2006, In: Journal of Agricultural and Food Chemistry. 54, 15, p. 5630-5636 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Mechanism of deactivation of triplet-excited riboflavin by ascorbate, carotenoids, and tocopherols in homogeneous and heterogeneous aqueous food model systems
Cardoso, D. R., Olsen, Karsten & Skibsted, Leif Horsfelt, 2007, In: Journal of Agricultural and Food Chemistry. 55, 15, p. 6285-6291 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
ID: 4230940
Most downloads
-
2870
downloads
Quantification of protein carbonyls in meat by DNPH-ELISA analysis
Research output: Contribution to conference › Poster › Research
Published -
2033
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 -
1048
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