Leif Horsfelt Skibsted
Professor emeritus, Professor, emeritus
- 2003
- Published
A common oxidative degradation pathway for iso-a-acids and hydrogenated iso-a-acid in beer: evidence from electrolysis and radical trapping followed by electron spin resonance analysis
Huvaere, K., Andersen, Mogens Larsen, Olsen, Karsten, Skibsted, Leif Horsfelt & De Keukeleire, D., 2003, Ikke angivet. <Forlag uden navn>, 12 p.Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research
- Published
Effect of high hydrostatic pressure on the steady-state kinetics of tryptic hydrolysis of beta-lactoglobulin
Olsen, Karsten, Kristiansen, K. R. & Skibsted, Leif Horsfelt, 2003, In: Food Chemistry. 80, 2, p. 255-260 5 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Effect of lactose crystallisation on the oxidative stability of infant formula
Thomsen, M. K., Knudsen, J. C., Risbo, Jens & Skibsted, Leif Horsfelt, 2003, In: Milchwissenschaft. 58, 7-8, p. 406-409 4 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Effect of pre-slaughter physiological conditions on the oxidative stability of colour and lipid during chill storage of sliced, retail packed roast ham
Juncher, Dorte, Rønn, B., Hansen, T. B., Henckel, P., Karlsson, A., Skibsted, Leif Horsfelt & Bertelsen, Grete, 2003, In: Meat Science. 63, 2, p. 151-159 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Hvad påvirker og hvordan forudsiges mælks oxidative stabilitet?
Nielsen, J. H., Hedegaard, R. S. V. & Skibsted, Leif Horsfelt, 2003, In: Maelkeritidende. 5, p. 120-124 5 p.Research output: Contribution to journal › Journal article › Communication
- Published
Højtryksbehandling af mælkeproteiner
Knudsen, J., Olsen, Karsten, Qvist, K. B. & Skibsted, Leif Horsfelt, 2003, In: Maelkeritidende. 10, p. 244-246 3 p.Research output: Contribution to journal › Journal article › Communication
- 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
Kød øger grøntsagernes næringsværdi
Carlsen, C. & Skibsted, Leif Horsfelt, 2003, In: Forskning & Udvikling. 10, p. 108-111 4 p.Research output: Contribution to journal › Journal article › Communication
- Published
Mobility of solutes in frozen pork studied by electron spin resonance spectrscopy: Evidence for two phase transition temperatures
Hansen, E., Andersen, M. L. & Skibsted, Leif Horsfelt, 2003, In: Meat Science. 63, p. 63-67 5 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Mælkepulversholdbarhed: forudsigelse af aromaudvikling og funktionalitetsændringer
Lauridsen, L., Skibsted, Leif Horsfelt & Thomsen, M. K., 2003, In: Maelkeritidende. 4, p. 96-99 4 p.Research output: Contribution to journal › Journal article › Communication
- 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
Optimisation of colour stability of cured ham during packaging and retail display by a multifactorial design
Møller, J. K. S., Jakobsen, M., Weber, C. J., Martinussen, Torben, Skibsted, Leif Horsfelt & Bertelsen, Grete, 2003, In: Meat Science. 63, 2, p. 169-175 6 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Optimising the use of phenolic compounds in foods
Andersen, Mogens Larsen, Lauridsen, R. K. & Skibsted, Leif Horsfelt, 2003, Phytochemical functional foods. Edited by, I. J. A. G. W. (ed.). Cambridge: CRC Press, p. 317-346 17 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Communication
- Published
Oxidative dimerisation of tyrosine by the hypervalent meat pigment ferrylmyoglobin
Østdal, H., Sørensen, G., Daneshvar, B. & Skibsted, Leif Horsfelt, 2003, In: European Food Research and Technology. 216, 1, p. 23-27 5 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Pro- and antioxidative activity of protein fractions from prok (longissimus dorsi)
Carlsen, C. U., Rasmussen, K. T., Kjeldsen, K. K., Westergaard, P. & Skibsted, Leif Horsfelt, 2003, In: European Food Research and Technology. 217, p. s.195-200 6 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Pseudoperoxidase Activity of Myoglobin: Kinetics and Mechanism of the Peroxidase Cycle of Myoglobin with H202 and 2, 2-Azino-bis (3-ethylbenzthiazoline-6sulfonate) as Substrates
Carlsen, C. U., Skovgaard, I. M. & Skibsted, Leif Horsfelt, 2003, In: Journal of Agricultural and Food Chemistry. 51, 19, p. 5815-5823 10 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Spectral characterisation of red pigment in italian-type dry-cured ham: increasing lipophilicity during processing and maturation
Møller, J. K. S., Adamsen, C. E. & Skibsted, Leif Horsfelt, 2003, In: European Food Research and Technology. 216, p. 290-296 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Studies on the antioxidative activity of red pigments in Italian-type dry-cured ham
Adamsen, C. E., Hansen, M. L., Møller, J. K. S. & Skibsted, Leif Horsfelt, 2003, In: European Food Research and Technology. 217, 217, p. 201-206 6 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Thaw drip loss and protein characterization of drip from air-frozen, cryogen-frozen, and pressure-shift-frozen pork longissimus dorsi in relation to ice crystal size
Hansen, E., Trinderup, R. A., Hviid, M., Darré, M. & Skibsted, Leif Horsfelt, 2003, In: European Food Research and Technology. 218, 1, p. s.2-6 5 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
The question of high- or low-temperature glass transition in frozen fishConstruction of the supplemented state diagram for tuna muscle by differential scanning calorimetry
Orlien, Vibeke, Risbo, Jens, Andersen, Mogens Larsen & Skibsted, Leif Horsfelt, 2003, In: Journal of Agricultural and Food Chemistry. 51, p. 211-217 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
ID: 4230940
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Quantification of protein carbonyls in meat by DNPH-ELISA analysis
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2033
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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
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1048
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Long-time low-temperature cooking of beef: three dominant time-temperature behaviours of sensory properties
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