Leif Horsfelt Skibsted
Professor emeritus, Professor, emeritus
- Published
Acrylamide-asparagine relationship in baked/toasted wheat and rye breads
Granby, K., Nielsen, Nikoline Juul, Hedegaard, R. V., Christensen, T., Kann, M. & Skibsted, Leif Horsfelt, 2008, In: Food Additives and Contaminants. 25, 8, p. 921-929 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Activiada antioxidante y prooxidante del aceite esencial de ajo por resonancia de spin electrónica
Nieto, G., Skibsted, Leif Horsfelt, Andersen, Mogens Larsen & Ros, G., 2012, In: Anales de Veterinaria de Murcia. 28, p. 23-33 11 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Activity and thermal stability of antioxidants by differential scanning calorimetry and electron spin resonance spectroscopy
Giuffrida, F., Destaillats, F., Egart, M. H., Hug, B., Golay, P., Skibsted, Leif Horsfelt & Dionisi, F., 2007, In: Food Chemistry. 101, 3, p. 1108-1114 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Activity of natural antioxidants in model systems and in foods
Olsen, L., Skibsted, Leif Horsfelt & Bertelsen, Grete, 1997. 1 p.Research output: Contribution to conference › Paper › Research
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Addition of cassava flours in bread-making: sensory and textural evaluation
Jensen, S., Skibsted, Leif Horsfelt, Kidmose, U. & Thybo, A. K., 2015, In: L W T- Food Science and Technology. 60, 1, p. 292-299 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
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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
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Advanced glycation endproducts in food and their effects on health
Poulsen, M. W., Hedegaard, R. S. V., Andersen, J. M., de Courten, B., Bügel, Susanne Gjedsted, Nielsen, J., Skibsted, Leif Horsfelt & Dragsted, Lars Ove, 2013, In: Food and Chemical Toxicology. 60, 1, p. 10-37 28 p.Research output: Contribution to journal › Review › Research › peer-review
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Advances in understanding milk salts
Liu, X. & Skibsted, Leif Horsfelt, 2022, Understanding and improving the functional and nutritional properties of milk. Huppertz, T. & Vasiljevic, T. (eds.). Cambridge: Burleigh Dodds Science Publishing Limited, p. 433-469 37 p. (Burleigh Dodds series in agricultural science; No. 114).Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
- Published
Alkaline earth metal ion coordination increases the radical scavenging efficiency of kaempferol
Qian, L., Lu, Y., Xu, Y., Yang, Z., Yang, J., Zhou, Y., Han, R., Zhang, J. & Skibsted, Leif Horsfelt, 2020, In: RSC Advances. 10, 50, p. 30035-30047 13 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Alteration of cooked and processed meat properties via dietary supplementation of vitamin E
Bertelsen, Grete, Jensen, C. & Skibsted, Leif Horsfelt, 2000, Antioxidants in muscle foods. Decker, E., Faustman, C. & Lopez-Bote, C. J. (eds.). New York: IEEE Computer Society Press, p. 367-394 28 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research
ID: 4230940
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2870
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Quantification of protein carbonyls in meat by DNPH-ELISA analysis
Research output: Contribution to conference › Poster › Research
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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
Research output: Contribution to journal › Journal article › Research › peer-review
Published