Leif Horsfelt Skibsted
Professor emeritus, Professor, emeritus
Calcium nutrition: Bioavailability and fortification
Skibsted, Leif Horsfelt (Lecturer)
4 Nov 2013Activity: Talk or presentation types › Lecture and oral contribution
Calcium i fødevarer: koncentration og aktivitet
Skibsted, Leif Horsfelt (Lecturer)
25 Jan 2012Activity: Talk or presentation types › Lecture and oral contribution
Calcium Nutrition: Bioavailability and Fortification
Skibsted, Leif Horsfelt (Lecturer)
19 Nov 2013Activity: Talk or presentation types › Lecture and oral contribution
Bread and meat for the future
Skibsted, Leif Horsfelt (Lecturer)
16 Jul 2015Activity: Talk or presentation types › Lecture and oral contribution
Bread and Meat for the Future. A Danish/Brazilian Research Project.
Skibsted, Leif Horsfelt (Lecturer)
16 Jul 2015Activity: Talk or presentation types › Lecture and oral contribution
Bread and Meat for the Future. A Danish-Brazilian Research Project
Skibsted, Leif Horsfelt (Lecturer)
23 Mar 2015Activity: Talk or presentation types › Lecture and oral contribution
Brazilian/ Danish Food Research
Skibsted, Leif Horsfelt (Lecturer)
2 Nov 2014Activity: Talk or presentation types › Lecture and oral contribution
Bone Innovation Summit 2019
Skibsted, Leif Horsfelt (Participant)
13 Feb 2019 → 14 Feb 2019Activity: Participating in an event - types › Organisation of and participation in conference
BEAM – Bread and Meat for the Future is a joint research project between Brazilian and Danish researchers
Skibsted, Leif Horsfelt (Lecturer)
3 Feb 2015Activity: Talk or presentation types › Lecture and oral contribution
Arbejdsgruppen "Antioxidanter og helbred" under Motions- og ernæringsrådet. (External organisation)
Skibsted, Leif Horsfelt (Member)
1 Jan 2006 → 31 Dec 2006Activity: Membership types › Membership in committee, council, board
ID: 4230940
Most downloads
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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