Leif Horsfelt Skibsted
Professor emeritus, Professor, emeritus
Food chemistry in Denmark, India and China - cross talk and challenges
Skibsted, Leif Horsfelt (Lecturer)
8 Jan 2014Activity: Talk or presentation types › Lecture and oral contribution
Food Denmark PhD Congress 2010
Skibsted, Leif Horsfelt (Participant)
22 Nov 2010 → 23 Nov 2010Activity: Participating in an event - types › Organisation of and participation in conference
FORMAS (External organisation)
Skibsted, Leif Horsfelt (Member)
27 Sep 2016 → 28 Sep 2016Activity: Membership types › Membership in review committee
FDB's Grønne Idépris 2012 - Mad til imorgen?" (External organisation)
Skibsted, Leif Horsfelt (Member)
17 Sep 2012Activity: Membership types › Membership in review committee
Evolution af antioxidanter
Skibsted, Leif Horsfelt (Lecturer)
5 Oct 2010Activity: Talk or presentation types › Lecture and oral contribution
Evaluation of Antioxidants
Skibsted, Leif Horsfelt (Lecturer)
28 Jul 2007Activity: Talk or presentation types › Lecture and oral contribution
European Food Research and Technology (External organisation)
Skibsted, Leif Horsfelt (Member)
1 Jan 2006 → …Activity: Membership types › Membership in committee, council, board
Escola de altos estudos
Skibsted, Leif Horsfelt (Speaker)
7 Nov 2013 → 8 Nov 2013Activity: Participating in an event - types › Participation in workshop, seminar, course
Den Store Danske Encyklopædi, Gyldendal (External organisation)
Skibsted, Leif Horsfelt (Member)
1 Jan 2007 → …Activity: Membership types › Membership in committee, council, board
Dagens måltid i fremtidens skygge hos COOP Trading, Taastrup
Skibsted, Leif Horsfelt (Lecturer)
30 Jan 2017Activity: Talk or presentation types › Lecture and oral contribution
ID: 4230940
Most downloads
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2872
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 -
1049
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