Leif Horsfelt Skibsted
Professor emeritus, Professor, emeritus
- Lecture and oral contribution
Calcium Nutrition: Bioavailability and Fortification
Skibsted, Leif Horsfelt (Lecturer)
19 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)
4 Nov 2013Activity: Talk or presentation types › Lecture and oral contribution
Caroteinoids in antioxidant networks. Are they radical scavengers or merely color indicators of antioxidant status?
Skibsted, Leif Horsfelt (Lecturer)
6 Dec 2012 → 9 Dec 2012Activity: Talk or presentation types › Lecture and oral contribution
Carotenoids and Polyphenols
Skibsted, Leif Horsfelt (Lecturer)
2 Oct 2022Activity: Talk or presentation types › Lecture and oral contribution
Carotenoids and Polyphenols. Antioxidant interaction
Skibsted, Leif Horsfelt (Other)
5 Dec 2018Activity: Talk or presentation types › Lecture and oral contribution
Carotenoids and polyphenols
Skibsted, Leif Horsfelt (Lecturer)
23 Oct 2018 → 27 Oct 2018Activity: Talk or presentation types › Lecture and oral contribution
Challenges in Danish Food Research
Skibsted, Leif Horsfelt (Lecturer)
23 Nov 2009Activity: Talk or presentation types › Lecture and oral contribution
Chemical nutrition, Bioavailability and Fortification
Skibsted, Leif Horsfelt (Lecturer)
26 Mar 2014Activity: Talk or presentation types › Lecture and oral contribution
Coupled protein and lipid oxidation in food: Challenges for antioxidant protection.
Skibsted, Leif Horsfelt (Lecturer)
8 Aug 2012Activity: Talk or presentation types › Lecture and oral contribution
ID: 4230940
Most downloads
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2871
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