Leif Horsfelt Skibsted
Professor emeritus, Professor, emeritus
- 2004
- Published
Effect of temperature and glassy states on the molecular mobility of solutes in frozen tuna muscle as studied by electron spin resonance sectroscopy with spin probe detection
Orlien, Vibeke, Andersen, Mogens Larsen, Jouhtimäki, S., Risbo, Jens & Skibsted, Leif Horsfelt, 2004, In: Journal of Agricultural and Food Chemistry. Vol. 52 (8); (2004), p. 2269-2276 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Effect of Temperature and Glassy States on the Molecular Mobility of Solutes in Frozen Tuna Muscle As Studied by Electron Spin Resonance Spectroscopy with Spin Probe Detection
Orlien, V., Andersen, M. L., Jouhtimäki, S., Risbo, J. & Skibsted, Leif Horsfelt, 21 Apr 2004, In: Journal of Agricultural and Food Chemistry. 52, 8, p. 2269-2276 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Antioxidant effect of dittany (Origanum dictamnus) in pre-cooked chicken meat balls during chill-storage in comparison to rosemary (Rosmarinus officinalis)
Racanicci, A. M. C., Danielsen, Bente Pia, Menten, J. F. M., Regitano-d@0301Arce, M. A. B. & Skibsted, Leif Horsfelt, 2004, In: Eurpopean food Research Technology. 218, 218, p. 521-524 4 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Skal jeg tage antioxidanter for en sikkerheds skyld?
Skibsted, Leif Horsfelt, 2004, In: Ernæringsrådets Nyhedsbrev. 1, p. 5 1 p.Research output: Contribution to journal › Journal article › Communication
- Published
Evaluation of oxidative stability of vegetable oils by monitoring the tendency to radical formation. A comparison of electron spin resonance spectroscopy with the Rancimat method and differential scanning calorimetry
Velasco, J., Andersen, Mogens Larsen & Skibsted, Leif Horsfelt, 2004, In: Food Chemistry. 85, 85, p. 624-632 10 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Lipid oxidation in high-pressure processed chicken breast during chill storage and subsequent heat treatment: effect of working pressure, packaging atmosphere and storage time
Wiggers, S. B., Kröger-Ohlsen, M. V. & Skibsted, Leif Horsfelt, 2004, In: European Food Research Technology. 219, 2, p. 167-170 4 p.Research output: Contribution to journal › Journal article › Research › peer-review
ID: 4230940
Most downloads
-
2866
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 -
1047
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