Leif Horsfelt Skibsted
Professor emeritus, Professor, emeritus
- Published
Free radical interactions between raw materials in dry soup powder
Raitio, R. J., Orlien, Vibeke & Skibsted, Leif Horsfelt, 2011, In: Food Chemistry. 129, 3, p. 951-956 6 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Mate (Ilex paraguariensis) as dietary additive for broilers: performance and oxidative stability of meat
Racanicci, A. M. C., Menten, J. F. M., Alencar, S. M., Buissa, R. S. & Skibsted, Leif Horsfelt, 2011, In: European Food Research and Technology. 232, 4, p. 655-661 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Antioxidant activity of rosemary and thyme by-products and synergism with added antioxidant in a liposome system
Nieto, G., Huvaere, K. A. J. & Skibsted, Leif Horsfelt, 2011, In: European Food Research and Technology. 233, p. 11-18Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Effect of rosemary essential oil on the quality of pork burgers
Nieto, G., Skibsted, Leif Horsfelt, Andersen, Mogens Larsen, Patarata, L. & Ros, G., 2011. 4 p.Research output: Contribution to conference › Paper › Research
- Published
Quenching of excited states of red-pigment zinc protoporphyrin IX by hemin and narural reductors in dry-cured hams
Miquel Becker, E., Cardoso, D. R. & Skibsted, Leif Horsfelt, 2011, In: European Food Research and Technology. 232, 2, p. 343-349 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Deactivation of ferrylmyoglobin by vanillin as affected by vanillin binding to ß-lactoglobulin
Libardi, S. H., borges, J. C., Skibsted, Leif Horsfelt & Cardoso, D. R., 2011, In: Journal of Agricultural and Food Chemistry. 59, 11, p. 6202-6208 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Thiol-quinone adduct formation in myofibrillar proteins detected by LC-MS
Jongberg, S., Gislason, N. E., Lund, Marianne N., Skibsted, Leif Horsfelt & Waterhouse, A. L., 2011, In: Journal of Agricultural and Food Chemistry. 59, 13, p. 6900-6905 6 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
4-Methylcatechol inhibits protein oxidation in meat but not disulfide formation
Jongberg, S., Lund, Marianne N., Waterhouse, A. L. & Skibsted, Leif Horsfelt, 2011, In: Journal of Agricultural and Food Chemistry. 59, 18, p. 10329-10335 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Effect of white grape extract and modified atmosphere packaging on lipid and protein oxidation in chill stored beef patties
Jongberg, S., Skov, S. H., Tørngren, M. A., Skibsted, Leif Horsfelt & Lund, Marianne N., 2011, In: Food Chemistry. 128, 2, p. 276-283 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Phenolic antioxidants inhibit protein oxidationin meat - but not disulfide formation
Jongberg, S., Lund, Marianne N., Waterhouse, A. L. & Skibsted, Leif Horsfelt, 2011.Research output: Contribution to conference › Poster › Research › peer-review
ID: 4230940
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2869
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Quantification of protein carbonyls in meat by DNPH-ELISA analysis
Research output: Contribution to conference › Poster › Research
Published -
2032
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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
Published -
1047
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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