Leif Horsfelt Skibsted
Professor emeritus, Professor, emeritus
- 2006
- Published
A liquid chromatography – tandem mass spectrometry method for simultaneous analysis of acrylamide and the precursors, asparagine and reducing sugars in bread
Nielsen, Nikoline Juul, Skibsted, Leif Horsfelt & Hedegaard, R. S. V., 2006, In: Analytica Chimica Acta. 557, p. 211-220 10 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
A liquid chromatography-tandem mass spectrometry method for simultaneous analysis of acrylamide and the precursors, asparagine and reducing sugars in bread
Nielsen, N. J., Granby, K., Hedegaard, R. V. & Skibsted, Leif Horsfelt, 2006, In: Analytica Chimica Acta. 557, 1-2, p. 211-220 10 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
A zink porphyrin complex as primary red pigment in dry-cured hams
Møller, J. K. S., Adamsen, C. E., Catharino, R. R., Skibsted, Leif Horsfelt & Eberlin, M. N., 2006. 1 p.Research output: Contribution to conference › Poster › Research
- Published
Amino acid and protein scavenging of radicals generated by iron/hydroperoxide system: an electron spin resonance spin trapping study
Pazos, M., Andersen, Mogens Larsen & Skibsted, Leif Horsfelt, 2006, In: Journal of Agricultural and Food Chemistry. 54, 26, p. 10215-10221 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Antioxidative and prooxidative effects of extracts made from cherry liqueur pomace
Rødtjer, A., Skibsted, Leif Horsfelt & Andersen, Mogens Larsen, 2006, In: Food Chemistry. 99, 1, p. 6-14 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Calcium i mælk: proteinbindingens teknologiske og ernæringsmæssige betydning
Orlien, Vibeke & Skibsted, Leif Horsfelt, 2006, In: Maelkeritidende. 16, p. 371-373 3 p.Research output: Contribution to journal › Journal article › Communication
- Published
Changes in Zn-porphyrin and proteinous pigments in italian dry-cured ham during processing and maturation
Adamsen, C. E., Møller, J. K. S., Parolari, G., Gabba, L. & Skibsted, Leif Horsfelt, 2006, In: Meat Science. 74, 2, p. 373-379 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Combined effect of salt addition and high-pressure processing on formation of free radicals in chicken thigh and breast muscle
Bragagnolo, N., Danielsen, Bente Pia & Skibsted, Leif Horsfelt, 2006, In: European Food Research and Technology. 223, 5, p. 669-673 5 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Comparison of descriptive sensory analysis and chemical analysis for oxidative changes in milk
Hedegaard, R. S. V., Kristensen, D., Nielsen, J. H., Frøst, Michael Bom, Østdal, H., Hermansen, J. E., Kröger-Ohlsen, M. & Skibsted, Leif Horsfelt, 2006, In: Journal of Dairy Science. 89, 2, p. 495-504 10 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Dynamics of casein micelles in skim milk during and after high pressure treatment
Orlien, Vibeke, Knudsen, J. C., Colon, M. & Skibsted, Leif Horsfelt, 2006, In: Food Chemistry. 98, 3, p. 513-521 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
ID: 4230940
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2871
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Quantification of protein carbonyls in meat by DNPH-ELISA analysis
Research output: Contribution to conference › Poster › Research
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2033
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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
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1048
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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