Leif Horsfelt Skibsted
Professor emeritus, Professor, emeritus
"Chemistry for Food and Health" - 10 år med undervisning og forskning fra Folkets Universitet
Skibsted, Leif Horsfelt (Lecturer)
23 Apr 2015Activity: Talk or presentation types › Lecture and oral contribution
16th World Congress of Food Science and Technology
Skibsted, Leif Horsfelt (Speaker)
8 Aug 2012Activity: Participating in an event - types › Organisation of and participation in conference
Advisory Board, Dansk Kaffeinformation (External organisation)
Skibsted, Leif Horsfelt (Member)
2011 → …Activity: Membership types › Membership in committee, council, board
Antioxidant evaluation and synergism
Skibsted, Leif Horsfelt (Lecturer)
4 Nov 2006Activity: Talk or presentation types › Lecture and oral contribution
Antioxidant evaluation and synergism
Skibsted, Leif Horsfelt (Lecturer)
12 Dec 2006Activity: Talk or presentation types › Lecture and oral contribution
Antioxidant evaluation and synergism
Skibsted, Leif Horsfelt (Lecturer)
27 Jun 2006Activity: Talk or presentation types › Lecture and oral contribution
Antioxidant evaluation protocols
Skibsted, Leif Horsfelt (Lecturer)
13 Nov 2007Activity: Talk or presentation types › Lecture and oral contribution
Antioxidant evaluation protocols
Skibsted, Leif Horsfelt (Lecturer)
8 Oct 2007Activity: Talk or presentation types › Lecture and oral contribution
Antioxidanter - hvordan virker de og på hvad?
Skibsted, Leif Horsfelt (Lecturer)
14 Feb 2007Activity: Talk or presentation types › Lecture and oral contribution
Antioxidants - Why and How
Skibsted, Leif Horsfelt (Lecturer)
5 Jul 2010Activity: Talk or presentation types › Lecture and oral contribution
ID: 4230940
Most downloads
-
2795
downloads
Quantification of protein carbonyls in meat by DNPH-ELISA analysis
Research output: Contribution to conference › Poster › Research
Published -
2028
downloads
Sodium chloride or heme protein induced lipid oxidation in raw, minced chicken meat and beef
Research output: Contribution to journal › Journal article › peer-review
Published -
1043
downloads
Long-time low-temperature cooking of beef: three dominant time-temperature behaviours of sensory properties
Research output: Contribution to journal › Journal article › peer-review
Published