Leif Horsfelt Skibsted

Professor emeritus, Professor, emeritus

Ingredient and Dairy Technology
Rolighedsvej 26, 1958 Frederiksberg C
- ls@food.ku.dk
- https://food.ku.dk/forskning-paa-food/sektioner/ingrediens-og-mejeriteknologi/

Member of:

ORCID: 0000-0003-1734-5016

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Protein Oxidation
Skibsted, Leif Horsfelt (Lecturer)
26 Nov 2008
Activity: Talk or presentation types › Lecture and oral contribution
Protein Redox Network Symposium
Skibsted, Leif Horsfelt (Speaker)
21 Jun 2011
Activity: Talk or presentation types › Lecture and oral contribution
Protein oxidation
Skibsted, Leif Horsfelt (Lecturer)
26 Nov 2008
Activity: Talk or presentation types › Lecture and oral contribution
Protein oxidation in meat
Skibsted, Leif Horsfelt (Lecturer)
2 Jun 2009
Activity: Talk or presentation types › Lecture and oral contribution
Protein oxidation in meat
Skibsted, Leif Horsfelt (Lecturer)
5 Dec 2007
Activity: Talk or presentation types › Lecture and oral contribution
Protein oxidation in meat products
Skibsted, Leif Horsfelt (Lecturer)
8 Nov 2013
Activity: Talk or presentation types › Lecture and oral contribution
Protein oxidation on meat
Skibsted, Leif Horsfelt (Lecturer)
21 Oct 2007
Activity: Talk or presentation types › Lecture and oral contribution
På opdagelse i køledisken
Skibsted, Leif Horsfelt (Lecturer)
20 Feb 2008
Activity: Talk or presentation types › Lecture and oral contribution
Radical Interaction between Carotenoids and Plant Phenols in Relation to Antioxidant synergism
Skibsted, Leif Horsfelt (Lecturer)
26 Nov 2008
Activity: Talk or presentation types › Lecture and oral contribution
Radical interaction between carotenoides and plant phenols in relation to antioxidant synergisms
Skibsted, Leif Horsfelt (Lecturer)
18 Oct 2008
Activity: Talk or presentation types › Lecture and oral contribution

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ID: 4230940

Most downloads

2823 downloads
Quantification of protein carbonyls in meat by DNPH-ELISA analysis
Research output: Contribution to conference › Poster › Research
Published
2029 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
1045 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