Leif Horsfelt Skibsted
Professor emeritus, Professor, emeritus
Appointments Board for professorship at Sveriges Lantbruksuniversitet, Uppsala, Sverige (External organisation)
Skibsted, Leif Horsfelt (Member)
2011 → …Activity: Membership types › Membership in review committee
Antioxidants: Inspiration from Nature for practical application
Skibsted, Leif Horsfelt (Lecturer)
13 Oct 2018 → 14 Oct 2018Activity: 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
Antioxidanter - hvordan virker de og på hvad?
Skibsted, Leif Horsfelt (Lecturer)
14 Feb 2007Activity: 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
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
Advisory Board, Dansk Kaffeinformation (External organisation)
Skibsted, Leif Horsfelt (Member)
2011 → …Activity: Membership types › Membership in committee, council, board
ID: 4230940
Most downloads
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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