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 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
Programa consolider-ingenio 2010 ministerio de educación y ciencia (External organisation)
Skibsted, Leif Horsfelt (Member)
27 Jun 2008 → …
Activity: Membership types › Membership in committee, council, board
Planteolier i madlavning og ernæring
Skibsted, Leif Horsfelt (Lecturer)
23 May 2023
Activity: Talk or presentation types › Lecture and oral contribution
Physical Chemistry for Food Quality
Skibsted, Leif Horsfelt (Lecturer)
28 May 2009
Activity: Talk or presentation types › Lecture and oral contribution
Oxidationsprocesser i fødevarer
Skibsted, Leif Horsfelt (Lecturer)
3 Feb 2010
Activity: Talk or presentation types › Lecture and oral contribution
Oxidation in food - a review
Skibsted, Leif Horsfelt (Lecturer)
2010
Activity: Talk or presentation types › Lecture and oral contribution
Opening speach
Skibsted, Leif Horsfelt (Lecturer)
4 Jul 2011
Activity: Talk or presentation types › Lecture and oral contribution
Norsk Kjemisk Selskap Landsmøte
Skibsted, Leif Horsfelt (Speaker)
28 Sep 2011
Activity: Talk or presentation types › Lecture and oral contribution
Motions- og Ernæringsrådet (External organisation)
Skibsted, Leif Horsfelt (Member)
1 Jan 2006 → …
Activity: Membership types › Membership in committee, council, board

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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