Leif Horsfelt Skibsted
Professor emeritus, Professor, emeritus
- Membership in committee, council, board
Den Store Danske Encyklopædi, Gyldendal (External organisation)
Skibsted, Leif Horsfelt (Member)
1 Jan 2007 → …Activity: Membership types › Membership in committee, council, board
European Food Research and Technology (External organisation)
Skibsted, Leif Horsfelt (Member)
1 Jan 2006 → …Activity: Membership types › Membership in committee, council, board
Motions- og Ernæringsrådet (External organisation)
Skibsted, Leif Horsfelt (Member)
1 Jan 2006 → …Activity: Membership types › Membership in committee, council, board
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
Samvirke (External organisation)
Skibsted, Leif Horsfelt (Member)
1 Jan 2007 → …Activity: Membership types › Membership in committee, council, board
The Research Council of Norway (External organisation)
Skibsted, Leif Horsfelt (Member)
1 Oct 2009 → …Activity: Membership types › Membership in committee, council, board
- Lecture and oral contribution
"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
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 and synergism
Skibsted, Leif Horsfelt (Lecturer)
4 Nov 2006Activity: Talk or presentation types › Lecture and oral contribution
ID: 4230940
Most downloads
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2827
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