Leif Horsfelt Skibsted
Professor emeritus, Professor, emeritus
- 2016
Mineral nutrient interaction: Improving bioavailability of calcium and iron
Skibsted, Leif Horsfelt (Lecturer)
1 Dec 2016Activity: Talk or presentation types › Lecture and oral contribution
FORMAS (External organisation)
Skibsted, Leif Horsfelt (Member)
27 Sep 2016 → 28 Sep 2016Activity: Membership types › Membership in review committee
Fremtidens fødevarer
Skibsted, Leif Horsfelt (Lecturer)
28 Apr 2016Activity: Talk or presentation types › Lecture and oral contribution
Meat color in relation to lipid and protein oxidation
Skibsted, Leif Horsfelt (Lecturer)
30 Mar 2016Activity: Talk or presentation types › Lecture and oral contribution
Molekylær Gastronomi
Skibsted, Leif Horsfelt (Lecturer)
27 Jan 2016Activity: Talk or presentation types › Lecture and oral contribution
- 2015
Mineral Nutrition: Improving bioavailability of calcium and iron
Skibsted, Leif Horsfelt (Lecturer)
25 Nov 2015Activity: Talk or presentation types › Lecture and oral contribution
Bread and Meat for the Future. A Danish/Brazilian Research Project.
Skibsted, Leif Horsfelt (Lecturer)
16 Jul 2015Activity: Talk or presentation types › Lecture and oral contribution
Bread and meat for the future
Skibsted, Leif Horsfelt (Lecturer)
16 Jul 2015Activity: Talk or presentation types › Lecture and oral contribution
Meat colour in relation to lipid and protein oxidation
Skibsted, Leif Horsfelt (Lecturer)
6 May 2015Activity: Talk or presentation types › 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
ID: 4230940
Most downloads
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2813
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 › Research › peer-review
Published -
1044
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