Leif Horsfelt Skibsted
Professor emeritus, Professor, emeritus
- 2006
Antioxidant evaluation and synergism
Skibsted, Leif Horsfelt (Lecturer)
12 Dec 2006Activity: Talk or presentation types › Lecture and oral contribution
Lipid oxidation in milk products. Early events and shelf-life predictions.
Skibsted, Leif Horsfelt (Lecturer)
12 Dec 2006Activity: Talk or presentation types › Lecture and oral contribution
- 2007
Den Store Danske Encyklopædi, Gyldendal (External organisation)
Skibsted, Leif Horsfelt (Member)
1 Jan 2007 → …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
Antioxidanter - hvordan virker de og på hvad?
Skibsted, Leif Horsfelt (Lecturer)
14 Feb 2007Activity: Talk or presentation types › Lecture and oral contribution
Lipidkemi - ikke ét fedt
Skibsted, Leif Horsfelt (Lecturer)
29 Mar 2007Activity: Talk or presentation types › Lecture and oral contribution
Mad og molekyler
Skibsted, Leif Horsfelt (Lecturer)
6 Jun 2007Activity: Talk or presentation types › Lecture and oral contribution
Evaluation of Antioxidants
Skibsted, Leif Horsfelt (Lecturer)
28 Jul 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
Protein oxidation on meat
Skibsted, Leif Horsfelt (Lecturer)
21 Oct 2007Activity: Talk or presentation types › Lecture and oral contribution
ID: 4230940
Most downloads
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2818
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