Leif Horsfelt Skibsted
Professor emeritus, Professor, emeritus
Radical interaction between carotenoids and plant phenols and antioxidant synergism
Skibsted, Leif Horsfelt (Lecturer)
26 Oct 2011Activity: Talk or presentation types › Lecture and oral contribution
Radical interacton between carotenoids and plant phenols and antioxidant synergism
Skibsted, Leif Horsfelt (Lecturer)
5 Nov 2011 → 8 Nov 2011Activity: Talk or presentation types › Lecture and oral contribution
Reactions of Polypenols during Processing - an Overview
Skibsted, Leif Horsfelt (Lecturer)
6 Jun 2013Activity: Talk or presentation types › Lecture and oral contribution
Samvirke (External organisation)
Skibsted, Leif Horsfelt (Member)
1 Jan 2007 → …Activity: Membership types › Membership in committee, council, board
Skånsom behandling af mælkeproteiner
Skibsted, Leif Horsfelt (Lecturer)
25 Oct 2007Activity: Talk or presentation types › Lecture and oral contribution
Symposium on Functional Food
Skibsted, Leif Horsfelt (Speaker)
21 Feb 2011 → 22 Feb 2011Activity: Talk or presentation types › Lecture and oral contribution
Teens kemi
Skibsted, Leif Horsfelt (Lecturer)
16 Nov 2010Activity: Talk or presentation types › Lecture and oral contribution
The Research Council of Norway (External organisation)
Skibsted, Leif Horsfelt (Member)
1 Sep 2008 → …Activity: Membership types › Membership in research network
The Research Council of Norway (External organisation)
Skibsted, Leif Horsfelt (Member)
1 Oct 2009 → …Activity: Membership types › Membership in committee, council, board
The formation of acrylamide in foods
Skibsted, Leif Horsfelt (Lecturer)
17 Mar 2009Activity: Talk or presentation types › Lecture and oral contribution
ID: 4230940
Most downloads
-
2795
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 › peer-review
Published -
1043
downloads
Long-time low-temperature cooking of beef: three dominant time-temperature behaviours of sensory properties
Research output: Contribution to journal › Journal article › peer-review
Published