Leif Horsfelt Skibsted
Professor emeritus, Professor, emeritus
- Lecture and oral contribution
Chemical nutrition, Bioavailability and Fortification
Skibsted, Leif Horsfelt (Lecturer)
26 Mar 2014Activity: Talk or presentation types › Lecture and oral contribution
Coupled protein and lipid oxidation in food: Challenges for antioxidant protection.
Skibsted, Leif Horsfelt (Lecturer)
8 Aug 2012Activity: Talk or presentation types › Lecture and oral contribution
Dagens måltid i fremtidens skygge hos COOP Trading, Taastrup
Skibsted, Leif Horsfelt (Lecturer)
30 Jan 2017Activity: 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
Evolution af antioxidanter
Skibsted, Leif Horsfelt (Lecturer)
5 Oct 2010Activity: Talk or presentation types › Lecture and oral contribution
Food chemistry in Denmark, India and China - cross talk and challenges
Skibsted, Leif Horsfelt (Lecturer)
8 Jan 2014Activity: Talk or presentation types › Lecture and oral contribution
Forskningsbaseret fødevareproduktion i Danmark
Skibsted, Leif Horsfelt (Lecturer)
9 May 2008Activity: Talk or presentation types › Lecture and oral contribution
Fremtidens fødevarer
Skibsted, Leif Horsfelt (Lecturer)
28 Apr 2016Activity: Talk or presentation types › Lecture and oral contribution
Fødevareforskningens historie
Skibsted, Leif Horsfelt (Lecturer)
5 Jun 2021Activity: Talk or presentation types › Lecture and oral contribution
Fødevareudvikling i 50 år
Skibsted, Leif Horsfelt (Lecturer)
13 Nov 2008Activity: Talk or presentation types › Lecture and oral contribution
ID: 4230940
Most downloads
-
2820
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 -
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