Leif Horsfelt Skibsted
Professor emeritus, Professor, emeritus
- 2008
Protein oxidation
Skibsted, Leif Horsfelt (Lecturer)
26 Nov 2008Activity: Talk or presentation types › Lecture and oral contribution
Radical Interaction between Carotenoids and Plant Phenols in Relation to Antioxidant synergism
Skibsted, Leif Horsfelt (Lecturer)
26 Nov 2008Activity: 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
Radical interaction between carotenoides and plant phenols in relation to antioxidant synergisms
Skibsted, Leif Horsfelt (Lecturer)
18 Oct 2008Activity: Talk or presentation types › Lecture and oral contribution
Mechanisms of photoinduced carotenoid radical cation formation and carotenoid-isoflavonoid interactions at water-lipid interface
Skibsted, Leif Horsfelt (Lecturer)
17 Oct 2008Activity: Talk or presentation types › Lecture and oral contribution
Køkkenkemi: Molekylær Gastronomi - I den gode smags tjeneste
Skibsted, Leif Horsfelt (Lecturer)
24 Sep 2008Activity: Talk or presentation types › Lecture and oral contribution
Molekylær Gastronomi: i den gode smags tjeneste
Skibsted, Leif Horsfelt (Lecturer)
4 Sep 2008Activity: 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
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
Mechanisms of photoinduced carotenoid radical cation formation and carotenoid-isoflavonoid interactions at water-lipid interface
Skibsted, Leif Horsfelt (Lecturer)
22 Jun 2008Activity: Talk or presentation types › Lecture and oral contribution
ID: 4230940
Most downloads
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2817
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