Leif Horsfelt Skibsted

Professor emeritus, Professor, emeritus

Ingredient and Dairy Technology
Rolighedsvej 26, 1958 Frederiksberg C
- ls@food.ku.dk
- https://food.ku.dk/forskning-paa-food/sektioner/ingrediens-og-mejeriteknologi/

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ORCID: 0000-0003-1734-5016

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Det virker...nogle gange: Kosttilskudsbrancen er ofte i vælten for uduelige eller decideret farlige produkter
Leif Horsfelt Skibsted
21/01/2012
1 Media contribution
Press/Media: Press / Media
Det' minder om lørdag
Leif Horsfelt Skibsted
01/06/2013
1 Media contribution
Press/Media: Press / Media
Drik bare morgenkaffen med god samvittighed
Leif Horsfelt Skibsted
03/01/2010
1 Media contribution
Press/Media: Press / Media
Er den farlig?
Leif Horsfelt Skibsted
17/12/2008
1 Media contribution
Press/Media: Press / Media
Er der mere energi i menneskekød?: Newton
Leif Horsfelt Skibsted
12/04/2014
1 Media contribution
Press/Media: Press / Media
Er det farligt at grille med sølvpapir
Leif Horsfelt Skibsted
01/06/2012
1 Media contribution
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Fedt, fup og flæskesteg
Leif Horsfelt Skibsted
11/12/2011
1 Media contribution
Press/Media: Press / Media
Fetslig forskning om fremtidens fødevarer
Leif Horsfelt Skibsted
20/04/2007
1 Media contribution
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Flere krydderier - mindre fedt
Leif Horsfelt Skibsted
18/05/2007
1 Media contribution
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Fremtidens fødevarer
Leif Horsfelt Skibsted
13/11/2008
1 Media contribution
Press/Media: Press / Media
Gastronomi på universitetsniveau: Michelinkokkens molekylære mælkeskind
Leif Horsfelt Skibsted
24/05/2007
1 Media contribution
Press/Media: Press / Media
Gensplejset økologi er o.k.
Leif Horsfelt Skibsted
01/09/2007
1 Media contribution
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Glansen går af vitaminerne
Leif Horsfelt Skibsted
20/04/2007
1 Media contribution
Press/Media: Press / Media
Handsker er blevet et problem for bland selv-slik-butikkerne
Leif Horsfelt Skibsted
11/11/2016
1 Media contribution
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Happy Meals varer evigt
Leif Horsfelt Skibsted
10/10/2010
1 Media contribution
Press/Media: Press / Media
Hvad gør eddiken?
Leif Horsfelt Skibsted
17/02/2013
1 Media contribution
Press/Media: Press / Media
Hvad kan det bruges til? Fødevarekemi
Leif Horsfelt Skibsted
17/04/2007
1 Media contribution
Press/Media: Press / Media
Hvordan fjerner eddike røglugten?
Leif Horsfelt Skibsted
19/05/2013
1 Media contribution
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Hvorfor bliver kød brunt, når det varmes?: Newton, brevkasse
Leif Horsfelt Skibsted
01/07/2012
1 Media contribution
Press/Media: Press / Media
Hvorfor bliver rejer røde?: Newton, brevkasse
Leif Horsfelt Skibsted
17/06/2012
1 Media contribution
Press/Media: Press / Media
Hvorfor bobler champagnen stadig?: Newton
Leif Horsfelt Skibsted
05/05/2013
1 Media contribution
Press/Media: Press / Media
Hvorfor eksploderede mit tevand i mikrobølgeovnen?
Leif Horsfelt Skibsted
02/12/2016
1 Media contribution
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Hvorfor er der en advarsel på flaskevand?: Newton
Leif Horsfelt Skibsted
15/03/2014
1 Media contribution
Press/Media: Press / Media
Hvorfor er det godt med kerner i brød?
Leif Horsfelt Skibsted
04/05/2014
1 Media contribution
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Hvorfor giver salt mere smag?: Spørg scientariet
Leif Horsfelt Skibsted
04/06/2015
1 Media contribution
Press/Media: Press / Media

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ID: 4230940

Most downloads

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