Leif Horsfelt Skibsted
Professor emeritus, Professor, emeritus
- Published
Studies on the antioxidative activity of red pigments in Italian-type dry-cured ham
Adamsen, C. E., Hansen, M. L., Møller, J. K. S. & Skibsted, Leif Horsfelt, 2003, In: European Food Research and Technology. 217, 217, p. 201-206 6 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Changes in Zn-porphyrin and proteinous pigments in italian dry-cured ham during processing and maturation
Adamsen, C. E., Møller, J. K. S., Parolari, G., Gabba, L. & Skibsted, Leif Horsfelt, 2006, In: Meat Science. 74, 2, p. 373-379 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Zn-porphyrin formation in cured meat products: Effect of added salt and nitrite
Adamsen, C. E., Møller, J. K. S., Laursen, K., Olsen, Karsten & Skibsted, Leif Horsfelt, 2006, In: Meat Science. 72, 4, p. 672-679 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Thermal and photochemical degradation of myoglobin pigments in relation to colour stability of sliced dry-cured Parma ham and sliced dry-cured ham produced with nitrite salt
Adamsen, C. E., Møller, J. K. S., Hismani, R. & Skibsted, Leif Horsfelt, 2004, In: European Food Research Technology. 218, 218, p. 403-409 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
pH dependent antioxidant activity of lettuce (L. sativa) and synergism with added phenolic antioxidants
Altunkaya, A., Gökmen, V. & Skibsted, Leif Horsfelt, 2016, In: Food Chemistry. 190, p. 25-32 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Palatability and chemical safety of apple juice fortified with pomegranate peel extract
Altunkaya, A., Hedegaard, R. S. V., Harholt, J., Brimer, L., Gökmen, V. & Skibsted, Leif Horsfelt, 2013, In: Food & Function. 4, 10, p. 1468-1473 6 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Antioxidant capacity versus chemical safety of wheat bread enriched with pomegranate peel powder
Altunkaya, A., Hedegaard, R. S. V., Brimer, L., Gökmen, V. & Skibsted, Leif Horsfelt, 2013, In: Food & Function. 4, 5, p. 722-727 6 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Antioxidant activity of letture extract (Luctuca sativa) and synergism with added phenolic antioxidants
Altunkaya, A., Miquel Becker, E., Gökmen, V. & Skibsted, Leif Horsfelt, 2009, In: Food Chemistry. 115, 1, p. 163-168 6 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Oxidative stability and chemical safety of mayonnaise enriched with grape seed extract
Altunkaya, A., Hedegaard, R. S. V., Harholt, J., Brimer, L., Gôkmen, V. & Skibsted, Leif Horsfelt, 2013, In: Food & Function. 4, 11, p. 1647-1653 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Antioxidant protection of high-pressure processed minced chicken meat by industrial tomato products
Alves, A. B., Bragagnolo, N., da Silva, M. G., Skibsted, Leif Horsfelt & Orlien, Vibeke, 2012, In: Food and Bioproducts Processing. 90, 3, p. 499-505 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
ID: 4230940
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2833
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Quantification of protein carbonyls in meat by DNPH-ELISA analysis
Research output: Contribution to conference › Poster › Research
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2030
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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
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1045
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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