Leif Horsfelt Skibsted
Professor emeritus, Professor, emeritus
- Published
Pressure effects on the hypervalent meat pigment ferrylmyoglobin
Bruun-Jensen, L., Sosniecki, L. & Skibsted, Leif Horsfelt, 1998, In: Zeitschrift für Lebensmittel-Untersuchung und -Forschung. A. 206, p. 374-377 4 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
High-pressure effects on autoxidation of meat pigments in relation to product color stability
Bruun-Jensen, L. & Skibsted, Leif Horsfelt, 1997, Ikke angivet. AOCS Press, p. 6 1 p.Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research
- Published
Pressure effects on acid-catalysed autoxidation of oxymyoglobin
Bruun-Jensen, L., Sosniecki, L. & Skibsted, Leif Horsfelt, 1997, In: Zeitschrift für Lebensmittel-Untersuchung und -Forschung. A. 205, p. 407-410 4 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
The antioxidative activity of RRR-alpha-tocopherol vs RRR-delta-tocopherol in combination with ascorbyl palmitate in cooked, minced turkey
Bruun-Jensen, L., Skovgaard, I. M. & Skibsted, Leif Horsfelt, 1996, In: Food Chemistry. 56, 4, p. 347-354 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
The combined effect of tocopherols, L-ascorbyl palmitate and L-ascorbic acid on the development of warmed-over flavour in cooked, minced turkey
Bruun-Jensen, L., Skovgaard, I. M., Agerbo Madsen, E., Skibsted, Leif Horsfelt & Bertelsen, Grete, 1996, In: Food Chemistry. 55, 1, p. 41-47 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
High pressure effects on meat pigments
Bruun-Jensen, L. & Skibsted, Leif Horsfelt, 1997, Ikke angivet. Levnedsmiddelcentret, p. 145 1 p.Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research
- Published
High-pressure effects on oxidation of nitrosylmyoglobin
Bruun-Jensen, L. & Skibsted, Leif Horsfelt, 1996, In: Meat Science. 44, 3, p. 145-149 5 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Nonheme-iron absorption from a phytate-rich meal is increased by the addition of small amounts of pork meat
Bæch, S. B., Hansen, M., Bukhave, K., Jensen, M., Sørensen, S. S., Kristensen, L., Purslow, P. P., Skibsted, Leif Horsfelt & Sandström, B., 2003, In: American Journal of Clinical Nutrition. 77, 1, p. 173-179 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Increasing the cooking temperature of meat does not affect nonheme iron absorption from a phytate-rich meal in women
Bæch, S. B., Hansen, M., Bukhave, K., Kristensen, L., Jensen, M., Sørensen, S. S., Purslow, P. P., Skibsted, Leif Horsfelt & Sandström, B., 2003, In: Journal of Nutrition. 133, 1, p. 94-97 4 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Pork meat: a good source of selenium?
Bügel, Susanne Gjedsted, Sandström, B. & Skibsted, Leif Horsfelt, 2004, In: Journal of Trace Elements in Medicine and Biology. 17, 4, p. 307-311 5 p.Research output: Contribution to journal › Journal article › Research › peer-review
ID: 4230940
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2858
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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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2031
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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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1046
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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