Leif Horsfelt Skibsted
Professor emeritus, Professor, emeritus
- 2002
- Published
Pseudoperoxidase activity of myoglobin: pigment catalyzed formation of radicals in meat systems
Kröger-Ohlsen, M. V., Andersen, Mogens Larsen & Skibsted, Leif Horsfelt, 2002, Free radicals in food : chemistry, nutrition, and health effects. Morello, M. J., Shahidi, F. & Ho, C-T. (eds.). Washington: American Chemical Society, Vol. 807. p. 138-150 13 p. (ACS Symposium Series).Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research
- Published
Pseudoperoxidase activity of myoglobin. Pigment catalyzed formation of radicals in meat systems.
Kröger-Ohlsen, M. V., Carlsen, C. U., Andersen, Mogens Larsen & Skibsted, Leif Horsfelt, 2002, Free Radicals in Food. Morello, M. J., Shahidi, F. & Ho, C-T. (eds.). ACS, p. 138-150 21 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research
- Published
Radical formation in dairy products: prediction of oxidative stability based on electron spin resonance spectroscopy
Kristensen, D., Kröger-Ohlsen, M. V. & Skibsted, Leif Horsfelt, 2002, Free radicals in food : chemistry, nutrition, and health effects. Morello, M. J., Shahidi, F. & Ho, C-T. (eds.). Washington: American Chemical Society, Vol. 807. p. 114-125 12 p. (ACS Symposium Series).Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research
- 2000
- Published
Alteration of cooked and processed meat properties via dietary supplementation of vitamin E
Bertelsen, Grete, Jensen, C. & Skibsted, Leif Horsfelt, 2000, Antioxidants in muscle foods. Decker, E., Faustman, C. & Lopez-Bote, C. J. (eds.). New York: IEEE Computer Society Press, p. 367-394 28 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research
- Published
Antioxidant activity of carotenoids in muscle foods
Mortensen, A. & Skibsted, Leif Horsfelt, 2000, Antioxidants in muscle foods. Decker, E., Faustman, C. & Lopez-Bote, C. J. (eds.). New York: IEEE Computer Society Press, p. 61-83 23 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research
- Published
Carotenoid regeneration of phenolic compounds from phenoxyl radicals in relation to oxidative defense
Mortensen, A., Everett, S. A. & Skibsted, Leif Horsfelt, 2000, Phytochemicals and phytopharmaceuticals. Shahidi, F. & Ho, C-T. (eds.). Champaign: AOCS Press, p. 185-191 7 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research
- 1999
- Published
Carotenoid photobleaching
Mortensen, A. & Skibsted, Leif Horsfelt, 1999, Methods in enzymology: oxidants and antioxidants part A. Packer, L. (ed.). San Diego: Academic Press, Vol. 299. p. 408-421 14 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research
- 1998
- Published
Ernæringsmæssigt forbedret svine- og fjerkrækød: resultater fra fælleseuropæisk tværfaglig forskningsindsats
Skibsted, Leif Horsfelt, 1998, Ikke angivet. Svarre, M. (ed.). Levnedsmiddelcentret, p. 77 1 p.Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research
- Published
Improving the nutritional value of pork fat by rapeseed oil feeding
Sandström, B., Højbjerg, S., Lauridsen, C., Jensen, C. & Skibsted, Leif Horsfelt, 1998, FASEB journal. 4 ed. p. A529 1 p.Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research
- Published
Lipid-derived off-flavours in meat
Skibsted, Leif Horsfelt, Mikkelsen, A. & Bertelsen, Grete, 1998, Flavor of meat, meat products and seafoods. Shahidi, F. (ed.). 2 ed. London: Blackie Academic, p. 217-256 40 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research
ID: 4230940
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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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2032
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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