Leif Horsfelt Skibsted

Leif Horsfelt Skibsted

Professor emeritus, Professor, emeritus


  1. Published

    Salt

    Abildgaard, I. & Skibsted, Leif Horsfelt, Jun 2018, In: Samvirke. p. 34-35 2 p.

    Research output: Contribution to journalJournal articleCommunication

  2. Published

    Dansk med accent: Tema om ost

    Abildgaard, I. & Skibsted, Leif Horsfelt, 2015, In: Samvirke. 4, p. 18-19 2 p.

    Research output: Contribution to journalJournal articleCommunication

  3. Published

    Citrus

    Abildgaard, I. & Skibsted, Leif Horsfelt, 2013, In: Samvirke. 12, p. 44-45 2 p.

    Research output: Contribution to journalJournal articleCommunication

  4. Published

    Værd at vide om eddike

    Abildgaard, I. & Skibsted, Leif Horsfelt, 2016, In: Samvirke. 11, p. 10-11 2 p.

    Research output: Contribution to journalJournal articleCommunication

  5. Published

    Helt inde i hampen

    Abildgaard, I. & Skibsted, Leif Horsfelt, 2017, In: Samvirke. 8, p. 44-45 2 p.

    Research output: Contribution to journalJournal articleCommunication

  6. Published

    Pas på pastaen fra i går

    Abildgaard, I. & Skibsted, Leif Horsfelt, 2017, In: Samvirke. 10, p. 36-37 2 p.

    Research output: Contribution to journalJournal articleCommunication

  7. Published

    Farlige forvekslinger

    Abildgaard, I. & Skibsted, Leif Horsfelt, May 2018, In: Samvirke. p. 44-46 3 p.

    Research output: Contribution to journalJournal articleCommunication

  8. Published

    Din øl er en lyssky affære

    Abildgaard, I. & Skibsted, Leif Horsfelt, Mar 2018, In: Samvirke. p. 36-37 2 p.

    Research output: Contribution to journalJournal articleCommunication

  9. Published

    Parmaskinker - nitritfrie charcuterivarer med optimal farvedannelse

    Adamsen, C. E., Møller, J. K. S. & Skibsted, Leif Horsfelt, 2005, In: Dansk Kemi. 11, p. 24-29 6 p.

    Research output: Contribution to journalJournal articleCommunication

  10. 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 journalJournal articleResearchpeer-review

  11. 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 journalJournal articleResearchpeer-review

  12. 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 journalJournal articleResearchpeer-review

  13. 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 journalJournal articleResearchpeer-review

  14. 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 journalJournal articleResearchpeer-review

  15. 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 journalJournal articleResearchpeer-review

  16. 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 journalJournal articleResearchpeer-review

  17. 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 journalJournal articleResearchpeer-review

  18. 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 journalJournal articleResearchpeer-review

  19. 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 journalJournal articleResearchpeer-review

  20. Published

    Retinylisoflavonoid as novel membrane antioxidant

    An, C., Liang, R., Ma, X., Fu, L., Zhang, J., Wang, P., Han, R., Ai, X. & Skibsted, Leif Horsfelt, 2010, In: Journal of Physical Chemistry B. 114, 43, p. 13904-13910 7 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  21. Published

    Chain length effects in isoflavonoid daidzein alkoxy derivatives as antioxidants: a quantum mechanical approach

    An, C., Li, D., Liang, R., Bu, Y., Wang, S., Zhang, E., Wang, P., Ai, X., Zhang, J. & Skibsted, Leif Horsfelt, 2011, In: Journal of Agricultural and Food Chemistry. 59, 23, p. 12652-12657 6 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  22. Published

    Oxygen permeation through an oil-encapsulating glassy food matrix studied by ESR line broadening using a nitroxyl spin probe

    Andersen, A. B., Risbo, Jens, Andersen, Mogens Larsen & Skibsted, Leif Horsfelt, 2000, In: Food Chemistry. 70, p. 499-508 10 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  23. Published

    Storage stability of freeze-dried starter cultures (Streptococcus thermophilus) as related to physical state of freezing matrix

    Andersen, A. B., Fog-Petersen, M. S., Larsen, H. & Skibsted, Leif Horsfelt, 1999, In: Lebensmittel - Wissenschaft und Technologie. 32, p. 540-547 8 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  24. Published

    Glass transition in frozen fresh cheese

    Andersen, A. B., Holm Hansen, E., Jørgensen, U. & Skibsted, Leif Horsfelt, 2001, In: Milchwissenschaft. 56, 8, p. 441-443 3 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  25. Published

    Wavelength dependence of light-induced lipid oxidation and naturally occuring photosensitizers in cheese

    Andersen, C. M., Andersen, L. T., Hansen, A. S., Skibsted, Leif Horsfelt & Petersen, Mikael Agerlin, 2008, In: Journal of Agricultural and Food Chemistry. 56, 5, p. 1611-1618 8 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  26. Published

    Light-induced deterioration of reduced-fat cream cheese: relative importance of protein and lipid oxidation

    Andersen, L. T., Lund, Marianne N., Glyager, R., Jensen, S. B., Mortensen, G. & Skibsted, Leif Horsfelt, 2006, In: Milchwissenschaft. 16, 2, p. 162-165 4 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  27. Published

    Analysis of lipid oxidation by ESR spectroscopy

    Andersen, Mogens Larsen, Velasco, J. & Skibsted, Leif Horsfelt, 2005, Analysis of lipid oxidation. Afaf Kamal-Eldin, J. P. (ed.). Champaign: AOCS Press, p. 127-151 25 p.

    Research output: Chapter in Book/Report/Conference proceedingBook chapterResearch

  28. Published

    Modification of the levels of polyphenols in wort and beer by addition of hexamethylenetetramine or Sulfite during mashing

    Andersen, Mogens Larsen & Skibsted, Leif Horsfelt, 2001, In: Journal of Agricultural and Food Chemistry. 49, 11, p. 5232-5237 6 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  29. Published

    Detection of early events in lipid oxidation by electron spin resonance spectroscopy

    Andersen, Mogens Larsen & Skibsted, Leif Horsfelt, 2002, In: European Journal of Lipid Science and Technology. 104, 1, p. 65-68 4 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  30. Published

    Potential antioxidants in beer assessed by ESR spin trapping

    Andersen, Mogens Larsen, Outtrup, H. & Skibsted, Leif Horsfelt, 2000, In: Journal of Agricultural and Food Chemistry. 48, 8, p. 3106-3111 6 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  31. Published

    Electron spin resonance spin trapping identification of radicals formed during aerobic forced aging of beer

    Andersen, Mogens Larsen & Skibsted, Leif Horsfelt, 1998, In: Journal of Agricultural and Food Chemistry. 46, 4, p. 1272-1275 4 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  32. Published

    Øl og ESR-spektroskopi

    Andersen, Mogens Larsen & Skibsted, Leif Horsfelt, 2004, In: Dansk Kemi. 85, 9, p. 24-26 3 p.

    Research output: Contribution to journalJournal articleResearch

  33. Published

    Do polyphenols influence the flavour stability of beer ?

    Andersen, Mogens Larsen, Outtrup, H., Riis, P. & Skibsted, Leif Horsfelt, 1999. 8 p.

    Research output: Contribution to conferencePaperResearch

  34. Published

    Optimising the use of phenolic compounds in foods

    Andersen, Mogens Larsen, Lauridsen, R. K. & Skibsted, Leif Horsfelt, 2003, Phytochemical functional foods. Edited by, I. J. A. G. W. (ed.). Cambridge: CRC Press, p. 317-346 17 p.

    Research output: Chapter in Book/Report/Conference proceedingBook chapterCommunication

  35. Published

    Heat induced formation of free radicals in wheat flour

    Andersen, Mogens Larsen, Erichsen, Henriette Rifbjerg, Skibsted, Leif Horsfelt, Graversen, H. B. & Rodrigues-Filho, U. P., 2011, In: Journal of Cereal Science. 54, 3, p. 494-498 5 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  36. Published

    ESR spectroscopy for the study of oxidative processes in food and beverages

    Andersen, Mogens Larsen & Skibsted, Leif Horsfelt, 2006, Modern magnetic resonance. Webb, G. A. (ed.). Kluwer Academic Publishers, p. 1839-1844 6 p.

    Research output: Chapter in Book/Report/Conference proceedingBook chapterResearch

  37. Published

    Lipid oxidation, antioxidants, and spin trapping

    Andersen, Mogens Larsen & Skibsted, Leif Horsfelt, 2007, Antioxidants measurement and applications. Shahidi, F. & Ho, C-T. (eds.). Washington, USA: American Chemical Society, p. 107-117 11 p. (ACS Symposium Series; No. 956).

    Research output: Chapter in Book/Report/Conference proceedingBook chapterResearch

  38. Published

    ESR Spectroscopy for the Study of Oxidative Processes in Food and Beverages

    Andersen, Mogens Larsen & Skibsted, Leif Horsfelt, 2018, Modern Magnetic Resonance. A. Webb, G. (ed.). 2 ed. Springer, p. 1781-1794 14 p.

    Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

  39. Published

    High-pressure treatment of dry-cured Iberian ham. Effect on colour and oxidative stability during chill storage packed in modified atmosphere

    Andres, A. I., Adamsen, C. E., Møller, J. K. S., Ruiz Carrascal, Jorge & Skibsted, Leif Horsfelt, 2006, In: European Food Research and Technology. 222, 5-6, p. 486-491 6 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  40. Published

    High pressure treatment of dry-cured lberian ham: effect on radical formation, lipid oxidation and colour

    Andrés, A. I., Møller, J. K. S., Adamsen, C. E. & Skibsted, Leif Horsfelt, 2004, In: European Food Research Technology. 219, p. 205-210 6 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  41. Published

    Antioxidative activity of nitrite in metmyoglobin induced lipid peroxidation

    Arendt, B., Skibsted, Leif Horsfelt & Andersen, H. J., 1997, In: Zeitschrift für Lebensmittel-Untersuchung und -Forschung. A. 204, p. 7-12 6 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  42. Published

    Photooxidation of other B-Vitamins as sensitized by Riboflavin

    Arrivetti, L. D. O. R., Scurachio, R. S., Santos, W., Papa, T. B. R., Skibsted, Leif Horsfelt & Cardoso, D. R., 2013, In: Journal of Agricultural and Food Chemistry. 61, 31, p. 7615-7620 6 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  43. Published

    Electrochemical investigastions of antioxidant interactions with radical anion and dianion of 1,3-dinitrobenzene

    Arshad, N., Kausar Janjua, N., Ahmed, S., Yaseen Khan, A. & Skibsted, Leif Horsfelt, 2009, In: Electrochimica Acta. 54, 26, p. 6184-6189 6 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  44. Published

    Spin trapping radicals from lipid oxidation in liposomes in the presence of flavonoids

    Arshad, N., Janjua, N. K., Skibsted, Leif Horsfelt & Andersen, Mogens Larsen, 2013, In: Journal of the Chemical Society of Pakistan. 35, 2, p. 544-553 10 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  45. Published

    Electrochemical studies of the interactional mechanism and scavenging activity of antioxidants towards dinitroaromatics

    Arshad, N., Janjua, N. K., Khan, A. Y., Zaidi, J. H. & Skibsted, Leif Horsfelt, 2012, In: Monatshefte fuer Chemie. 143, p. 377-383 7 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  46. Published

    Molecular gastronomy: a new emerging scientific discipline

    Barham, P., Skibsted, Leif Horsfelt, Bredie, Wender, Frøst, Michael Bom, Møller, P., Risbo, Jens, Snitkjær, P. & Mortensen, L. M., 2010, In: Chemical Reviews. 110, 4, p. 2313-2365 53 p.

    Research output: Contribution to journalReviewResearchpeer-review

  47. Published

    Evaluation of activity of selected antioxidants on proteins in solution and in emulsions

    Baron, C. P., Berner, L., Skibsted, Leif Horsfelt & Refsgaard, H. F., 2005, In: Free Radical Research. 39, 7, p. 777-785 9 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  48. Published

    Direct measurement of lipid peroxidation in oil-in-water emulsions using multiwavelength derivative UV-spectroscopy

    Baron, C. P., Bro, Rasmus, Skibsted, Leif Horsfelt & Andersen, H. J., 1997, In: Journal of Agricultural and Food Chemistry. 45, 5, p. 1741-1745 5 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  49. Published

    Prooxidative activity of myoglobin species in linoleic acid emulsions

    Baron, C. P., Skibsted, Leif Horsfelt & Andersen, H. J., 1997, In: Journal of Agricultural and Food Chemistry. 45, 5, p. 1704-1710 7 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  50. Published

    Peroxidation of linoleate at physiological pH: hemichrome formation by substrate binding protects against metmyoglobin activation by hydrogen peroxide

    Baron, C. P., Skibsted, Leif Horsfelt & Andersen, H. J., 2000, In: Free Radical Biology & Medicine. 28, 4, p. 549-558 10 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

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