Leif Horsfelt Skibsted
Professor emeritus, Professor, emeritus
- Published
Antioxidant activity and calcium binding of isomeric hydroxybenzoates
Zhao, Z., Hedegaard, M. V. & Skibsted, Leif Horsfelt, 2018, In: Journal of Food and Drug Analysis. 26, p. 591-598 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Cleavage of Disulfide Bonds in Cystine by UV-B Illumination Mediated by Tryptophan or Tyrosine as Photosensitizers
Zhao, Z., Poojary, Mahesha Manjunatha, Skibsted, Leif Horsfelt & Lund, Marianne N., 2020, In: Journal of Agricultural and Food Chemistry. 68, 25, p. 6900-6909 10 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
The 1Bu-type singlet state of ß-carotene as a precursor of the radical cation found in chloroform solution by sub-picosecond time-resolved absorption spectroscopy
Zhang, J., Fujii, R., Koyama, Y., Rondonuwu, F. S., Watanabe, Y., Mortensen, A. & Skibsted, Leif Horsfelt, 2001, In: Chemical Physics Letters. 348, 3-4, p. 235-241 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Transient absorption from the 1Bu+ state of all-trans-beta-carotene newly identified in the near-infrared region
Zhang, J., Skibsted, Leif Horsfelt, Fujii, R. & Koyama, Y., 2001, In: Photochemistry and Photobiology. 73, 3, p. 219-222 4 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Effect of hop β-acids as dietary supplement for broiler chickens on meat composition and redox stability
Zawadzki, A., Alloo, C., Grossi, A. B., do Nascimento, E. S. P., Almeida, L. C., Bogusz Junior, S., Skibsted, Leif Horsfelt & Cardoso, D. R., 2018, In: Food Research International. 105, p. 210-220 11 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Proton-coupled electron transfer promotes the reduction of ferrylmyoglobin by uric acid under physiological conditions
Zawadzki, A., Cardoso, D. R. & Skibsted, Leif Horsfelt, 2017, In: RSC Advances. 29, 7, p. 17824-17831 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Green tea extract only affects markers of oxidative status postprandially: lasting antioxidant efffects of flavonoid-free diet
Young, J. F., Dragsted, Lars Ove, Haraldsdóttir, J., Daneshvar, B., Kall, M. A., Loft, Steffen, Nilsson, L., Nielsen, S. E., Mayer, B., Skibsted, Leif Horsfelt, Huynh-Ba, T., Hermetter, A. & Sandström, B., 2002, In: British Journal of Nutrition. 87, 4, p. 343-355 13 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Green tea extract as food antioxidant. Synergism and antagonism with a-tocopherol in vegetable oils and their colloidal systems.
Yin, J., Miquel Becker, E., Andersen, Mogens Larsen & Skibsted, Leif Horsfelt, 2012, In: Food Chemistry. 135, 4, p. 2195-2202 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Formation of radicals during heating lysine and glucose in solution with an intermediate water activity
Yin, J., Andersen, Mogens Larsen, Thomsen, M. K., Skibsted, Leif Horsfelt & Hedegaard, R. S. V., 2013, In: Free Radical Research. 47, 8, p. 643-650 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Reduction of Ferrylmyoglobin by Theanine and Green Tea Catechins. Importance of Specific Acid Catalysis
Yin, J., Andersen, Mogens Larsen & Skibsted, Leif Horsfelt, 2013, In: Journal of Agricultural and Food Chemistry. 61, 12, p. 3159–3166 8 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