Leif Horsfelt Skibsted

Leif Horsfelt Skibsted

Professor emeritus, Professor, emeritus

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    ORCID: 0000-0003-1734-5016

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    1. Published

      Influence of the Oxidation States of 4-Methylcatechol and Catechin on the Oxidative Stability of β-Lactoglobulin

      Jongberg, S., Utrera, M., Morcuende, D., Lund, Marianne N., Skibsted, Leif Horsfelt & Estévez, M., 2015, In: Journal of Agricultural and Food Chemistry. 63, 38, p. 8501-8509 9 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    2. Published

      Te er ikke bare noget, vi drikker: det kan også give kødet naturlig holdbarhed

      Jongberg, S., Tørngren, M. A. & Skibsted, Leif Horsfelt, Feb 2018, In: Fødevaremagasinet. 2, p. 18 1 p.

      Research output: Contribution to journal › Journal article › Communication

    3. Published

      Effect of pre-slaughter physiological conditions on the oxidative stability of colour and lipid during chill storage of pork

      Juncher, Dorte, Rønn, B., Mortensen, E. T., Henckel, P., Karlsson, A., Skibsted, Leif Horsfelt & Bertelsen, Grete, 2001, In: Meat Science. 58, p. 347-357 11 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    4. Published

      Effects of chemical hurdles on microbiological and oxidative stability of a cooked cured emulsion type meat product

      Juncher, Dorte, Vestergaard, C. S., Søltoft-Jensen, J., Weber, C. J., Bertelsen, Grete & Skibsted, Leif Horsfelt, 2000, In: Meat Science. 55, p. 483-491 9 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    5. Published

      Meat colour of Danish landrace pigs anno 1973 and 1995. II. colour stability of pork chops during chill storage

      Juncher, Dorte, Andersen, H., Skibsted, Leif Horsfelt, Erichsen, L. & Bertelsen, Grete, 1996, Ikke angivet. MATFORSK, 4 p.

      Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research

    6. Published

      Effect of pre-slaughter physiological conditions on the oxidative stability of colour and lipid during chill storage of sliced, retail packed roast ham

      Juncher, Dorte, Rønn, B., Hansen, T. B., Henckel, P., Karlsson, A., Skibsted, Leif Horsfelt & Bertelsen, Grete, 2003, In: Meat Science. 63, 2, p. 151-159 9 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    7. Published

      Two-electron electrochemical oxidation of quercetin and kaempferol changes only the flavonoid C-ring

      Jørgensen, L. V., Cornett, C., Justesen, U., Skibsted, Leif Horsfelt & Dragsted, Lars Ove, 1998, In: Free Radical Research. 29, p. 339-350 12 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    8. Published

      Kinetics of reduction of hypervalent iron in myoglobin by crocin in aqueous solution

      Jørgensen, L. V., Andersen, H. J. & Skibsted, Leif Horsfelt, 1997, In: Free Radical Research. 27, p. 73-87 15 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    9. Published

      Elektrokemisk oxidation af udvalgte flavonoider

      Jørgensen, L. V., Cornett, C., Justesen, U., Dragsted, Lars Ove & Skibsted, Leif Horsfelt, 1997, Ikke angivet. Levnedsmiddelcentret, p. 111 1 p.

      Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research

    10. Published

      Flavonoid deactivation of ferrylmyoglobin in relation to ease of oxidation as determined by cyclic voltammetry

      Jørgensen, L. V. & Skibsted, Leif Horsfelt, 1998, In: Free Radical Research. 28, p. 335-351 17 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    11. Published

      Regeneration of phenolic antioxidants from phenoxyl radicals: an ESR and electrochemical study of antioxidant hierarchy

      Jørgensen, L. V., Madsen, H. L., Kaaber Thomsen, M., Dragsted, Lars Ove & Skibsted, Leif Horsfelt, 1999, In: Free Radical Research. 30, p. 207-220 14 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    12. Published

      Quantification of radical formation in oil-in-water food emulsions by electron spin resonance spectroscopy

      Kaaber Thomsen, M., Vedstesen, H. & Skibsted, Leif Horsfelt, 1999, In: Journal of Food Lipids. 6, p. 149-158 10 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    13. Published

      Cassava til delvis erstatning af hvedemel i hvidt hvedebrød

      Kidmose, U. & Skibsted, Leif Horsfelt, 2017, In: Dansk Kemi. 98, 9, p. 16-17 2 p.

      Research output: Contribution to journal › Journal article › Communication

    14. Published

      Højtryksbehandling af mælkeproteiner

      Knudsen, J., Olsen, Karsten, Qvist, K. B. & Skibsted, Leif Horsfelt, 2003, In: Maelkeritidende. 10, p. 244-246 3 p.

      Research output: Contribution to journal › Journal article › Communication

    15. Published

      Effect of high hydrostatic pressure on the conformation of beta-lactoglobulin A as assessed by proteolytic peptide profiling

      Knudsen, J. C., Otte, Jeanette, Olsen, Karsten & Skibsted, Leif Horsfelt, 2002, In: International Dairy Journal. 12, 10, p. 791-803 13 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    16. Published

      Induction time and kinetics of crystallization of amorphous lactose, infant formula and whole milk powder as studied by isothermal differential scanning calorimetry

      Knudsen, J. C., Antanuse, H. S., Risbo, Jens & Skibsted, Leif Horsfelt, 2002, In: Milchwissenschaft. (9/10), 9-10, p. 543-546 4 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    17. Published

      High pressure effects on the structure of casein micelles in milk as studied by cryo-transmission electron microscopy

      Knudsen, J. C. & Skibsted, Leif Horsfelt, 2010, In: Food Chemistry. 119, 1, p. 202-208 7 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    18. Published

      Højtryksbehandling af mælkeproteiner

      Knudsen, J. C., Orlien, Vibeke, Olsen, Karsten & Skibsted, Leif Horsfelt, 2005, In: Maelkeritidende. 118, 24, p. 628-632 5 p.

      Research output: Contribution to journal › Journal article › Communication

    19. Published

      Skånsom procesteknologi til fremstilling af mælkeproteinbaserede specialingredienser

      Knudsen, J. C., Ardö, Ylva Margareta & Skibsted, Leif Horsfelt, 2006, In: Maelkeritidende. 10, p. 235-237 3 p.

      Research output: Contribution to journal › Journal article › Communication

    20. Published

      Rheology of stirred acidified skim milk gels with different particle interactions

      Knudsen, J. C., Karlsson, A. O., Ipsen, Richard & Skibsted, Leif Horsfelt, 2006, In: Colloids and Surfaces A: Physicochemical and Engineering Aspects. 274, 1-3, p. 56-61 6 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    21. Published

      Valleproteiner som funktionelle ingredienser

      Knudsen, J. C. & Skibsted, Leif Horsfelt, 2008, In: Dansk Kemi. 89, 11, p. 51-53 3 p.

      Research output: Contribution to journal › Journal article › Research

    22. Published

      Mælkeproteiner som funktionelle ingredienser i fødevarer

      Knudsen, J. C. & Skibsted, Leif Horsfelt, 2008, In: LMFK-Bladet. 4, p. 52-55 4 p.

      Research output: Contribution to journal › Journal article › Communication

    23. Published

      Droplet surface properties and rheology of concentrated oil in water emulsions stabilized by heat-modified ß-lactoglobulin B

      Knudsen, J. C., Øgendal, Lars Holm & Skibsted, Leif Horsfelt, 2008, In: Langmuir. 24, 6, p. 2603-2110 8 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    24. Published

      Evaluation of the oxidative stability of goat milk by Electron Spin Resonance spectroscopy (ESR)

      Kondyli, E., Andersen, Mogens Larsen & Skibsted, Leif Horsfelt, 2005, In: Milchwissenschaft. 60, 3, p. 271-274 4 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    25. Published

      Calcium induced skim.milk gelation during heating af affected by pH

      Koutina, G., Christensen, M., Bakman, M., Andersen, U. & Skibsted, Leif Horsfelt, 2016, In: Dairy Science & Technology. 96, 1, p. 79-93 15 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    26. Published

      Temperature effect on calcium and phosphorus equilibria in relation to gel formation during acidification of skim milk

      Koutina, G., Knudsen, J. C., Andersen, U. & Skibsted, Leif Horsfelt, 2014, In: International Dairy Journal. 36, 1, p. 65-73 9 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    27. Published

      The effect of pH on calcium and phosphorus distribution between micellar and serum phase after enrichment of skim milk with calcium D-lactobionate

      Koutina, G., Knudsen, J. C. & Skibsted, Leif Horsfelt, 2015, In: Dairy Science & Technology. 95, 1, p. 63-74 12 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    28. Published

      Influence of colloidal calcium phosphate level on the microstructure and rheological properties of rennet-induced skim milk gels

      Koutina, G., Knudsen, J. C., Andersen, U. & Skibsted, Leif Horsfelt, 2015, In: L W T- Food Science and Technology. 63, 1, p. 654-659 6 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    29. Published

      Protein and lipid oxidation in parma ham during production

      Koutina, G., Jongberg, S. & Skibsted, Leif Horsfelt, 2012, In: Journal of Agricultural and Food Chemistry. 60, 38, p. 9737-9745 9 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    30. Published

      Calcium and phosphorus equilibria during acidification of skim milk at elevated temperature

      Koutina, G. & Skibsted, Leif Horsfelt, 2015, In: International Dairy Journal. 45, p. 1-7 7 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    31. Published

      Extracts of plant cell cultures of Lavandula vera and Rosa damascena as sources of phenolic antioxidants for use in foods

      Kovatcheva-Apostolova, E. G., Georgiev, M. I., Ilieva, M. P., Skibsted, Leif Horsfelt, Rødtjer, A. & Andersen, Mogens Larsen, 2008, In: European Food Research and Technology. 227, 4, p. 1243-1249 7 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    32. Published

      Comparison of three methods based on electron spin resonance spectrometry for evaluation of oxidative stability of processed cheese

      Kristensen, D. & Skibsted, Leif Horsfelt, 1999, In: Journal of Agricultural and Food Chemistry. 47, 8, p. 3099-3104 6 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    33. 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

    34. Published

      Oxidative stability of buttermilk as influenced by the fatty acid composition of cows' milk manipulated by diet

      Kristensen, D., Hedegaard, R. S. V., Nielsen, J. H. & Skibsted, Leif Horsfelt, 2004, In: Journal of Dairy Research. 71, 71, p. 45-50 6 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    35. Published

      Oxidative and colour stability of salted sour cream dairy spread compared to salted sweet cream dairy spread

      Kristensen, D., Boesen, M., Jakobsen, U. L., Månsson, L., Erichsen, L. & Skibsted, Leif Horsfelt, 2000, In: Milchwissenschaft. 55, 9, p. 504-507 4 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    36. Published

      Prediction of oxidative stability of raw milk using spin trapping electron spin resonance spectroscopy

      Kristensen, D., Andersen, Mogens Larsen & Skibsted, Leif Horsfelt, 2002, In: Milchwissenschaft. 57, 5, p. 255-258 4 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    37. Published

      Light-induced oxidation in sliced Havarti cheese packaged in modified atmosphere

      Kristensen, D., Orlien, Vibeke, Mortensen, G., Brockhoff, P. & Skibsted, Leif Horsfelt, 2000, In: International Dairy Journal. 10, p. 95-103 9 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    38. Published

      Influence of light and temperature on the colour and oxidative stability of processed cheese

      Kristensen, D., Holm Hansen, E., Arndal, A., Trinderup, R. A. & Skibsted, Leif Horsfelt, 2001, In: International Dairy Journal. 11, p. 837-843 7 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    39. Published

      Multivariat curve resolution of spectral data for the pH-dependent reduction of ferrylmyoglobin by cysteine

      Kristensen, H. P., Fernandez, C., Amigo Rubio, J. M. & Skibsted, Leif Horsfelt, 2013, In: Chemometrics and Intelligent Laboratory Systems. 122, p. 78-83 6 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    40. Published

      Supplementation of broiler diets with retinol acetate, beta-carotene or canthaxanthin: effect on vitamin status and oxidative status of broilers in vivo and on meat stability

      Krogh Jensen, S., Jensen, C., Jakobsen, K., Engberg, R. M., Andersen, J. O., Lauridsen, C., Sørensen, P., Skibsted, Leif Horsfelt & Bertelsen, Grete, 1998, In: Acta Agriculturae Scandinavica. Section A. Animal Science. 48, p. 28-37 10 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    41. Published

      Kinetics and mechanism of reduction of ferrylmyoglobin by ascorbate and d-isoascorbate

      Kröger-Ohlsen, M. & Skibsted, Leif Horsfelt, 1997, In: Journal of Agricultural and Food Chemistry. 45, 3, p. 668-676 9 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    42. Published

      Reduction of ferrylmyoglobin by ascorbate and other reductants

      Kröger-Ohlsen, M. & Skibsted, Leif Horsfelt, 1997, Ikke angivet. Levnedsmiddelcentret, p. 259 1 p.

      Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research

    43. Published

      Release of iron into foods cooked in an iron pot: effects of ph, salt and organic acids

      Kröger-Ohlsen, M. V., Trúgvason, T., Skibsted, Leif Horsfelt & Michaelsen, Kim F., 2002, In: Journal of Food Science. 67, 9, p. 3301-3303 3 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    44. Published

      Reduction of ferrylmyoglobin by the spin trap N-tert-butyl-alfa-phenylnitrone (PBN) in aqueous solution and during freezing

      Kröger-Ohlsen, M. V., Andersen, Mogens Larsen & Skibsted, Leif Horsfelt, 2000, In: Free Radical Research. 32, p. 313-325 13 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    45. Published

      Acid-catalysed autoreduction of ferrylmyoglobin in aqueous solution studied by freeze quenching and ESR spectroscopy

      Kröger-Ohlsen, M. V., Andersen, Mogens Larsen & Skibsted, Leif Horsfelt, 1999, In: Free Radical Research. 30, p. 305-314 10 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    46. Published

      Observation of a "blue" intermediate in the reaction between ferrylmyoglobin and thiocyanate. Deactivation of the hypervalent meat pigment as a step-wise process with slow intramolecular electron transfer

      Kröger-Ohlsen, M. V. & Skibsted, Leif Horsfelt, 1999, In: Food Chemistry. 65, p. 9-13 5 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    47. Published

      Deactivation of hypervalent meat pigments: kinetics of reduction of ferrylmyoglobin by nitrite and iodide

      Kröger-Ohlsen, M. V. & Skibsted, Leif Horsfelt, 2000, In: Food Chemistry. 70, p. 209-214 6 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    48. 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

    49. 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

    50. Published

      Storage stability of freeze-dried Lactobacillus acidophilus (La-5) in relation to water activity and presence of oxygen and ascorbate

      Kurtmann, L., Carlsen, C. U., Risbo, Jens & Skibsted, Leif Horsfelt, 2009, In: Cryobiology. 58, 2, p. 175-180 6 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

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