Leif Horsfelt Skibsted
Professor emeritus, Professor, emeritus
- 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 journal › Journal article › Research › peer-review
- Published
Nitrosylmyoglobin as antioxidant - kinetics and proposed mechanism for reduction of hydroperoxides
Baron, C. P., Møller, J. K. S., Skibsted, Leif Horsfelt & Andersen, H. J., 2007, In: Free Radical Research. 41, 8, p. 892-902 11 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Oxidation of bovine serum albumin initiated by the Fenton reaction - effect of EDTA, tert-butylhydroperoxide and tetrahydrofuran
Baron, C. P., Refsgaard, H. H. F., Skibsted, Leif Horsfelt & Andersen, Mogens Larsen, 2006, In: Free Radical Research. 40, 4, p. 409-417 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Influence of ionic strength and temperature on mineral and protein partitioning of skim milk
Barone, Giovanni, Cirrincione, F., Jiang, Yuan, Rauh, V., Lillevang, S. K., Caboni, M. F., Skibsted, Leif Horsfelt & Ahrné, Lilia, 2023, In: International Dairy Journal. 147, 7 p., 105764.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
The ¤influence of the anticaking agent potassium ferrocyanide and salt on the oxidative stability of frozen minced pork meat
Beck Hansen, T., Skibsted, Leif Horsfelt & Andersen, H. J., 1996, In: Meat Science. 43, 2, p. 135-144 10 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Antioxidanternes virkningsmekanisme: Fokus på lipidoxidation i mælk og mejeriprodukter
Becker, E. M., Lund-Nielsen, T., Skibsted, Leif Horsfelt & Nielsen, J. H., 2004, In: Maelkeritidende. 117, p. 106-111 6 p.Research output: Contribution to journal › Journal article › Communication
- Published
Antioxidants and shelf life of whole wheat bread
Bennedbæk-Jensen, S. L., Østdal, H., Skibsted, Leif Horsfelt & Thybo, A., 2011, In: Journal of Cereal Science. 53, 3, p. 291-297 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Oxidative stability of whole wheat bread during storage
Bennedbæk-Jensen, S. L., Oestdal, H., Clausen, M. R., Andersen, Mogens Larsen & Skibsted, Leif Horsfelt, 2011, In: Lebensmittel - Wissenschaft und Technologie. 44, 3, p. 637-642 6 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Chemical changes in wheat pan bread during storage and how it affects the sensory perception of aroma, flavour, and taste
Bennedbæk-Jensen, S. L., Oestdal, H., Skibsted, Leif Horsfelt, Larsen, E. & Thybo, A. K., 2011, In: Journal of Cereal Science. 53, p. 259-268 10 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Oxidation, shelf-life and stability of meat and meat products
Bertelsen, B., Jakobsen, M., Juncher, Dorte, Møller, J., Kröger-Ohlsen, M., Weber, C. & Skibsted, Leif Horsfelt, 2000. 9 p.Research output: Contribution to conference › Paper › Research
ID: 4230940
Most downloads
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2823
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Quantification of protein carbonyls in meat by DNPH-ELISA analysis
Research output: Contribution to conference › Poster › Research
Published -
2029
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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
Published -
1045
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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