Leif Horsfelt Skibsted
Professor emeritus, Professor, emeritus
- 1998
- Published
Pressure effects on the hypervalent meat pigment ferrylmyoglobin
Bruun-Jensen, L., Sosniecki, L. & Skibsted, Leif Horsfelt, 1998, In: Zeitschrift für Lebensmittel-Untersuchung und -Forschung. A. 206, p. 374-377 4 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Re-appraisal of the tocopheroxyl radical reaction with ß-carotene: evidence for oxidation of vitamin E by the ß-carotene radical cation
Mortensen, A., Skibsted, Leif Horsfelt, Willnow, A. & Everett, S. A., 1998, In: Free Radical Research. 28, 1, p. 69-80 12 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Reactivity of ß-carotene towards peroxyl radicals studied by laser flash and steady-state photolysis
Mortensen, A. & Skibsted, Leif Horsfelt, 1998, In: FEBS Letters. 426, 3, p. 392-396 5 p.Research output: Contribution to journal › Journal article › Research › peer-review
- 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
- Published
The ¤antioxidative activity of summer savory (Satureja hortensis L.) and rosemary (Rosmarinus officinalis L.) in dressing stored exposed to light or in darkness
Madsen, H. L., Sørensen, B., Skibsted, Leif Horsfelt & Bertelsen, Grete, 1998, In: Food Chemistry. 63, 2, p. 173-180 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Thiol reactivity in pressure-unfolded beta-lactoglobulin: antioxidative properties and thermal refolding
Møller, R. E., Stapelfeldt, H. & Skibsted, Leif Horsfelt, 1998, In: Journal of Agricultural and Food Chemistry. 46, 2, p. 425-430 6 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Triplet-triplet extinction coefficients, rate constants of triplet decay and rate constants of anthracene triplet sensitization by laser flash photolysis of astaxanthin, beta-carotene, canthaxanthin and zeaxanthin in deaerated toluene at 298 K
Nielsen, B. R., Jørgensen, K. & Skibsted, Leif Horsfelt, 1998, In: Journal of Photochemistry and Photobiology, A: Chemistry. 112, p. 127-133 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
- 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
- Published
Warmed-over flavour in chill-stored pre-cooked pork patties in relation to dietary rapeseed oil and vitamin E supplementation
Jensen, C., Flensted-Jensen, M., Skibsted, Leif Horsfelt & Bertelsen, Grete, 1998, In: Zeitschrift für Lebensmittel-Untersuchung und -Forschung. A. 207, p. 154-159 6 p.Research output: Contribution to journal › Journal article › Research › peer-review
- 1999
- 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
ID: 4230940
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2840
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Quantification of protein carbonyls in meat by DNPH-ELISA analysis
Research output: Contribution to conference › Poster › Research
Published -
2030
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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 -
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