Leif Horsfelt Skibsted
Professor emeritus, Professor, emeritus
- 2000
- Published
Influence of supranutritional vitamin E and copper on alfa-tocopherol deposition and susceptibility to lipid oxidation of porcine membranal fractions of M. Psoas major and M. Longissimus dorsi
Lauridsen, C., Krogh Jensen, S., Skibsted, Leif Horsfelt & Bertelsen, Grete, 2000, In: Meat Science. 54, p. 377-384 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Kinetics and mechanism of the primary steps of degradation of carotenoids by acid in homogeneous solution
Mortensen, A. & Skibsted, Leif Horsfelt, 2000, In: Journal of Agricultural and Food Chemistry. 48, 2, p. 279-286 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Light-induced changes in dairy products
Skibsted, Leif Horsfelt, 2000, In: International Dairy Federation. Bulletin. 346, p. 4-9 6 p.Research output: Contribution to journal › Journal article › Research
- 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
- Published
Light-induced oxidative changes in a model dairy spread: wavelength dependence of quantum yields
Holm Hansen, E. & Skibsted, Leif Horsfelt, 2000, In: Journal of Agricultural and Food Chemistry. 48, 8, p. 3090-3094 5 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Lipid oxidation in complex food systems: initiation and coupling with other quality changes
Skibsted, Leif Horsfelt, 2000, In: Czech journal of food science. 18, p. 5-7 3 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Lipid oxidation in high-pressure processed chicken breast muscle during chill storage: critical working pressure in relation to oxidation mechanism
Orlien, Vibeke, Holm Hansen, E. & Skibsted, Leif Horsfelt, 2000, In: European Food Research and Technology. 211, p. 99-104 6 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Mechanism of initiation of oxidation in mayonnaise enriched with fish oil as studied by electron spin resonance spectroscopy
Thomsen, M. K., Jacobsen, C. & Skibsted, Leif Horsfelt, 2000, In: European Food Research and Technology. 211, p. 381-386 6 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Oxidation in fish oil-enriched mayonnaise: 3. assessment of the influence of the emulsion structure on oxidation by discriminant partial least squares regression analysis
Jacobsen, C., Hartvigsen, K., Lund, P., Thomsen, M. K., Skibsted, Leif Horsfelt, Adler-Nissen, J., Hølmer, G. & Meyer, A. S., 2000, In: European Food Research and Technology. 211, p. 86-98 13 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
- 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
- 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 journal › Journal article › Research › peer-review
- 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
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 journal › Journal article › Research › peer-review
- Published
Protection of dehydrated chicken meat by natural antioxidants as evaluated by electron spin resonance spectrometry
Nissen, L. R., Månsson, L., Bertelsen, Grete, Huynh-Ba, T. & Skibsted, Leif Horsfelt, 2000, In: Journal of Agricultural and Food Chemistry. 48, 11, p. 5548-5556 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Protein binding in deactivation of ferrylmyoglobin by chlorogenate and ascorbate
Carlsen, C. U., Kröger-Ohlsen, M. V., Bellio, R. & Skibsted, Leif Horsfelt, 2000, In: Journal of Agricultural and Food Chemistry. 48, 2, p. 204-212 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Radical scavenging by dietary flavonoids: a kinetic study of antioxidant efficiencies
Madsen, H. L., Andersen, C. M., Jørgensen, L. V. & Skibsted, Leif Horsfelt, 2000, In: European Food Research and Technology. 211, p. 240-246 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
- 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
- Published
Steady-state kinetics and thermodynamics of the hydrolysis of beta-lactoglobulin by trypsin
Olsen, Karsten, Otte, Jeanette & Skibsted, Leif Horsfelt, 2000, In: Journal of Agricultural and Food Chemistry. 48, 8, p. 3086-3089 4 p.Research output: Contribution to journal › Journal article › Research › peer-review
- 2001
- Published
Antioxidant activity of (+)-catechin: rate constant for hydrogen-atom transfer to peroxyl radicals
Pedrielli, P., Holkeri, L. M. & Skibsted, Leif Horsfelt, 2001, In: European Food Research and Technology. 213, p. 405-408 4 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Antioxidant mechanism of flavonoids. Solvent Effect on Rate Constant for Chain-Breaking Reaction of Quercetin and Epicatechin in Autoxidation of Methyl Linoleate: solvent effect on rate constant for chain-breaking reaction of quercetin and epicatechin in autoxidation of methyl linoleate
Pedrielli, P., Pedulli, G. F. & Skibsted, Leif Horsfelt, 2001, In: Journal of Agricultural and Food Chemistry. 49, 6, p. 3034-3040 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
- 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
- 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 journal › Journal article › Research › peer-review
- 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
- Published
Investigation of plant extracts for the protection of processed foods against lipid oxidation: Comparison of antioxidant assays based on radical scavenging, lipid oxidation and analysis of the principal antioxidant compounds
Schwarz, K., Bertelsen, Grete, Nissen, L. R., Gardner, P. T., Heinonen, M. I., Hopia, A., Huynh-Ba, T., Lambelet, P., McPhail, D., Skibsted, Leif Horsfelt & Tijburg, L., 2001, In: European Food Research and Technology. 212, p. 319-328 10 p.Research output: Contribution to journal › Journal article › Research › peer-review
ID: 4230940
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Quantification of protein carbonyls in meat by DNPH-ELISA analysis
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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
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