Leif Horsfelt Skibsted
Professor emeritus, Professor, emeritus
ORCID: 0000-0003-1734-5016
41 - 43 out of 43Page size: 10
- 1997
- Published
Towards use of electron spin resonance spectrometry in quality control of milk powder: correlation between sensory score of instant whole milk powders and concentration of free radicals and 2-thiobarbituric acid reactive substances
Stapelfeldt, H., Nielsen, B. R. & Skibsted, Leif Horsfelt, 1997, In: Milchwissenschaft. 52, 12, p. 682-685 4 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Unfolding of beta-lactoglobulin under high hydrostatic pressure, investigated by fluorescence anisotropy and energy-transfer measurements
Stapelfeldt, H. & Skibsted, Leif Horsfelt, 1997, Ikke angivet. Heremans, K. (ed.). Leuven University Press, p. 431-434 4 p.Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research
- Published
Formation of long-lived protein radicals in the reaction between H2O2-activated metmyoglobin and other proteins
Østdal, H., Skibsted, Leif Horsfelt & Andersen, H. J., 1997, In: Free Radical Biology & Medicine. 23, 5, p. 754-761 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
ID: 4230940
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2843
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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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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
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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