Leif Horsfelt Skibsted
Professor emeritus, Professor, emeritus
ORCID: 0000-0003-1734-5016
1 - 4 out of 4Page size: 500
- 1997
- Published
Antioxidative activity of spices and spice extracts
Madsen, H. L., Bertelsen, Grete & Skibsted, Leif Horsfelt, 1997, Spices : flavor chemistry and antioxidant properties. Risch, S. J. & Ho, C-T. (eds.). Washington: American Chemical Society, Vol. 660. p. 176-187 (ACS Symposium Series).Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Communication
- Published
Cholesteroloxidation i mejeriprodukter
Holm Nielsen, J. & Skibsted, Leif Horsfelt, 1997, In: Maelkeritidende. 110, 16, p. 408-410 3 p.Research output: Contribution to journal › Journal article › Communication
- Published
Fotokemiske reaktioner af betydning for sensorisk kvalitet af bitter og akvavit
Refsgaard, H. H. F. & Skibsted, Leif Horsfelt, 1997, In: Dansk Kemi. 1, p. 16-17 2 p.Research output: Contribution to journal › Journal article › Communication
- Published
Levnedsmidler under høje tryk
Stapelfeldt, H. & Skibsted, Leif Horsfelt, 1997, In: Food market Norden. 3, 4, p. 24 1 p.Research output: Contribution to journal › Journal article › Communication
ID: 4230940
Most downloads
-
2840
downloads
Quantification of protein carbonyls in meat by DNPH-ELISA analysis
Research output: Contribution to conference › Poster › Research
Published -
2030
downloads
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
downloads
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