Leif Horsfelt Skibsted

Leif Horsfelt Skibsted

Professor emeritus, Professor, emeritus

Member of:

    ORCID: 0000-0003-1734-5016

    Publication year:
    All
    1 - 10 out of 35Page size: 10
    1. 2000
    2. Published

      Alteration of cooked and processed meat properties via dietary supplementation of vitamin E

      Bertelsen, Grete, Jensen, C. & Skibsted, Leif Horsfelt, 2000, Antioxidants in muscle foods. Decker, E., Faustman, C. & Lopez-Bote, C. J. (eds.). New York: IEEE Computer Society Press, p. 367-394 28 p.

      Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research

    3. Published

      Antioxidant activity of carotenoids in muscle foods

      Mortensen, A. & Skibsted, Leif Horsfelt, 2000, Antioxidants in muscle foods. Decker, E., Faustman, C. & Lopez-Bote, C. J. (eds.). New York: IEEE Computer Society Press, p. 61-83 23 p.

      Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research

    4. Published

      Better meat for better health: improving the feed of pigs and poultry can enhance the lipid-lowering potential and sensory qualities of their meats

      Skibsted, Leif Horsfelt, 2000

      Research output: Book/Report › Book › Education

    5. Published

      Carotenoid regeneration of phenolic compounds from phenoxyl radicals in relation to oxidative defense

      Mortensen, A., Everett, S. A. & Skibsted, Leif Horsfelt, 2000, Phytochemicals and phytopharmaceuticals. Shahidi, F. & Ho, C-T. (eds.). Champaign: AOCS Press, p. 185-191 7 p.

      Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research

    6. Published

      Cholesterol-lowering potential in human subjects of fat from pigs fed rapeseed oil

      Sandstrøm, B., Bügel, Susanne Gjedsted, Lauridsen, C., Nielsen, F., Jensen, C. & Skibsted, Leif Horsfelt, 2000, In: British Journal of Nutrition. 84, p. 143-150 8 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    7. Published

      Deactivation of hypervalent meat pigments: kinetics of reduction of ferrylmyoglobin by nitrite and iodide

      Kröger-Ohlsen, M. V. & Skibsted, Leif Horsfelt, 2000, In: Food Chemistry. 70, p. 209-214 6 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    8. Published

      Denmaku ougon jidai ni okeru shizenkagaku to kirisutokyo

      Skibsted, Leif Horsfelt, 2000, In: Shingaku kenkyu/Theological studies. 47, p. 241-260 20 p.

      Research output: Contribution to journal › Journal article › Research

    9. Published

      Der er mad nok

      Skibsted, Leif Horsfelt, 2000, In: Politiken. 18

      Research output: Contribution to journal › Journal article › Communication

    10. Published

      Effect of residual oxygen on colour stability during chill storage of sliced, pasteurised ham packaged in modified atmosphere

      Møller, J. K. S., Svejgaard Jensen, J., Brandt Olsen, M., Skibsted, Leif Horsfelt & Bertelsen, Grete, 2000, In: Meat Science. 54, p. 399-405 7 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    11. Published

      Effects of chemical hurdles on microbiological and oxidative stability of a cooked cured emulsion type meat product

      Juncher, Dorte, Vestergaard, C. S., Søltoft-Jensen, J., Weber, C. J., Bertelsen, Grete & Skibsted, Leif Horsfelt, 2000, In: Meat Science. 55, p. 483-491 9 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

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    ID: 4230940