Leif Horsfelt Skibsted

Leif Horsfelt Skibsted

Professor emeritus, Professor, emeritus

Member of:

    ORCID: 0000-0003-1734-5016

    Publication year:
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    21 - 30 out of 35Page size: 10
    1. 2000
    2. 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

    3. 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

    4. 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

    5. 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

    6. 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

    7. 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

    8. 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

    9. 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

    10. 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

    11. 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

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