Leif Horsfelt Skibsted

Leif Horsfelt Skibsted

Professor emeritus, Professor, emeritus

Member of:

    ORCID: 0000-0003-1734-5016

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    1. Published

      Evaluation of the oxidative stability of goat milk by Electron Spin Resonance spectroscopy (ESR)

      Kondyli, E., Andersen, Mogens Larsen & Skibsted, Leif Horsfelt, 2005, In: Milchwissenschaft. 60, 3, p. 271-274 4 p.

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

    2. Published

      Heat and light stability of three natural blue colorants for use in confectionery and beverages

      Kurtmann, L., Strømdahl, L. D., Olsen, Karsten & Skibsted, Leif Horsfelt, 2005, In: European Food Research Technology. 220, 3-4, p. 261-266 6 p.

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

    3. Published

      Riboflavin photodegradation is highly dependent on oxygen and specific wavelengths

      Lund, Marianne N., Andersen, L. T. & Skibsted, Leif Horsfelt, 2005. 1 p.

      Research output: Contribution to conference › Poster › Research

    4. Published

      Kinetics and mechanism of lactosylation of a-lactalbumin

      Lund, Marianne N., Olsen, Karsten, Sørensen, J. & Skibsted, Leif Horsfelt, 2005, In: Journal of Agricultural and Food Chemistry. 53, 6, p. 2095-2102 8 p.

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

    5. Published

      Importance of pre-treatment of pork for oxidative stability during frozen storage

      Lund, Marianne N., Tørngren, M. A., Hviid, M. & Skibsted, Leif Horsfelt, 2005. 1 p.

      Research output: Contribution to conference › Poster › Research

    6. Published

      Deactivation of riboflavin triplet-excited state by phenolic antioxidants: mechanism behind protective effects in photooxidation of milk-based beverages

      Miquel Becker, E., Cardoso, D. R. & Skibsted, Leif Horsfelt, 2005, In: European Food Research and Technology. 221, 221, p. 382-386 5 p.

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

    7. Published

      Mechanism of oxymyoglobin oxidation in the presence of oxidizing lipids in bovine muscle

      Monahan, F., Skibsted, Leif Horsfelt & Andersen, Mogens Larsen, 2005, In: Journal of Agricultural and Food Chemistry. 53, p. 5734-5738 5 p.

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

    8. Published

      Fat characterisation in Danish style liver pâté: an low-field NMR study

      Nielsen, G., Kristensen, L., Karlsson, A. H., Risbo, Jens & Skibsted, Leif Horsfelt, 2005, Proceedings of the 51. International Congress of Meat Science and Technology: [Kun udgivet på CD-ROM]. American Meat Science Association, p. 1-6 6 p.

      Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research

    9. Published

      Fat characterisation in Danish style liver paté: a low-field NMR study

      Nielsen, G., Micklander, E. M., Karlsson, A. H., Kristensen, L., Risbo, Jens & Skibsted, Leif Horsfelt, 2005. 1 p.

      Research output: Contribution to conference › Poster › Research

    10. Published

      The crystallization behaviour of raw pure lard contra emulsified lard: studied by LF-NMR

      Nielsen, G., Micklander, E. M., Karlsson, A. H., Kristensen, L., Risbo, Jens & Skibsted, Leif Horsfelt, 2005. 1 p.

      Research output: Contribution to conference › Poster › Research

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