Leif Horsfelt Skibsted

Leif Horsfelt Skibsted

Professor emeritus, Professor, emeritus

Member of:

    ORCID: 0000-0003-1734-5016

    Publication year:
    All
    1 - 25 out of 32Page size: 25
    1. 2006
    2. Published

      Changes in Zn-porphyrin and proteinous pigments in italian dry-cured ham during processing and maturation

      Adamsen, C. E., Møller, J. K. S., Parolari, G., Gabba, L. & Skibsted, Leif Horsfelt, 2006, In: Meat Science. 74, 2, p. 373-379 7 p.

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

    3. Published

      Zn-porphyrin formation in cured meat products: Effect of added salt and nitrite

      Adamsen, C. E., Møller, J. K. S., Laursen, K., Olsen, Karsten & Skibsted, Leif Horsfelt, 2006, In: Meat Science. 72, 4, p. 672-679 8 p.

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

    4. Published

      Light-induced deterioration of reduced-fat cream cheese: relative importance of protein and lipid oxidation

      Andersen, L. T., Lund, Marianne N., Glyager, R., Jensen, S. B., Mortensen, G. & Skibsted, Leif Horsfelt, 2006, In: Milchwissenschaft. 16, 2, p. 162-165 4 p.

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

    5. Published

      ESR spectroscopy for the study of oxidative processes in food and beverages

      Andersen, Mogens Larsen & Skibsted, Leif Horsfelt, 2006, Modern magnetic resonance. Webb, G. A. (ed.). Kluwer Academic Publishers, p. 1839-1844 6 p.

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

    6. Published

      High-pressure treatment of dry-cured Iberian ham. Effect on colour and oxidative stability during chill storage packed in modified atmosphere

      Andres, A. I., Adamsen, C. E., Møller, J. K. S., Ruiz Carrascal, Jorge & Skibsted, Leif Horsfelt, 2006, In: European Food Research and Technology. 222, 5-6, p. 486-491 6 p.

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

    7. Published

      Oxidation of bovine serum albumin initiated by the Fenton reaction - effect of EDTA, tert-butylhydroperoxide and tetrahydrofuran

      Baron, C. P., Refsgaard, H. H. F., Skibsted, Leif Horsfelt & Andersen, Mogens Larsen, 2006, In: Free Radical Research. 40, 4, p. 409-417 9 p.

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

    8. Published

      Combined effect of salt addition and high-pressure processing on formation of free radicals in chicken thigh and breast muscle

      Bragagnolo, N., Danielsen, Bente Pia & Skibsted, Leif Horsfelt, 2006, In: European Food Research and Technology. 223, 5, p. 669-673 5 p.

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

    9. Published

      Phenol and terpene quenching of singlet- and triplet-excited states of riboflavin in relation to light-struck flavor formation in beer

      Cardoso, D. R., Olsen, Karsten, Møller, J. K. S. & Skibsted, Leif Horsfelt, 2006, In: Journal of Agricultural and Food Chemistry. 54, 15, p. 5630-5636 7 p.

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

    10. Published

      Comparison of descriptive sensory analysis and chemical analysis for oxidative changes in milk

      Hedegaard, R. S. V., Kristensen, D., Nielsen, J. H., Frøst, Michael Bom, Østdal, H., Hermansen, J. E., Kröger-Ohlsen, M. & Skibsted, Leif Horsfelt, 2006, In: Journal of Dairy Science. 89, 2, p. 495-504 10 p.

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

    11. Published

      Flavin-induced photodecomposition of sulfur-containing amino acids is decisive in the formation of beer lightstruck flavor

      Huvaere, K., Andersen, Mogens Larsen, Storme, M., Bocxlaer, J. V., Skibsted, Leif Horsfelt & Keukeleire, D. D., 2006, In: Photochemical & Photobiological Sciences. 5, 10, p. 961-969 9 p.

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

    12. Published

      Rheology of stirred acidified skim milk gels with different particle interactions

      Knudsen, J. C., Karlsson, A. O., Ipsen, Richard & Skibsted, Leif Horsfelt, 2006, In: Colloids and Surfaces A: Physicochemical and Engineering Aspects. 274, 1-3, p. 56-61 6 p.

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

    13. Published

      Skånsom procesteknologi til fremstilling af mælkeproteinbaserede specialingredienser

      Knudsen, J. C., Ardö, Ylva Margareta & Skibsted, Leif Horsfelt, 2006, In: Maelkeritidende. 10, p. 235-237 3 p.

      Research output: Contribution to journal › Journal article › Communication

    14. Published

      Palmeolie som funktional food

      Miquel Becker, E., Schrøder, M. T. & Skibsted, Leif Horsfelt, 2006, In: Ingenioeren. 35, p. 7 1 p.

      Research output: Contribution to journal › Journal article › Communication

    15. Published

      Synergistic effects of tocotrienols and carotenoids in lipid peroxidation

      Miquel Becker, E., Schrøder, M. T. & Skibsted, Leif Horsfelt, 2006. 1 p.

      Research output: Contribution to conference › Poster › Research

    16. Published

      A zink porphyrin complex as primary red pigment in dry-cured hams

      Møller, J. K. S., Adamsen, C. E., Catharino, R. R., Skibsted, Leif Horsfelt & Eberlin, M. N., 2006. 1 p.

      Research output: Contribution to conference › Poster › Research

    17. Published

      Myoglobins - the link between discoloration and lipid oxidation in muscle and meat

      Møller, J. K. S. & Skibsted, Leif Horsfelt, 2006, In: Quimica Nova. 29, 6, p. 1270-1278 9 p.

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

    18. Published

      Nitrit - mere end et tilsætningsstof

      Møller, J. K. S. & Skibsted, Leif Horsfelt, 2006, In: Ingenioeren. 41, p. 10 1 p.

      Research output: Contribution to journal › Journal article › Communication

    19. Published

      A liquid chromatography-tandem mass spectrometry method for simultaneous analysis of acrylamide and the precursors, asparagine and reducing sugars in bread

      Nielsen, N. J., Granby, K., Hedegaard, R. V. & Skibsted, Leif Horsfelt, 2006, In: Analytica Chimica Acta. 557, 1-2, p. 211-220 10 p.

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

    20. Published

      A liquid chromatography – tandem mass spectrometry method for simultaneous analysis of acrylamide and the precursors, asparagine and reducing sugars in bread

      Nielsen, Nikoline Juul, Skibsted, Leif Horsfelt & Hedegaard, R. S. V., 2006, In: Analytica Chimica Acta. 557, p. 211-220 10 p.

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

    21. Published

      Calcium i mælk: proteinbindingens teknologiske og ernæringsmæssige betydning

      Orlien, Vibeke & Skibsted, Leif Horsfelt, 2006, In: Maelkeritidende. 16, p. 371-373 3 p.

      Research output: Contribution to journal › Journal article › Communication

    22. Published

      Dynamics of casein micelles in skim milk during and after high pressure treatment

      Orlien, Vibeke, Knudsen, J. C., Colon, M. & Skibsted, Leif Horsfelt, 2006, In: Food Chemistry. 98, 3, p. 513-521 9 p.

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

    23. Published

      Temperature-dependence of rate of oxidation of rapeseed oil encapsulated in a glassy food matrix

      Orlien, Vibeke, Risbo, Jens, Rantanen, H. & Skibsted, Leif Horsfelt, 2006, In: Food Chemistry. 94, 1, p. 37-46 10 p.

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

    24. Published

      Whey protein isolate as functional ingredient in high-pressure induced milk gels

      Orlien, Vibeke, Pedersen, H. B., Knudsen, J. C. & Skibsted, Leif Horsfelt, 2006, In: Milchwissenshaft/Milk Science International. 61, 1, p. 3-6 4 p.

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

    25. Published

      Amino acid and protein scavenging of radicals generated by iron/hydroperoxide system: an electron spin resonance spin trapping study

      Pazos, M., Andersen, Mogens Larsen & Skibsted, Leif Horsfelt, 2006, In: Journal of Agricultural and Food Chemistry. 54, 26, p. 10215-10221 7 p.

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

    26. Published

      Antioxidative and prooxidative effects of extracts made from cherry liqueur pomace

      Rødtjer, A., Skibsted, Leif Horsfelt & Andersen, Mogens Larsen, 2006, In: Food Chemistry. 99, 1, p. 6-14 9 p.

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

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    ID: 4230940