Leif Horsfelt Skibsted

Leif Horsfelt Skibsted

Professor emeritus, Professor, emeritus


  1. 2006
  2. 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 journalJournal articlepeer-review

  3. 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 journalJournal articlepeer-review

  4. 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 conferencePosterResearch

  5. 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 journalJournal articlepeer-review

  6. 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 journalJournal articlepeer-review

  7. 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 journalJournal article

  8. 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 journalJournal articlepeer-review

  9. 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 journalJournal articlepeer-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 journalJournal articlepeer-review

  11. 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 journalJournal articlepeer-review

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