Leif Horsfelt Skibsted
Professor emeritus, Professor, emeritus
- Published
High-oxygen packaging atmosphere influences protein oxidation and tenderness of porcine longissimus dorsi during chill storage
Lund, Marianne N., Lametsch, Rene, Hviid, M. S., Jensen, O. N. & Skibsted, Leif Horsfelt, 2007, In: Meat Science. 77, 3, p. 295-303 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
The combined effect of antioxidants and modified atmosphere packaging on protein and lipid oxidation in beef patties during chill storage
Lund, Marianne N., Hviid, M. S. & Skibsted, Leif Horsfelt, 2007, In: Meat Science. 76, 2, p. 226-233 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Oxidation of myosin by heme proteins generates myosin radicals and protein cross-links
Lund, Marianne N., Luxford, C., Skibsted, Leif Horsfelt & Davies, M. J., 2007, In: Free Radical Biology & Medicine. 43, Suppl. 1, p. S107 1 p.Research output: Contribution to journal › Conference abstract in journal › Research
- Published
High oxygen atmosphere packaging affects meat tenderness and protein oxidation
Lund, M. N., Christensen, M., Lametsch, Rene, Fregil, L., Hviid, M. S. & Skibsted, Leif Horsfelt, 2007. 1 p.Research output: Contribution to conference › Poster › Research
- Published
Synergism and antagonism between quercetin and other chain-breaking antioxidants in lipid systems of increasing structural organisation
Miquel Becker, E., Ntouma, G. & Skibsted, Leif Horsfelt, 2007, In: Food Chemistry. 103, 4, p. 1288-1296 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Molecular gastronomy: cooking of meat
Mortensen, L. M., Frøst, Michael Bom, Risbo, Jens & Skibsted, Leif Horsfelt, 2007. 1 p.Research output: Contribution to conference › Poster › Research
- Published
Molecular gastronomy: cooking of meat
Mortensen, L. M., Frøst, Michael Bom, Risbo, Jens & Skibsted, Leif Horsfelt, 2007. 1 p.Research output: Contribution to conference › Poster › Research
- Published
Det videnskabelige studie af velsmag
Mortensen, L. M., Frøst, Michael Bom, Risbo, Jens & Skibsted, Leif Horsfelt, 2007, In: Plus Proces - Process Technology in Food Chemical and Pharmaceutical Industry. 7/8, p. 24-26 3 p.Research output: Contribution to journal › Journal article › Communication
- Published
Det videnskabelige studie af velsmag
Mortensen, L. M., Frøst, Michael Bom, Risbo, Jens & Skibsted, Leif Horsfelt, 2007, In: Dansk Kemi. 88, 11, p. 28+30 2 p.Research output: Contribution to journal › Journal article › Communication
- Published
Color
Møller, J. K. S. & Skibsted, Leif Horsfelt, 2007, Handbook of fermented meat and poultry. Toldrá, F., Hui, Y. H., Astiasarán, I., Nip, W-K., Sebranek, J. G., Silveira, E-T. F., Stahnke, L. H. & Talon, R. (eds.). Blackwell Publishing, p. 203-216 14 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research
ID: 4230940
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2845
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Quantification of protein carbonyls in meat by DNPH-ELISA analysis
Research output: Contribution to conference › Poster › Research
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2030
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Sodium chloride or heme protein induced lipid oxidation in raw, minced chicken meat and beef
Research output: Contribution to journal › Journal article › Research › peer-review
Published -
1046
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Long-time low-temperature cooking of beef: three dominant time-temperature behaviours of sensory properties
Research output: Contribution to journal › Journal article › Research › peer-review
Published