Leif Horsfelt Skibsted
Professor emeritus, Professor, emeritus
- Published
Genmodificerede fødevarer
Skibsted, Leif Horsfelt, 2015, Menneskets ernæring. Astrup, A., Bügel, S., Dyerberg, J. & Stender, S. (eds.). 4. ed. Munksgaard , p. 347-353 7 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Education › peer-review
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Influence of colloidal calcium phosphate level on the microstructure and rheological properties of rennet-induced skim milk gels
Koutina, G., Knudsen, J. C., Andersen, U. & Skibsted, Leif Horsfelt, 2015, In: L W T- Food Science and Technology. 63, 1, p. 654-659 6 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Influence of the Oxidation States of 4-Methylcatechol and Catechin on the Oxidative Stability of β-Lactoglobulin
Jongberg, S., Utrera, M., Morcuende, D., Lund, Marianne N., Skibsted, Leif Horsfelt & Estévez, M., 2015, In: Journal of Agricultural and Food Chemistry. 63, 38, p. 8501-8509 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Inhibition of cholesterol and polyunsaturated fatty acids oxidation through the use of annatto and bixin in high-pressure processed fish
Figueiredo, B. C., Bragagnolo, N., Skibsted, Leif Horsfelt & Orlien, Vibeke, 2015, In: Journal of Food Science. 80, 8, p. C1646-C1653 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Isomerization of cholecalciferol through energy transfer as a protective mechanism against flavin-sensitized photooxidation
Sccurachio, R. S., Santos, W. G., do Nascimento, E. S. P., Skibsted, Leif Horsfelt & Cardoso, D. R., 2015, In: Journal of Agricultural and Food Chemistry. 63, 18, p. 4629-4637 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Long-time low-temperature cooking of beef: three dominant time-temperature behaviours of sensory properties
Mortensen, L. M., Frøst, Michael Bom, Skibsted, Leif Horsfelt & Risbo, Jens, 2015, In: Flavour (London). 4, 10 p., 2.Research output: Contribution to journal › Journal article › Research › peer-review
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Quantification of radicals formed during heating of β-lactoglobulin with glucose in aqueous ethanol
Hedegaard, R. S. V., Liu, L. & Skibsted, Leif Horsfelt, 2015, In: Food Chemistry. 167, p. 185-190 6 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Regeneration of β-carotene from the radical cation by tyrosine and tryptophan
Cheng, H., Han, R., Lyu, M., Zhang, J. & Skibsted, Leif Horsfelt, 2015, In: Journal of Physical Chemistry Part B: Condensed Matter, Materials, Surfaces, Interfaces & Biophysical. 119, 22, p. 6603-6610 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Synergism between soluble and dietary fiber bound antioxidants
Celik, E. E., Gökmen, V. & Skibsted, Leif Horsfelt, 2015, In: Journal of Agricultural and Food Chemistry. 63, 8, p. 2338-2343 6 p.Research output: Contribution to journal › Journal article › Research › peer-review
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The effect of pH on calcium and phosphorus distribution between micellar and serum phase after enrichment of skim milk with calcium D-lactobionate
Koutina, G., Knudsen, J. C. & Skibsted, Leif Horsfelt, 2015, In: Dairy Science & Technology. 95, 1, p. 63-74 12 p.Research output: Contribution to journal › Journal article › Research › peer-review
ID: 4230940
Most downloads
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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
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1046
downloads
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