Leif Horsfelt Skibsted
Professor emeritus, Professor, emeritus
- 2016
- Published
Addition of enzymes to improve sensory quality of composite wheat–cassava bread
Serventi, L., Jensen, S., Skibsted, Leif Horsfelt & Kidmose, U., 2016, In: European Food Research and Technology. 242, 8, p. 1245-1252 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Antioxidative and prooxidative effects in food lipids and synergism with α-tocopherol of açaí seed extracts and grape rachis extracts
Melo, P. S., Arrivetti, L. D. O. R., de Alencar, S. M. & Skibsted, Leif Horsfelt, 2016, In: Food Chemistry. 213, p. 440-449 10 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Aqueous solubility of calcium citrate and interconversion between the tetrahydrate and the hexahydrate as a balance between endothermic dissolution and exothermic complex formation
Hedegaard, M. V. & Skibsted, Leif Horsfelt, 2016, In: International Dairy Journal. 57, p. 20-28 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Binding to bovine serum albumin protects β-carotene against oxidative degradation
Chang, H., Cheng, H., Han, R., Zhang, J. & Skibsted, Leif Horsfelt, 2016, In: Journal of Agricultural and Food Chemistry. 64, 29, p. 5951-5957 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Caffeine metabolites not caffeine protect against riboflavin photosensitized oxidative damage related to skin and eye health
Scurachio, R. S., Mattiucci, F., Santos, W. G., Skibsted, Leif Horsfelt & Cardoso, D. R., 2016, In: Journal of Photochemistry and Photobiology, B: Biology. 163, p. 277-283 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Calcium D-saccharate: aqueous solubility, complex formation, and stabilization of supersaturation
Garcia, A. C., Hedegaard, M. V. & Skibsted, Leif Horsfelt, 2016, In: Journal of Agricultural and Food Chemistry. 64, 11, p. 2352-2360 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Calcium binding to amino acids and small glycine peptides in aqueous solution: toward peptide design for better calcium bioavailability
Tang, N. & Skibsted, Leif Horsfelt, 2016, In: Journal of Agricultural and Food Chemistry. 64, 21, p. 4376-4389 14 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Calcium induced skim.milk gelation during heating af affected by pH
Koutina, G., Christensen, M., Bakman, M., Andersen, U. & Skibsted, Leif Horsfelt, 2016, In: Dairy Science & Technology. 96, 1, p. 79-93 15 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Competitive kinetics as a tool to determine rate constants for reduction of ferrylmyoglobin by food components
Jongberg, S., Lund, Marianne N., Pattison, David, Skibsted, Leif Horsfelt & Davies, Michael J., 2016, In: Food Chemistry. 199, p. 36-41 6 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Components of wheat flour as activator of commercial enzymes for bread improvement
De Gobba, Cristian, Olsen, Karsten & Skibsted, Leif Horsfelt, 2016, In: European Food Research and Technology. 242, 10, p. 1647-1654 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
ID: 4230940
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2818
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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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2028
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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 -
1044
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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