Leif Horsfelt Skibsted

Leif Horsfelt Skibsted

Professor emeritus, Professor, emeritus

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    ORCID: 0000-0003-1734-5016

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    1. Published

      Acrylamide-asparagine relationship in baked/toasted wheat and rye breads

      Granby, K., Nielsen, Nikoline Juul, Hedegaard, R. V., Christensen, T., Kann, M. & Skibsted, Leif Horsfelt, 2008, In: Food Additives and Contaminants. 25, 8, p. 921-929 9 p.

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

    2. Published

      Activiada antioxidante y prooxidante del aceite esencial de ajo por resonancia de spin electrónica

      Nieto, G., Skibsted, Leif Horsfelt, Andersen, Mogens Larsen & Ros, G., 2012, In: Anales de Veterinaria de Murcia. 28, p. 23-33 11 p.

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

    3. Published

      Activity and thermal stability of antioxidants by differential scanning calorimetry and electron spin resonance spectroscopy

      Giuffrida, F., Destaillats, F., Egart, M. H., Hug, B., Golay, P., Skibsted, Leif Horsfelt & Dionisi, F., 2007, In: Food Chemistry. 101, 3, p. 1108-1114 7 p.

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

    4. Published

      Activity of natural antioxidants in model systems and in foods

      Olsen, L., Skibsted, Leif Horsfelt & Bertelsen, Grete, 1997. 1 p.

      Research output: Contribution to conference › Paper › Research

    5. Published

      Addition of cassava flours in bread-making: sensory and textural evaluation

      Jensen, S., Skibsted, Leif Horsfelt, Kidmose, U. & Thybo, A. K., 2015, In: L W T- Food Science and Technology. 60, 1, p. 292-299 8 p.

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

    6. 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

    7. Published

      Advanced glycation endproducts in food and their effects on health

      Poulsen, M. W., Hedegaard, R. S. V., Andersen, J. M., de Courten, B., Bügel, Susanne Gjedsted, Nielsen, J., Skibsted, Leif Horsfelt & Dragsted, Lars Ove, 2013, In: Food and Chemical Toxicology. 60, 1, p. 10-37 28 p.

      Research output: Contribution to journal › Review › Research › peer-review

    8. Published

      Advances in understanding milk salts

      Liu, X. & Skibsted, Leif Horsfelt, 2022, Understanding and improving the functional and nutritional properties of milk. Huppertz, T. & Vasiljevic, T. (eds.). Cambridge: Burleigh Dodds Science Publishing Limited, p. 433-469 37 p. (Burleigh Dodds series in agricultural science; No. 114).

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

    9. Published

      Alkaline earth metal ion coordination increases the radical scavenging efficiency of kaempferol

      Qian, L., Lu, Y., Xu, Y., Yang, Z., Yang, J., Zhou, Y., Han, R., Zhang, J. & Skibsted, Leif Horsfelt, 2020, In: RSC Advances. 10, 50, p. 30035-30047 13 p.

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

    10. Published

      Alteration of cooked and processed meat properties via dietary supplementation of vitamin E

      Bertelsen, Grete, Jensen, C. & Skibsted, Leif Horsfelt, 2000, Antioxidants in muscle foods. Decker, E., Faustman, C. & Lopez-Bote, C. J. (eds.). New York: IEEE Computer Society Press, p. 367-394 28 p.

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

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