Leif Horsfelt Skibsted
Professor emeritus, Professor, emeritus
- 2006
Antioxidant evaluation and synergism
Skibsted, Leif Horsfelt (Lecturer)
12 Dec 2006Activity: Talk or presentation types › Lecture and oral contribution
Lipid oxidation in milk products. Early events and shelf-life predictions.
Skibsted, Leif Horsfelt (Lecturer)
12 Dec 2006Activity: Talk or presentation types › Lecture and oral contribution
Molecular Gastronomy
Skibsted, Leif Horsfelt (Lecturer)
2 Dec 2006Activity: Talk or presentation types › Lecture and oral contribution
Lipid oxidation in milk products. Early events and shelf-life predictions.
Skibsted, Leif Horsfelt (Lecturer)
24 Nov 2006Activity: Talk or presentation types › Lecture and oral contribution
Antioxidant evaluation and synergism
Skibsted, Leif Horsfelt (Lecturer)
4 Nov 2006Activity: Talk or presentation types › Lecture and oral contribution
Molekylær Gastronomi
Skibsted, Leif Horsfelt (Lecturer)
2 Nov 2006Activity: Talk or presentation types › Lecture and oral contribution
IMFK - Foredrag for Gymnasielærere
Skibsted, Leif Horsfelt (Lecturer)
26 Oct 2006Activity: Talk or presentation types › Lecture and oral contribution
Lipid oxidation in milk products. Early events and shelf-life predictions.
Skibsted, Leif Horsfelt (Lecturer)
3 Oct 2006Activity: Talk or presentation types › Lecture and oral contribution
Antioxidant evaluation and synergism
Skibsted, Leif Horsfelt (Lecturer)
27 Jun 2006Activity: Talk or presentation types › Lecture and oral contribution
Arbejdsgruppen "Antioxidanter og helbred" under Motions- og ernæringsrådet. (External organisation)
Skibsted, Leif Horsfelt (Member)
1 Jan 2006 → 31 Dec 2006Activity: Membership types › Membership in committee, council, board
ID: 4230940
Most downloads
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2958
downloads
Quantification of protein carbonyls in meat by DNPH-ELISA analysis
Research output: Contribution to conference › Poster › Research
Published -
2047
downloads
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 -
1090
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