Leif Horsfelt Skibsted
Professor emeritus, Professor, emeritus
- 2013
Reactions of Polypenols during Processing - an Overview
Skibsted, Leif Horsfelt (Lecturer)
6 Jun 2013Activity: Talk or presentation types › Lecture and oral contribution
Iron in Parma ham: Protein and lipid oxidation
Skibsted, Leif Horsfelt (Lecturer)
7 Apr 2013Activity: Talk or presentation types › Lecture and oral contribution
Iron in Parma ham. Protein and lipid oxidation
Skibsted, Leif Horsfelt (Lecturer)
4 Apr 2013 → 11 Apr 2013Activity: Talk or presentation types › Lecture and oral contribution
College of Agricultural and Marine Sciences, Sultan Quaboos University, Sultanate of Oman (External organisation)
Skibsted, Leif Horsfelt (Member)
1 Feb 2013 → 28 Feb 2013Activity: Membership types › Membership in review committee
- 2012
Caroteinoids in antioxidant networks. Are they radical scavengers or merely color indicators of antioxidant status?
Skibsted, Leif Horsfelt (Lecturer)
6 Dec 2012 → 9 Dec 2012Activity: Talk or presentation types › Lecture and oral contribution
FDB's Grønne Idépris 2012 - Mad til imorgen?" (External organisation)
Skibsted, Leif Horsfelt (Member)
17 Sep 2012Activity: Membership types › Membership in review committee
16th World Congress of Food Science and Technology
Skibsted, Leif Horsfelt (Speaker)
8 Aug 2012Activity: Participating in an event - types › Organisation of and participation in conference
Coupled protein and lipid oxidation in food: Challenges for antioxidant protection.
Skibsted, Leif Horsfelt (Lecturer)
8 Aug 2012Activity: Talk or presentation types › Lecture and oral contribution
Food, pharma and fitness - in East and West
Skibsted, Leif Horsfelt (Speaker)
22 May 2012Activity: Participating in an event - types › Participation in workshop, seminar, course
Calcium i fødevarer: koncentration og aktivitet
Skibsted, Leif Horsfelt (Lecturer)
25 Jan 2012Activity: Talk or presentation types › Lecture and oral contribution
ID: 4230940
Most downloads
-
2950
downloads
Quantification of protein carbonyls in meat by DNPH-ELISA analysis
Research output: Contribution to conference › Poster › Research
Published -
2044
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 -
1083
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