Leif Horsfelt Skibsted
Professor emeritus, Professor, emeritus
- 2009
Molecular Gastronomy - an emerging scientific discipline
Skibsted, Leif Horsfelt (Lecturer)
8 Nov 2009Activity: Talk or presentation types › Lecture and oral contribution
Vitality of freeze-dried probiotic bacteria
Skibsted, Leif Horsfelt (Lecturer)
8 Nov 2009Activity: Talk or presentation types › Lecture and oral contribution
The Research Council of Norway (External organisation)
Skibsted, Leif Horsfelt (Member)
1 Oct 2009 → …Activity: Membership types › Membership in committee, council, board
ICOMST 2009, 55. International Congress of Meat Science and Technology
Skibsted, Leif Horsfelt (Participant)
16 Aug 2009 → 21 Aug 2009Activity: Participating in an event - types › Organisation of and participation in conference
Protein oxidation in meat
Skibsted, Leif Horsfelt (Lecturer)
2 Jun 2009Activity: Talk or presentation types › Lecture and oral contribution
Physical Chemistry for Food Quality
Skibsted, Leif Horsfelt (Lecturer)
28 May 2009Activity: Talk or presentation types › Lecture and oral contribution
Molekylær Gastronomi
Skibsted, Leif Horsfelt (Lecturer)
26 Mar 2009Activity: Talk or presentation types › Lecture and oral contribution
The formation of acrylamide in foods
Skibsted, Leif Horsfelt (Lecturer)
17 Mar 2009Activity: Talk or presentation types › Lecture and oral contribution
- 2008
Modified packaging atmosphere for meat product
Skibsted, Leif Horsfelt (Lecturer)
3 Dec 2008Activity: Talk or presentation types › Lecture and oral contribution
Protein Oxidation
Skibsted, Leif Horsfelt (Lecturer)
26 Nov 2008Activity: Talk or presentation types › Lecture and oral contribution
ID: 4230940
Most downloads
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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