Leif Horsfelt Skibsted
Professor emeritus, Professor, emeritus
- 2001
- Published
Antioxidant activity of (+)-catechin: rate constant for hydrogen-atom transfer to peroxyl radicals
Pedrielli, P., Holkeri, L. M. & Skibsted, Leif Horsfelt, 2001, In: European Food Research and Technology. 213, p. 405-408 4 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Antioxidant mechanism of flavonoids. Solvent Effect on Rate Constant for Chain-Breaking Reaction of Quercetin and Epicatechin in Autoxidation of Methyl Linoleate: solvent effect on rate constant for chain-breaking reaction of quercetin and epicatechin in autoxidation of methyl linoleate
Pedrielli, P., Pedulli, G. F. & Skibsted, Leif Horsfelt, 2001, In: Journal of Agricultural and Food Chemistry. 49, 6, p. 3034-3040 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Effect of pre-slaughter physiological conditions on the oxidative stability of colour and lipid during chill storage of pork
Juncher, Dorte, Rønn, B., Mortensen, E. T., Henckel, P., Karlsson, A., Skibsted, Leif Horsfelt & Bertelsen, Grete, 2001, In: Meat Science. 58, p. 347-357 11 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Glass transition in frozen fresh cheese
Andersen, A. B., Holm Hansen, E., Jørgensen, U. & Skibsted, Leif Horsfelt, 2001, In: Milchwissenschaft. 56, 8, p. 441-443 3 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Influence of light and temperature on the colour and oxidative stability of processed cheese
Kristensen, D., Holm Hansen, E., Arndal, A., Trinderup, R. A. & Skibsted, Leif Horsfelt, 2001, In: International Dairy Journal. 11, p. 837-843 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Investigation of plant extracts for the protection of processed foods against lipid oxidation: Comparison of antioxidant assays based on radical scavenging, lipid oxidation and analysis of the principal antioxidant compounds
Schwarz, K., Bertelsen, Grete, Nissen, L. R., Gardner, P. T., Heinonen, M. I., Hopia, A., Huynh-Ba, T., Lambelet, P., McPhail, D., Skibsted, Leif Horsfelt & Tijburg, L., 2001, In: European Food Research and Technology. 212, p. 319-328 10 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Lipid oxidation in fish oil enriched mayonnaise: calcium disodium ethylenediaminetetraacetate, but not gallic acid, strongly inhibited oxidative deterioration
Jacobsen, C., Hartvigsen, K., Thomsen, M. K., Hansen, L. F., Lund, P., Skibsted, Leif Horsfelt, Hølmer, G., Adler-Nissen, J. & Meyer, A. S., 2001, In: Journal of Agricultural and Food Chemistry. 49, 2, p. 1009-1019 6 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Modification of the levels of polyphenols in wort and beer by addition of hexamethylenetetramine or Sulfite during mashing
Andersen, Mogens Larsen & Skibsted, Leif Horsfelt, 2001, In: Journal of Agricultural and Food Chemistry. 49, 11, p. 5232-5237 6 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Oxidation in fish oil-enriched mayonnaise: 4. effect of tocopherol concentration on oxidative deterioration
Jacobsen, C., Hartvigsen, K., Lund, P., Thomsen, M. K., Skibsted, Leif Horsfelt, Hølmer, G., Adler-Nissen, J. & Meyer, A. S., 2001, In: European Food Research and Technology. 212, p. 308-318 11 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Oxidationsbeskyttelse og forudsigelse af oxidativ stabilitet
Skibsted, Leif Horsfelt, 2001, In: Plus Proces. 11, p. 32-35 4 p.Research output: Contribution to journal › Journal article › Communication
ID: 4230940
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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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2044
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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
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1083
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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