Leif Horsfelt Skibsted
Professor emeritus, Professor, emeritus
- 2023
Planteolier i madlavning og ernæring
Skibsted, Leif Horsfelt (Lecturer)
23 May 2023Activity: Talk or presentation types › Lecture and oral contribution
Kemiske hævemidler– salte, gasser og sprødhed
Skibsted, Leif Horsfelt (Lecturer)
7 May 2023Activity: Talk or presentation types › Lecture and oral contribution
- 2022
Carotenoids and Polyphenols
Skibsted, Leif Horsfelt (Lecturer)
2 Oct 2022Activity: Talk or presentation types › Lecture and oral contribution
- 2021
Fødevareforskningens historie
Skibsted, Leif Horsfelt (Lecturer)
5 Jun 2021Activity: Talk or presentation types › Lecture and oral contribution
- 2019
Bone Innovation Summit 2019
Skibsted, Leif Horsfelt (Participant)
13 Feb 2019 → 14 Feb 2019Activity: Participating in an event - types › Organisation of and participation in conference
- 2018
Carotenoids and Polyphenols. Antioxidant interaction
Skibsted, Leif Horsfelt (Other)
5 Dec 2018Activity: Talk or presentation types › Lecture and oral contribution
Carotenoids and polyphenols
Skibsted, Leif Horsfelt (Lecturer)
23 Oct 2018 → 27 Oct 2018Activity: Talk or presentation types › Lecture and oral contribution
Antioxidants: Inspiration from Nature for practical application
Skibsted, Leif Horsfelt (Lecturer)
13 Oct 2018 → 14 Oct 2018Activity: Talk or presentation types › Lecture and oral contribution
- 2017
Kemicentrum, Lunds Universitet (External organisation)
Skibsted, Leif Horsfelt (Member)
10 Nov 2017Activity: Membership types › Membership in review committee
Dagens måltid i fremtidens skygge hos COOP Trading, Taastrup
Skibsted, Leif Horsfelt (Lecturer)
30 Jan 2017Activity: 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