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Leif Skibsted
Leif Skibsted
Professor of Food Chemistry, University of Copenhagen
在 food.ku.dk 的电子邮件经过验证
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引用次数
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Advanced glycation endproducts in food and their effects on health
MW Poulsen, RV Hedegaard, JM Andersen, B de Courten, S Bügel, ...
Food and Chemical Toxicology 60, 10-37, 2013
7962013
Antioxidant evaluation protocols: Food quality or health effects
EM Becker, LR Nissen, LH Skibsted
European Food Research and Technology 219, 561-571, 2004
5412004
High-oxygen packaging atmosphere influences protein oxidation and tenderness of porcine longissimus dorsi during chill storage
MN Lund, R Lametsch, MS Hviid, ON Jensen, LH Skibsted
Meat Science 77 (3), 295-303, 2007
5132007
Investigation of plant extracts for the protection of processed foods against lipid oxidation. Comparison of antioxidant assays based on radical scavenging, lipid oxidation and …
K Schwarz, G Bertelsen, LR Nissen, PT Gardner, MI Heinonen, A Hopia, ...
European food research and technology 212, 319-328, 2001
4452001
The interaction of dietary carotenoids with radical species
A Mortensen, LH Skibsted, TG Truscott
Archives of biochemistry and Biophysics 385 (1), 13-19, 2001
4362001
Comparative mechanisms and rates of free radical scavenging by carotenoid antioxidants
A Mortensen, LH Skibsted, J Sampson, C Rice-Evans, SA Everett
FEBS letters 418 (1-2), 91-97, 1997
4041997
The combined effect of antioxidants and modified atmosphere packaging on protein and lipid oxidation in beef patties during chill storage
MN Lund, MS Hviid, LH Skibsted
Meat Science 76 (2), 226-233, 2007
3342007
Importance of carotenoid structure in radical-scavenging reactions
A Mortensen, LH Skibsted
Journal of Agricultural and Food Chemistry 45 (8), 2970-2977, 1997
3221997
Evaluation of oxidative stability of vegetable oils by monitoring the tendency to radical formation. A comparison of electron spin resonance spectroscopy with the Rancimat …
J Velasco, ML Andersen, LH Skibsted
Food Chemistry 85 (4), 623-632, 2004
3082004
Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed pork
S Jongberg, MA Tørngren, A Gunvig, LH Skibsted, MN Lund
Meat science 93 (3), 538-546, 2013
3012013
Riboflavin as a photosensitizer. Effects on human health and food quality
DR Cardoso, SH Libardi, LH Skibsted
Food & function 3 (5), 487-502, 2012
2992012
Heat and light stability of three natural blue colorants for use in confectionery and beverages
L Jespersen, LD Strømdahl, K Olsen, LH Skibsted
European Food Research and Technology 220, 261-266, 2005
2852005
The antioxidative activity of plant extracts in cooked pork patties as evaluated by descriptive sensory profiling and chemical analysis
LR Nissen, DV Byrne, G Bertelsen, LH Skibsted
Meat Science 68 (3), 485-495, 2004
2802004
Heme-iron in lipid oxidation
CU Carlsen, JKS Møller, LH Skibsted
Coordination Chemistry Reviews 249 (3-4), 485-498, 2005
2752005
Effect of heat treatment, water activity and storage temperature on the oxidative stability of whole milk powder
H Stapelfeldt, BR Nielsen, LH Skibsted
International Dairy Journal 7 (5), 331-339, 1997
2691997
Antioxidative capacity of rhizome extract and rhizome knot extract of edible lotus (Nelumbo nuficera)
M Hu, LH Skibsted
Food Chemistry 76 (3), 327-333, 2002
2582002
Nitric oxide and myoglobins
JKS Møller, LH Skibsted
Chemical Reviews 102 (4), 1167-1178, 2002
2572002
Molecular gastronomy: a new emerging scientific discipline
P Barham, LH Skibsted, WLP Bredie, M Bom Frøst, P Møller, J Risbo, ...
Chemical reviews 110 (4), 2313-2365, 2010
2502010
Dittany (Origanum dictamnus) as a source of water-extractable antioxidants
JKS Møller, HL Madsen, T Aaltonen, LH Skibsted
Food chemistry 64 (2), 215-219, 1999
2471999
Carotenoid scavenging of radicals. Effect of carotenoid structure and oxygen partial pressure on antioxidative activity.
K Jørgensen, LH Skibsted
Zeitschrift fur Lebensmittel-untersuchung und-forschung 196 (5), 423-429, 1993
2461993
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