Leif Skibsted
Leif Skibsted
Professor of Food Chemistry, University of Copenhagen
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Cited by
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
Antioxidant evaluation protocols: Food quality or health effects
EM Becker, LR Nissen, LH Skibsted
European Food Research and Technology 219 (6), 561-571, 2004
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
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 (3), 319-328, 2001
The interaction of dietary carotenoids with radical species
A Mortensen, LH Skibsted, TG Truscott
Archives of biochemistry and Biophysics 385 (1), 13-19, 2001
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
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
Importance of carotenoid structure in radical-scavenging reactions
A Mortensen, LH Skibsted
Journal of Agricultural and Food Chemistry 45 (8), 2970-2977, 1997
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
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
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
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
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
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
Heme-iron in lipid oxidation
CU Carlsen, JKS Møller, LH Skibsted
Coordination Chemistry Reviews 249 (3-4), 485-498, 2005
Screening of antioxidative activity of spices. A comparison between assays based on ESR spin trapping and electrochemical measurement of oxygen consumption
HL Madsen, BR Nielsen, G Bertelsen, LH Skibsted
Food Chemistry 57 (2), 331-337, 1996
The 6-a-day study: effects of fruit and vegetables on markers of oxidative stress and antioxidative defense in healthy nonsmokers
LO Dragsted, A Pedersen, A Hermetter, S Basu, M Hansen, GR Haren, ...
The American journal of clinical nutrition 79 (6), 1060-1072, 2004
Nitric oxide and myoglobins
JKS Møller, LH Skibsted
Chemical Reviews 102 (4), 1167-1178, 2002
Carotenoid scavenging of radicals
K Jørgensen, LH Skibsted
Zeitschrift für Lebensmittel-Untersuchung und Forschung 196 (5), 423-429, 1993
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
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