Works matching AU Skibsted, Leif

Results: 107

Mate ( Ilex paraguariensis) as dietary additive for broilers: performance and oxidative stability of meat.

Published in:

European Food Research & Technology, 2011, v. 232, n. 4, p. 655, doi. 10.1007/s00217-011-1432-x

By:

Racanicci, Aline;
Menten, José;
Alencar, Severino;
Buissa, Rodrigo;
Skibsted, Leif

Publication type:

Article

Quenching of excited states of red-pigment zinc protoporphyrin IX by hemin and natural reductors in dry-cured hams.

Published in:

European Food Research & Technology, 2011, v. 232, n. 2, p. 343, doi. 10.1007/s00217-010-1392-6

By:

Becker, Eleonora;
Cardoso, Daniel;
Skibsted, Leif

Publication type:

Article

Sensory evaluation of precooked chicken meat with mate ( Ilex paraguariensis) added as antioxidant.

Published in:

European Food Research & Technology, 2009, v. 229, n. 2, p. 277, doi. 10.1007/s00217-009-1052-x

By:

Racanicci, Aline M. C.;
Allesen-Holm, Bodi Helenel;
Skibsted, Leif H.

Publication type:

Article

Elimination of matrix interferences in biosensor analysis of streptomycin in honey.

Published in:

European Food Research & Technology, 2009, v. 228, n. 4, p. 659, doi. 10.1007/s00217-008-0975-y

By:

Jongberg, Sisse;
Orlien, Vibeke;
Skibsted, Leif H.;
Weigel, Stefan

Publication type:

Article

Effect of high-oxygen atmosphere packaging on mechanical properties of single muscle fibres from bovine and porcine longissimus dorsi.

Published in:

European Food Research & Technology, 2008, v. 227, n. 5, p. 1323, doi. 10.1007/s00217-008-0847-5

By:

Marianne Lund;
Mette Christensen;
Marchen Hviid;
Leif Skibsted

Publication type:

Article

Extracts of plant cell cultures of Lavandula vera and Rosa damascena as sources of phenolic antioxidants for use in foods.

Published in:

European Food Research & Technology, 2008, v. 227, n. 4, p. 1243, doi. 10.1007/s00217-008-0842-x

By:

Elena Kovatcheva-Apostolova;
Milen Georgiev;
Mladenka Ilieva;
Leif Skibsted;
Anja Rødtjer;
Mogens Andersen

Publication type:

Article

Sugarcane spirit extracts of oak and Brazilian woods: antioxidant capacity and activity.

Published in:

European Food Research & Technology, 2008, v. 227, n. 4, p. 1109, doi. 10.1007/s00217-008-0826-x

By:

Daniel Cardoso;
Alexandre Ataíde da Silva;
Douglas Franco;
Leif Skibsted

Publication type:

Article

Acrylamide in bread. Effect of prooxidants and antioxidants.

Published in:

European Food Research & Technology, 2008, v. 227, n. 2, p. 519, doi. 10.1007/s00217-007-0750-5

By:

Rikke Hedegaard;
Kit Granby;
Henrik Frandsen;
Jonas Thygesen;
Leif Skibsted

Publication type:

Article

Mate ( Ilex paraguariensis ) as a source of water extractable antioxidant for use in chicken meat.

Published in:

European Food Research & Technology, 2008, v. 227, n. 1, p. 255, doi. 10.1007/s00217-007-0718-5

By:

Aline Racanicci;
Bente Danielsen;
Leif Skibsted

Publication type:

Article

Effect of sage and garlic on lipid oxidation in high-pressure processed chicken meat.

Published in:

European Food Research & Technology, 2008, v. 227, n. 2, p. 337, doi. 10.1007/s00217-007-0726-5

By:

Lilian Mariutti;
Vibeke Orlien;
Neura Bragagnolo;
Leif Skibsted

Publication type:

Article

Antioxidant synergism between fruit juice and α -tocopherol. A comparison between high phenolic black chokeberry ( Aronia melanocarpa ) and high ascorbic blackcurrant ( Ribes nigrum ).

Published in:

European Food Research & Technology, 2008, v. 226, n. 4, p. 737, doi. 10.1007/s00217-007-0585-0

By:

Heidi Graversen;
Eleonora Becker;
Leif Skibsted;
Mogens Andersen

Publication type:

Article

Identification and quantification of phenolics in aromatic bitter and cherry liqueur by HPLC with electrochemical detection.

Published in:

European Food Research & Technology, 2006, v. 223, n. 5, p. 663

By:

Anja Rødtjer;
Leif Skibsted;
Mogens Andersen

Publication type:

Article

Combined effect of salt addition and high-pressure processing on formation of free radicals in chicken thigh and breast muscle.

Published in:

European Food Research & Technology, 2006, v. 223, n. 5, p. 669

By:

Neura Bragagnolo;
Bente Danielsen;
Leif Skibsted

Publication type:

Article

Effect of rosemary on lipid oxidation in pressure-processed, minced chicken breast during refrigerated storage and subsequent heat treatment.

Published in:

European Food Research & Technology, 2005, v. 221, n. 5, p. 610

By:

Neura Bragagnolo;
Bente Danielsen;
Leif Skibsted

Publication type:

Article

Deactivation of riboflavin triplet-excited state by phenolic antioxidants: mechanism behind protective effects in photooxidation of milk-based beverages.

Published in:

European Food Research & Technology, 2005, v. 221, n. 3/4, p. 382

By:

Eleonora Miquel Becker;
Daniel R. Cardoso;
Leif H. Skibsted

Publication type:

Article

Heat and light stability of three natural blue colorants for use in confectionery and beverages.

Published in:

European Food Research & Technology, 2005, v. 220, n. 3/4, p. 261

By:

Lone Jespersen;
Lene D. Strømdahl;
Karsten Olsen;
Leif H. Skibsted

Publication type:

Article

Lipid oxidation in high-pressure processed chicken breast during chill storage and subsequent heat treatment: effect of working pressure, packaging atmosphere and storage time.

Published in:

European Food Research & Technology, 2004, v. 219, n. 2, p. 167

By:

Søren B. Wiggers;
Maiken V. Kröger-Ohlsen;
Leif H. Skibsted

Publication type:

Article

Antioxidant effect of dittany ( Origanum dictamnus) in pre-cooked chicken meat balls during chill-storage in comparison to rosemary ( Rosmarinus officinalis).

Published in:

European Food Research & Technology, 2004, v. 218, n. 6, p. 521

By:

Aline M. C. Racanicci;
Bente Danielsen;
José Fernando M. Menten;
Marisa A. B. Regitano-d?Arce;
Leif H. Skibsted

Publication type:

Article

Thaw drip loss and protein characterization of drip from air-frozen, cryogen-frozen, and pressure-shift-frozen pork longissimus dorsi in relation to ice crystal size.

Published in:

European Food Research & Technology, 2003, v. 218, n. 1, p. 2

By:

Eva Hansen;
Rikke Appelgren Trinderup;
Marchen Hviid;
Mianne Darré;
Leif H. Skibsted

Publication type:

Article

Microbial formation of nitrite-cured pigment, nitrosylmyoglobin, from metmyoglobin in model systems and smoked fermented sausages by Lactobacillus fermentum strains and a commercial starter culture.

Published in:

European Food Research & Technology, 2003, v. 216, n. 6, p. 463

By:

Jens K. S. Møller;
Jens S. Jensen;
Leif H. Skibsted;
Susanne Knöchel

Publication type:

Article

Spectral characterisation of red pigment in Italian-type dry-cured ham. Increasing lipophilicity during processing and maturation.

Published in:

European Food Research & Technology, 2003, v. 216, n. 4, p. 290

By:

Jens K. S. Mller;
Christina E. Adamsen;
Leif H. Skibsted

Publication type:

Article

Oxidative dimerisation of tyrosine by the hypervalent meat pigment ferrylmyoglobin.

Published in:

European Food Research & Technology, 2003, v. 216, n. 1, p. 23

By:

Henrik stdal;
Gitte Srensen;
Bahram Daneshvar;
Leif H. Skibsted

Publication type:

Article

Untitled.

Published in:

European Food Research & Technology, 2002, v. 215, n. 2, p. 169, doi. 10.1007/s00217-002-0517-y

By:

Bettin, Sandra;
Isique, William;
Franco, Douglas;
Andersen, Mogens;
Knudsen, Svend;
Skibsted, Leif

Publication type:

Article

Untitled.

Published in:

European Food Research & Technology, 2001, v. 213, n. 4/5, p. 405, doi. 10.1007/s002170100389

By:

Pedrielli, Pamela;
Holkeri, Laura;
Skibsted, Leif

Publication type:

Article

Untitled.

Published in:

European Food Research & Technology, 2001, v. 213, n. 3, p. 170, doi. 10.1007/s002170100357

By:

Carlsen, Charlotte;
Andersen, Mogens;
Skibsted, Leif

Publication type:

Article

Oxidation in fish oil-enriched mayonnaise: 4. Effect of tocopherol concentration on oxidative deterioration.

Published in:

European Food Research & Technology, 2001, v. 212, n. 3, p. 308, doi. 10.1007/s002170000251

By:

Jacobsen, C.;
Hartvigsen, Karsten;
Lund, P.;
Thomsen, Marianne K.;
Skibsted, Leif H.;
Hølmer, Gunhild;
Adler-Nissen, Jens;
Meyer, Anne S.

Publication type:

Article

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.

Published in:

European Food Research & Technology, 2001, v. 212, n. 3, p. 319, doi. 10.1007/s002170000256

By:

Schwarz, K.;
Bertelsen, Grete;
Nissen, Lise R.;
Gardner, Peter T.;
Heinonen, Marina I.;
Hopia, Anu;
Huynh-Ba, Tuong;
Lambelet, Pierre;
McPhail, Donald;
Skibsted, Leif H.;
Tijburg, Lilian

Publication type:

Article

Oxidation in fish oil-enriched mayonnaise3. Assessment of the influence of the emulsion structure on oxidation by discriminant partial least squares regression analysis.

Published in:

European Food Research & Technology, 2000, v. 211, n. 2, p. 86, doi. 10.1007/s002179900132

By:

Jacobsen, C.;
Hartvigsen, Karsten;
Lund, Pia;
Thomsen, Marianne K.;
Skibsted, Leif H.;
Adler-Nissen, Jens;
Hølmer, Gunhild;
Meyer, Anne S.

Publication type:

Article

Kinetics of enzymatic reduction of metmyoglobin in relation to oxygen activation in meat products.

Published in:

European Food Research & Technology, 1992, v. 194, n. 1, p. 9, doi. 10.1007/BF01191032

By:

Mikkelsen, Anni;
Skibsted, Leif

Publication type:

Article

Effect of reverse osmosis pre-processing of acid whey and electrodialysis current density on process performance.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2023, v. 140, p. 72, doi. 10.1016/j.fbp.2023.05.002

By:

Nielsen, Emilie N.;
Gøtke, Mathias;
Cordin, Ulysse;
Skibsted, Leif H.;
Velizarov, Svetlozar;
Crespo, João G.;
Ahrnié, Lilia M.

Publication type:

Article

Effect of calcium-binding compounds in acid whey on calcium removal during electrodialysis.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2022, v. 131, p. 224, doi. 10.1016/j.fbp.2021.11.008

By:

Nielsen, Emilie N.;
Skibsted, Leif H.;
Yazdi, Saeed R.;
Merkel, Arthur;
Ahrné, Lilia M.

Publication type:

Article

Oxidative stability of buttermilk as influenced by the fatty acid composition of cows' milk manipulated by diet.

Published in:

Journal of Dairy Research, 2004, v. 71, n. 1, p. 46, doi. 10.1017/s002202990300654x

By:

Dorthe Kristensen;
Rikke V Hedegaard;
Jacob H Nielsen;
Leif H Skibsted

Publication type:

Article

Free radical formation in freeze-dried raw milk in relation to its ±-tocopherol level.

Published in:

Journal of Dairy Research, 1999, v. 66, n. 3, p. 461, doi. 10.1017/s0022029999003568

By:

STAPELFELDT, HENRIK;
NIELSEN, KIRSTEN NYHOLM;
JENSEN, SØREN KROGH;
SKIBSTED, LEIF H.

Publication type:

Article

Cholesterol oxidation in feta cheese produced from high-temperature bleached and from non-bleached butteroil from bovine milk.

Published in:

Journal of Dairy Research, 1996, v. 63, n. 4, p. 615, doi. 10.1017/S0022029900032155

By:

Nielsen, Jacob H.;
Olsen, Carl Erik;
Lyndon, Jeff;
Sørensen, John;
Skibsted, Leif H.

Publication type:

Article

Cholesterol oxidation in butter and dairy spread during storage.

Published in:

Journal of Dairy Research, 1996, v. 63, n. 1, p. 159, doi. 10.1017/S0022029900031630

By:

Nielsen, Jacob H.;
Olsen, Carl Erik;
Jensen, Claus;
Skibsted, Leif H.

Publication type:

Article

Effect of high hydrostatic pressure on the enzymic hydrolysis of β-lactoglobulin B by trypsin, thermolysin and pepsin.

Published in:

Journal of Dairy Research, 1996, v. 63, n. 1, p. 111, doi. 10.1017/S0022029900031587

By:

Stapelfeldt, Henrik;
Petersen, Per Hjort;
Kristiansen, Kristian Rotvig;
Qvist, Karsten Bruun;
Skibsted, Leif H.

Publication type:

Article

Isolation and quantification of cholesterol oxides in dairy products by selected ion monitoring mass spectrometry.

Published in:

Journal of Dairy Research, 1995, v. 62, n. 1, p. 101, doi. 10.1017/S0022029900033719

By:

Nielsen, Jacob H.;
Olsen, Carl Erik;
Duedahl, Christina;
Skibsted, Leif H.

Publication type:

Article

Modification of β–lactoglobulin by aliphatic aldehydes in aqueous solution.

Published in:

Journal of Dairy Research, 1994, v. 61, n. 2, p. 209, doi. 10.1017/S0022029900028223

By:

Stapelfeldt, Henrik;
Skibsted, Leif H.

Publication type:

Article

Outer-sphere oxidation of Fe(II) in nitrosylmyoglobin by ferricyanide.

Published in:

Journal of Biological Inorganic Chemistry (JBIC), 2014, v. 19, n. 6, p. 805, doi. 10.1007/s00775-014-1112-y

By:

Møller, Jens;
Skibsted, Leif

Publication type:

Article

Lime Juice Enhances Calcium Bioaccessibility from Yogurt Snacks Formulated with Whey Minerals and Proteins.

Published in:

Foods, 2020, v. 9, n. 12, p. 1873, doi. 10.3390/foods9121873

By:

Wang, Jing;
Aalaei, Kataneh;
Skibsted, Leif H.;
Ahrné, Lilia M.

Publication type:

Article

Electron spin resonance spectroscopy for evaluation of early oxidative events in semisolid palm oil.

Published in:

European Journal of Lipid Science & Technology, 2011, v. 113, n. 2, p. 208, doi. 10.1002/ejlt.201000087

By:

Raitio, Riikka;
Orlien, Vibeke;
Skibsted, Leif H.

Publication type:

Article

The influence of pretreatment on pork fat crystallization.

Published in:

European Journal of Lipid Science & Technology, 2005, v. 107, n. 9, p. 607, doi. 10.1002/ejlt.200501153

By:

Svenstrup, Gitte;
Brüggemann, Dagmar;
Kristensen, Lars;
Risbo, Jens;
Skibsted, Leif H.

Publication type:

Article

Corrigendum: Radical Scavenging Efficiency of Flavonoids Increased by Calcium(II) Binding: Structure‐Activity Relationship.

Published in:

2021

By:

Liu, Chao;
Wang, Wen‐Zhu;
Song, Meng‐Ting;
Lu, Yao;
Qian, Ling‐Ling;
Han, Rui‐Min;
Skibsted, Leif H.;
Zhang, Jian‐Ping

Publication type:

Correction Notice

Radical Scavenging Efficiency of Flavonoids Increased by Calcium(II) Binding: Structure‐Activity Relationship.

Published in:

ChemistrySelect, 2021, v. 6, n. 32, p. 8462, doi. 10.1002/slct.202101560

By:

Liu, Chao;
Wang, Wen‐Zhu;
Song, Meng‐Ting;
Lu, Yao;
Qian, Ling‐Ling;
Han, Rui‐Min;
Skibsted, Leif H.;
Zhang, Jian‐Ping

Publication type:

Article

Free Radical Processes in Non-enzymatic Browning of Glucose and Lysine: Influence of Temperature and Unsaturated Lipids.

Published in:

Australian Journal of Chemistry, 2014, v. 67, n. 5, p. 805, doi. 10.1071/CH13572

By:

Hedegaard, Rikke V.;
Santos, Cecile;
Thoo Yin Yin;
Skibsted, Leif H.

Publication type:

Article

Formation of Advanced Glycation End Products (AGEs) are Influenced by Lipids in Milk Powders.

Published in:

Australian Journal of Chemistry, 2013, v. 66, n. 9, p. 1074, doi. 10.1071/CH13081

By:

Liu, Ling;
Hedegaard, Rikke V.;
Skibsted, Leif H.

Publication type:

Article

Detection of Advanced Glycation End-Products (AGEs) During Dry-State Storage of β-Lactoglobulin/Lactose.

Published in:

Australian Journal of Chemistry, 2012, v. 65, n. 12, p. 1620, doi. 10.1071/CH12442

By:

Jongberg, Sisse;
Rasmussen, Michael;
Skibsted, Leif H.;
Olsen, Karsten

Publication type:

Article

Formation of white spots in the shell of raw shrimps during frozen storage. Seasonal variation and effects of some production factors.

Published in:

Journal of the Science of Food & Agriculture, 1997, v. 75, n. 4, p. 433, doi. 10.1002/(SICI)1097-0010(199712)75:4<433::AID-JSFA893>3.0.CO;2-L

By:

Mikkelsen, Anni;
Rønn, Birgitte;
Skibsted, Leif H

Publication type:

Article

Effect of Skin Wine Pomace and Sulfite on Protein Oxidation in Beef Patties During High Oxygen Atmosphere Storage.

Published in:

Food & Bioprocess Technology, 2016, v. 9, n. 3, p. 532, doi. 10.1007/s11947-015-1649-y

By:

Garcia-Lomillo, Javier;
González-SanJosé, María;
Skibsted, Leif;
Jongberg, Sisse

Publication type:

Article

Antioxidant activity and calcium binding of isomeric hydroxybenzoates.

Published in:

Journal of Food & Drug Analysis, 2017, v. 25, n. 3, p. 1, doi. 10.1016/j.jfda.2017.07.001

By:

Zhao, Zichen;
Vavrusova, Martina;
Skibsted, Leif Horsfelt

Publication type:

Article