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1

Advanced glycation endproducts in food and their effects on health

Poulsen, Malene W., Hedegaard, Rikke V., Andersen, Jeanette M., de Courten, Barbora, Bügel, Susanne, Nielsen, John, Skibsted, Leif H., Dragsted, Lars O.

Journal:

Food and Chemical Toxicology

Year:

2013

Language:

english

File:

PDF, 1.97 MB

english, 2013

2

Calcium balance during direct acidification of milk for Mozzarella cheese production

Thybo, Camilla D., Lillevang, SÃ¸ren, Skibsted, Leif H., AhrnÃ©, Lilia

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2020

File:

PDF, 2.45 MB

2020

3

Chemical changes in wheat pan bread during storage and how it affects the sensory perception of aroma, flavour, and taste

Sidsel Jensen, Henrik Oestdal, Leif H. Skibsted, Erik Larsen, Anette K. Thybo

Journal:

Journal of Cereal Science

Year:

2011

Language:

english

File:

PDF, 460 KB

english, 2011

4

Molecular Gastronomy: A New Emerging Scientific Discipline

Barham, Peter, Skibsted, Leif H., Bredie, Wender L. P., Bom Frøst, Michael, Møller, Per, Risbo, Jens, Snitkjær, Pia, Mortensen, Louise Mørch

Journal:

Chemical Reviews

Year:

2010

Language:

english

File:

PDF, 930 KB

english, 2010

5

Temperature Effect on Lactose Crystallization, Maillard Reactions, and Lipid Oxidation in Whole Milk Powder

Thomsen, Marianne K., Lauridsen, Lene, Skibsted, Leif H., Risbo, Jens

Journal:

Journal of Agricultural and Food Chemistry

Year:

2005

Language:

english

File:

PDF, 138 KB

english, 2005

6

Acrylamide–asparagine relationship in baked/toasted wheat and rye breads

Granby, Kit, Nielsen, Nikoline Juul, Hedegaard, Rikke V., Christensen, Tue, Kann, Mette, Skibsted, Leif H.

Journal:

Food Additives & Contaminants Part A

Year:

2008

Language:

english

File:

PDF, 196 KB

english, 2008

7

Antioxidant activity of cichoric acid and alkamides from Echinacea purpurea, alone and in combination

Line Thygesen, Johanna Thulin, Alan Mortensen, Leif H. Skibsted, Per Molgaard

Journal:

Year:

2007

Language:

english

File:

PDF, 169 KB

english, 2007

8

Acrylamide in bread. Effect of prooxidants and antioxidants

Rikke Vingborg Hedegaard, Kit Granby, Henrik Frandsen, Jonas Thygesen, Leif H. Skibsted

Journal:

European Food Research and Technology

Year:

2008

Language:

english

File:

PDF, 396 KB

english, 2008

9

The influence of pretreatment on pork fat crystallization

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

Journal:

European Journal of Lipid Science and Technology

Year:

2005

Language:

english

File:

PDF, 196 KB

english, 2005

10

Effects of palm oil quality and packaging on the storage stability of dry vegetable bouillon paste

Riikka Raitio, Vibeke Orlien, Leif H. Skibsted

Journal:

Year:

2012

Language:

english

File:

PDF, 699 KB

english, 2012

11

Oxidative stability of whole wheat bread during storage

Sidsel Jensen, Henrik Oestdal, Morten R. Clausen, Mogens L. Andersen, Leif H. Skibsted

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2011

Language:

english

File:

PDF, 213 KB

english, 2011

12

Effect of residual oxygen on colour stability during chill storage of sliced, pasteurised ham packaged in modified atmosphere

Jens K.S Møller, Jens S Jensen, Mette B Olsen, Leif H Skibsted, Grete Bertelsen

Journal:

Year:

2000

Language:

english

File:

PDF, 149 KB

english, 2000

13

Differentiation between 15 whole milk powders in relation to oxidative stability during accelerated storage: Analysis of variance and canonical variable analysis

Bo R. Nielsen, Henrik Stapclteldt, Leif H. Skibsted

Journal:

International Dairy Journal

Year:

1997

Language:

english

File:

PDF, 1.23 MB

english, 1997

14

Electron Spin Resonance Spin Trapping for Analysis of Lipid Oxidation in Oils: Inhibiting Effect of the Spin Trap α-Phenyl- N - tert- butylnitrone on Lipid Oxidation

Velasco, Joaquín, Andersen, Mogens L., Skibsted, Leif H.

Journal:

Journal of Agricultural and Food Chemistry

Year:

2005

Language:

english

File:

PDF, 177 KB

english, 2005

15

Effect of Time and Temperature on Sensory Properties in Low-Temperature Long-Time Sous-Vide Cooking of Beef

Mortensen, Louise Mørch, Frøst, Michael Bom, Skibsted, Leif H., Risbo, Jens

Journal:

Journal of Culinary Science & Technology

Year:

2012

Language:

english

File:

PDF, 517 KB

english, 2012

16

Addition of cassava flours in bread-making: Sensory and textural evaluation

Jensen, Sidsel, Skibsted, Leif H., Kidmose, Ulla, Thybo, Anette K.

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2015

Language:

english

File:

PDF, 4.00 MB

english, 2015

17

Long-time low-temperature cooking of beef: three dominant time-temperature behaviours of sensory properties

Mortensen, Louise, Frøst, Michael, Skibsted, Leif H, Risbo, Jens

Journal:

Year:

2015

Language:

english

File:

PDF, 911 KB

english, 2015

18

Mineral nutrient interaction: Improving bioavailability of calcium and iron

Skibsted, Leif Horsfelt

Journal:

Food Science and Biotechnology

Year:

2016

Language:

english

File:

PDF, 1.79 MB

english, 2016

19

High temperature storage of infant formula milk powder for prediction of storage stability at ambient conditions

Cheng, Hong, Ru-Gang, Zhu, Erichsen, Henriette, Soerensen, John, Petersen, Mikael Agerlin, Skibsted, Leif H.

Journal:

International Dairy Journal

Year:

2017

Language:

english

File:

PDF, 660 KB

english, 2017

20

Detection of early events in lipid oxidation by electron spin resonance spectroscopy

Mogens L. Andersen, Leif H. Skibsted

Journal:

European Journal of Lipid Science and Technology

Year:

2002

Language:

english

File:

PDF, 32 KB

english, 2002

21

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

Riikka Raitio, Vibeke Orlien, Leif H. Skibsted

Journal:

European Journal of Lipid Science and Technology

Year:

2011

Language:

english

File:

PDF, 255 KB

english, 2011

22

Flavour development during beef stock reduction

Pia Snitkjær, Michael B. Frøst, Leif H. Skibsted, Jens Risbo

Journal:

Year:

2010

Language:

english

File:

PDF, 383 KB

english, 2010

23

Beef stock reduction with red wine – Effects of preparation method and wine characteristics

Pia Snitkjær, Jens Risbo, Leif H. Skibsted, Susan Ebeler, Hildegarde Heymann, Kirsty Harmon, Michael B. Frøst

Journal:

Year:

2011

Language:

english

File:

PDF, 361 KB

english, 2011

24

Potential use of electron spin resonance spectroscopy for evaluating the oxidative status of potato flakes

Lise R Nissen, Tuong Huynh-Ba, Mikael Agerlin Petersen, Grete Bertelsen, Leif H Skibsted

Journal:

Year:

2002

Language:

english

File:

PDF, 173 KB

english, 2002

25

Pork meat: A good source of selenium?

Susanne Bügel, Brittmarie Sandström, Leif H. Skibsted

Journal:

Journal of Trace Elements in Medicine and Biology

Year:

2004

Language:

english

File:

PDF, 509 KB

english, 2004

26

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

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

Journal:

European Food Research and Technology

Year:

2005

Language:

english

File:

PDF, 202 KB

english, 2005

27

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

Neura Bragagnolo, Bente Danielsen, Leif H. Skibsted

Journal:

European Food Research and Technology

Year:

2006

Language:

english

File:

PDF, 221 KB

english, 2006

28

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

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

Journal:

European Food Research and Technology

Year:

2001

Language:

english

File:

PDF, 190 KB

english, 2001

29

QUANTIFICATION OF RADICAL FORMATION IN OIL-IN-WATER FOOD EMULSIONS BY ELECTRON SPIN RESONANCE SPECTROSCOPY

MARIANNE KAABER THOMSEN, HENRIK VEDSTESEN, LEIF H. SKIBSTED

Journal:

Journal of Food Lipids

Year:

1999

Language:

english

File:

PDF, 477 KB

english, 1999

30

Effect of packaging and storage conditions on development of warmed-over flavour in sliced, cooked meat

Henrik Stapelfeldt, Henrik Bjørn, Leif H. Skibsted, Grete Bertelsen

Journal:

European Food Research and Technology

Year:

1993

Language:

english

File:

PDF, 590 KB

english, 1993

31

The combined effect of rosemary (Rosmarinus officinalisL.) and modified atmosphere packaging as protection against warmed over flavour in cooked minced pork meat

Miranda Huisman, Helle Lindberg Madsen, Leif H. Skibsted, Grete Bertelsen

Journal:

European Food Research and Technology

Year:

1994

Language:

english

File:

PDF, 345 KB

english, 1994

32

Myoglobin catalysis in lipid oxidation Assay for activity with linoleic acid as substrate

Anni Mikkelsen, Laurette Sosniecki, Leif H. Skibsted

Journal:

European Food Research and Technology

Year:

1992

File:

PDF, 698 KB

1992

33

The influence of the anticaking agent potassium ferrocyanide and salt on the oxidative stability of frozen minced pork meat

Tina B. Hansen, Leif H. Skibsted, Henrik J. Andersen

Journal:

Year:

1996

Language:

english

File:

PDF, 750 KB

english, 1996

34

Storage stability of freeze–dried Lactobacillus acidophilus (La-5) in relation to water activity and presence of oxygen and ascorbate

Lone Kurtmann, Charlotte U. Carlsen, Jens Risbo, Leif H. Skibsted

Journal:

Year:

2009

Language:

english

File:

PDF, 318 KB

english, 2009

35

The antioxidative activity of plant extracts in cooked pork patties as evaluated by descriptive sensory profiling and chemical analysis

Lise R Nissen, Derek V Byrne, Grete Bertelsen, Leif H Skibsted

Journal:

Year:

2004

Language:

english

File:

PDF, 418 KB

english, 2004

36

The combined effect of antioxidants and modified atmosphere packaging on protein and lipid oxidation in beef patties during chill storage

Marianne N. Lund, Marchen S. Hviid, Leif H. Skibsted

Journal:

Year:

2007

Language:

english

File:

PDF, 184 KB

english, 2007

37

High-oxygen packaging atmosphere influences protein oxidation and tenderness of porcine longissimus dorsi during chill storage

Marianne N. Lund, René Lametsch, Marchen S. Hviid, Ole N. Jensen, Leif H. Skibsted

Journal:

Year:

2007

Language:

english

File:

PDF, 247 KB

english, 2007

38

Nitric oxide and quality and safety of muscle based foods

Leif H. Skibsted

Journal:

Year:

2011

Language:

english

File:

PDF, 459 KB

english, 2011

39

Effects of chemical hurdles on microbiological and oxidative stability of a cooked cured emulsion type meat product

Dorte Juncher, Christian S Vestergaard, Jakob Søltoft-Jensen, Claus J Weber, Grete Bertelsen, Leif H Skibsted

Journal:

Year:

2000

Language:

english

File:

PDF, 191 KB

english, 2000

40

Effect of heat treatment, water activity and storage temperature on the oxidative stability of whole milk powder

Henrik Stapelfeldt, Bo R. Nielsen, Leif H. Skibsted

Journal:

International Dairy Journal

Year:

1997

Language:

english

File:

PDF, 1.18 MB

english, 1997

41

Identification of Free Radical Intermediates in Oxidized Wine Using Electron Paramagnetic Resonance Spin Trapping

Elias, Ryan J., Andersen, Mogens L., Skibsted, Leif H., Waterhouse, Andrew L.

Journal:

Journal of Agricultural and Food Chemistry

Year:

2009

Language:

english

File:

PDF, 827 KB

english, 2009

42

Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed pork

Jongberg, Sisse, Tørngren, Mari Ann, Gunvig, Annemarie, Skibsted, Leif H., Lund, Marianne N.

Journal:

Year:

2013

Language:

english

File:

PDF, 735 KB

english, 2013

43

Concentration Effects in Myoglobin-Catalyzed Peroxidation of Linoleate

Baron, Caroline P., Skibsted, Leif H., Andersen, Henrik J.

Journal:

Journal of Agricultural and Food Chemistry

Year:

2002

Language:

english

File:

PDF, 86 KB

english, 2002

44

Efficiency of Hemoglobin from Rainbow Trout, Cod, and Herring in Promotion of Hydroperoxide-Derived Free Radicals

Pazos, Manuel, Andersen, Mogens L., Skibsted, Leif H.

Journal:

Journal of Agricultural and Food Chemistry

Year:

2009

Language:

english

File:

PDF, 931 KB

english, 2009

45

Phenol Acidity and Ease of Oxidation in Isoflavonoid/β-Carotene Antioxidant Synergism

Han, Rui-Min, Li, Dan-Dan, Chen, Chang-Hui, Liang, Ran, Tian, Yu-Xi, Zhang, Jian-Ping, Skibsted, Leif H.

Journal:

Journal of Agricultural and Food Chemistry

Year:

2011

Language:

english

File:

PDF, 1.28 MB

english, 2011

46

Aqueous Solubility of Calcium l -Lactate, Calcium d -Gluconate, and Calcium d -Lactobionate: Importance of Complex Formation for Solubility Increase by Hydroxycarboxylate Mixtures

Vavrusova, Martina, Munk, Merete Bøgelund, Skibsted, Leif H.

Journal:

Journal of Agricultural and Food Chemistry

Year:

2013

Language:

english

File:

PDF, 300 KB

english, 2013

47

Kinetics and Mechanism of the Primary Steps of Degradation of Carotenoids by Acid in Homogeneous Solution

Mortensen, Alan, Skibsted, Leif H.

Journal:

Journal of Agricultural and Food Chemistry

Year:

2000

Language:

english

File:

PDF, 143 KB

english, 2000

48

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

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

Journal:

Australian Journal of Chemistry

Year:

2013

Language:

english

File:

PDF, 403 KB

english, 2013

49

Calcium nutrition. Bioavailability and fortification

Vavrusova, Martina, Skibsted, Leif H.

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2014

Language:

english

File:

PDF, 824 KB

english, 2014

50

Comparison of Three Methods Based on Electron Spin Resonance Spectrometry for Evaluation of Oxidative Stability of Processed Cheese

Kristensen, Dorthe, Skibsted, Leif H.

Journal:

Journal of Agricultural and Food Chemistry

Year:

1999

Language:

english

File:

PDF, 122 KB

english, 1999

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