L. Nissen

Antioxidant evaluation protocols: Food quality or health effects

L. Skibsted, Eleonora Miquel Becker, L. Nissen, 2004 .

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

L. Skibsted, P. Lambelet, M. Heinonen, 2001 .

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

D. V. Byrne, L. Skibsted, G. Bertelsen, 2004, Meat science.

Protection of dehydrated chicken meat by natural antioxidants as evaluated by electron spin resonance spectrometry.

L. Skibsted, G. Bertelsen, L. Månsson, 2000, Journal of agricultural and food chemistry.

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

L. Skibsted, M. Petersen, G. Bertelsen, 2002 .