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Chemistry

D-Index
94
Citations
32019
World Ranking
1708
National Ranking
12

Overview

Leif H. Skibsted is affiliated with the University of Copenhagen in Denmark. Their research spans the fields of Agricultural and Biological Sciences as well as Biochemistry, Genetics and Molecular Biology. Skibsted's work is especially concentrated within several subfields including Food Science, Molecular Biology, Biochemistry, Organic Chemistry, and Nutrition and Dietetics.

Key research topics covered by Skibsted include:

  • Proteins in Food Systems
  • Microencapsulation and Drying Processes
  • Free Radicals and Antioxidants
  • Protein Hydrolysis and Bioactive Peptides
  • Antioxidant Activity and Oxidative Stress
  • Membrane-based Ion Separation Techniques
  • Membrane Separation Technologies

The scientist has contributed numerous papers to well-known publication venues, with frequent appearances in:

  • Food Research International
  • International Dairy Journal
  • European Food Research and Technology
  • Food Chemistry
  • International Journal of Dairy Technology

Some of the recent papers include:

  • "Calcium balance during direct acidification of milk for Mozzarella cheese production," 2020, LWT
  • "ESR spin trapping for in situ detection of radicals involved in the early stages of lipid oxidation of dried microencapsulated oils," 2020, Food Chemistry
  • "Physical properties and storage stability of reverse osmosis skim milk concentrates: Effects of skim milk pasteurisation, solid content and thermal treatment," 2020, Journal of Food Engineering
  • "Generation of Aggregates of α-Lactalbumin by UV-B Light Exposure," 2020, Journal of Agricultural and Food Chemistry
  • "Promotion effects of flavonoids on browning induced by enzymatic oxidation of tyrosinase: structure-activity relationship," 2021, RSC Advances

Frequent collaborators working alongside Skibsted include Lília Ahrné, Xiaochen Liu, Jianping Zhang, Rui-Min Han, and Yuan Jiang. These coauthors have appeared in multiple joint publications, with Lília Ahrné appearing in 22 collaborations and Xiaochen Liu in 18.

Best Publications

  • Advanced glycation endproducts in food and their effects on health.

    Malene W. Poulsen;Rikke V. Hedegaard;Jeanette M. Andersen;Barbora de Courten;Barbora de Courten

  • 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 Nørregaard Jensen

  • Antioxidant evaluation protocols: food quality or health effects.

    Eleonora Miquel Becker;Lise R. Nissen;Leif H. Skibsted

  • 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

    Karin Schwarz;Grete Bertelsen;Lise R. Nissen;Peter T. Gardner

  • The interaction of dietary carotenoids with radical species.

    A. Mortensen;L.H. Skibsted;T.G. Truscott

  • COMPARATIVE MECHANISMS AND RATES OF FREE RADICAL SCAVENGING BY CAROTENOID ANTIOXIDANTS

    Alan Mortensen;Leif H. Skibsted;Julia Sampson;Catherine Rice-Evans

  • 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

  • Importance of carotenoid structure in radical-scavenging reactions

    Alan Mortensen;Leif H. Skibsted

  • Evaluation of oxidative stability of vegetable oils by monitoring the tendency to radical formation. A comparison of electron spin resonance spectroscopy with the Rancimat method and differential scanning calorimetry

    Joaquı́n Velasco;Mogens L. Andersen;Leif H. Skibsted

  • 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

  • Riboflavin as a photosensitizer. Effects on human health and food quality

    Daniel R. Cardoso;Silvia H. Libardi;Leif H. Skibsted

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

    Sisse Jongberg;Mari Ann Tørngren;Annemarie Gunvig;Leif H. Skibsted

  • Heme-iron in lipid oxidation

    Charlotte U. Carlsen;Jens K.S. Møller;Leif H. Skibsted

  • 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

  • Molecular Gastronomy: A New Emerging Scientific Discipline

    Peter Barham;Leif H. Skibsted;Wender L. P. Bredie;Michael Bom Frøst

  • Nitric oxide and myoglobins.

    Jens K S Møller;Leif H Skibsted

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

    Lise Rølmer Nissen;Derek Victor Byrne;Grete Bertelsen;Leif Horsfelt Skibsted

  • Antioxidative capacity of rhizome extract and rhizome knot extract of edible lotus (Nelumbo nuficera)

    Min Hu;Leif H Skibsted

  • The 6-a-day study: effects of fruit and vegetables on markers of oxidative stress and antioxidative defense in healthy nonsmokers

    Lars O Dragsted;Anette Pedersen;Albin Hermetter;Samar Basu

  • Screening of antioxidative activity of spices. A comparison between assays based on ESR spin trapping and electrochemical measurement of oxygen consumption

    Helle Lindberg Madsen;Bo Rud Nielsen;Grete Bertelsen;Leif H. Skibsted

  • Dittany (Origanum dictamnus) as a source of water-extractable antioxidants

    Jens K.S Møller;Helle Lindberg Madsen;Tuula Aaltonen;Leif H Skibsted

Frequent Co-Authors

Henrik Stapelfeldt
Henrik Stapelfeldt Aarhus University
Henrik J. Andersen
Henrik J. Andersen Arla Foods (Denmark)
Marianne Thomsen
Marianne Thomsen Aarhus University
Lars O. Dragsted
Lars O. Dragsted University of Copenhagen
Peter C. Ford
Peter C. Ford University of California, Santa Barbara
Michael J. Davies
Michael J. Davies University of Copenhagen
Brittmarie Sandström
Brittmarie Sandström University of Copenhagen
Carl Erik Olsen
Carl Erik Olsen University of Copenhagen
Vural Gökmen
Vural Gökmen Hacettepe University
Søren Krogh Jensen
Søren Krogh Jensen Aarhus University

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