World's Best Scientists 2026 revealed!

D-Index & Metrics

Chemistry

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

Leif H. Skibsted publication distribution in Chemistry in 2026

The chart shows the distribution of publications by all Research.com ranked scientists in the field of Chemistry in 2026. The highlighted bar marks where Leif H. Skibsted sits on this spectrum.

61–80 publications: 66 scientists 81–100 publications: 302 scientists 101–120 publications: 623 scientists 121–140 publications: 918 scientists 141–160 publications: 1,218 scientists 161–180 publications: 1,350 scientists 181–200 publications: 1,344 scientists 201–220 publications: 1,281 scientists 221–240 publications: 1,216 scientists 241–260 publications: 1,100 scientists 261–280 publications: 979 scientists 281–300 publications: 939 scientists 301–320 publications: 764 scientists 321–340 publications: 643 scientists 341–360 publications: 628 scientists 361–380 publications: 522 scientists 381–400 publications: 459 scientists 401–420 publications: 397 scientists 421–440 publications: 327 scientists 441–460 publications: 270 scientists 461–480 publications: 265 scientists 481–500 publications: 252 scientists 501–520 publications: 201 scientists 521–540 publications: 185 scientists 541–560 publications: 148 scientists 561–580 publications: 148 scientists 581–600 publications: 132 scientists 601–620 publications: 114 scientists 621–640 publications: 104 scientists 641–660 publications: 91 scientists 661–680 publications: 92 scientists 681–700 publications: 73 scientists 701–720 publications: 57 scientists 721–740 publications: 54 scientists 741–760 publications: 67 scientists 761–780 publications: 45 scientists 781–800 publications: 46 scientists 801–820 publications: 39 scientists 821–840 publications: 32 scientists 841–860 publications: 36 scientists 861–880 publications: 29 scientists 881–900 publications: 26 scientists 901–920 publications: 24 scientists 921–940 publications: 14 scientists 941–960 publications: 23 scientists 961–980 publications: 28 scientists 981–1,000 publications: 15 scientists 1,001–1,020 publications: 29 scientists 1,021–1,040 publications: 12 scientists 1,041–1,060 publications: 19 scientists 1,061–1,080 publications: 12 scientists 1,081–1,100 publications: 6 scientists 1,101–1,120 publications: 8 scientists 1,121–1,140 publications: 12 scientists 1,141–1,160 publications: 5 scientists 1,161–1,180 publications: 6 scientists 1,181–1,200 publications: 14 scientists 1,201–1,220 publications: 7 scientists 1,221–1,240 publications: 2 scientists 1,241–1,260 publications: 6 scientists 1,261–1,280 publications: 4 scientists 1,281–1,294 publications: 6 scientists 1,295+ publications: 100 scientists
61 publications 1,295+

This scientist: 640 publications — 94th percentile

94% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 1,295 publications or more.

Leif H. Skibsted D-index placement in Chemistry in 2026

The chart shows the D-index (discipline H-index) distribution of Chemistry scientists ranked by Research.com in 2026. The highlighted bar marks where Leif H. Skibsted sits on this spectrum.

40–41 D-Index: 289 scientists 42–43 D-Index: 612 scientists 44–45 D-Index: 808 scientists 46–47 D-Index: 776 scientists 48–49 D-Index: 835 scientists 50–51 D-Index: 861 scientists 52–53 D-Index: 872 scientists 54–55 D-Index: 933 scientists 56–57 D-Index: 1,051 scientists 58–59 D-Index: 930 scientists 60–61 D-Index: 882 scientists 62–63 D-Index: 834 scientists 64–65 D-Index: 731 scientists 66–67 D-Index: 775 scientists 68–69 D-Index: 683 scientists 70–71 D-Index: 646 scientists 72–73 D-Index: 561 scientists 74–75 D-Index: 501 scientists 76–77 D-Index: 437 scientists 78–79 D-Index: 388 scientists 80–81 D-Index: 354 scientists 82–83 D-Index: 292 scientists 84–85 D-Index: 275 scientists 86–87 D-Index: 254 scientists 88–89 D-Index: 235 scientists 90–91 D-Index: 185 scientists 92–93 D-Index: 192 scientists 94–95 D-Index: 155 scientists 96–97 D-Index: 163 scientists 98–99 D-Index: 125 scientists 100–101 D-Index: 105 scientists 102–103 D-Index: 105 scientists 104–105 D-Index: 112 scientists 106–107 D-Index: 88 scientists 108–109 D-Index: 68 scientists 110–111 D-Index: 69 scientists 112–113 D-Index: 65 scientists 114–115 D-Index: 79 scientists 116–117 D-Index: 61 scientists 118–119 D-Index: 44 scientists 120–121 D-Index: 37 scientists 122–123 D-Index: 40 scientists 124–125 D-Index: 33 scientists 126–127 D-Index: 26 scientists 128–129 D-Index: 34 scientists 130–131 D-Index: 35 scientists 132–133 D-Index: 25 scientists 134–135 D-Index: 27 scientists 136–137 D-Index: 17 scientists 138–139 D-Index: 16 scientists 140–141 D-Index: 20 scientists 142–143 D-Index: 20 scientists 144–145 D-Index: 15 scientists 146–147 D-Index: 9 scientists 148–149 D-Index: 9 scientists 150–151 D-Index: 16 scientists 152–153 D-Index: 11 scientists 154–155 D-Index: 9 scientists 156–157 D-Index: 3 scientists 158 D-Index: 3 scientists 159+ D-Index: 98 scientists
40 D-Index 159+

This scientist: 94 D-Index — 91st percentile

91% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 159 D-Index or more.

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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