Food Chemistry

Activities

Activities per year 2003 2012 2013 2014 2015 2016

• 43 Lecture and oral contribution
• 4 Participation in workshop, seminar, course
• 3 Membership in review committee
• 2 Other (prizes, external teaching and other activities) - Other
• 3 More
  • 1 Organisation of and participation in conference
  • 1 Membership in committee, council, board
  • 1 Membership in research network

Activities per year

Search results

• Fremtidens fødevarer

  Skibsted, L. H. (Lecturer)

  28 Apr 2016

  Activity: Talk or presentation types › Lecture and oral contribution

• Meat color in relation to lipid and protein oxidation

  Skibsted, L. H. (Lecturer)

  30 Mar 2016

  Activity: Talk or presentation types › Lecture and oral contribution

• Meyers simremad

  Snitkjær, P. (Participant)

  1 Feb 2016

  Activity: Other activity types › Other (prizes, external teaching and other activities) - Other

• Molekylær Gastronomi

  Skibsted, L. H. (Lecturer)

  27 Jan 2016

  Activity: Talk or presentation types › Lecture and oral contribution

• Electron Spin Resonance Spectroscopy in Food Science

  Andersen, M. L. (Lecturer)

  2 Dec 2015

  Activity: Talk or presentation types › Lecture and oral contribution

• Mineral Nutrition: Improving bioavailability of calcium and iron

  Skibsted, L. H. (Lecturer)

  25 Nov 2015

  Activity: Talk or presentation types › Lecture and oral contribution

• Fysiske og kemiske ændringer af fødevarer under opbevaring

  Andersen, M. L. (Lecturer)

  18 Nov 2015

  Activity: Talk or presentation types › Lecture and oral contribution

• Kødets farve - toppen af isbjerget

  Andersen, M. L. (Lecturer)

  2 Nov 2015

  Activity: Talk or presentation types › Lecture and oral contribution

• Bread and Meat for the Future. A Danish/Brazilian Research Project.

  Skibsted, L. H. (Lecturer)

  16 Jul 2015

  Activity: Talk or presentation types › Lecture and oral contribution

• Bread and meat for the future

  Skibsted, L. H. (Lecturer)

  16 Jul 2015

  Activity: Talk or presentation types › Lecture and oral contribution

• Meat colour in relation to lipid and protein oxidation

  Skibsted, L. H. (Lecturer)

  6 May 2015

  Activity: Talk or presentation types › Lecture and oral contribution

• Kvinder og vin - Fra nyttig viden til sund nydelse: Pias sovsetips

  Snitkjær, P. (Participant)

  May 2015

  Activity: Other activity types › Other (prizes, external teaching and other activities) - Other

• "Chemistry for Food and Health" - 10 år med undervisning og forskning fra Folkets Universitet

  Skibsted, L. H. (Lecturer)

  23 Apr 2015

  Activity: Talk or presentation types › Lecture and oral contribution

• Kemiske ændringer og dannelse af off-flavour i laktose-hydrolyseret mælk under lagring

  Jansson, T. (Lecturer)

  23 Apr 2015

  Activity: Talk or presentation types › Lecture and oral contribution

• Bread and Meat for the Future. A Danish-Brazilian Research Project

  Skibsted, L. H. (Lecturer)

  23 Mar 2015

  Activity: Talk or presentation types › Lecture and oral contribution

• BEAM – Bread and Meat for the Future is a joint research project between Brazilian and Danish researchers

  Skibsted, L. H. (Lecturer)

  3 Feb 2015

  Activity: Talk or presentation types › Lecture and oral contribution

• Society for Free Radical Biology & Medicine

  Lund, M. N. (Participant)

  18 Nov 2014 → 23 Nov 2014

  Activity: Participating in or organising an event types › Participation in workshop, seminar, course

• Hvad siger forskningen om TOTOX-værdier - og hvad er det egentlig for en størrelse?

  Andersen, M. L. (Lecturer)

  8 Nov 2014

  Activity: Talk or presentation types › Lecture and oral contribution

• Brazilian/ Danish Food Research

  Skibsted, L. H. (Lecturer)

  2 Nov 2014

  Activity: Talk or presentation types › Lecture and oral contribution

• Towards kinetic modelling of early oxidative reactions in beer

  Andersen, M. L. (Lecturer)

  11 Sept 2014

  Activity: Talk or presentation types › Lecture and oral contribution

• ESR Spectroscopy: A versatile tool for studies of foods

  Andersen, M. L. (Lecturer)

  8 Sept 2014

  Activity: Talk or presentation types › Lecture and oral contribution

• Oxidativ stabilitet og holdbarhed af pulver

  Andersen, M. L. (Lecturer)

  18 Jun 2014

  Activity: Talk or presentation types › Lecture and oral contribution

• ESR-based studies of beer oxidative stability

  Andersen, M. L. (Lecturer)

  23 May 2014

  Activity: Talk or presentation types › Lecture and oral contribution

• Universidad de Extremadura (External organisation)

  Jongberg, S. (Member)

  6 May 2014

  Activity: Membership types › Membership in review committee

• Kemien bag ølbrygning - kan det blive bedre?

  Andersen, M. L. (Lecturer)

  3 Apr 2014

  Activity: Talk or presentation types › Lecture and oral contribution

• Microviscosity of non-solidified oil in fat globules in oil-in-water emulsions and the mobility of emulsifiers at globule surfaces studied by electron spin resonance

  Andersen, M. L. (Lecturer)

  2 Apr 2014

  Activity: Talk or presentation types › Lecture and oral contribution

• Chemical nutrition, Bioavailability and Fortification

  Skibsted, L. H. (Lecturer)

  26 Mar 2014

  Activity: Talk or presentation types › Lecture and oral contribution

• Thiols and stability of wort and beer

  Andersen, M. L. (Lecturer)

  20 Mar 2014

  Activity: Talk or presentation types › Lecture and oral contribution

• Food chemistry in Denmark, India and China - cross talk and challenges

  Skibsted, L. H. (Lecturer)

  8 Jan 2014

  Activity: Talk or presentation types › Lecture and oral contribution

• Detection of radicals in foods and related biologic systems

  Andersen, M. L. (Lecturer)

  18 Dec 2013

  Activity: Talk or presentation types › Lecture and oral contribution

• Microbial activity and free radicals in food and health

  Skibsted, L. H. (Organizer)

  18 Dec 2013

  Activity: Participating in or organising an event types › Organisation of and participation in conference

• Calcium Nutrition: Bioavailability and Fortification

  Skibsted, L. H. (Lecturer)

  19 Nov 2013

  Activity: Talk or presentation types › Lecture and oral contribution

• Protein oxidation in meat products

  Skibsted, L. H. (Lecturer)

  8 Nov 2013

  Activity: Talk or presentation types › Lecture and oral contribution

• Escola de altos estudos

  Skibsted, L. H. (Speaker)

  7 Nov 2013 → 8 Nov 2013

  Activity: Participating in or organising an event types › Participation in workshop, seminar, course

• Calcium nutrition: Bioavailability and fortification

  Skibsted, L. H. (Lecturer)

  4 Nov 2013

  Activity: Talk or presentation types › Lecture and oral contribution

• Alteration of the Fatty Acid Composition on the Cellular Membrane Influences the Stability during Storage of Freeze-Dried Probiotic

  Hansen, M.-L. R. W. (Lecturer)

  11 Jun 2013

  Activity: Talk or presentation types › Lecture and oral contribution

• Reactions of Polypenols during Processing - an Overview

  Skibsted, L. H. (Lecturer)

  6 Jun 2013

  Activity: Talk or presentation types › Lecture and oral contribution

• Alteration of the Fatty Acid Composition of the Cellular Membrane Influences the Stability during Storage of Freeze-Dried Probiotic

  Hansen, M.-L. R. W. (Speaker)

  Jun 2013

  Activity: Talk or presentation types › Lecture and oral contribution

• Interactions between antioxidants and prooxidants in beer

  Andersen, M. L. (Lecturer)

  28 May 2013

  Activity: Talk or presentation types › Lecture and oral contribution

• Stability of beer - a radical outcome

  Andersen, M. L. (Lecturer)

  23 Apr 2013

  Activity: Talk or presentation types › Lecture and oral contribution

• ESAC 2013

  Andersen, M. L. (Speaker)

  9 Apr 2013

  Activity: Participating in or organising an event types › Participation in workshop, seminar, course

• Iron in Parma ham: Protein and lipid oxidation

  Skibsted, L. H. (Lecturer)

  7 Apr 2013

  Activity: Talk or presentation types › Lecture and oral contribution

• Iron in Parma ham. Protein and lipid oxidation

  Skibsted, L. H. (Lecturer)

  4 Apr 2013 → 11 Apr 2013

  Activity: Talk or presentation types › Lecture and oral contribution

• College of Agricultural and Marine Sciences, Sultan Quaboos University, Sultanate of Oman (External organisation)

  Skibsted, L. H. (Member)

  1 Feb 2013 → 28 Feb 2013

  Activity: Membership types › Membership in review committee

• Molekylær Gastronomi – En Videnskabelig Disciplin

  Frøst, M. B. (Lecturer)

  29 Jan 2013

  Activity: Talk or presentation types › Lecture and oral contribution

• Caroteinoids in antioxidant networks. Are they radical scavengers or merely color indicators of antioxidant status?

  Skibsted, L. H. (Lecturer)

  6 Dec 2012 → 9 Dec 2012

  Activity: Talk or presentation types › Lecture and oral contribution

• Hævemidler og bruning i julesmåkager

  Hedegaard, R. S. V. (Lecturer)

  4 Dec 2012

  Activity: Talk or presentation types › Lecture and oral contribution

• Oxidation Mechanisms of Fats and Oils - Role of Pro- and Antioxidants

  Andersen, M. L. (Lecturer)

  15 Nov 2012

  Activity: Talk or presentation types › Lecture and oral contribution

• FDB's Grønne Idépris 2012 - Mad til imorgen?" (External organisation)

  Skibsted, L. H. (Member)

  17 Sept 2012

  Activity: Membership types › Membership in review committee

• EBC Symposium

  Andersen, M. L. (Participant)

  9 Sept 2012 → 11 Sept 2012

  Activity: Participating in or organising an event types › Participation in workshop, seminar, course