| Advanced glycation endproducts in food and their effects on health MW Poulsen, RV Hedegaard, JM Andersen, B de Courten, S Bügel, ... Food and Chemical Toxicology 60, 10-37, 2013 | 769 | 2013 |
| Antioxidant evaluation protocols: Food quality or health effects EM Becker, LR Nissen, LH Skibsted European Food Research and Technology 219, 561-571, 2004 | 537 | 2004 |
| High-oxygen packaging atmosphere influences protein oxidation and tenderness of porcine longissimus dorsi during chill storage MN Lund, R Lametsch, MS Hviid, ON Jensen, LH Skibsted Meat Science 77 (3), 295-303, 2007 | 506 | 2007 |
| Investigation of plant extracts for the protection of processed foods against lipid oxidation. Comparison of antioxidant assays based on radical scavenging, lipid oxidation and … K Schwarz, G Bertelsen, LR Nissen, PT Gardner, MI Heinonen, A Hopia, ... European food research and technology 212, 319-328, 2001 | 441 | 2001 |
| The interaction of dietary carotenoids with radical species A Mortensen, LH Skibsted, TG Truscott Archives of biochemistry and Biophysics 385 (1), 13-19, 2001 | 438 | 2001 |
| Comparative mechanisms and rates of free radical scavenging by carotenoid antioxidants A Mortensen, LH Skibsted, J Sampson, C Rice-Evans, SA Everett FEBS letters 418 (1-2), 91-97, 1997 | 403 | 1997 |
| The combined effect of antioxidants and modified atmosphere packaging on protein and lipid oxidation in beef patties during chill storage MN Lund, MS Hviid, LH Skibsted Meat Science 76 (2), 226-233, 2007 | 326 | 2007 |
| Importance of carotenoid structure in radical-scavenging reactions A Mortensen, LH Skibsted Journal of Agricultural and Food Chemistry 45 (8), 2970-2977, 1997 | 317 | 1997 |
| Evaluation of oxidative stability of vegetable oils by monitoring the tendency to radical formation. A comparison of electron spin resonance spectroscopy with the Rancimat … J Velasco, ML Andersen, LH Skibsted Food Chemistry 85 (4), 623-632, 2004 | 304 | 2004 |
| Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed pork S Jongberg, MA Tørngren, A Gunvig, LH Skibsted, MN Lund Meat science 93 (3), 538-546, 2013 | 301 | 2013 |
| Riboflavin as a photosensitizer. Effects on human health and food quality DR Cardoso, SH Libardi, LH Skibsted Food & function 3 (5), 487-502, 2012 | 286 | 2012 |
| The antioxidative activity of plant extracts in cooked pork patties as evaluated by descriptive sensory profiling and chemical analysis LR Nissen, DV Byrne, G Bertelsen, LH Skibsted Meat Science 68 (3), 485-495, 2004 | 280 | 2004 |
| Heat and light stability of three natural blue colorants for use in confectionery and beverages L Jespersen, LD Strømdahl, K Olsen, LH Skibsted European Food Research and Technology 220, 261-266, 2005 | 272 | 2005 |
| Heme-iron in lipid oxidation CU Carlsen, JKS Møller, LH Skibsted Coordination Chemistry Reviews 249 (3-4), 485-498, 2005 | 270 | 2005 |
| Effect of heat treatment, water activity and storage temperature on the oxidative stability of whole milk powder H Stapelfeldt, BR Nielsen, LH Skibsted International Dairy Journal 7 (5), 331-339, 1997 | 269 | 1997 |
| Antioxidative capacity of rhizome extract and rhizome knot extract of edible lotus (Nelumbo nuficera) M Hu, LH Skibsted Food Chemistry 76 (3), 327-333, 2002 | 257 | 2002 |
| Nitric oxide and myoglobins JKS Møller, LH Skibsted Chemical Reviews 102 (4), 1167-1178, 2002 | 251 | 2002 |
| Molecular gastronomy: a new emerging scientific discipline P Barham, LH Skibsted, WLP Bredie, M Bom Frøst, P Møller, J Risbo, ... Chemical reviews 110 (4), 2313-2365, 2010 | 250 | 2010 |
| Dittany (Origanum dictamnus) as a source of water-extractable antioxidants JKS Møller, HL Madsen, T Aaltonen, LH Skibsted Food chemistry 64 (2), 215-219, 1999 | 244 | 1999 |
| Carotenoid scavenging of radicals. Effect of carotenoid structure and oxygen partial pressure on antioxidative activity. K Jørgensen, LH Skibsted Zeitschrift fur Lebensmittel-untersuchung und-forschung 196 (5), 423-429, 1993 | 244 | 1993 |
