PubRank

Leif H Skibsted

Author PubWeight™ 72.58‹?›

Top papers

Rank Title Journal Year PubWeight™‹?›
1 Advanced glycation endproducts in food and their effects on health. Food Chem Toxicol 2013 1.94
2 Hydroxyl radical reaction with trans-resveratrol: initial carbon radical adduct formation followed by rearrangement to phenoxyl radical. J Phys Chem B 2012 1.10
3 Molecular gastronomy: a new emerging scientific discipline. Chem Rev 2010 1.06
4 The combined effect of antioxidants and modified atmosphere packaging on protein and lipid oxidation in beef patties during chill storage. Meat Sci 2006 1.06
5 High-oxygen packaging atmosphere influences protein oxidation and tenderness of porcine longissimus dorsi during chill storage. Meat Sci 2007 1.00
6 Comparison of flavonoids and isoflavonoids as antioxidants. J Agric Food Chem 2009 0.98
7 Puerarin and conjugate bases as radical scavengers and antioxidants: molecular mechanism and synergism with beta-carotene. J Agric Food Chem 2007 0.98
8 Nitric oxide and myoglobins. Chem Rev 2002 0.94
9 Green tea extract as food antioxidant. Synergism and antagonism with α-tocopherol in vegetable oils and their colloidal systems. Food Chem 2012 0.91
10 Antioxidant synergy and regeneration effect of quercetin, (-)-epicatechin, and (+)-catechin on alpha-tocopherol in homogeneous solutions of peroxidating methyl linoleate. J Agric Food Chem 2002 0.90
11 Thiol oxidation and protein cross-link formation during chill storage of pork patties added essential oil of oregano, rosemary, or garlic. Meat Sci 2013 0.90
12 The antioxidative activity of plant extracts in cooked pork patties as evaluated by descriptive sensory profiling and chemical analysis. Meat Sci 2004 0.89
13 Temperature effect on lactose crystallization, maillard reactions, and lipid oxidation in whole milk powder. J Agric Food Chem 2005 0.87
14 Effects of dietary soybean oil on lipid and protein oxidation in pork patties during chill storage. Meat Sci 2007 0.87
15 Mechanism of nitrosylmyoglobin autoxidation: temperature and oxygen pressure effects on the two consecutive reactions. Chemistry 2004 0.87
16 Nonheme-iron absorption from a phytate-rich meal is increased by the addition of small amounts of pork meat. Am J Clin Nutr 2003 0.86
17 Interactions between iron, phenolic compounds, emulsifiers, and pH in omega-3-enriched oil-in-water emulsions. J Agric Food Chem 2008 0.86
18 Zn-porphyrin formation in cured meat products: Effect of added salt and nitrite. Meat Sci 2005 0.85
19 Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed pork. Meat Sci 2012 0.85
20 Increasing the cooking temperature of meat does not affect nonheme iron absorption from a phytate-rich meal in women. J Nutr 2003 0.85
21 Flavonoid deactivation of excited state flavins: reaction monitoring by mass spectrometry. J Agric Food Chem 2012 0.85
22 Light-induced oxidation of unsaturated lipids as sensitized by flavins. J Phys Chem B 2010 0.83
23 Oxidative stability of chilled pork chops following long term freeze storage. Meat Sci 2004 0.83
24 Storage stability of freeze-dried Lactobacillus acidophilus (La-5) in relation to water activity and presence of oxygen and ascorbate. Cryobiology 2008 0.83
25 Oxidation of bovine serum albumin initiated by the Fenton reaction--effect of EDTA, tert-butylhydroperoxide and tetrahydrofuran. Free Radic Res 2006 0.83
26 Reaction dynamics of flavonoids and carotenoids as antioxidants. Molecules 2012 0.83
27 Evaluation of activity of selected antioxidants on proteins in solution and in emulsions. Free Radic Res 2005 0.83
28 Pseudoperoxidase activity of myoglobin: kinetics and mechanism of the peroxidase cycle of myoglobin with H2O2 and 2,2-azino-bis(3-ethylbenzthiazoline-6-sulfonate) as substrates. J Agric Food Chem 2003 0.82
29 Molecular mechanism of antioxidant synergism of tocotrienols and carotenoids in palm oil. J Agric Food Chem 2006 0.82
30 Effect of pre-slaughter physiological conditions on the oxidative stability of colour and lipid during chill storage of sliced, retail packed roast ham. Meat Sci 2003 0.81
31 Caffeic acid as antioxidant in fish muscle: mechanism of synergism with endogenous ascorbic acid and alpha-tocopherol. J Agric Food Chem 2009 0.81
32 Electron spin resonance spin trapping for analysis of lipid oxidation in oils: inhibiting effect of the spin trap alpha-phenyl-N-tert-butylnitrone on lipid oxidation. J Agric Food Chem 2005 0.81
33 Amino acid and protein scavenging of radicals generated by iron/hydroperoxide system: an electron spin resonance spin trapping study. J Agric Food Chem 2006 0.81
34 Mass spectrometric evidence for a zinc-porphyrin complex as the red pigment in dry-cured Iberian and Parma ham. Meat Sci 2006 0.81
35 Structural analysis of hydroperoxy- and epoxy-triacylglycerols by liquid chromatography mass spectrometry. Chem Phys Lipids 2004 0.81
36 Mechanism of deactivation of triplet-excited riboflavin by ascorbate, carotenoids, and tocopherols in homogeneous and heterogeneous aqueous food model systems. J Agric Food Chem 2007 0.81
37 Impact of water activity, temperature, and physical state on the storage stability of Lactobacillus paracasei ssp. paracasei freeze-dried in a lactose matrix. Biotechnol Prog 2007 0.81
38 Reactivity of bovine whey proteins, peptides, and amino acids toward triplet riboflavin as studied by laser flash photolysis. J Agric Food Chem 2004 0.80
39 Heme-mediated production of free radicals via preformed lipid hydroperoxide fragmentation. J Agric Food Chem 2008 0.80
40 Spontaneous supersaturation of calcium D-gluconate during isothermal dissolution of calcium L-lactate in aqueous sodium D-gluconate. Food Funct 2014 0.80
41 Oxidation of porcine Myosin by hypervalent myoglobin: the role of thiol groups. J Agric Food Chem 2008 0.80
42 Light-induced oxidation of tryptophan and histidine. Reactivity of aromatic N-heterocycles toward triplet-excited flavins. J Am Chem Soc 2009 0.80
43 Calcium hydroxy palmitate: possible precursor phase in calcium precipitation by palmitate. Food Chem 2012 0.80
44 Characterization of major radical scavenger species in bovine milk through size exclusion chromatography and functional assays. J Agric Food Chem 2009 0.80
45 Thiol-quinone adduct formation in myofibrillar proteins detected by LC-MS. J Agric Food Chem 2011 0.80
46 Calcium binding to dipeptides of aspartate and glutamate in comparison with orthophosphoserine. J Agric Food Chem 2013 0.79
47 The question of high- or low-temperature glass transition in frozen fish. Construction of the supplemented state diagram for tuna muscle by differential scanning calorimetry. J Agric Food Chem 2003 0.79
48 Oxidation of myosin by haem proteins generates myosin radicals and protein cross-links. Biochem J 2008 0.79
49 Thermodynamic versus kinetic control of antioxidant synergism between β-carotene and (iso)flavonoids and their glycosides in liposomes. J Agric Food Chem 2010 0.78
50 Antioxidant capacity versus chemical safety of wheat bread enriched with pomegranate peel powder. Food Funct 2013 0.78
51 Radical cation generation from singlet and triplet excited states of all-trans-lycopene in chloroform. Photochem Photobiol 2004 0.78
52 Competitive reduction of perferrylmyoglobin radicals by protein thiols and plant phenols. J Agric Food Chem 2014 0.78
53 Formation and hydrolysis of triacylglycerol and sterols epoxides: role of unsaturated triacylglycerol peroxyl radicals. Free Radic Biol Med 2004 0.78
54 Antioxidant activity of a combinatorial library of emulsifier-antioxidant bioconjugates. J Agric Food Chem 2008 0.78
55 In situ measurements of pH changes in beta-lactoglobulin solutions under high hydrostatic pressure. J Agric Food Chem 2007 0.78
56 Identification of free radical intermediates in oxidized wine using electron paramagnetic resonance spin trapping. J Agric Food Chem 2009 0.78
57 Heterometallic manganese/zinc-phytate complex as a model compound for metal storage in wheat grains. J Inorg Biochem 2005 0.78
58 Effect of carbon dioxide on autoxidation and photooxidation of nitrosylmyoglobin. Meat Sci 2005 0.78
59 Oxidative stability of buttermilk as influenced by the fatty acid composition of cows' milk manipulated by diet. J Dairy Res 2004 0.78
60 Baicalin in radical scavenging and its synergistic effect with beta-carotene in antilipoxidation. J Agric Food Chem 2009 0.78
61 Water activity-temperature state diagrams of freeze-dried Lactobacillus acidophilus (La-5): influence of physical state on bacterial survival during storage. Biotechnol Prog 2009 0.78
62 Efficiency of natural phenolic compounds regenerating alpha-tocopherol from alpha-tocopheroxyl radical. J Agric Food Chem 2007 0.78
63 Characterization of peroxides formed by riboflavin and light exposure of milk. Detection of urate hydroperoxide as a novel oxidation product. J Agric Food Chem 2010 0.78
64 Fast regeneration of carotenoids from radical cations by isoflavonoid dianions: importance of the carotenoid keto group for electron transfer. J Phys Chem A 2010 0.78
65 Reduction of ferrylmyoglobin by hydrogen sulfide. Kinetics in relation to meat greening. J Agric Food Chem 2013 0.77
66 Antioxidant properties of green tea extract protect reduced fat soft cheese against oxidation induced by light exposure. J Agric Food Chem 2011 0.77
67 Galloylated polyphenols efficiently reduce alpha-tocopherol radicals in a phospholipid model system composed of sodium dodecyl sulfate (SDS) micelles. J Agric Food Chem 2009 0.77
68 Aqueous solubility of calcium L-lactate, calcium D-gluconate, and calcium D-lactobionate: importance of complex formation for solubility increase by hydroxycarboxylate mixtures. J Agric Food Chem 2013 0.77
69 Direct observation of the β-carotene reaction with hydroxyl radical. J Phys Chem B 2011 0.77
70 Deactivation of triplet-excited riboflavin by purine derivatives: important role of uric acid in light-induced oxidation of milk sensitized by riboflavin. J Agric Food Chem 2005 0.77
71 β-carotene radical cation addition to green tea polyphenols. Mechanism of antioxidant antagonism in peroxidizing liposomes. J Agric Food Chem 2011 0.77
72 Nutritional aspects of β-carotene and resveratrol antioxidant synergism in giant unilamellar vesicles. Food Funct 2014 0.77
73 Chain length effects in isoflavonoid daidzein alkoxy derivatives as antioxidants: a quantum mechanical approach. J Agric Food Chem 2011 0.77
74 Effect of nitrosylmyoglobin and saturated fatty acid anions on metmyoglobin-catalyzed oxidation of aqueous methyl linoleate emulsions. Biochim Biophys Acta 2002 0.77
75 Radicaloid-type oxidative decomposition of beer bittering agents revealed. Chemistry 2003 0.76
76 Browning of freeze-dried probiotic bacteria cultures in relation to loss of viability during storage. J Agric Food Chem 2009 0.76
77 Kinetics of reduction of ferrylmyoglobin by (-)-epigallocatechin gallate and green tea extract. J Agric Food Chem 2002 0.76
78 Photodegradation of folate sensitized by riboflavin. Photochem Photobiol 2011 0.76
79 Riboflavin as a photosensitizer. Effects on human health and food quality. Food Funct 2012 0.76
80 Kinetics and mechanism of lactosylation of alpha-lactalbumin. J Agric Food Chem 2005 0.76
81 4-methylcatechol inhibits protein oxidation in meat but not disulfide formation. J Agric Food Chem 2011 0.76
82 ESR spin trapping for characterization of radical formation in Lactobacillus acidophilus NCFM and Listeria innocua. J Microbiol Methods 2013 0.76
83 Investigation of oxidation in freeze-dried membranes using the fluorescent probe C11-BODIPY(581/591). Cryobiology 2009 0.76
84 Concentration effects in myoglobin-catalyzed peroxidation of linoleate. J Agric Food Chem 2002 0.76
85 Quenching of triplet-excited flavins by flavonoids. Structural assessment of antioxidative activity. J Org Chem 2009 0.76
86 Synergism between soluble and dietary fiber bound antioxidants. J Agric Food Chem 2015 0.76
87 Antioxidant synergism between ethanolic Centella asiatica extracts and α-tocopherol in model systems. Food Chem 2012 0.75
88 Peptides as antioxidants and carbonyl quenchers in biological model systems. Free Radic Res 2009 0.75
89 Photooxidation of other B-vitamins as sensitized by riboflavin. J Agric Food Chem 2013 0.75
90 Photooxidative degradation of beer bittering principles: a key step on the route to lightstruck flavor formation in beer. J Agric Food Chem 2005 0.75
91 Phenolic antioxidant scavenging of myosin radicals generated by hypervalent myoglobin. J Agric Food Chem 2012 0.75
92 Nitrosylmyoglobin as antioxidant--kinetics and proposed mechanism for reduction of hydroperoxides. Free Radic Res 2007 0.75
93 Mobility of solutes in frozen pork studied by electron spin resonance spectroscopy evidence for two phase transition temperatures. Meat Sci 2003 0.75
94 Effect of temperature and glassy states on the molecular mobility of solutes in frozen tuna muscle as studied by electron spin resonance spectroscopy with spin probe detection. J Agric Food Chem 2004 0.75
95 Oxidative stability and chemical safety of mayonnaise enriched with grape seed extract. Food Funct 2013 0.75
96 Antioxidants and physical integrity of lipid bilayers under oxidative stress. J Agric Food Chem 2012 0.75
97 Electron transfer from plant phenolates to carotenoid radical cations. Antioxidant interaction entering the Marcus theory inverted region. J Agric Food Chem 2014 0.75
98 Riboflavin-sensitized photooxidation of isohumulones and derivatives. Photochem Photobiol Sci 2004 0.75
99 Palatability and chemical safety of apple juice fortified with pomegranate peel extract. Food Funct 2013 0.75
100 Flavonoids protecting food and beverages against light. J Sci Food Agric 2014 0.75
101 Water activity-temperature state diagram of amorphous lactose. J Agric Food Chem 2005 0.75
102 Phenol and terpene quenching of singlet- and triplet-excited states of riboflavin in relation to light-struck flavor formation in beer. J Agric Food Chem 2006 0.75
103 Evaluation of physical integrity of lipid bilayer under oxidative stress: application of fluorescence microscopy and digital image processing. Methods Mol Biol 2015 0.75
104 Deactivation of ferrylmyoglobin by vanillin as affected by vanillin binding to β-lactoglobulin. J Agric Food Chem 2011 0.75
105 Myoglobin species with enhanced prooxidative activity is formed during mild proteolysis by pepsin. J Agric Food Chem 2004 0.75
106 Riboflavin-photosensitized oxidation is enhanced by conjugation in unsaturated lipids. J Agric Food Chem 2013 0.75
107 Mechanism of oxymyoglobin oxidation in the presence of oxidizing lipids in bovine muscle. J Agric Food Chem 2005 0.75
108 Monitoring chemical changes of dry-cured Parma ham during processing by surface autofluorescence spectroscopy. J Agric Food Chem 2003 0.75
109 Efficient scavenging of β-carotene radical cations by antiinflammatory salicylates. Food Funct 2014 0.75
110 Optimisation of colour stability of cured ham during packaging and retail display by a multifactorial design. Meat Sci 2003 0.75
111 Droplet surface properties and rheology of concentrated oil in water emulsions stabilized by heat-modified beta-lactoglobulin B. Langmuir 2008 0.75
112 β-Carotene as a membrane antioxidant probed by cholesterol-anchored daidzein. J Food Sci 2014 0.75
113 Daidzein as an antioxidant of lipid: effects of the microenvironment in relation to chemical structure. J Agric Food Chem 2008 0.75
114 Photooxidation of nitrosylmyoglobin at low oxygen pressure. Quantum yields and reaction stoechiometries. Meat Sci 2002 0.75
115 Flavin-induced photodecomposition of sulfur-containing amino acids is decisive in the formation of beer lightstruck flavor. Photochem Photobiol Sci 2006 0.75
116 Thermodynamics of dissolution of calcium hydroxycarboxylates in water. J Agric Food Chem 2014 0.75
117 Oxidative stability of frozen pork patties: Effect of fluctuating temperature on lipid oxidation. Meat Sci 2004 0.75
118 β-Carotene As a Lipophilic Scavenger of Nitric Oxide. J Phys Chem B 2014 0.75
119 Acrylamide-asparagine relationship in baked/toasted wheat and rye breads. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2008 0.75
120 Inhibition of lactoperoxidase-catalyzed 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) and tyrosine oxidation by tyrosine-containing random amino acid copolymers. J Agric Food Chem 2008 0.75
121 Changes in Zn-porphyrin and proteinous pigments in italian dry-cured ham during processing and maturation. Meat Sci 2006 0.75
122 Phenol acidity and ease of oxidation in isoflavonoid/β-carotene antioxidant synergism. J Agric Food Chem 2011 0.75
123 Two types of radicals in whole milk powder. Effect of lactose crystallization, lipid oxidation, and browning reactions. J Agric Food Chem 2005 0.75
124 Kinetics of the formation of radicals in meat during high pressure processing. Food Chem 2012 0.75
125 Efficiency of hemoglobin from rainbow trout, cod, and herring in promotion of hydroperoxide-derived free radicals. J Agric Food Chem 2009 0.75
126 Oxidation of carbon monoxide by perferrylmyoglobin. J Agric Food Chem 2014 0.75
127 Effect of polar solvents on beta-carotene radical precursor. Free Radic Res 2008 0.75
128 Wavelength dependence of light-induced lipid oxidation and naturally occurring photosensitizers in cheese. J Agric Food Chem 2008 0.75
129 Reduction of ferrylmyoglobin by theanine and green tea catechins. Importance of specific Acid catalysis. J Agric Food Chem 2013 0.75
130 Outer-sphere oxidation of Fe(II) in nitrosylmyoglobin by ferricyanide. J Biol Inorg Chem 2014 0.75
131 Pork meat: a good source of selenium? J Trace Elem Med Biol 2004 0.75
132 Mechanism of radical cation formation from the excited states of zeaxanthin and astaxanthin in chloroform. Photochem Photobiol 2006 0.75
133 Antioxidant properties of carnosine re-evaluated in a ferrylmyoglobin model system and in cooked pork patties. J Agric Food Chem 2002 0.75
134 Protein and lipid oxidation in Parma ham during production. J Agric Food Chem 2012 0.75
135 Retinylisoflavonoid as a novel membrane antioxidant. J Phys Chem B 2010 0.75
136 Model studies on acrylamide generation from glucose/asparagine in aqueous glycerol. J Agric Food Chem 2007 0.75
137 Riboflavin photosensitized oxidation of myoglobin. J Agric Food Chem 2014 0.75
138 Radical dynamics of puerarin as revealed by laser flash photolysis and spin density analysis. J Phys Chem B 2008 0.75