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Journal of Agricultural and Food Chemistry|May 10, 2016
Calcium Binding to Amino Acids and Small Glycine Peptides in Aqueous Solution: Toward Peptide Design for Better Calcium BioavailabilityNing Tang, Leif H SkibstedFood Research International (Ottawa, Ont.)|May 3, 2017
Zinc bioavailability from whey. Enthalpy-entropy compensation in protein bindingNing Tang, Leif H SkibstedJournal of Agricultural and Food Chemistry|July 7, 2017
Sequential Proton Loss Electron Transfer in Deactivation of Iron(IV) Binding Protein by Tyrosine Based Food ComponentsNing Tang, Leif H SkibstedJournal of Agricultural and Food Chemistry|September 15, 2017
Zinc Bioavailability from Phytate-Rich Foods and Zinc Supplements. Modeling the Effects of Food Components with Oxygen, Nitrogen, and Sulfur Donor LigandsNing Tang, Leif H SkibstedNitric Oxide : Biology and Chemistry|May 25, 2011
Nitric oxide and quality and safety of muscle based foodsLeif H SkibstedJournal of Agricultural and Food Chemistry|February 21, 2012
Carotenoids in antioxidant networks. Colorants or radical scavengersLeif H SkibstedJournal of Agricultural and Food Chemistry|May 21, 2013
Calcium binding to dipeptides of aspartate and glutamate in comparison with orthophosphoserineMartina Vavrusova, Leif H SkibstedJournal of the American Chemical Society|May 23, 2009
Light-induced oxidation of tryptophan and histidine. Reactivity of aromatic N-heterocycles toward triplet-excited flavinsKevin Huvaere, Leif H SkibstedFood & Function|November 28, 2013
Spontaneous supersaturation of calcium D-gluconate during isothermal dissolution of calcium L-lactate in aqueous sodium D-gluconateMartina Vavrusova, Leif H SkibstedJournal of Agricultural and Food Chemistry|May 2, 2002
Kinetics of reduction of ferrylmyoglobin by (-)-epigallocatechin gallate and green tea extractMin Hu, Leif H SkibstedPageof 113