Søren Balling Engelsen

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Lars NørgaardFOSS, Machine Learning & Chemometrics in R&DDirección de correo verificada de foss.dk
Bekzod Khakimov BahromovichAssociate ProfessorDirección de correo verificada de food.ku.dk
Francesco SavoraniAssoc. prof. Polytechnic of TurinDirección de correo verificada de polito.it
Rasmus BroProfessor in chemometrics, University of CopenhagenDirección de correo verificada de food.ku.dk
Klavs M. SørensenPrincipal Scientist, Front End Innovation, FOSS Analytical A/SDirección de correo verificada de foss.dk
Åsmund RinnanAssociate professor, University of CopenhagenDirección de correo verificada de food.ku.dk
Nanna ViereckAssociate Professor, University of CopenhagenDirección de correo verificada de food.ku.dk
Violetta AruUniversity of CopenhagenDirección de correo verificada de food.ku.dk
Serge PerezCNRS-Grenoble University. Centre de Recherche sur les Maromolécules VégétalesDirección de correo verificada de cermav.cnrs.fr
Morten Arendt RasmussenUniversity of Copenhagen, Dept Food Science and COPSACDirección de correo verificada de dbac.dk
Arne AstrupProfessor, MD, DMSc, Senior Vice President, Novo Nordisk Fonden & University of CopenhagenDirección de correo verificada de novo.dk
Hanne Christine BertramProfessorDirección de correo verificada de food.au.dk
Henrik jørgen AndersenArla Fooods ambaDirección de correo verificada de arlafoods.com
Lisbeth G. ThygesenProfessor, University of CopenhagenDirección de correo verificada de ign.ku.dk
Birger Lindberg MøllerDepartment of Plant and Environmental Sciences, University of CopenhagenDirección de correo verificada de plen.ku.dk
Alessia TrimignoUniversity of CopenhagenDirección de correo verificada de food.ku.dk
Giorgio TomasiUniversity of CopenhagenDirección de correo verificada de plen.ku.dk
Mads Vendelbo LindUniversity of Copenhagen & Chalmers University of TechnologyDirección de correo verificada de nexs.ku.dk
Jose Manuel AmigoIkerbasque Foundation; University of the Basque CountryDirección de correo verificada de ehu.eus
Anders H KarlssonProfessorDirección de correo verificada de slu.se

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Søren Balling Engelsen

Professor of Plant Food Science, University of Copenhagen

Dirección de correo verificada de food.ku.dk

vibrational spectroscopy chemometrics metabolomics foodomics food science


Título Ordenar por citas Ordenar por año Ordenar por título	Citado por Citado por	Año
Review of the most common pre-processing techniques for near-infrared spectra Å Rinnan, F Van Den Berg, SB Engelsen TrAC Trends in Analytical Chemistry 28 (10), 1201-1222, 2009	2797	2009
Interval Partial Least-Squares Regression (iPLS): A Comparative Chemometric Study with an Example from Near-Infrared Spectroscopy L Nørgaard, A Saudland, J Wagner, JP Nielsen, L Munck, SB Engelsen Applied spectroscopy 54 (3), 413-419, 2000	1605	2000
icoshift: A versatile tool for the rapid alignment of 1D NMR spectra F Savorani, G Tomasi, SB Engelsen Journal of magnetic resonance 202 (2), 190-202, 2010	880	2010
Light scattering and light absorbance separated by extended multiplicative signal correction. Application to near-infrared transmission analysis of powder mixtures H Martens, JP Nielsen, SB Engelsen Analytical Chemistry 75 (3), 394-404, 2003	588	2003
Multivariate autofluorescence of intact food systems J Christensen, L Nørgaard, R Bro, SB Engelsen Chemical reviews 106 (6), 1979-1994, 2006	349	2006
Vibrational microspectroscopy of food. Raman vs. FT-IR LG Thygesen, MM Løkke, E Micklander, SB Engelsen Trends in Food Science & Technology 14 (1-2), 50-57, 2003	337	2003
Starch phosphorylation: a new front line in starch research A Blennow, TH Nielsen, L Baunsgaard, R Mikkelsen, SB Engelsen Trends in plant science 7 (10), 445-450, 2002	311	2002
Prediction of water-holding capacity and composition of porcine meat by comparative spectroscopy J Brøndum, L Munck, P Henckel, A Karlsson, E Tornberg, SB Engelsen Meat science 55 (2), 177-185, 2000	308	2000
Chemometric quantitation of the active substance (containing C≡ N) in a pharmaceutical tablet using near-infrared (NIR) transmittance and NIR FT-Raman spectra M Dyrby, SB Engelsen, L Nørgaard, M Bruhn, L Lundsberg-Nielsen Applied spectroscopy 56 (5), 579-585, 2002	233	2002
Chemometrics in food science—a demonstration of the feasibility of a highly exploratory, inductive evaluation strategy of fundamental scientific significance L Munck, L Nørgaard, SB Engelsen, R Bro, CA Andersson Chemometrics and Intelligent Laboratory Systems 44 (1-2), 31-60, 1998	217	1998
icoshift: An effective tool for the alignment of chromatographic data G Tomasi, F Savorani, SB Engelsen Journal of Chromatography A 1218 (43), 7832-7840, 2011	213	2011
Near-infrared spectroscopy: theory, spectral analysis, instrumentation, and applications Y Ozaki, C Huck, S Tsuchikawa, SB Engelsen Springer, 2021	200	2021
Encyclopedia of spectroscopy and spectrometry E Skibsted, SB Engelsen Elsevier, 2010	192	2010
A comparison and chemometric analysis of several molecular mechanics force fields and parameter sets applied to carbohydrates S Pérez, A Imberty, SB Engelsen, J Gruza, K Mazeau, J Jimenez-Barbero, ... Carbohydrate Research 314 (3-4), 141-155, 1998	192	1998
Zeta potential of pectin-stabilised casein aggregates in acidified milk drinks MT Sejersen, T Salomonsen, R Ipsen, R Clark, C Rolin, SB Engelsen International Dairy Journal 17 (4), 302-307, 2007	167	2007
Effect of freezing temperature, thawing and cooking rate on water distribution in two pork qualities M Mortensen, HJ Andersen, SB Engelsen, HC Bertram Meat Science 72 (1), 34-42, 2006	165	2006
Identification and quantification of turkey meat adulteration in fresh, frozen-thawed and cooked minced beef by FT-NIR spectroscopy and chemometrics C Alamprese, JM Amigo, E Casiraghi, SB Engelsen Meat Science 121, 175-181, 2016	159	2016
Early prediction of water-holding capacity in meat by multivariate vibrational spectroscopy DK Pedersen, S Morel, HJ Andersen, SB Engelsen Meat Science 65 (1), 581-592, 2003	159	2003
Investigations of La Rioja Terroir for Wine Production Using ¹H NMR Metabolomics E López-Rituerto, F Savorani, A Avenoza, JH Busto, JM Peregrina, ... Journal of agricultural and food chemistry 60 (13), 3452-3461, 2012	156	2012
Water properties during cooking of pork studied by low-field NMR relaxation: Effects of curing and the RN−-gene HC Bertram, SB Engelsen, H Busk, AH Karlsson, HJ Andersen Meat Science 66 (2), 437-446, 2004	154	2004

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