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Søren Balling Engelsen
Søren Balling Engelsen
Professor of Plant Food Science, University of Copenhagen
Verified email at food.ku.dk
Title
Cited by
Cited by
Year
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
22002009
Interval partial least-squares regression (iPLS): A comparative chemometric study with an example from near-infrared spectroscopy
L Norgaard, A Saudland, J Wagner, JP Nielsen, L Munck, SB Engelsen
Applied spectroscopy 54 (3), 413-419, 2000
14452000
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
7882010
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
5352003
Multivariate autofluorescence of intact food systems
J Christensen, L Nørgaard, R Bro, SB Engelsen
Chemical reviews 106 (6), 1979-1994, 2006
3142006
Encyclopedia of spectroscopy and spectrometry
F Adams, S Aime, LA Andersson, I Ando, DM Andrenyak, DL Andrews, ...
Elsevier, 2010
3062010
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
2952003
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
2932000
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
2922002
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
2102002
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
2071998
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
1902011
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
1851998
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
1851998
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
1482007
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
1462003
Near-infrared absorption and scattering separated by extended inverted signal correction (EISC): Analysis of near-infrared transmittance spectra of single wheat seeds
DK Pedersen, H Martens, JP Nielsen, SB Engelsen
Applied spectroscopy 56 (9), 1206-1214, 2002
1422002
Evaluation of Quality Changes in Walnut Kernels (Juglans regia L.) by Vis/NIR Spectroscopy
PN Jensen, G Sørensen, SB Engelsen, G Bertelsen
Journal of Agricultural and Food Chemistry 49 (12), 5790-5796, 2001
1422001
NMR-baking and multivariate prediction of instrumental texture parameters in bread
SB Engelsen, MK Jensen, HT Pedersen, L Nørgaard, L Munck
Journal of Cereal Science 33 (1), 59-69, 2001
1412001
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
1402006
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