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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
26972009
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
15852000
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
8732010
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
5782003
Multivariate autofluorescence of intact food systems
J Christensen, L Nørgaard, R Bro, SB Engelsen
Chemical reviews 106 (6), 1979-1994, 2006
3452006
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
3342003
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
3072002
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
3052000
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
2312002
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
2161998
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
2112011
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
1921998
Near-infrared spectroscopy: theory, spectral analysis, instrumentation, and applications
Y Ozaki, C Huck, S Tsuchikawa, SB Engelsen
Springer, 2021
1862021
Encyclopedia of spectroscopy and spectrometry
E Skibsted, SB Engelsen
Elsevier, 2010
1852010
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
1652007
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
1622006
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
1582016
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
1572003
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
1542012
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
1542004
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