Søren Balling Engelsen
Professor
ORCID: 0000-0003-4124-4338
11 - 12 out of 12Page size: 10
- 2004
- Published
Water properties during cooking of pork studied by low-field NMR relaxation: effects of curing and the RN -gene
Bertram, H. C., Engelsen, Søren Balling, Busk, H., Karlsson, A. H. & Andersen, H. J., 2004, In: Meat Science. 66, p. 437-466 10 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Oxidative changes in pork scratchings, peanuts, oatmeal and muesli viewed by fluorescence, near-infrared and infrared spectroscopy
Jensen, P. N., Christensen, J. & Engelsen, Søren Balling, Aug 2004, In: European Food Research and Technology. 219, 3, p. 294-304 11 p.Research output: Contribution to journal › Journal article › Research › peer-review
ID: 4235410
Most downloads
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2546
downloads
Clasificación de vinos de la D.O.Ca. rioja empleando resonancia mangnética nuclear de protón y técnicas quimiométricas
Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research › peer-review
Published -
1628
downloads
How the energy evaluation method used in the geometry optimization step affect the quality of the subsequent QSAR/QSPR models
Research output: Contribution to journal › Journal article › Research › peer-review
Published -
1494
downloads
Method for prediction of lipoprotein content from NMR data
Research output: Patent
Published