Klavs Martin Sørensen

Klavs Martin Sørensen

Associate Professor


  1. Published

    Process Analytical Technology in the food industry

    van der Berg, Franciscus Winfried J, Lyndgaard, C. B., Sørensen, Klavs Martin & Engelsen, Søren Balling, 2013, In : Trends in Food Science & Technology. 31, 1, p. 27-35 9 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  2. Published

    Investigating depth profiles from porcine adipose tissue by HR MAS NMR spectroscopy

    Viereck, Nanna, Sørensen, Klavs Martin & Engelsen, Søren Balling, 2013, Magnetic resonance in food science. van Duynhoven, J., Belton, P. S., Webb, G. A. & van As, H. (eds.). Royal Society of Chemistry, p. 81-89

    Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

  3. Published

    Biogenic amines: a key freshness parameter of animal protein products in the coming circular economy

    Sørensen, Klavs Martin, Aru, Violetta, Khakimov, Bekzod, Aunskjaer, U. & Engelsen, Søren Balling, 2018, In : Current Opinion in Food Science. 22, p. 167-173

    Research output: Contribution to journalReviewResearchpeer-review

  4. Published

    Simultaneous quantification of the boar-taint compounds skatole and androstenone by surface-enhanced Raman scattering (SERS) and multivariate data analysis

    Sørensen, Klavs Martin, Westley, C., Goodacre, R. & Engelsen, Søren Balling, 2015, In : Analytical and Bioanalytical Chemistry. 407, 25, p. 7787-7795 9 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  5. Published

    The spatial composition of porcine adipose tissue investigated by multivariate curve resolution of near infrared spectra: Relationships between fat, the degree of unsaturation and water

    Sørensen, Klavs Martin & Engelsen, Søren Balling, 2017, In : Journal of Near Infrared Spectroscopy. 25, 1, p. 45-53 9 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  6. Published

    Three-dimensional images of porcine carcass fat quality using spatially resolved near infrared spectroscopy

    Sørensen, Klavs Martin, Christensen, M. & Engelsen, Søren Balling, 2013, In : N I R News. 24, 2, p. 9-11 3 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  7. Published

    An on-line near-infrared (NIR) transmission method for determining depth profiles of fatty acid composition and Iodine value in porcine adipose fat tissue

    Sørensen, Klavs Martin, Petersen, H. & Engelsen, Søren Balling, 2012, In : Applied Spectroscopy. 66, 2, p. 218-226 9 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  8. Published

    Process Analytical Technology and On-Line Spectroscopic Measurements of Chemical Meat Quality

    Sørensen, Klavs Martin, 2015, Department of Food Science, Faculty of Science, University of Copenhagen. 253 p.

    Research output: Book/ReportPh.D. thesisResearch

  9. Published

    The use of rapid spectroscopic screening methods to detect adulteration of food raw materials and ingredients

    Sørensen, Klavs Martin, Khakimov, Bekzod & Engelsen, Søren Balling, 2016, In : Current Opinion in Food Science. 10, p. 45-51 7 p.

    Research output: Contribution to journalReviewResearchpeer-review

  10. Published

    Measurement of boar taint in porcine fat using a high-throughput gas chromatography−mass spectrometry protocol

    Sørensen, Klavs Martin & Engelsen, Søren Balling, 2014, In : Journal of Agricultural and Food Chemistry. 62, p. 9420-9427 8 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

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