Klavs Martin Sørensen

Klavs Martin Sørensen

Associate Professor


  1. 2019
  2. Published

    Lipid oxidation degree of pork meat during frozen storage investigated by near-infrared hyperspectral imaging: effect of ice crystal growth and distribution

    Chen, W., Sørensen, Klavs Martin, Engelsen, Søren Balling, Sun, D. & Pu, H., 2019, In : Journal of Food Engineering. 263, p. 311-319

    Research output: Contribution to journalJournal articleResearchpeer-review

  3. Published

    A comparative study of mango solar drying methods by visible and near-infrared spectroscopy coupled with ANOVA-simultaneous component analysis (ASCA)

    Cheng, W., Sørensen, Klavs Martin, Mongi, R. J., Ndabikunze, B. K., Chove, B. E., Sun, D. & Engelsen, Søren Balling, 2019, In : Lebensmittel - Wissenschaft und Technologie. 112, 9 p., 108214.

    Research output: Contribution to journalJournal articleResearchpeer-review

  4. Published

    Authentication of cocoa bean shells by near- and mid-infrared spectroscopy and inductively coupled plasma-optical emission spectroscopy

    Mandrile, L., Barbosa-Pereira, L., Sørensen, Klavs Martin, Giovannozzi, A. M., Zeppa, G., Engelsen, Søren Balling & Rossi, A. M., 2019, In : Food Chemistry. 292, p. 47-57 11 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

ID: 38297219