Åsmund Rinnan

Åsmund Rinnan

Associate Professor


  1. Published

    A physiochemical theory on the applicability of soft mathematical models - experimentally interpreted

    Munck af Rosenschøld, Lars M, Jespersen, Birthe P Møller, Rinnan, Åsmund, Seefeldt, H. F., Engelsen, M. M., Nørgaard, L. & Engelsen, Søren Balling, 2010, In: Journal of Chemometrics. 24, 7-8, p. 481-495 15 p.

    Research output: Contribution to journalJournal articlepeer-review

  2. Published

    Processing Effects on Protein Structure and Physicochemical Properties

    Orlien, Vibeke & Rinnan, Åsmund, 2022, In: Foods. 11, 11, 4 p., 1607.

    Research output: Contribution to journalEditorial

  3. Published

    A multivariate perspective on the stability of oat-based drinks assessed by spectroscopy

    Patra, Tiffany, Olsen, Karsten & Rinnan, Åsmund, 2022, In: Food Hydrocolloids. 131, 12 p., 107831.

    Research output: Contribution to journalJournal articlepeer-review

  4. Published

    The physical stability of plant-based drinks and the analysis methods thereof

    Patra, Tiffany, Rinnan, Åsmund & Olsen, Karsten, 2021, In: Food Hydrocolloids. 118, 14 p., 106770.

    Research output: Contribution to journalReviewpeer-review

  5. Published

    The physicochemical stability of oat-based drinks

    Patra, Tiffany, Axel, C., Rinnan, Åsmund & Olsen, Karsten, 2022, In: Journal of Cereal Science. 104, 7 p., 103422.

    Research output: Contribution to journalJournal articlepeer-review

  6. Published

    Direct decomposition of NMR relaxation profiles and prediction of sensory attributes of potato samples

    Povlsen, V. T., Rinnan, Åsmund, van der Berg, Franciscus Winfried J, Andersen, J. & Thybo, A. K., 2003, In: Lebensmittel - Wissenschaft und Technologie. 36, 4, p. s.423-432 10 p.

    Research output: Contribution to journalJournal articlepeer-review

  7. Published

    Using fluorescence excitation-emission matrices to predict bitterness and pungency of virgin olive oil: A feasibility study

    Quintanilla-Casas, B., Rinnan, Åsmund, Romero, A., Guardiola, F., Tres, A., Vichi, S. & Bro, Rasmus, 2022, In: Food Chemistry. 395, 7 p., 133602.

    Research output: Contribution to journalJournal articlepeer-review

  8. Published

    pH-induced structural forms of cyanidin and cyanidin 3-O-β-glucopyranoside

    Rakić, V., Rinnan, Åsmund, Polak, T., Skrt, M., Miljković, M. & Ulrih, N. P., 2019, In: Dyes and Pigments. 165, p. 71-80 10 p.

    Research output: Contribution to journalJournal articlepeer-review

  9. Published

    Application of NIR imaging to the study of expanded snacks containing amaranth, quinoa and kañiwa

    Ramos-Diaz, J. M., Rinnan, Åsmund & Jouppila, K., 2019, In: LWT. 102, p. 8-14 7 p.

    Research output: Contribution to journalJournal articlepeer-review

  10. Published

    Who is winning? A comparison of humans versus computers for calibration model building

    Rasmussen, Morten Arendt, Rinnan, Åsmund, Risum, Anne Bech & Bro, Rasmus, 2021, In: Journal of Chemometrics. 35, 12, 6 p., 3378.

    Research output: Contribution to journalJournal articlepeer-review

Previous 12 3 4 5 6 7 8 9 ...11 Next

ID: 4231304