Søren Balling Engelsen

Søren Balling Engelsen

Professor

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    ORCID: 0000-0003-4124-4338

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    1. Published

      Unique similarity of the asymmetric trehalose solid-state hydration and the diluted aqueous-solution hydration

      Engelsen, Søren Balling & Pérez, S., 2000, In: Journal of Physical Chemistry B. 104, 39, p. 9301-9311 11 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    2. Published

      Starch molecular structure and phosphorylation investigated by a combined chromatographic and chemometric approach

      Blennow, Andreas, Engelsen, Søren Balling, Munck af Rosenschøld, Lars M & Møller, Birger Lindberg, 2000, In: Carbohydrate Polymers. 41, p. 163-174 12 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    3. Published

      Prediction of water-holding capacity and composition of porcine meta by comparative spectroscopy

      Brøndum, J., Munck af Rosenschøld, Lars M, Henckel, P., Karlsson, A., Tornberg, E. & Engelsen, Søren Balling, 2000, In: Meat Science. 55, p. 177-185 9 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    4. Published

      Warmed-over flavour in porcine meat: a combined spectroscopic, sensory and chemometric study

      Brøndum, J., Byrne, D. V., Bak, L. S., Bertelsen, Grete & Engelsen, Søren Balling, 2000, In: Meat Science. 54, 1, p. 83-95 13 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    5. Published

      Can spectroscopy in combination with chemometrics replace minks in digestibility tests?

      Dahl, P. L., Christensen, B. M., Munck af Rosenschøld, Lars M, Larsen, E. P. & Engelsen, Søren Balling, 2000, In: Journal of the Science of Food and Agriculture. 80, p. 365-374 10 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    6. Published

      Interval partial least-squares regression (iPLS): a comparative chemometric study with an example from near-infrared spectroscopy

      Nørgaard, L., Saudland, A., Wagner, J., Nielsen, J. P., Munck af Rosenschøld, Lars M & Engelsen, Søren Balling, 2000, In: Applied Spectroscopy. 54, 3, p. 413-419 7 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    7. Published

      Prediction of sensory texture of cooked potatoes using uniaxial compression, near infrared spectroscopy and low field H NMR spectroscopy

      Thybo, A. K., Bechmann, I. E., Martens, M. & Engelsen, Søren Balling, 2000, In: Lebensmittel - Wissenschaft und Technologie. 33, p. 103-111 9 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    8. Published

      Low-field 1H nuclear magnetic resonance and chemometrics combined for simultaneous determination of water, oil, and protein contents in oilseeds

      Toft Pedersen, H., Munck af Rosenschøld, Lars M & Engelsen, Søren Balling, 2000, In: Journal of the American Oil Chemists' Society. 77, 10, p. 1069-1076 8 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    9. Published

      Pre-rigor conditions in beef under varying temperature- and pH-falls studied with rigometer, NMR and NIR

      Tornberg, E., Wahlgren, M., Brøndum, J. & Engelsen, Søren Balling, 2000, In: Food Chemistry. 69, p. 407-418 12 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    ID: 4235410