icoshift: An effective tool for the alignment of chromatographic data von Tomasi, Giorgio, Savorani, Francesco, Engelsen, Søren B.

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WHEY - The waste-stream that became more valuable than the food product von Tsermoula, Paraskevi, Khakimov, Bekzod, Nielsen, Jacob Holm, Engelsen, Søren Balling

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Review of the most common pre-processing techniques for near-infrared spectra von Rinnan, Åsmund, Berg, Frans van den, Engelsen, Søren Balling

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Wellbeing Competence von Engelsen, Søren

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Identification and quantification of turkey meat adulteration in fresh, frozen-thawed and cooked minced beef by FT-NIR spectroscopy and chemometrics von Alamprese, Cristina, Amigo, José Manuel, Casiraghi, Ernestina, Engelsen, Søren Balling

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Helix-breaking news: fighting crystalline starch energy deposits in the cell von Blennow, Andreas, Engelsen, Søren B.

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The effect of daily protein supplementation, with or without resistance training for 1 year, on muscle size, strength, and function in healthy older adults: A randomized controlled... von Mertz, Kenneth H, Reitelseder, Søren, Bechshoeft, Rasmus, Bulow, Jacob, Højfeldt, Grith, Jensen, Mikkel, Schacht, Simon R, Lind, Mads Vendelbo, Rasmussen, Morten A, Mikkelsen, Ulla R, Tetens, Inge, Engelsen, Søren B, Nielsen, Dennis S, Jespersen, Astrid P, Holm, Lars

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Authentication of cocoa bean shells by near- and mid-infrared spectroscopy and inductively coupled plasma-optical emission spectroscopy von Mandrile, Luisa, Barbosa-Pereira, Letricia, Sorensen, Klavs Martin, Giovannozzi, Andrea Mario, Zeppa, Giuseppe, Engelsen, Søren Balling, Rossi, Andrea Mario

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Human Faecal 1H NMR Metabolomics: Evaluation of Solvent and Sample Processing on Coverage and Reproducibility of Signature Metabolites von Cui, Mengni, Trimigno, Alessia, Aru, Violetta, Khakimov, Bekzod, Engelsen, Søren Balling

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Raman spectroscopic study of effect of the cooking temperature and time on meat proteins von Berhe, Daniel T., Engelsen, Søren B., Hviid, Marchen S., Lametsch, René

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Towards on-line cheese monitoring: Exploration of semi-hard cheeses using NIR and 1H NMR spectroscopy von Patel, Harshkumar, Aru, Violetta, Sørensen, Klavs Martin, Engelsen, Søren Balling

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Non-volatile molecular composition and discrimination of single grape white of chardonnay, riesling, sauvignon blanc and silvaner using untargeted GC-MS analysis von Khakimov, Bekzod, Bakhytkyzy, Inal, Fauhl-Hassek, Carsten, Engelsen, Søren Balling

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Resveratrol in the foodomics era: 1:25,000 von Khakimov, Bekzod, Engelsen, Søren Balling

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Screening for Triterpenoid Saponins in Plants Using Hyphenated Analytical Platforms von Khakimov, Bekzod, Tseng, Li Hong, Godejohann, Markus, Bak, Søren, Engelsen, Søren Balling

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Batch-wise versus continuous dough mixing of Danish butter cookies. A near infrared hyperspectral imaging study von Amigo, José Manuel, Jespersen, Birthe Møller, van den Berg, Frans, Jensen, Jørgen Juul, Engelsen, Søren B.

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Process Analytical Technology in the food industry von van den Berg, Frans, Lyndgaard, Christian B., Sørensen, Klavs M., Engelsen, Søren B.

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Staling of white wheat bread crumb and effect of maltogenic α-amylases. Part 3: Spatial evolution of bread staling with time by near infrared hyperspectral imaging von Amigo, José Manuel, Olmo, Arantxa del, Engelsen, Merete Møller, Lundkvist, Henrik, Engelsen, Søren Balling

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High-throughput cereal metabolomics: Current analytical technologies, challenges and perspectives von Khakimov, Bekzod, Bak, Søren, Engelsen, Søren Balling

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Screening of non-protein nitrogen compounds in lactose refining streams from industrial whey permeate processing von Tsermoula, Paraskevi, Bechshøft, Mie Rostved, Friis, Christoffer, Engelsen, Søren Balling, Khakimov, Bekzod

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A NMR metabolomics study of the ripening process of the Fiore Sardo cheese produced with autochthonous adjunct cultures von Piras, Cristina, Cesare Marincola, Flaminia, Savorani, Francesco, Engelsen, Søren B., Cosentino, Sofia, Viale, Silvia, Pisano, Maria Barbara

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