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Results: 1-18 |
Results: 18
NIR spectroscopy and partial least squares regression for the determination of phosphate content and viscosity behaviour of potato starch
Authors: Thygesen, LG Engelsen, SB Madsen, MH Sorensen, OB
Citation: Lg. Thygesen et al., NIR spectroscopy and partial least squares regression for the determination of phosphate content and viscosity behaviour of potato starch, J NEAR IN S, 9(2), 2001, pp. 133-139
NMR-baking and multivariate prediction of instrumental texture parameters in bread
Authors: Engelsen, SB Jensen, MK Pedersen, HT Norgaard, L Munck, L
Citation: Sb. Engelsen et al., NMR-baking and multivariate prediction of instrumental texture parameters in bread, J CEREAL SC, 33(1), 2001, pp. 59-69
Prediction of sensory texture quality of boiled potatoes from low-field H-1 NMR of raw potatoes. The role of chemical constituents
Authors: Thygesen, LG Thybo, AK Engelsen, SB
Citation: Lg. Thygesen et al., Prediction of sensory texture quality of boiled potatoes from low-field H-1 NMR of raw potatoes. The role of chemical constituents, LEBENSM-WIS, 34(7), 2001, pp. 469-477
Exploring the phenotypic expression of a regulatory proteome-altering geneby spectroscopy and chemometrics
Authors: Munck, L Nielsen, JP Moller, B Jacobsen, S Sondergaard, I Engelsen, SB Norgaard, L Bro, R
Citation: L. Munck et al., Exploring the phenotypic expression of a regulatory proteome-altering geneby spectroscopy and chemometrics, ANALYT CHIM, 446(1-2), 2001, pp. 171-186
Unique similarity of the asymmetric trehalose solid-state hydration and the diluted aqueous-solution hydration
Authors: Engelsen, SB Perez, S
Citation: Sb. Engelsen et S. Perez, Unique similarity of the asymmetric trehalose solid-state hydration and the diluted aqueous-solution hydration, J PHYS CH B, 104(39), 2000, pp. 9301-9311
Prediction of water-holding capacity and composition of porcine meat by comparative spectroscopy
Authors: Brondum, J Munck, L Henckel, P Karlsson, A Tornberg, E Engelsen, SB
Citation: J. Brondum et al., Prediction of water-holding capacity and composition of porcine meat by comparative spectroscopy, MEAT SCI, 55(2), 2000, pp. 177-185
Warmed-over flavour in porcine meat - a combined spectroscopic, sensory and chemometric study
Authors: Brondum, J Byrne, DV Bak, LS Bertelsen, G Engelsen, SB
Citation: J. Brondum et al., Warmed-over flavour in porcine meat - a combined spectroscopic, sensory and chemometric study, MEAT SCI, 54(1), 2000, pp. 83-95
Pre-rigor conditions in beef under varying temperature- and pH-falls studied with rigometer, NMR and NIR
Authors: Tornberg, E Wahlgren, M Brondum, J Engelsen, SB
Citation: E. Tornberg et al., Pre-rigor conditions in beef under varying temperature- and pH-falls studied with rigometer, NMR and NIR, FOOD CHEM, 69(4), 2000, pp. 407-418
Starch molecular structure and phosphorylation investigated by a combined chromatographic and chemometric approach
Authors: Blennow, A Engelsen, SB Munck, L Moller, BL
Citation: A. Blennow et al., Starch molecular structure and phosphorylation investigated by a combined chromatographic and chemometric approach, CARBOHY POL, 41(2), 2000, pp. 163-174
Prediction of sensory texture of cooked potatoes using uniaxial compression, near infrared spectroscopy and low field H-1 NMR spectroscopy
Authors: Thybo, AK Bechmann, IE Martens, M Engelsen, SB
Citation: Ak. Thybo et al., Prediction of sensory texture of cooked potatoes using uniaxial compression, near infrared spectroscopy and low field H-1 NMR spectroscopy, FOOD SCIENC, 33(2), 2000, pp. 103-111
Prediction of sensory texture of cooked potatoes using uniaxial compression, near infrared spectroscopy and low field H-1 NMR spectroscopy
Authors: Thybo, AK Bechmann, IE Martens, M Engelsen, SB
Citation: Ak. Thybo et al., Prediction of sensory texture of cooked potatoes using uniaxial compression, near infrared spectroscopy and low field H-1 NMR spectroscopy, LEBENSM-WIS, 33(2), 2000, pp. 103-111
Can spectroscopy in combination with chemometrics replace minks in digestibility tests?
Authors: Dahl, PL Christensen, BM Munck, L Larsen, EP Engelsen, SB
Citation: Pl. Dahl et al., Can spectroscopy in combination with chemometrics replace minks in digestibility tests?, J SCI FOOD, 80(3), 2000, pp. 365-374
Interval partial least-squares regression (iPLS): A comparative chemometric study with an example from near-infrared spectroscopy
Authors: Norgaard, L Saudland, A Wagner, J Nielsen, JP Munck, L Engelsen, SB
Citation: L. Norgaard et al., Interval partial least-squares regression (iPLS): A comparative chemometric study with an example from near-infrared spectroscopy, APPL SPECTR, 54(3), 2000, pp. 413-419
Low-field H-1 nuclear magnetic resonance and chemometrics combined for simultaneous determination of water, oil, and protein contents in oilseeds
Authors: Pedersen, HT Munck, L Engelsen, SB
Citation: Ht. Pedersen et al., Low-field H-1 nuclear magnetic resonance and chemometrics combined for simultaneous determination of water, oil, and protein contents in oilseeds, J AM OIL CH, 77(10), 2000, pp. 1069-1076
Application of chemometrics to low-field H-1 NMR relaxation data of intactfish flesh
Authors: Jepsen, SM Pedersen, HT Engelsen, SB
Citation: Sm. Jepsen et al., Application of chemometrics to low-field H-1 NMR relaxation data of intactfish flesh, J SCI FOOD, 79(13), 1999, pp. 1793-1802
Presence and dehydration of ikaite, calcium carbonate hexahydrate, in frozen shrimp shell
Authors: Mikkelsen, A Andersen, AB Engelsen, SB Hansen, HCB Larsen, O Skibsted, LH
Citation: A. Mikkelsen et al., Presence and dehydration of ikaite, calcium carbonate hexahydrate, in frozen shrimp shell, J AGR FOOD, 47(3), 1999, pp. 911-917
Chemometrics in food science - a demonstration of the feasibility of a highly exploratory, inductive evaluation strategy of fundamental scientific significance
Authors: Munck, L Norgaard, L Engelsen, SB Bro, R Andersson, CA
Citation: L. Munck et al., Chemometrics in food science - a demonstration of the feasibility of a highly exploratory, inductive evaluation strategy of fundamental scientific significance, CHEM INTELL, 44(1-2), 1998, pp. 31-60
A comparison and chemometric analysis of several molecular mechanics forcefields and parameter sets applied to carbohydrates
Authors: Perez, S Imberty, A Engelsen, SB Gruza, J Mazeau, K Jimenez-Barbero, J Poveda, A Espinosa, JF van Eyck, BP Johnson, G French, AD Louise, M Kouwijzer, CE Grootenuis, PDJ Bernardi, A Raimondi, L Senderowitz, H Durier, V Vergoten, G Rasmussen, K
Citation: S. Perez et al., A comparison and chemometric analysis of several molecular mechanics forcefields and parameter sets applied to carbohydrates, CARBOHY RES, 314(3-4), 1998, pp. 141-155
Risultati: 1-18 |