Review of the most common pre-processing techniques for near-infrared spectra Å Rinnan, F Van Den Berg, SB Engelsen TrAC Trends in Analytical Chemistry 28 (10), 1201-1222, 2009 | 2742 | 2009 |
Interval Partial Least-Squares Regression (iPLS): A Comparative Chemometric Study with an Example from Near-Infrared Spectroscopy L Nørgaard, A Saudland, J Wagner, JP Nielsen, L Munck, SB Engelsen Applied spectroscopy 54 (3), 413-419, 2000 | 1597 | 2000 |
icoshift: A versatile tool for the rapid alignment of 1D NMR spectra F Savorani, G Tomasi, SB Engelsen Journal of magnetic resonance 202 (2), 190-202, 2010 | 877 | 2010 |
Light scattering and light absorbance separated by extended multiplicative signal correction. Application to near-infrared transmission analysis of powder mixtures H Martens, JP Nielsen, SB Engelsen Analytical Chemistry 75 (3), 394-404, 2003 | 583 | 2003 |
Multivariate autofluorescence of intact food systems J Christensen, L Nørgaard, R Bro, SB Engelsen Chemical reviews 106 (6), 1979-1994, 2006 | 348 | 2006 |
Vibrational microspectroscopy of food. Raman vs. FT-IR LG Thygesen, MM Løkke, E Micklander, SB Engelsen Trends in Food Science & Technology 14 (1-2), 50-57, 2003 | 335 | 2003 |
Starch phosphorylation: a new front line in starch research A Blennow, TH Nielsen, L Baunsgaard, R Mikkelsen, SB Engelsen Trends in plant science 7 (10), 445-450, 2002 | 311 | 2002 |
Prediction of water-holding capacity and composition of porcine meat by comparative spectroscopy J Brøndum, L Munck, P Henckel, A Karlsson, E Tornberg, SB Engelsen Meat science 55 (2), 177-185, 2000 | 306 | 2000 |
Chemometric quantitation of the active substance (containing C≡ N) in a pharmaceutical tablet using near-infrared (NIR) transmittance and NIR FT-Raman spectra M Dyrby, SB Engelsen, L Nørgaard, M Bruhn, L Lundsberg-Nielsen Applied spectroscopy 56 (5), 579-585, 2002 | 232 | 2002 |
Chemometrics in food science—a demonstration of the feasibility of a highly exploratory, inductive evaluation strategy of fundamental scientific significance L Munck, L Nørgaard, SB Engelsen, R Bro, CA Andersson Chemometrics and Intelligent Laboratory Systems 44 (1-2), 31-60, 1998 | 217 | 1998 |
icoshift: An effective tool for the alignment of chromatographic data G Tomasi, F Savorani, SB Engelsen Journal of Chromatography A 1218 (43), 7832-7840, 2011 | 213 | 2011 |
A comparison and chemometric analysis of several molecular mechanics force fields and parameter sets applied to carbohydrates S Pérez, A Imberty, SB Engelsen, J Gruza, K Mazeau, J Jimenez-Barbero, ... Carbohydrate Research 314 (3-4), 141-155, 1998 | 192 | 1998 |
Near-infrared spectroscopy: theory, spectral analysis, instrumentation, and applications Y Ozaki, C Huck, S Tsuchikawa, SB Engelsen Springer, 2021 | 189 | 2021 |
Encyclopedia of spectroscopy and spectrometry E Skibsted, SB Engelsen Elsevier, 2010 | 188 | 2010 |
Zeta potential of pectin-stabilised casein aggregates in acidified milk drinks MT Sejersen, T Salomonsen, R Ipsen, R Clark, C Rolin, SB Engelsen International Dairy Journal 17 (4), 302-307, 2007 | 166 | 2007 |
Effect of freezing temperature, thawing and cooking rate on water distribution in two pork qualities M Mortensen, HJ Andersen, SB Engelsen, HC Bertram Meat Science 72 (1), 34-42, 2006 | 162 | 2006 |
Identification and quantification of turkey meat adulteration in fresh, frozen-thawed and cooked minced beef by FT-NIR spectroscopy and chemometrics C Alamprese, JM Amigo, E Casiraghi, SB Engelsen Meat Science 121, 175-181, 2016 | 158 | 2016 |
Early prediction of water-holding capacity in meat by multivariate vibrational spectroscopy DK Pedersen, S Morel, HJ Andersen, SB Engelsen Meat Science 65 (1), 581-592, 2003 | 157 | 2003 |
Investigations of La Rioja Terroir for Wine Production Using 1H NMR Metabolomics E López-Rituerto, F Savorani, A Avenoza, JH Busto, JM Peregrina, ... Journal of agricultural and food chemistry 60 (13), 3452-3461, 2012 | 156 | 2012 |
Water properties during cooking of pork studied by low-field NMR relaxation: Effects of curing and the RN−-gene HC Bertram, SB Engelsen, H Busk, AH Karlsson, HJ Andersen Meat Science 66 (2), 437-446, 2004 | 154 | 2004 |