Åsmund Rinnan

University of Copenhagen

H指数:37

被引数:6,643

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Fluorescence spectroscopy on smooth and rough solid pharmaceutical surfaces

在光滑和粗糙固体药物表面的荧光光谱学研究

International Journal of Pharmaceutics

IF5.2

2026-06-010

OAAI

Interval-Partial Least Squares to Eliminate Spectral Moisture Interference in Near Infrared Transmission Quantification of the Active Pharmaceutical Ingredient in Escitalopram Tablets

区间偏最小二乘法消除艾司西酞普兰片剂中近红外透射定量分析活性药物成分的光谱水分干扰

Journal of Chemometrics

IF2.1

2026-05-100

OAAI

Combining fluorescence anisotropy and parallel factor analysis to estimate the degree of polymerization in red wine

结合荧光各向异性和平行因子分析来估算红酒的聚合度

Food Research International

IF8

2026-04-240

OAAI

A Novel Chemometric Local Approach for Qualitative and Quantitative Analysis of Cocaine; MDMA; and THC-Related Products: Method Application within the Mossos d’Esquadra (Catalan Regional Police)

一种用于可卡因、MDMA和THC相关产品定性定量分析的新型化学计量学局部方法：方法在 Mossos d’Esquadra (加泰罗尼亚地方警察) 中的应用

Analytical Chemistry

IF6.7

2026-03-190

PRE

Commercial pea protein ingredients: a multiscale investigation of high-pressure homogenized emulsification and relation with physicochemical and interfacial properties

商用豌豆蛋白成分：高压均质乳化的多尺度研究及其与物理化学性质和界面性质的关系

Food Chemistry: X

IF8.2

2026-02-200

OAAI

Preheating-driven structural changes enhance acid-induced gelation of pea and faba bean protein ingredients

预热驱动的结构变化增强了豌豆和蚕豆蛋白成分的酸诱导凝胶作用

Food Hydrocolloids

IF12.4

2025-10-040

PRE

Indonesians would like their coffee produced organically! – Preferences for iced coffee analysed with a discrete choice experiment

印尼人喜欢有机生产的咖啡！——基于离散选择实验的冰咖啡偏好分析

Food Quality and Preference

IF4.9

2025-09-300

OAAI

Tunable self-association of partially dephosphorylated beta-casein

部分去磷酸化的β-酪蛋白的可调自缔合

Food Hydrocolloids

IF12.4

2025-06-230

PRE

Characterization of the anisotropy in proteinaceous semi-solid food matrices through polarized fluorescence spectroscopy

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

IF4.6

2025-04-011

OAAI

Strategies for multivariate characterization and classification of pulps and papers by near-infrared spectroscopy

通过近红外光谱法对纸浆和纸张进行多元表征和分类的策略

ANALYTICA CHIMICA ACTA

IF6

2024-08-011

OAAI

Comparison of classification methods performance for defining the best reuse of waste wood material using NIR spectroscopy

WASTE MANAGEMENT

IF7.1

2024-04-017

OAAI

Resolving fluorescence spectra of Maillard reaction products formed on bovine serum albumin using parallel factor analysis

FOOD RESEARCH INTERNATIONAL

IF8

2024-02-011

OAAI

Multiway Decomposition Followed by Reconvolution of Fluorescence Time Decay Data

ANALYTICAL CHEMISTRY

IF6.7

2023-12-111

PRE

Classification of waste wood categories according to the best reuse using FT-NIR spectroscopy and chemometrics

ANALYTICA CHIMICA ACTA

IF6

2023-09-015

OAAI

Novel fluorescence spectroscopy coupled with PARAFAC modeling for major cannabinoids quantification and identification in cannabis extracts

CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS

IF3.8

2023-01-018

PRE

Detection of protein oxidation products by fluorescence spectroscopy and trilinear data decomposition: Proof of concept

FOOD CHEMISTRY

IF9.8

2022-12-016

The versatility of pulses: Are consumption and consumer perception in different European countries related to the actual climate impact of different pulse types?

豆类的多功能性: 不同欧洲国家的消费和消费者感知是否与不同豆类的实际气候影响有关？

FUTURE FOODS

IF8.2

2022-12-019

PRE

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

FOOD CHEMISTRY

IF9.8

2022-11-0112

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

FOOD HYDROCOLLOIDS

IF12.4

2022-10-016

Effect of industrial process conditions of fava bean (Vicia faba L.) concentrates on physico-chemical and functional properties

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2022-10-018

OAAI

Åsmund Rinnan

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