AROMA OF WHEAT BREAD CRUMB
Effect of fermentation temperature and baker’s yeast

Metabolomics and bioactive substances in plants

Processing chromatographic signals - how to separate the wheat from the chaff

Factors important for the shelf-life of minimally processed lettuce

Chemical and Structural Characterisation of Marama Bean (Tylosema esculentum) Carbohydrates

Dynamic Models and Chemometric 
Tools for Process Monitoring

The Effect of Ethylene Inhibition on "Ildrød Pigeon" Apple Quality and Aroma Profile

The Marama Bean 
Composition & Potential

Volatile Organic Compounds as Quality Markers in Cooked and Sliced Meat Products

Medicometrics

Fluorescence Spectroscopy and Chemometrcis
- Applied in Cancer Diagnostics and Metabonomics

Influence of raw material and processing
on aroma in chocolate

New Tools For Assessment of Chromatographic Data

Molecular Structure and Functionality of
Health Promoting Molecules in Food
- with emphasis on β-glucan

Optimization of Dairy Processes
- Applied Spectroscopy and Chemometrics

Near-infrared Chemical Imaging in Formulation
Development of Solid Dosage Forms

Alginate Composition by Solid-State Spectroscopy and Chemometrics

Handling Complex Data in Food Analysis
A Chemometric Approach

Quantitative multivariate NMR spectroscopy in Food Science and Nutrition

Molecular Modeling and NMR
Studies of Starch Structural Motifs

Food uses of enzyme-modified starches

Mathematical Resolution of
Complex Chromatographic Measurements

Understanding Epilepsy Seizure Structures
Using Tensor Analysis

Phenomic study of glucan synthesis in developing barley endosperm mutant seeds
using spectroscopy, chemometrics and spectral inspection

Wheat baking quality
in a process analytical perspective
Sampling, diversification, prediction
and chemometric method development

The fate of phytic acid and vitamin E
during processing of rye and wheat

Practical and computational aspects
in chemometric data analysis

Process Analytical Chemistry and
Technology in Pectin Production

Aroma of black currant juice
The effect of thermal treatment and juice concentration

The Importance of Data Quality and Traceability
in Data Mining. Applications of Robust Methods
for Multivariate Data Analysis.
A Case-Study Conducting the Herring Industry

Formation of Aroma Compounds in Leek during Processing and Storage
- with Emphasis on the Enzymes Lipoxygenase, Hydroperoxide Lyase, Alcohol Dehydrogenase, and Alliinase

Autofluorescence of Intact Food
An Exploratory Multi-way Study

Application Parafac on Spectral Data

Defense presentation slides (PowerPoint 13.8MB)

Quantitative, Qualitative and Exploratory Analysis of Food Using Spectroscopy and Chemometrics

Multivariate Analysis of High-Field NMR Data in Food and Medicine

Screening analyses for quality criteria in barley
Predicting germinative and physical-chemical properties by spectroscopy evaluated by multivariate data analysis

Fast quality assessment of barley and wheat: Chemometric exploration of instrumental data with single seed applications

 New aspects of chemometrics applied to spectroscopy

 - examples from research in fish production

Spectroscopic and Chemometric exploration of food quality - Early prediction of meat quality

Low-field Nuclear Magnetic Resonance and Chemometrics Applied in Food Science

Optimal Process Analyzer Selection and Positioning for Plant-Wide Monitoring

Analysis of Color Impurities in Sugar Processing using Fluorescence Spectroscopy and Chemometrics

Exploratory Multivariate Data Analysis with Applications in Food Technology

Spectroscopic Analyses on Dairy Products

On-line Evaluation of Meat Quality Using Multivariate Data Techniques

Multi-way analysis in the Food Industry, Models Algorithms, and Applications