Spring til hovednavigation
Spring til søgning
Spring til hovedindhold
Syddansk Universitet Forside
Hjælp og FAQ
Dansk
English
Forside
Forskere
Forskningsenheder
Publikationer
Aktiviteter
Projekter
Presse/medie
Priser
Undervisning
Impacts
Datasæt
Søg efter ekspertise, navn eller tilknytning
Lars Duelund offentligt CV
Undervisnings CV
Vis Scopus-profil
Lars Duelund
cand.scient.
SDU Biotechnology
Institut for Grøn Teknologi
https://orcid.org/0000-0002-3786-2822
Telefon
+4565502588
E-mail
ladigt.sdudk
Oversigt
Fingeraftryk
Netværk
Publikationer
(54)
Aktiviteter
(7)
Undervisning
(6)
Lignende profiler
(6)
Hvis du har foretaget ændringer i Pure, vil de snart blive vist her.
Fingeraftryk
Fingeraftryk dannes ud fra videnskabelige udgivelser og skaber et indeks med vægtede emneord for hver enkelt forsker.
Sorter
Vægt
Alfabetisk
Medicin og biovidenskab
Triolein
37%
Seaweed
35%
Phosphorylcholine
33%
Membranes
29%
Lipids
25%
fucosterol
24%
Salts
23%
Fermentation
21%
Meat
21%
Nonlinear Optical Microscopy
21%
Meat Proteins
21%
Desmosterol
20%
Phytosterols
20%
Triglycerides
19%
Lipid Bilayers
19%
Glutamic Acid
19%
Protein Hydrolysates
18%
Phospholipases A
17%
Butter
17%
Tanning
17%
Peas
17%
Cholesterol
17%
aluminum sulfate
16%
Food
16%
Raman Spectrum Analysis
16%
Phase Transition
15%
Decontamination
15%
Snacks
15%
Thermodynamics
15%
Phospholipids
14%
Entropy
14%
Micelles
14%
Blister
14%
Lipid Droplets
14%
Sterols
14%
Capsaicin
14%
Membrane Lipids
13%
nordihydrocapsaicin
13%
Propofol
13%
Odorants
13%
Denmark
13%
Insecta
12%
Bile Acids and Salts
12%
Gels
12%
dihydrocapsaicin
11%
Vitamin D
11%
Hydrolysis
11%
Fishes
11%
Intestines
11%
Cell Membrane
10%
Landbrug og biologi
umami
100%
edible seaweed
32%
amino acid composition
29%
free amino acids
28%
Phaeophyceae
26%
volatile compounds
24%
algology
21%
Denmark
19%
Palmaria palmata
19%
fish sauce
19%
sous vide
19%
fermented fish
18%
glutamates
18%
capsaicinoids
18%
specific ion electrodes
17%
food analysis
16%
meat protein
16%
chefs
16%
Scyphozoa
16%
sauces
15%
Iceland
15%
consumer attitudes
15%
hot peppers
15%
Raman spectroscopy
15%
snacks
14%
butter
14%
samplers
14%
cuisine
14%
protein hydrolysates
14%
decontamination
14%
sausages
13%
microscopy
12%
Rhodophyta
12%
meat
12%
flavor
11%
peas
11%
iodine
10%
France
10%
capsaicin
10%
ammonia
10%
fermentation
10%
salt concentration
9%
inorganic acids
9%
odors
9%
methodology
9%
droplets
9%
protein intake
9%
snack foods
8%
Postelsia
8%
extracts
8%
Kemiske forbindelser
Ceramide 1-Phosphate
22%
Fucosterol
21%
Desmosterol
20%
Capsaicinoid
19%
Propofol
18%
Coherent Anti-Stokes Resonance Raman Spectroscopy
18%
Triolein
17%
Butter
16%
Lipid
14%
Sterol
13%
Triglyceride
13%
Sphingomyelin
12%
Capsaicin
11%
Cholesterol
11%
Label
10%
Phospholipid
10%
Ergosterol
9%
Food
8%
Fluorescence Microscopy
7%
Dihydrocapsaicin
7%
Wavenumber
6%
Enzyme Activity
6%
Chemical Bond
5%
Unilamellar Liposome
5%
Mixture
5%
