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Lars Duelund offentligt CV
Undervisnings CV
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Lars Duelund
cand.scient.
Department of Green Technology (IGT)
Specialist Consultant
,
SDU Biotechnology
https://orcid.org/0000-0002-3786-2822
Phone
+4565502588
Email
lad
igt.sdu
dk
Overview
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Network
Research output
(53)
Activities
(7)
Teaching
(6)
Similar Profiles
(6)
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Fingerprint
Fingerprints are formed from scientific publications and create an index of weighted keyword concepts for each individual researcher.
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Weight
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Medicine & Life Sciences
Triolein
37%
Seaweed
35%
Phosphorylcholine
33%
Membranes
29%
Lipids
25%
Food
25%
Salts
25%
fucosterol
24%
Fermentation
21%
Meat
21%
Nonlinear Optical Microscopy
21%
Meat Proteins
21%
Desmosterol
20%
Phytosterols
20%
Triglycerides
19%
aluminum sulfate
19%
Gels
19%
Lipid Bilayers
19%
Glutamic Acid
19%
Protein Hydrolysates
18%
Phospholipases A
17%
Butter
17%
Tanning
17%
Peas
17%
Cholesterol
17%
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%
Polyelectrolytes
12%
dihydrocapsaicin
11%
Vitamin D
11%
Hydrolysis
11%
Fishes
11%
Intestines
11%
Agriculture & Biology
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%
Chemical Compounds
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%
