| Rapid high‐performance liquid chromatography determination of tocopherols and tocotrienols in cereals MM Nielsen, Å Hansen Cereal Chemistry 85 (2), 248-251, 2008 | 84 | 2008 |
| Staling of white wheat bread crumb and effect of maltogenic α-amylases. Part 1: Spatial distribution and kinetic modeling of hardness and resilience JM Amigo, A del Olmo Alvarez, MM Engelsen, H Lundkvist, SB Engelsen Food chemistry 208, 318-325, 2016 | 77 | 2016 |
| Phytase activity and degradation of phytic acid during rye bread making MM Nielsen, ML Damstrup, AD Thomsen, SK Rasmussen, Å Hansen European Food Research and Technology 225, 173-181, 2007 | 72 | 2007 |
| Stability of vitamin E in wheat flour and whole wheat flour during storage MM Nielsen, Å Hansen Cereal Chemistry 85 (6), 716-720, 2008 | 49 | 2008 |
| Tocopherol and tocotrienol content in commercial wheat mill streams MM Engelsen, Å Hansen Cereal Chemistry 86 (5), 499-502, 2009 | 48 | 2009 |
| A physiochemical theory on the applicability of soft mathematical models—experimentally interpreted L Munck, BM Jespersen, Å Rinnan, HF Seefeldt, MM Engelsen, ... Journal of Chemometrics 24 (7‐8), 481-495, 2010 | 37 | 2010 |
| Staling of white wheat bread crumb and effect of maltogenic α-amylases. Part 2: Monitoring the staling process by using near infrared spectroscopy and chemometrics JM Amigo, A Del Olmo, MM Engelsen, H Lundkvist, SB Engelsen Food chemistry 297, 124946, 2019 | 29 | 2019 |
| Staling of white wheat bread crumb and effect of maltogenic α-amylases. Part 3: spatial evolution of bread staling with time by near infrared hyperspectral imaging JM Amigo, A Del Olmo, MM Engelsen, H Lundkvist, SB Engelsen Food Chemistry 353, 129478, 2021 | 26 | 2021 |
| An optimised micro-titer plate method for characterisation of endogenous rye phytase under industrial rye bread making conditions MM Nielsen, ML Damstrup, Å Hansen European Food Research and Technology 227, 1009-1015, 2008 | 12 | 2008 |
| GH5 Xylanase for Dough Dryness KBRM Krogh, MM Engelsen, F Becker US Patent App. 15/502,341, 2017 | 7 | 2017 |
| Phytic acid degradation by phytase–as viewed by 31P NMR and multivariate curve resolution MM Nielsen, N Viereck, SB Engelsen Magnetic Resonance in Food Science: From Molecules to Man, 214-222, 2007 | 5 | 2007 |
| GH8 xylanase variants L Beier, MD Toscano, EP Friis, MM Engelsen, H Lundkvist, SS Lobedanz US Patent 8,951,770, 2015 | 2 | 2015 |
| Preparation of Baked Product From Dough T Salomonsen, MM Engelsen, KS Johansen US Patent App. 13/825,874, 2013 | 1 | 2013 |
| Wheat Dough Characterisation at Industrial Bakeries ASS Jødal | | 2021 |
| Process for Preparing a Baked Product with Anti-Staling Amylase and Peptidase H Lundkvist, MM Engelsen, GB Lynglev, PR Ostergaard US Patent App. 16/506,463, 2019 | | 2019 |
| Improving bread quality using Deinococcus geothermalis glycogen branching enzyme EJ Park, CS Yim, NY Lee, JT Park | | 2017 |
| The Fate of Phytic Acid and Vitamin E During Procession of Rye and Wheat MM Nielsen University of Copenhagen, Faculty of Life Sciences, Department of Food …, 2007 | | 2007 |
| Content of vitamin E in fractions of milled wheat MM Nielsen | | 2007 |
| The Fate of Phytic Acid and Vitamin E During Processing of Rye and Wheat: PhD Thesis MM Nielsen Quality & Technology, University of Copenhagen, 2007 | | 2007 |
| Fytinsyrenedbrydning ved fytase MM Nielsen, N Viereck, SB Engelsen Dansk Kemi 87 (11), 26-29, 2006 | | 2006 |
