The chart shows the distribution of publications by all Research.com ranked scientists in the field of Chemistry in 2026. The highlighted bar marks where Søren Balling Engelsen sits on this spectrum.
This scientist: 311 publications — 66th percentile
66% of scientists in this discipline score the same or lower.
The last bar groups every scientist with 1,295 publications or more.
The chart shows the D-index (discipline H-index) distribution of Chemistry scientists ranked by Research.com in 2026. The highlighted bar marks where Søren Balling Engelsen sits on this spectrum.
This scientist: 79 D-Index — 80th percentile
80% of scientists in this discipline score the same or lower.
The last bar groups every scientist with 159 D-Index or more.
Søren Balling Engelsen is affiliated with the University of Copenhagen in Denmark. Their research spans multiple interconnected fields primarily within Agricultural and Biological Sciences, Biochemistry, Genetics and Molecular Biology, and Medicine. Subfields of particular focus include Molecular Biology, Food Science, Analytical Chemistry, Physiology, and Nutrition and Dietetics.
The scientist's work explores several main topics, notably Metabolomics and Mass Spectrometry Studies, Spectroscopy and Chemometric Analyses, Diet and Metabolism Studies, Advanced Chemical Sensor Technologies, Spectroscopy Techniques in Biomedical and Chemical Research, Food Composition and Properties, and Probiotics and Fermented Foods.
Recent publications illustrate a range of applications across these topics. These include:
The scientist frequently collaborates with several coauthors, including Bekzod Khakimov, Violetta Aru, Klavs Martin Sørensen, Lars Holm, and Alessia Trimigno. These collaborations have contributed to sustained research output in related disciplinary areas.
Publication venues in which Søren Balling Engelsen regularly contributes include Food Chemistry, Metabolites, bioRxiv (Cold Spring Harbor Laboratory), Analytica Chimica Acta, and Analytical Chemistry. The sustained presence in these journals reflects a concentration on food science and analytical methodologies.
Åsmund Rinnan;Frans van den Berg;Søren Balling Engelsen
L. Nørgaard;A. Saudland;J. Wagner;J. P. Nielsen
F. Savorani;G. Tomasi;S.B. Engelsen
Harald Martens;Jesper Pram Nielsen;Søren Balling Engelsen
Jakob Christensen;Lars Nørgaard;Rasmus Bro;Søren Balling Engelsen
Lisbeth G. Thygesen;Mette Marie Løkke;Elisabeth Micklander;Søren B. Engelsen
Andreas Blennow;Tom H Nielsen;Lone Baunsgaard;René Mikkelsen
Jesper Brøndum;Lars Munck;Poul Henckel;Anders Karlsson
Giorgio Tomasi;Francesco Savorani;Søren B. Engelsen
M. Dyrby;S. B. Engelsen;L. Nørgaard;M. Bruhn
L. Munck;L. Nørgaard;S.B. Engelsen;R. Bro
Serge Pérez;Anne Imberty;Soren B Engelsen;Jan Gruza
Marie Tholstrup Sejersen;Tina Salomonsen;Richard Ipsen;Ross Clark
Margit Mortensen;Henrik Jørgen Andersen;Søren Balling Engelsen;Hanne Christine Bertram
S.B. Engelsen;M.K. Jensen;H.T. Pedersen;L. Nørgaard
Dorthe Kjær Pedersen;Harald Martens;Jesper Pram Nielsen;Søren Balling Engelsen
Dorthe Kjær Pedersen;Sophie Morel;Henrik Jørgen Andersen;Søren Balling Engelsen
Cristina Alamprese;José Manuel Amigo;Ernestina Casiraghi;Søren Balling Engelsen
Hanne Christine Bertram;Søren Balling Engelsen;Hans Busk;Anders Hans Karlsson
Iben Damager;Søren Balling Engelsen;Andreas Blennow;Birger Lindberg Møller
E Tornberg;M Wahlgren;J Brøndum;S.B Engelsen
H. Winning;F.H. Larsen;R. Bro;S.B. Engelsen
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