Nuclear Magnetic Resonance
Author:
Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-50643-7_10
Reference22 articles.
1. Grenier D, Lucas T, Le Ray D (2019) Enhanced aeration of part-baked bread using a novel combination of baking and partial vacuum. J Food Eng 248: 62–70
2. Fyfe S, Smyth HE, Schirra HJ, Rychlik M, Sultanbawa Y, Kurniawan ND (2023) Physical properties and magnetic resonance imaging of the Australian green plum (Buchanania obovata) through maturity and ripening and across locations. Postharvest Biol Technol 205:112494
3. Hategan AR, Guyon F, Magdas DA (2022). The improvement of honey recognition models built on 1H NMR fingerprint through a new proposed approach for feature selection. J Food Compos Anal 114:104786
4. Fadzillah NA, Rohman A, Salleh RA, Amin I, Shuhaimi M, Farahwahida MY, Rashidi O, Aizat JM, Khatib A (2017) Authentication of butter from lard adulteration using high-resolution of nuclear magnetic resonance spectroscopy and high-performance liquid chromatography. Int J Food Prop 20(9):2147–2156
5. Paniagua-Vega D, Cavazos-Rocha N, Huerta-Heredia AA, Parra-Naranjo A, Rivas-Galindo VM, Waksman N, Saucedo AL (2019) A validated NMR method for the quantitative determination of rebaudioside A in commercial sweeteners. J Food Comp Anal 79:134–142
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