NMR Imaging of Meat-Reference-Cited by-同舟云学术

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NMR Imaging of Meat

Published:2018 Issue: Volume: Page:1609-1628
ISSN:
Container-title:Modern Magnetic Resonance
language:
Short-container-title:

Author:

Clerjon Sylvie,Bonny Jean-Marie

Publisher

Springer International Publishing

Link

http://link.springer.com/content/pdf/10.1007/978-3-319-28388-3_131

Reference57 articles.

1. Hills B. Food processing: an MRI perspective. Trends Food Sci Technol. 1995;6(4):111–7.

2. Damez J-L, Clerjon S. Meat quality assessment using biophysical methods related to meat structure. Meat Sci. 2008;80(1):132–49. PubMed PMID: WOS:000257850400016.

3. Xiong ZJ, Sun DW, Pu HB, Gao WH, Dai Q. Applications of emerging imaging techniques for meat quality and safety detection and evaluation: a review. Crit Rev Food Sci Nutr. 2017;57(4):755–68. PubMed PMID: WOS:000390393300008.

4. Valous NA, Mendoza F, Sun D-W. Emerging non-contact imaging, spectroscopic and colorimetric technologies for quality evaluation and control of hams: a review. Trends Food Sci Technol. 2010;21(1):26–43.

5. Clerjon S, Bonny JM. Diffusion-weighted NMR micro-imaging of lipids: application to food products. In: Renou JP, Belton PS, Webb GA, editors. Magnetic resonance in food science: an exciting future. Cambridge: The Royal Society of Chemistry; 2011. p. 182–9.

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Magnetic Properties;Food Physics;2023

2. Magnetische Eigenschaften;Lebensmittelphysik;2021

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