Recent advances in characterization of foods using nuclear magnetic resonance (NMR)-Reference-Cited by-同舟云学术

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Recent advances in characterization of foods using nuclear magnetic resonance (NMR)

Published:1995 Issue: Volume: Page:117-149
ISSN:
Container-title:Characterization of Food
language:
Short-container-title:

Author:

Watanabe Hisahiko,Fukuoka Mika,Watanabe Tokuko

Publisher

Elsevier

Reference123 articles.

1. The Proceedings of the Sixth International Congress on Engineering and Food;Belton,1993

2. Use of NMR and MRI to Study Water Relations in Foods

3. Special issue: Application of nuclear magnetic resonance techniques in food research,1992

4. Nuclear Magnetic Resonance and its Application to Living Systems;Gadian,1982

5. Introduction to NMR

Cited by 3 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. The effects of soy on freezable bread dough: A magnetic resonance study;Food Chemistry;2012-11

2. Relative Water Content Model that Describes Non-Fickian Diffusion in Multiphase Inhomogeneous Systems;Japan Journal of Food Engineering;2006-06-15

3. Moisture migration in soft-panned confections during engrossing and aging as observed by magnetic resonance imaging;Journal of Food Engineering;2001-05

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