Time-Domain NMR Applied to Food Products-Reference-Cited by-同舟云学术

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Time-Domain NMR Applied to Food Products

Published:2010 Issue: Volume: Page:145-197
ISSN:0066-4103
Container-title:Annual Reports on NMR Spectroscopy
language:
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Author:

van Duynhoven J.,Voda A.,Witek M.,Van As H.

Publisher

Elsevier

Reference428 articles.

1. Encyclopedia of Spectroscopy and Spectrometry;Van Duynhoven,2010

2. Encyclopedia of Food Sciences and Nutrition;Gil,2003

3. Quality control with time-domain NMR

4. Modern Magnetic Resonance;Guthausen,2008

5. Molecular Characterization around a Glassy Transition of Starch Using 1H Cross-Relaxation Nuclear Magnetic Resonance

Cited by 133 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. Unravelling temperature-dependent molecular changes in hydrated wheat and maize starches using 1H time-domain NMR;Journal of Food Engineering;2024-08

2. Prior roasting of wheat impacts on the functionality of flour prepared from it: Part 1. Wheat flour viscosifying properties;Cereal Chemistry;2024-01-25

3. Quality control of hazelnut-based spreads: 1H TD-NMR transverse relaxation;Frontiers in Food Science and Technology;2024-01-03

4. Applications of Solution NMR Spectroscopy in Quality Assessment and Authentication of Bovine Milk;Foods;2023-08-28

5. Heterogeneous swelling of couscous particles exposed to a high relative humidity air, as revealed by TD-NMR and X-ray tomography;Food Structure;2023-07

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