Relaxometric Studies for Food Characterization: The Case of Balsamic and Traditional Balsamic Vinegars-Reference-Cited by-同舟云学术

Relaxometric Studies for Food Characterization: The Case of Balsamic and Traditional Balsamic Vinegars

Published:2009-03-09 Issue:8 Volume:57 Page:3028-3032
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Baroni Simona¹,Consonni Roberto¹,Ferrante Gianni¹,Aime Silvio¹

Affiliation:

1. Invento Srl, “Companies Incubator” of the University of Torino, Via Nizza 52, I-10126 Torino, Italy, Istituto per lo Studio delle MACromolecole (ISMAC), NMR Laboratory, CNR, Via Bassini 15, I-20133 Milano, Italy, Stelar Srl, Via Fermi 4, I-27035 Mede (PV), Italy, and Department of Chemistry IFM, University of Torino, Via P. Giuria 7, I-10125 Torino, Italy

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf803727d

Reference18 articles.

1. Magnetic Resonance in Food Science

2. Probing protein hydration and aging of food materials by the magnetic field dependence of proton spin-lattice relaxation times

3. A proton NMR relaxation study of hen egg quality

4. Extraction and identification by GC-MS of phenolic acids in traditional balsamic vinegar from Modena

5. Simultaneous determination of sugars and organic acids in aged vinegars and chemometric data analysis

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