Cover Picture.
- Published in:
- Magnetic Resonance in Chemistry, 2019, v. 57, n. 9, p. i, doi. 10.1002/mrc.4954
- Publication type:
- Article
Works matching IS 07491581 AND DT 2019 AND VI 57 AND IP 9
Results: 26
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Multiscale NMR investigations of two anatomically contrasted genotypes of sorghum under watered conditions and during drought stress.
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- Magnetic Resonance in Chemistry, 2019, v. 57, n. 9, p. 749, doi. 10.1002/mrc.4905
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3
Applications of magnetic resonance in food science.
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- Magnetic Resonance in Chemistry, 2019, v. 57, n. 9, p. 539, doi. 10.1002/mrc.4902
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4
Exploring the crystallinity of different powder sugars through solid echo and magic sandwich echo sequences.
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- Magnetic Resonance in Chemistry, 2019, v. 57, n. 9, p. 607, doi. 10.1002/mrc.4866
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5
NMR study of fresh cut salads: Influence of temperature and storage time on leaf structure and water distribution in escarole.
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- Magnetic Resonance in Chemistry, 2019, v. 57, n. 9, p. 626, doi. 10.1002/mrc.4865
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6
Rheo‐NMR in food science—Recent opportunities.
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- Magnetic Resonance in Chemistry, 2019, v. 57, n. 9, p. 757, doi. 10.1002/mrc.4861
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7
Early stages of fat crystallisation evaluated by low‐field NMR and small‐angle X‐ray scattering.
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- Magnetic Resonance in Chemistry, 2019, v. 57, n. 9, p. 686, doi. 10.1002/mrc.4860
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8
Low field NMR for quality monitoring of 3D printed surimi from cod by‐products: Effects of the pH‐shift method compared with conventional washing.
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- Magnetic Resonance in Chemistry, 2019, v. 57, n. 9, p. 638, doi. 10.1002/mrc.4855
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9
An evaluation of kefir grain size with magnetic resonance imaging to observe the fermentation of milk.
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- Magnetic Resonance in Chemistry, 2019, v. 57, n. 9, p. 730, doi. 10.1002/mrc.4853
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10
Effect of d‐psicose substitution on gelatin based soft candies: A TD‐NMR study.
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- Magnetic Resonance in Chemistry, 2019, v. 57, n. 9, p. 661, doi. 10.1002/mrc.4847
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11
A preliminary study of milk powder hydration using TEDSpiL continuous wave NMR.
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- Magnetic Resonance in Chemistry, 2019, v. 57, n. 9, p. 695, doi. 10.1002/mrc.4845
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12
Water and oil signal assignment in low‐moisture mozzarella as determined by time‐domain NMR T<sub>2</sub> relaxometry.
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- Magnetic Resonance in Chemistry, 2019, v. 57, n. 9, p. 674, doi. 10.1002/mrc.4842
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- Article
13
Fat crystals: A tool to inhibit molecular transport in W/O/W double emulsions.
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- Magnetic Resonance in Chemistry, 2019, v. 57, n. 9, p. 707, doi. 10.1002/mrc.4840
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14
NMR‐based differentiation of conventionally from organically produced chicken eggs in Germany.
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- Magnetic Resonance in Chemistry, 2019, v. 57, n. 9, p. 579, doi. 10.1002/mrc.4838
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15
Identification of markers of thermal processing ("roasting") in aqueous extracts of Coffea arabica L. seeds through NMR fingerprinting and chemometrics.
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- Magnetic Resonance in Chemistry, 2019, v. 57, n. 9, p. 589, doi. 10.1002/mrc.4834
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16
Full <sup>1</sup>H and <sup>13</sup>C NMR spectral assignment of conjugated valerolactone metabolites isolated from urine of black tea consumers by means of SPE‐prepLC–MS–LC–MS‐NMR.
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- Magnetic Resonance in Chemistry, 2019, v. 57, n. 9, p. 548, doi. 10.1002/mrc.4833
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17
Effect of long‐term heat exposure on rheological and intrinsic water characteristics of bone‐derived beef stocks.
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- Magnetic Resonance in Chemistry, 2019, v. 57, n. 9, p. 700, doi. 10.1002/mrc.4831
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18
Characterization of gluten‐free bread crumb baked at atmospheric and reduced pressures using TD‐NMR.
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- Magnetic Resonance in Chemistry, 2019, v. 57, n. 9, p. 649, doi. 10.1002/mrc.4829
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- Article
19
In situ measurement of deposit layer formation during skim milk filtration by MRI.
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- Magnetic Resonance in Chemistry, 2019, v. 57, n. 9, p. 738, doi. 10.1002/mrc.4826
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20
TD‐NMR to understand water‐binding food properties.
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- Magnetic Resonance in Chemistry, 2019, v. 57, n. 9, p. 603, doi. 10.1002/mrc.4815
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21
Quantification of the electrostatic and covalent interaction between whey proteins and low methoxyl pectin using PFG‐NMR diffusometry.
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- Magnetic Resonance in Chemistry, 2019, v. 57, n. 9, p. 719, doi. 10.1002/mrc.4812
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- Article
22
Selective oil‐phase rheo‐MRI velocity profiles to monitor heterogeneous flow behavior of oil/water food emulsions.
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- Magnetic Resonance in Chemistry, 2019, v. 57, n. 9, p. 766, doi. 10.1002/mrc.4811
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- Article
23
<sup>31</sup>P NMR assessment of the phosvitin‐iron complex in mayonnaise.
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- Magnetic Resonance in Chemistry, 2019, v. 57, n. 9, p. 540, doi. 10.1002/mrc.4808
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24
The potentiality of NMR‐based metabolomics in food science and food authentication assessment.
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- Magnetic Resonance in Chemistry, 2019, v. 57, n. 9, p. 558, doi. 10.1002/mrc.4807
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- Publication type:
- Article
25
Enhancing signal‐to‐noise ratio and resolution in low‐field NMR relaxation measurements using post‐acquisition digital filters.
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- Magnetic Resonance in Chemistry, 2019, v. 57, n. 9, p. 616, doi. 10.1002/mrc.4806
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26
Issue Information.
- Published in:
- Magnetic Resonance in Chemistry, 2019, v. 57, n. 9, p. 531, doi. 10.1002/mrc.4772
- Publication type:
- Article