1H Nuclear Magnetic Resonance Relaxometry and Magnetic Resonance Imaging and Applications in Food Science and Processing
Author:
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering
Link
http://link.springer.com/content/pdf/10.1007/s12393-015-9118-y.pdf
Reference137 articles.
1. Altan A, Lavenson DM, McCarthy MJ, McCarthy KL (2011) Oil migration in chocolate and almond product confectionery systems. J Food Sci 76(6):E489–E494. doi: 10.1111/j.1750-3841.2011.02233.x
2. Altan A, Oztop MH, McCarthy KL, McCarthy MJ (2011) Monitoring changes in feta cheese during brining by magnetic resonance imaging and NMR relaxometry. J Food Eng 107(2):200–207. doi: 10.1016/j.jfoodeng.2011.06.023
3. Astruc T (2014) MUSCLE FIBER TYPES AND MEAT QUALITY. In: Dikeman M, Devine C (eds) Encyclopedia of meat sciences, 2nd edn. Academic Press, Oxford, pp 442–448
4. Aursand IG, Erikson U, Veliyulin E (2010) Water properties and salt uptake in Atlantic salmon fillets as affected by ante-mortem stress, rigor mortis, and brine salting: a low-field H-1 NMR and H-1/Na-23 MRI study. Food Chem 120(2):482–489. doi: 10.1016/j.foodchem.2009.10.041
5. Bajd F, Sersa I (2011) Continuous monitoring of dough fermentation and bread baking by magnetic resonance microscopy. Magn Reson Imaging 29(3):434–442. doi: 10.1016/j.mri.2010.10.010
Cited by 164 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 use of chitosan aerogels as an adsorbent for the regeneration of frying oil;Journal of Food Engineering;2024-11
2. Quantitative characterization of the crosslinking degree of hydroxypropyl guar gum fracturing fluid by low-field NMR;International Journal of Biological Macromolecules;2024-10
3. The Preparation of Tetraarylethylene-Based Porous Polymer Nanoparticles for the Sensitive Detection of Picric Acid in Aqueous Media;ACS Applied Polymer Materials;2024-08-12
4. Quantitative MRI post-processing algorithm and visualization research based on moisture status detection of winter jujube;Heliyon;2024-08
5. Innovations in nondestructive assessment of baked products: Current trends and future prospects;Comprehensive Reviews in Food Science and Food Safety;2024-06-21
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3