Nuclear Magnetic Resonance (NMR) Spectroscopy in Food Science: A Comprehensive Review
Author:
Affiliation:
1. Dept. of Food Science and Technology; The Ohio State Univ.; Parker Building, 2015 Fyffe Rd. Columbus OH U.S.A.
2. Foods for Health Discovery Theme; The Ohio State Univ.; Parker Building, 2015 Fyffe Rd. Columbus OH U.S.A
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/1541-4337.12408/fullpdf
Reference478 articles.
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3. Detection of refined olive oil adulteration with refined hazelnut oil by employing NMR spectroscopy and multivariate statistical analysis;Agiomyrgianaki;Talanta,2010
4. Simultaneous determination of phenolic compounds and triterpenic acids in oregano growing wild in Greece by 31P NMR spectroscopy;Agiomyrgianaki;Magnetic Resonance in Chemistry,2012a
5. Influence of harvest year, cultivar and geographical origin on Greek extra virgin olive oils composition: A study by NMR spectroscopy and biometric analysis;Agiomyrgianaki;Food Chemistry,2012b
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