NMR Applications in Food Analysis: Part B
- Authors
- Dorisa \uc7ela
- Violetta Aru
- Alessia Bellomaria
- Fabio Bertocchi
- Bruno Botta
- Laura Ruth Cagliani
- Augusta Caligiani
- Donatella Capitani
- Francesco Capozzi
- Alessandra Ciampa
- Laura Del Coco
- Roberto Consonni
- Carmelo Corsaro
- Maurizio Delfini
- Valeria Di Tullio
- Francesco Paolo Fanizzi
- Vito Gallo
- Francesca Ghirga
- Raffaella Gianferri
- Chiara Roberta Girelli
- Cinzia Ingallina
- Luca Laghi
- Mario Latronico
- Francesco Longobardi
- Claudio Luchinat
- Domenico Mallamace
- Stefano Mammi
- Walter Mandaliti
- Luisa Mannina
- Flaminia Cesare Marincola
- Federico Marini
- Pietro Mastrorilli
- Pierluigi Mazzei
- Alfredo Miccheli
- Alessandra Micozzi
- Salvatore Milone
- Adele Mucci
- Ridvan Nepravishta
- Maurizio Paci
- Angelica Palisi
- Alessandro Piccolo
- Gianfranco Picone
- Noemi Proietti
- Antonio Randazzo
- Valeria Righi
- Archimede Rotondo
- Andrea Salvo
- Francesco Savorani
- Paola Scano
- Elisabetta Schievano
- Fabio Sciubba
- Anatoly Petrovich Sobolev
- Leonardo Tenori
- Alessia Trimigno
- Paola Turano
- Sebastiano Vasi
- Publication date
- 1 January 2017
- Publisher
- place:New York
Abstract
Applications of low-field NMR relaxometry and NMR-imaging in the analysis of food samples are described using examples of different food matrices and different problems related to food processing, maturation and ageing, authenticity, shelf-life, perishability, etcSimilar works
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