Diverse food-based applications of nuclear magnetic resonance (NMR) technology

Food Research International

Volumn 51, Issue 2, 2013, Pages 729-747

  Marcone, Massimo F ^a   Wang, Sunan ^a   Albabish, William ^a   Nie, Shaoping ^b   Somnarain, Dinesh ^a   Hill, Art ^a  

^a UNIVERSITY OF GUELPH   (Canada)

^b NANCHANG UNIVERSITY   (China)

Author keywords

Foods; Magnetic resonance imaging (MRI); Nuclear magnetic resonance (NMR)

Indexed keywords

CHEMICAL COMPOSITIONAL ANALYSIS; CHEMICAL QUALITY; FOOD ANALYSIS; FOOD AUTHENTICATIONS; FOOD RESEARCH; FOOD SCIENCE; FUNCTIONAL COMPONENTS; GREEN TEA; MAGNETIC RESONANCE IMAGING (MRI); MEDICAL RADIOLOGY; NUCLEAR MAGNETIC RESONANCE(NMR); ON CURRENTS; PROCESSING PARAMETERS; SOFT TISSUE; STRUCTURAL IDENTIFICATION; TECHNIQUES USED;

BEVERAGES; CHEMICAL DETECTION; FOOD PROCESSING; FOOD PRODUCTS; INDUSTRIAL RESEARCH; MAGNETIC RESONANCE IMAGING; MEDICAL IMAGING; NUCLEAR MAGNETIC RESONANCE; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PACKAGING MATERIALS; QUALITY CONTROL; RADIOLOGY; TISSUE;

OILS AND FATS;

BEVERAGES; FATS; FOOD; IMAGE ANALYSIS; NUCLEAR MAGNETIC RESONANCE; PACKAGING MATERIALS; QUALITY CONTROL; RADIOLYSIS; TISSUE;

EID: 84874418627     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.12.046     Document Type: Review

References (181)

1. Adam-Berret M., Rondeau-Mouro C., Riaublanc A., Mariette F. Study of triacylglycerol polymorphs by nuclear magnetic resonance: Effects of temperature and chain length on relaxation parameters. Magnetic Resonance in Chemistry 2008, 46(6):550-557.
2. Adams R.W., Aguilar J.A., Atkinson K.D., Cowley M.J., Elliott P.I., Duckett S.B., et al. Reversible interactions with para-hydrogen enhance NMR sensitivity by polarization transfer. Science 2009, 323(5922):1708-1711.
3. Alexandrescu A.T., Evans P.A., Pitkeathly M., Baum J., Dobson C.M. Structure and dynamics of the acid-denatured molten globule state of alpha-lactalbumin: A two-dimensional NMR study. Biochemistry 1993, 32(7):1707-1718.
4. 1H NMR spectroscopy: Effects of brewing site and date of production. Journal of Agricultural and Food Chemistry 2006, 54(3):700-706.
5. Alonso-Salces R.M., Holland M.V., Moreno-Rojas J.M., Mariani C., Bellan G., Reniero F., et al. Multivariate analysis of NMR fingerprint of the unsaponifiable fraction of virgin olive oils for authentication purposes. Food Chemistry 2010, 118(4):956-965.
6. 2H data. Journal of Agricultural and Food Chemistry 2010, 58(9):5586-5596.
7. American Oil Chemists' Society Official methods and recommended practices of the American Oil Chemists' Society 2004, The Society, Champaign, Ill. 6th ed.
8. 13C NMR pattern recognition techniques for the classification of Atlantic salmon (Salmo salar L.) according to their wild, farmed, and geographical origin. Journal of Agricultural and Food Chemistry 2009, 57(9):3444-3451.
9. Ballerini L., Hogberg A., Borgefors G., Bylund A.C., Lindgard A., Lundstrom K., et al. A segmentation technique to determine fat content in NMR images of beef meat. IEEE Transactions on Nuclear Science 2002, 49(1):195-199.
10. 1H NMR spectroscopy. Magnetic Resonance in Chemistry 2010, 48(8):642-650.
11. Barsby T.L., Donald A.M., Frazier P.J. Starch: Advances in structure and function 2001, Royal Society of Chemistry, Cambridge.
12. Belton P. Spectroscopic approaches to the understanding of water in foods. Food Reviews International 2011, 27:170-191.
13. 1H NMR spectroscopy for the analysis of liquid foods. Journal of Agricultural and Food Chemistry 1996, 44(6):1483-1487.
14. Belton P.S., Engelsen S.B., Jakobsen H.J. Magnetic resonance in food science: The multivariate challenge 2005, Royal Society of Chemistry, Cambridge.
15. Belton P.S., Gil A., Webb G., Rutledge D. Magnetic resonance in food science: Latest developments 2003, Royal Society of Chemistry, Cambridge.
16. 1H NMR spectrometry. Talanta 2007, 72(3):1049-1053.
17. Bertelli D., Lolli M., Papotti G., Bortolotti L., Serra G., Plessi M. Detection of honey adulteration by sugar syrups using one-dimensional and two-dimensional high-resolution nuclear magnetic resonance. Journal of Agricultural and Food Chemistry 2010, 58(15):8495-8501.
18. Bonny J.M., Laurent W., Renou J.P. Detection of susceptibility effects using simultaneous T-2* and magnetic field mapping. Magnetic Resonance Imaging 2000, 18(9):1125-1128.
19. 1H NMR investigation of coffee. Journal of the Science of Food and Agriculture 1999, 79(6):869-878.
20. Bourne M.C. Food texture and viscosity: Concept and measurement/Malcolm C 2002, Academic Press, Bourne.
21. Brescia M.A., Monfreda M., Buccolieri A., Carrino C. Characterisation of the geographical origin of buffalo milk and mozzarella cheese by means of analytical and spectroscopic determinations. Food Chemistry 2005, 89(1):139-147.
22. Brusewitz G.H., Stone M.L. Wheat moisture by NMR. Transactions of the ASAE - American Society of Agricultural Engineers 1987, 30(3):858-862.
23. Butz P., Hofmann C., Tauscher B. Recent developments in noninvasive techniques for fresh fruit and vegetable internal quality analysis. Journal of Food Science 2005, 70(9):R131-R141.
24. 1H NMR study of fermented cocoa (Theobroma cacao L.) beans. Journal of Agricultural and Food Chemistry 2010, 58(23):12105-12111.
25. 1H NMR study of fermented cocoa (Theobroma cacao L.) beans. Journal of Agricultural and Food Chemistry 2010.
26. 1H NMR fingerprinting of soybean extracts, with emphasis on identification and quantification of isoflavones. Nutrients 2010, 2(3):280-289.
27. Callaghan P.T. Rheo-NMR and velocity imaging. Current Opinion in Colloid & Interface Science 2006, 11(1):13-18.
28. Campos R., Ollivon M., Marangoni A.G. Molecular composition dynamics and structure of cocoa butter. Crystal Growth & Design 2009, 10(1):205-217.
29. 1H-HRMAS NMR study of smoked Atlantic salmon (Salmo salar). Magnetic Resonance in Chemistry 2010, 48(9):693-703.
30. Castell-Palou A., Rossello C., Femenia A., Bon J., Simal S. Moisture profiles in cheese drying determined by TD-NMR: Mathematical modeling of mass transfer. Journal of Food Engineering 2011, 104(4):525-531.
31. Cernadas E., Carrion P., Rodriguez P.G., Muriel E., Antequera T. Analyzing magnetic resonance images of Iberian pork loin to predict its sensorial characteristics. Computer Vision and Image Understanding 2005, 98(2):345-361.
32. Chayaprasert W., Stroshine R. Rapid sensing of internal browning in whole apples using a low-cost, low-field proton magnetic resonance sensor. Postharvest Biology and Technology 2005, 36(3):291-301.
33. Chen P., Mccarthy M.J., Kauten R. NMR for internal quality evaluation of fruits and vegetables. Transactions of ASAE 1989, 32(5):1747-1753.
34. Chen F.L., Wei Y.M., Zhang B. Characterization of water state and distribution in textured soybean protein using DSC and NMR. Journal of Food Engineering 2010, 100(3):522-526.
35. Christophoridou S., Dais P., Tseng L.H., Spraul M. Separation and identification of phenolic compounds in olive oil by coupling high-performance liquid chromatography with postcolumn solid-phase extraction to nuclear magnetic resonance spectroscopy (LC-SPE-NMR). Journal of Agricultural and Food Chemistry 2005, 53(12):4667-4679.
36. Ciampa A., Dell'Abate M.T., Masetti O., Valentini M., Sequi P. Seasonal chemical-physical changes of PGI Pachino cherry tomatoes detected by magnetic resonance imaging (MRI). Food Chemistry 2010, 122(4):1253-1260.
37. Colnago L.A., Azeredo R.B.V., Marchi Netto A., Andrade F.D., Venâncio T. Rapid analyses of oil and fat content in agri-food products using continuous wave free precession time domain NMR. Magnetic Resonance in Chemistry 2011, 49:S113-S120.
38. 1H NMR spectroscopy. Talanta 2008, 76(1):200-205.
39. Consonni R., Cagliani L.R., Guantieri V., Simonato B. Identification of metabolic content of selected Amarone wine. Food Chemistry 2011, 129(2):693-699.
40. 13C stable carbon isotopic ratio analysis by mass spectrometry and 2H site-specific natural isotopic fractionation by nuclear magnetic resonance isotopic measurements to characterize and control the authenticity of honey. Analytica Chimica Acta 2007, 582(1):125-136.
41. 1H NMR spectroscopy in combination with different chemometrics tools. Analytical and Bioanalytical Chemistry 2008, 390(1):419-427.
42. D'Imperio M., Gobbino M., Picanza A., Costanzo S., Della Corte A., Mannina L. Influence of harvest method and period on olive oil composition: An NMR and statistical study. Journal of Agricultural and Food Chemistry 2010, 58(20):11043-11051.
43. de Oliveira A.J.B., Gonçalves R.A.C., Chierrito T.P.C., dos Santos M.M., de Souza L.M., Gorin P.A.J., et al. Structure and degree of polymerisation of fructooligosaccharides present in roots and leaves of Stevia rebaudiana (Bert.) Bertoni. Food Chemistry 2011, 129(2):305-311.
44. 1H NMR spectrometry. Talanta 2010, 81(1-2):367-371.
45. 13C-NMR spectroscopy and chemical-analysis of the carrageenans of 4 red algae (Gigartinales). Plant Physiology and Biochemistry 1990, 28(1):65-69.
46. 1H NMR and UV-visible data fusion for determining Sudan dyes in culinary spices. Talanta 2011, 84(3):829-833.
47. Dolgikh D.A., Gilmanshin R.I., Brazhnikov E.V., Bychkova V.E., Semisotnov G.V., Venyaminov S., et al. Alpha-lactalbumin: Compact state with fluctuating tertiary structure?. FEBS Letters 1981, 136(2):311-315.
48. Donarski J.A., Roberts D.P.T., Charlton A.J. Quantitative NMR spectroscopy for the rapid measurement of methylglyoxal in manuka honey. Analytical Methods 2010, 2(10).
49. Duarte I., Barros A., Almeida C., Spraul M., Gil A.M. Multivariate analysis of NMR and FTIR data as a potential tool for the quality control of beer. Journal of Agricultural and Food Chemistry 2004, 52(5):1031-1038.
50. Duarte I., Barros A., Belton P.S., Righelato R., Spraul M., Humpfer E., et al. High-resolution nuclear magnetic resonance spectroscopy and multivariate analysis for the characterization of beer. Journal of Agricultural and Food Chemistry 2002, 50(9):2475-2481.
51. Duarte S., Gregoire S., Singh A.P., Vorsa N., Schaich K., Bowen W.H., et al. Inhibitory effects of cranberry polyphenols on formation and acidogenicity of Streptococcus mutans biofilms. FEMS Microbiology Letters 2006, 257(1):50-56.
52. Ellis D.I., Brewster V.L., Dunn W.B., Allwood J.W., Golovanov A.P., Goodacre R. Fingerprinting food: Current technologies for the detection of food adulteration and contamination. Chemical Society Reviews 2012, 41:5706-5727.
53. Engelsen S.B., Belton P.S., Jakobsen H.J. Magnetic resonance in food science: The multivariate challenge 2005, Royal Society of Chemistry, Cambridge.
54. Erikson U., Standal I.B., Aursand I.G., Veliyulin E., Aursand M. Use of NMR in fish processing optimization: A review of recent progress. Magnetic Resonance in Chemistry 2012, 50:471-480.
55. Everett D.W., Auty M.A.E. Cheese structure and current methods of analysis. International Dairy Journal 2008, 18(7):759-773.
56. Ewbank J.J., Creighton T.E. The molten globule protein conformation probed by disulphide bonds. Nature 1991, 350(6318):518-520.
57. Falshaw R., Furneaux R.H. Structural analysis of carrageenans from the tetrasporic stages of the red algae, Gigartina lanceata and Gigartina chapmanii (Gigartinaceae, Rhodophyta). Carbohydrate Research 1998, 307(3-4):325-331.
58. Farhat I.A., Belton P.S., Webb G.A. Magnetic resonance in food science: From molecules to man 2007, RSC Publishing, Cambridge.
59. 1H NMR as a tool for the analysis of mixtures of virgin olive oil with oils of different botanical origin. Magnetic Resonance in Chemistry 2000, 38(6):436-443.
60. 1H NMR, a rapid method to monitor organic acids during cupuassu (Theobroma grandiflorum Spreng) processing. Journal of Agricultural and Food Chemistry 2006, 54(12):4102-4106.
61. Frias J.M., Foucat L., Bimbenet J.J., Bonazzi C. Modeling of moisture profiles in paddy rice during drying mapped with magnetic resonance imaging. Chemical Engineering Journal 2002, 86(1-2):173-178.
62. 1H magnetic resonance spectroscopy. Drug Testing and Analysis 2011, 3(9):544-547.
63. Gil A.M., Duarte I.F., Delgadillo I., Colquhoun I.J., Casuscelli F., Humpfer E., et al. Study of the compositional changes of mango during ripening by use of nuclear magnetic resonance spectroscopy. Journal of Agricultural and Food Chemistry 2000, 48(5):1524-1536.
64. Gonera A., Cornillon P. Gelatinization of starch/gum/sugar systems studied by using DSC, NMR, and CSLM. Starch-Starke 2002, 54(11):508-516.
65. 1H-NMR study of the impact of high pressure and thermal processing on cell membrane integrity of onions. Journal of Food Science 2010, 75(7):E417-E425.
66. Gostan T., Moreau C., Juteau A., Guichard E., Delsuc M.A. Measurement of aroma compound self-diffusion in food models by DOSY. Magnetic Resonance in Chemistry 2004, 42(6):496-499.
67. Graham S., Kennedy T., Chevallier O., Gordon A., Farmer L., Elliott C., et al. The application of NMR to study changes in polar metabolite concentrations in beef longissimus dorsi stored for different periods post mortem. Metabolomics 2010, 6(3):395-404.
68. Gruwel M.L.H., Latta P., Matwiy B., Tomanek B. Characterization of food stuffs using Magnetic Resonance Elastography. Food Research International 2010, 43(8):2087-2092.
69. Gudjonsdottir M., Belton P.S., Webb G.A. Magnetic resonance in food science: Challenges in a changing world. Special publication 2009, Vol. 319:253. Royal Society of Chemistry, Cambridge.
70. Gudjonsdottir M., Gunnlaugsson V.N., Finnbogadottir G.A., Sveinsdottir K., Magnusson H., Arason S., et al. Process control of lightly salted wild and farmed Atlantic cod (Gadus morhua) by brine injection, brining, and freezing-A low field NMR study. Journal of Food Science 2010, 75(8):E527-E536.
71. Gudjónsdóttir M., Jónsson Á., Bergsson A.B., Arason S., Rustad T. Shrimp processing assessed by low field nuclear magnetic resonance, near infrared spectroscopy, and physicochemical measurements-The effect of polyphosphate content and length of prebrining on shrimp muscle. Journal of Food Science 2011, 76(4):E357-E367.
72. 1H nuclear magnetic resonance in the study of edible oils and fats. Trends in Food Science & Technology 2001, 12(9):328-338.
73. 1H nuclear magnetic resonance of the oxidation process undergone by edible oils of different natures submitted to microwave action. Food Chemistry 2006, 96(4):665-674.
74. Gutowsky H.S., Kistiakowsky G.B., Pake G.E., Purcell E.M. Structural investigations by means of nuclear magnetism. 1. Rigid crystal lattices. Journal of Chemical Physics 1949, 17(10):972-981.
75. Haiduc A.M., Trezza E.E., van Dusschoten D., Reszka A.A., van Duynhoven J.P.M. Non-invasive 'through-package' assessment of the microstructural quality of a model food emulsion by the NMR MOUSE. LWT - Food Science and Technology 2007, 40(4):737-743.
76. Hall L.D., Evans S.D., Nott K.P. Measurement of textural changes of food by MRI relaxometry. Magnetic Resonance Imaging 1998, 16(5-6):485-492.
77. Herrero A.M., Cambero M.I., Ordonez J.A., Castejon D., Romero de Avila M.D., de la Hoz L. Magnetic resonance imaging, rheological properties, and physicochemical characteristics of meat systems with fibrinogen and thrombin. Journal of Agricultural and Food Chemistry 2007, 55(23):9357-9364.
78. Hills B. Magnetic resonance imaging in food science 1998, Wiley, New York.
79. Hinrichs R., Götz J., Noll M., Wolfschoon A., Eibel H., Weisser H. Characterisation of the water-holding capacity of fresh cheese samples by means of low resolution nuclear magnetic resonance. Food Research International 2004, 37(7):667-676.
80. Hites R.A., Foran J.A., Carpenter D.O., Hamilton M.C., Knuth B.A., Schwager S.J. Global assessment of organic contaminants in farmed salmon. Science 2004, 303(5655):226-229.
81. Hites R.A., Foran J.A., Schwager S.J., Knuth B.A., Hamilton M.C., Carpenter D.O. Global assessment of polybrominated diphenyl ethers in farmed and wild salmon. Environmental Science and Technology 2004, 38(19):4945-4949.
82. Ho C.T., Wang M., Wei G.J., Huang T.C., Huang M.T. Chemistry and antioxidative factors in rosemary and sage. BioFactors 2000, 13(1-4):161-166.
83. Hollingsworth K.G., Johns M.L. Rheo-nuclear magnetic resonance of emulsion systems. Journal of Rheology 2004, 48(4):787-803.
84. Honikel K.O. From meat to products - Ageing mincing heating salting. Fleischwirtschaft 2004, 84(5):228-234.
85. Honikel K.O., Kim C.J., Hamm R., Roncales P. Sarcomere shortening of prerigor muscles and its influence on drip loss. Meat Science 1986, 16(4):267-282.
86. Horigane A.K., Toyoshima H., Hemmi H., Engelaar W.M.H.G., Okubo A., Nagata T. Internal hollows in cooked rice grains (Oryza sativa cv. Koshihikari) observed by NMR micro imaging. Journal of Food Science 1999, 64(1):1-5.
87. Hu F., Furihata K., Kato Y., Tanokura M. Nondestructive quantification of organic compounds in whole milk without pretreatment by two-dimensional NMR spectroscopy. Journal of Agricultural and Food Chemistry 2007, 55(11):4307-4311.
88. 23Na-NMR in Na-loaded NaY. Molecular Crystals and Liquid Crystals 2000, 341:1241-1244.
89. Jaturasitha S., Srikanchai T., Kreuzer M., Wicke M. Differences in carcass and meat characteristics between chicken indigenous to northern Thailand (Black-boned and Thai native) and imported extensive breeds (Bresse and Rhode Island red). Poultry Science 2008, 87(1):160-169.
90. 1H NMR-based metabolomics. Journal of Agricultural and Food Chemistry 2010, 58(19):10458-10466.
91. Juteau-Vigier A., Atlan S., Deleris I., Guichard E., Souchon I., Trelea I.C. Ethyl hexanoate transfer modeling in carrageenan matrices for determination of diffusion and partition properties. Journal of Agricultural and Food Chemistry 2007, 55(9):3577-3584.
92. Kara S., Mueller J.J., Liese A. Online analysis methods for monitoring of bioprocesses. Chimica Oggi/Chemistry Today 2011, 29(2):38-41.
93. Karoui R., De Baerdemaeker J. A review of the analytical methods coupled with chemometric tools for the determination of the quality and identity of dairy products. Food Chemistry 2007, 102(3):621-640.
94. Keeton J.T., Hafley B.S., Eddy S.M., Moser C.R., McManus B.J., Leffler T.P. Rapid determination of moisture and fat in meats by microwave and nuclear magnetic resonance analysis-PVM 1:2003. Journal of AOAC International 2003, 86(6):1193-1202.
95. Kerr W.L., Kauten R.J., McCarthy M.J., Reid D.S. Monitoring the formation of ice during food freezing by magnetic resonance imaging. LWT - Food Science and Technology 1998, 31(3):215-220.
96. 13C NMR spectrum of the native cellulose. Journal of the American Chemical Society 2002, 124(25):7506-7511.
97. Kumirska J., Czerwicka M., Kaczynski Z., Bychowska A., Brzozowski K., Thoming J., et al. Application of spectroscopic methods for structural analysis of chitin and chitosan. Marine Drugs 2010, 8(5):1567-1636.
98. Lachenmeier D.W., Frank W., Humpfer E., Schäfer H., Keller S., Mörtter M., et al. Quality control of beer using high-resolution nuclear magnetic resonance spectroscopy and multivariate analysis. European Food Research and Technology 2005, 220(2):215-221.
99. 1H-NMR. Magnetic Resonance in Chemistry 2008, 46(9):828-831.
100. Lammertyn J., Dresselaers T., Van Hecke P., Jancsók P., Wevers M., Nicolaï B.M. MRI and X-ray CT study of spatial distribution of core breakdown in 'Conference' pears. Magnetic Resonance Imaging 2003, 21(7):805-815.
101. 1H NMR spectroscopy for quality assessment of green tea, Camellia sinensis (L.). Journal of Agricultural and Food Chemistry 2004, 52(4):692-700.
102. 1H NMR-based metabolomics study. Journal of Agricultural and Food Chemistry 2010, 58(19):10582-10589.
103. Leffler T.P., Moser C.R., McManus B.J., Urh J.J., Keeton J.T., Claflin A. Determination of moisture and fat in meats by microwave and nuclear magnetic resonance analysis: Collaborative study. Journal of AOAC International 2008, 91(4):802-810.
104. Létal J., Jirák D., Šuderlová L., Hájek M. MRI 'texture' analysis of MR images of apples during ripening and storage. LWT - Food Science and Technology 2003, 36(7):719-727.
105. Lindner P., Bermann E., Gamarnik B. Characterization of citrus honey by deuterium NMR. Journal of Agricultural and Food Chemistry 1996, 44(1):139-140.
106. Lolli M., Bertelli D., Plessi M., Sabatini A.G., Restani C. Classification of Italian honeys by 2D HR-NMR. Journal of Agricultural and Food Chemistry 2008, 56(4):1298-1304.
107. Lopes-da-Silva J.A., Santos D.M., Freitas A., Brites C., Gil A.M. Rheological and nuclear magnetic resonance (NMR) study of the hydration and heating of undeveloped wheat doughs. Journal of Agricultural and Food Chemistry 2007, 55(14):5636-5644.
108. 1H NMR in Rioja red wine fermentation processes. Journal of Agricultural and Food Chemistry 2009, 57(6):2112-2118.
109. Mabry T.J. Selected topics from forty years of natural products research: Betalains to flavonoids, antiviral proteins, and neurotoxic nonprotein amino acids. Journal of Natural Products 2001, 64(12):1596-1604.
110. Mannina L., Cristinzio M., Sobolev A.P., Ragni P., Segre A. High-field nuclear magnetic resonance (NMR) study of truffles (Tuber aestivum vittadini). Journal of Agricultural and Food Chemistry 2004, 52(26):7988-7996.
111. Mannina L., Segre A. High resolution nuclear magnetic resonance: From chemical structure to food authenticity. Grasas Y Aceites 2002, 53(1):22-33.
112. Marangoni A.G., Rousseau D. Engineering triacylglycerols: The role of interesterification. Trends in Food Science & Technology 1995, 6(10):329-335.
113. Marciani L., Wickham M., Singh G., Bush D., Pick B., Cox E., et al. Enhancement of intragastric acid stability of a fat emulsion meal delays gastric emptying and increases cholecystokinin release and gallbladder contraction. American Journal of Physiology - Gastrointestinal and Liver Physiology 2007, 292(6):G1607-G1613.
114. Mariette F. Investigations of food colloids by NMR and MRI. Current Opinion in Colloid & Interface Science 2009, 14(3):203-211.
115. Martin Y.L., Christoph N., Blanch-Cortes A.I., Dennis J., Giraudon S., Guillon C., et al. Detection of added beet or cane sugar in maple syrup by the site-specific deuterium nuclear magnetic resonance (SNIF-NMR (R)) method: Collaborative study. Journal of AOAC International 2001, 84(5):1509-1521.
116. Martin G., Akoka J.S., Martin M.L. SNIF-NMR-Part 1: Principles. Modern magnetic resonance, part 3 2006, Springer, Dordrecht, Netherlands, p. 1629. G.A. Webb (Ed.).
117. 1H NMR data of fish oils: Methodology for the confirmation of wild and farmed salmon and their origins. Analytical and Bioanalytical Chemistry 2007, 387(4):1499-1510.
118. Mitchell A.D., Scholz A.M., Wang P.C., Song H. Body composition analysis of the pig by magnetic resonance imaging. Journal of Animal Science 2001, 79(7):1800-1813.
119. Miyake Y., Yokomizo K., Matsuzaki N. Determination of unsaturated fatty acid composition by high-resolution nuclear magnetic resonance spectroscopy. Journal of the American Oil Chemists' Society 1998, 75(9):1091-1094.
120. Mortensen M., Thybo A.K., Bertram H.C., Andersen H.J., Engelsen S.B. Cooking effects on water distribution in potatoes using nuclear magnetic resonance relaxation. Journal of Agricultural and Food Chemistry 2005, 53(15):5976-5981.
121. Nelson M. The barbarian's beverage: A history of beer in ancient Europe 2005, Routledge, London; New York.
122. 1H magic angle spinning NMR spectroscopy of intact Arctic char (Salvelinus alpinus) muscle. Quantitative analysis of n-3 fatty acids, EPA and DHA. Journal of Agricultural and Food Chemistry 2010, 58(20):10799-10803.
123. Nielsen D., Hyldig G., Nielsen J., Nielsen H.H. Lipid content in herring (Clupea harengus L.) - Influence of biological factors and comparison of different methods of analyses: Solvent extraction, Fatmeter, NIR and NMR. LWT - Food Science and Technology 2005, 38(5):537-548.
124. Novoa-Carballal R., Fernandez-Megia E., Jimenez C., Riguera R. NMR methods for unravelling the spectra of complex mixtures. Natural Product Reports 2011, 28(1):78-98.
125. Ogrinc N., Kosir I.J., Spangenberg J.E., Kidric J. The application of NMR and MS methods for detection of adulteration of wine, fruit juices, and olive oil. A review. Analytical and Bioanalytical Chemistry 2003, 376(4):424-430.
126. Otero L., Préstamo G. Effects of pressure processing on strawberry studied by nuclear magnetic resonance. Innovative Food Science & Emerging Technologies 2009, 10(4):434-440.
127. Oztop M.H., Rosenberg M., Rosenberg Y., McCarthy K.L., McCarthy M.J. Magnetic resonance imaging (MRI) and relaxation spectrum analysis as methods to investigate swelling in whey protein gels. Journal of Food Science 2010, 75(8):E508-E515.
128. Pearce K.L., Rosenvold K., Andersen H.J., Hopkins D.L. Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes-A review. Meat Science 2011, 89(2):111-124.
129. 1H nuclear magnetic resonance and chemometrics combined for simultaneous determination of water, oil, and protein contents in oilseeds. Journal of the American Oil Chemists' Society 2000, 77(10):1069-1077.
130. Pentimalli M., Capitani D., Ferrando A., Ferri D., Ragni P., Segre A.L. Gamma irradiation of food packaging materials: An NMR study. Polymer 2000, 41(8):2871-2881.
131. 1H NMR spectroscopy diagnostic parameters and statistical analysis. Journal of Agricultural and Food Chemistry 2005, 53(13):5293-5303.
132. Piccioni F., Capitani D., Zolla L., Mannina L. NMR metabolic profiling of transgenic maize with the Cry1Ab gene. Journal of Agricultural and Food Chemistry 2009, 57(14):6041-6049.
133. Pykett I.L. NMR - A powerful tool for industrial process control and quality assurance. IEEE Transactions on Applied Superconductivity 2000, 10(1):721-723.
134. Ramos-Cabrer P., Van Duynhoven J.P., Timmer H., Nicolay K. Monitoring of moisture redistribution in multicomponent food systems by use of magnetic resonance imaging. Journal of Agricultural and Food Chemistry 2006, 54(3):672-677.
135. Renou J.P., Belton P.S., Webb G.A. Magnetic resonance in food science: An exciting future 2011, Royal Society of Chemistry, Cambridge, UK.
136. Renou J.P., Foucat L., Bonny J.M. Magnetic resonance imaging studies of water interactions in meat. Food Chemistry 2003, 82(1):35-39.
137. 1H-NMR-technique for high throughput screening in quality and authenticity control of fruit juice and fruit juice raw materials - SGF-profiling. Fruit Processing 2007.
138. Ritota M., Marini F., Sequi P., Valentini M. Metabolomic characterization of Italian sweet pepper (Capsicum annum L.) by means of HRMAS-NMR spectroscopy and multivariate analysis. Journal of Agricultural and Food Chemistry 2010, 58(17):9675-9684.
139. Rodrigues J.E., Erny G.L., Barros A.S., Esteves V.I., Brandao T., Ferreira A.A., et al. Quantification of organic acids in beer by nuclear magnetic resonance (NMR)-based methods. Analytica Chimica Acta 2010, 674(2):166-175.
140. Ruan R., Chang K., Chen P.L., Fulcher R.G., Bastian E.D. A magnetic resonance imaging technique for quantitative mapping of moisture and fat in a cheese block. Journal of Dairy Science 1998, 81(1):9-15.
141. Ruan R., Wang X., Chen P.L., Fulcher R.G., Pesheck P., Chakrabarti S. Study of water in dough using nuclear magnetic resonance. Cereal Chemistry 1999, 76(2):231-235.
142. Ruiz-Cabrera M.A., Foucat L., Bonny J.M., Renou J.P., Daudin J.D. Assessment of water diffusivity in gelatine gel from moisture profiles. I-Non-destructive measurement of 1D moisture profiles during drying from 2D nuclear magnetic resonance images. Journal of Food Engineering 2005, 68(2):209-219.
143. Ruiz-Cabrera M.A., Gou P., Foucat L., Renou J.P., Daudin J.D. Water transfer analysis in pork meat supported by NMR imaging. Meat Science 2004, 67(1):169-178.
144. Savary G., Moreau C., Cayot N. Impact of the composition of polysaccharide composite gels on small molecules diffusion: A rheological and NMR study. Food Research International 2010, 43(1):364-368.
145. Schievano E., Pasini G., Cozzi G., Mammi S. Identification of the production chain of Asiago d'Allevo cheese by nuclear magnetic resonance spectroscopy and principal component analysis. Journal of Agricultural and Food Chemistry 2008, 56(16):7208-7214.
146. 1H nuclear magnetic resonance spectra of chloroform extracts of honey for chemometric determination of its botanical origin. Journal of Agricultural and Food Chemistry 2010, 58:57-65.
147. Scotter M. The chemistry and analysis of annatto food colouring: A review. Food Additives and Contaminants Part a-Chemistry Analysis Control Exposure & Risk Assessment 2009, 26(8):1123-1145.
148. Semisotnov G.V., Rodionova N.A., Razgulyaev O.I., Uversky V.N., Gripas A.F., Gilmanshin R.I. Study of the "molten globule" intermediate state in protein folding by a hydrophobic fluorescent probe. Biopolymers 1991, 31(1):119-128.
149. Sequi P., Dell'Abate M.T., Valentini M. Identification of cherry tomatoes growth origin by means of magnetic resonance imaging. Journal of the Science of Food and Agriculture 2007, 87(1):127-132.
150. Shaarani S.M., Nott K.P., Hall L.D. Combination of NMR and MRI quantitation of structure and structure changes for convection cooking of fresh chicken meat. Meat Science 2006, 72(3):398-403.
151. Shimamura T., Kurogi Y., Katsuno S., Kashiwagi T., Ukeda H. Demonstration of the presence of aminoreductone formed during the Maillard reaction in milk. Food Chemistry 2011, 129(3):1088-1092.
152. Shintu L., Caldarelli S., Franke B.M. Pre-selection of potential molecular markers for the geographic origin of dried beef by HR-MAS NMR spectroscopy. Meat Science 2007, 76(4):700-707.
153. Sobieski D.N., Mulvihill G., Broz J.S., Augustine M.P. Towards rapid throughput NMR studies of full wine bottles. Solid State Nuclear Magnetic Resonance 2006, 29(1-3):191-198.
154. Sobolev A.P., Brosio E., Gianferri R., Segre A.L. Metabolic profile of lettuce leaves by high-field NMR spectra. Magnetic Resonance in Chemistry 2005, 43(8):625-638.
155. Sobolev A.P., Segre A., Lamanna R. Proton high-field NMR study of tomato juice. Magnetic Resonance in Chemistry 2003, 41(4):237-245.
156. Sobolev A.P., Testone G., Santoro F., Nicolodi C., Iannelli M.A., Amato M.E., et al. Quality traits of conventional and transgenic lettuce (Lactuca sativa L.) at harvesting by NMR metabolic profiling. Journal of Agricultural and Food Chemistry 2010, 58(11):6928-6936.
157. Sorland G.H., Larsen P.M., Lundby F., Anthonsen H.W., Foss B.J. On the use of low-field NMR methods for the determination of total lipid content in marine products. Magnetic Resonance in Food Science: The Multivariate Challenge 2005, 20-27.
158. Spraul M., Schutz B., Rinke P., Koswig S., Humpfer E., Schafer H., et al. NMR-based multi parametric quality control of fruit juices: SGF profiling. Nutrients 2009, 1(2):148-155.
159. 31P NMR spectroscopy in food analysis. Progress in Nuclear Magnetic Resonance Spectroscopy 2009, 54(3-4):195-207.
160. 1H-NMR spectroscopy as an alternative tool for the detection of γ-ray irradiated meat. Food Analytical Methods 2011, 4(3):399-403.
161. Summer A., Franceschi P., Bollini A., Formaggioni P., Tosi F., Mariani P. Seasonal variations of milk characteristics and cheesemaking losses in the manufacture of Parmigiano-Reggiano cheese. Veterinary Research Communications 2003, 27:663-666.
162. 1H NMR based metabolic profiling in the evaluation of Japanese green tea quality. Journal of Agricultural and Food Chemistry 2007, 55(23):9330-9336.
163. Tardieu A., De Man W., This H. Using one-dimensional (1D) and two-dimensional (2D) quantitative proton nuclear magnetic resonance spectroscopy (q NMR) for the identification and quantification of taste compounds in raw onion (Allium cepa L.) bulbs and in aqueous solutions where onion tissues are soaked. Analytical and Bioanalytical Chemistry 2010, 398(7):3139-3153.
164. 13C NMR. Journal of Agricultural and Food Chemistry 2004, 52(26):7782-7787.
165. Therien-Aubin H., Zhu X.X. NMR spectroscopy and imaging studies of pharmaceutical tablets made of starch. Carbohydrate Polymers 2009, 75(3):369-379.
166. Thybo A.K., Szczypiński P.M., Karlsson A.H., Dønstrup S., Stødkilde-Jørgensen H.S., Andersen H.J. Prediction of sensory texture quality attributes of cooked potatoes by NMR-imaging (MRI) of raw potatoes in combination with different image analysis methods. Journal of Food Engineering 2004, 61(1):91-100.
167. Timms R. Confectionery fats handbook: Properties, production and application 2003, Oily Press.
168. Trabesinger A.H., McDermott R., Lee S.K., Muck M., Clarke J., Pines A. SQUID-detected liquid state NMR in microtesla fields. Journal of Physical Chemistry A 2004, 108(6):957-963.
169. 13C high resolution NMR spectroscopy of carrageenans: Application in research and industry. Trends in Food Science & Technology 2002, 13(3):73-92.
170. Vereecken J., Foubert I., Smith K.W., Sassano G.J., Dewettinck K. Crystallization of model fat blends containing symmetric and asymmetric monounsaturated triacylglycerols. European Journal of Lipid Science and Technology 2010, 112(2):233-245.
171. Vilen E.M., Lundqvist L.C., Jouanneau D., Helbert W., Sandstrom C. NMR study on hydroxy protons of kappa- and kappa/mu-hybrid carrageenan oligosaccharides: Experimental evidence of hydrogen bonding and chemical exchange interactions in kappa/mu oligosaccharides. Biomacromolecules 2010, 11(12):3487-3494.
172. Wang Y.J., Assaad E., Ispas-Szabo P., Mateescu M.A., Zhu X.X. NMR imaging of chitosan and carboxymethyl starch tablets: Swelling and hydration of the polyelectrolyte complex. International Journal of Pharmaceutics 2011, 419(1-2):215-221.
173. Webb G.A., Belton P.S., Gil A.M., Delgadillo I. Magnetic resonance in food science: A view to the future 2001, Royal Society of Chemistry, Cambridge.
174. Weekley A.J., Bruins P., Sisto M., Augustine M.P. Using NMR to study full intact wine bottles. Journal of Magnetic Resonance 2003, 161(1):91-98.
175. Weissleder R., Poss K., Wilkinson R., Zhou C., Bogdanov A. Quantitation of slow drug release from an implantable and degradable gentamicin conjugate by in vivo magnetic resonance imaging. Antimicrobial Agents and Chemotherapy 1995, 39(4):839-845.
176. Wu Z., Ming J., Gao R., Wang Y., Liang Q., Yu H., et al. Characterization and antioxidant activity of the complex of tea polyphenols and oat beta-glucan. Journal of Agricultural and Food Chemistry 2011, 59(19):10737-10746.
177. Yi J., Kerr W.L. Combined effects of freezing rate, storage temperature and time on bread dough and baking properties. LWT - Food Science and Technology 2009, 42(9):1474-1483.
178. 1H NMR metabolic fingerprinting of saffron extracts. Metabolomics 2010, 6(4):511-517.
179. Zehl M., Braunberger C., Conrad J., Crnogorac M., Krasteva S., Vogler B., et al. Identification and quantification of flavonoids and ellagic acid derivatives in therapeutically important Drosera species by LC-DAD, LC-NMR, NMR, and LC-MS. Analytical and Bioanalytical Chemistry 2011, 400(8):2565-2576.
180. Zhou R., Li Y.F. Texture analysis of MR image for predicting the firmness of Huanghua pears (Pyrus pyrifolia Nakai, cv. Huanghua) during storage using an artificial neural network. Magnetic Resonance Imaging 2007, 25(5):727-732.
181. 13C-NMR spectroscopy and multivariate statistics. European Food Research and Technology A 2008, 227(4):969-977.