Magnetic Resonance in Food Science is an authoritative summary of state-of the-art research contr...

It is almost 100 years since the Maillard reaction was first described. Despite decades of resear...

Chemical Physics of Food Edited by Peter BeltonBased on the principle that f...

There are many challenges and problems in food science and magnetic resonance methods may be u...

Magnetic Resonance has become an established technique to improve the understanding of food syste...

The scope of applications of magnetic resonance to food science continues to expand. Recently, th...

In the rapidly developing field of analysis it is important to be aware of the newest methods wit...

Magnetic resonance has long demonstrated its tremendous versatility in many areas of science. Now...

This book is designed as a laboratory manual of methods used for the preparation and extraction o...

This unique and definitive reference on hormone abuse in food producing animals is for scientists...

The term magnetic resonance covers a wide range of techniques, spectroscopy, relaxation and imagi...

During the last two decades, the use of NMR spectroscopy for the characterization and analysis of...