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по журналам "Magnetic Resonance in Food Science: Latest Developments"

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1H NMR relaxation study of amylopectin retrogradation

Farhat, I. A.; Ottenhof, M. A.; Marie, V.; Bezenac, E. de (Royal Society of Chemistry, 2003)
23NA and 35Cl NMR studies of the interactions of sodium and chloride ions with meat products

Foucat, L.; Donnat, J. P.; Renou, J. P. (Royal Society of Chemistry, 2003)
An effort to develop an analytical method to detect adulteration of olive oil by hazelnut oil

Kyrikou, I.; Zervou, M.; Petrakis, P.; Mavromoustakos, T. (Royal Society of Chemistry, 2003)
Antioxidative activity of some herbs and spices - A review of ESR studies

Dilas, S. M.; Canadanovic-Brunet, J. M.; Cetkovic, G. S.; Tumbas, V. T. (Royal Society of Chemistry, 2003)
Application and comparison of MRI and X-ray CT to follow spatial and longitudinal evolution of core breakdown in pears

Lammertyn, J.; Dresselaers, T.; Hecke, P. Van; Jancsók, P.; Wevers, M.; Nicolai, B. M. (Royal Society of Chemistry, 2003)
Application of NMR and hyphenated NMR spectroscopy for the study of beer components

Duarte, I. F.; Spraul, M.; Godejohann, M.; Bruumann, U. (Royal Society of Chemistry, 2003)
Assessment of meat quality by NMR

Renou, J. P.; Bielicki, G.; Bonny, J. M.; Donnat, J. P.; Foucat, L. (Royal Society of Chemistry, 2003)
Back cover

Belton, P. S.; Gil, A. M.; Webb, G. A.; Rutledge, D. (Royal Society of Chemistry, 2003)
Charge effects of protein interactions at lipid-water interface probed by 2h nmr

Arêas, J. A. G.; Watts, A. (Royal Society of Chemistry, 2003)
Comparison of two sequences: Spin-Echo and gradient echo for the assessment of dough porosity during proving

Grenier, A.; Lucas, T.; Davenel, A.; Collewet, G.; Bail, A. Le (Royal Society of Chemistry, 2003)
Contents

Belton, P. S.; Gil, A. M.; Webb, G. A.; Rutledge, D. (Royal Society of Chemistry, 2003)
Determination of water self-diffusion behavior in microorganisms by using PFG-NMR

Lee, C. H.; Hong, Y. S.; Volkova, V. D.; Volkov, V. I. (Royal Society of Chemistry, 2003)
Food quality control

Belton, P. S.; Gil, A. M.; Webb, G. A.; Rutledge, D. (Royal Society of Chemistry, 2003)
Food: Structure and dynamics

Belton, P. S.; Gil, A. M.; Webb, G. A.; Rutledge, D. (Royal Society of Chemistry, 2003)
Food: The human aspect

Belton, P. S.; Gil, A. M.; Webb, G. A.; Rutledge, D. (Royal Society of Chemistry, 2003)
Front cover

Belton, P. S.; Gil, A. M.; Webb, G. A.; Rutledge, D. (Royal Society of Chemistry, 2003)
Front matter

Belton, P. S.; Gil, A. M.; Webb, G. A.; Rutledge, D. (Royal Society of Chemistry, 2003)
Magnetic resonance - the developing scene

Belton, P. S.; Gil, A. M.; Webb, G. A.; Rutledge, D. (Royal Society of Chemistry, 2003)
Multivariate analysis of time domain NMR signals in relation to food quality

Micklander, E.; Thygesen, L. G.; Pederson, H. T.; Berg, F. van den; Bro, Rasmus; Rutledge, D. N.; Engelsen, S. B. (Royal Society of Chemistry, 2003)
NMR in foods: Opportunity and challenges

Cornejo, F.; Chinachoti, P. (Royal Society of Chemistry, 2003)

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