Applications of NMR Spectroscopy

Volume: 4

Applications in Food Sciences

Editor(s): Atta-ur-Rahman and M. Iqbal Chaudhary

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Applications of NMR Spectroscopy is a book series devoted to publishing the latest advances in the applications of nuclear magnetic resonance (NMR) spectroscopy in various fields of organic ...
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Pp. i-ii (2)

Atta-ur-Rahman and M. Iqbal Choudhary



List of Contributors  promotion: free to download

Pp. iii-v (3)

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Application of NMR to Resolve Food Structure, Composition and Quality

Pp. 3-61 (59)

Angela Melado-Herreros, María E. Fernández-Valle and Pilar Barreiro


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NMR Spectroscopy for Evaluation of Lipid Oxidation

Pp. 62-95 (34)

Hong-Sik Hwang and Erica L. Bakota


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NMR Spectroscopy: A Powerful Tool to Investigate the Role of Tannins in the Taste of Wine and their Health Protective Effect

Pp. 188-221 (34)

Julie Géan, Aurélien L. Furlan, Olivier Cala, Marie-Lise Jobin, Aurore Castets, Cécile Simon, Isabelle Pianet and Erick J. Dufourc


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Applications of Quantitative 1H NMR in Food- Related Analysis

Pp. 222-262 (41)

Takashi Ohtsuki, Atsuko Tada, Maiko Tahara, Takako Suematsu and Naoki Sugimoto


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Cell-Free Protein Synthesis for NMR Structural Analysis of Large Proteins and Complexes

Pp. 263-290 (28)

Andrew V. Kralicek and Kiyoshi Ozawa


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Pp. 291-292 (2)

Atta-ur-Rahman and M. Iqbal Choudhary