nmr data analysis software (Niumag Corporation)
86
Structured Review
Niumag Corporation
nmr data analysis software
Nmr Data Analysis Software, supplied by Niumag Corporation, used in various techniques. Bioz Stars score: 86/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/nmr+data+analysis+software/analysis+inv+multiexp+software/pm41935568-124-14-13
Average 86 stars, based on 1 article reviews
Nmr Data Analysis Software, supplied by Niumag Corporation, used in various techniques. Bioz Stars score: 86/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/nmr+data+analysis+software/analysis+inv+multiexp+software/pm41935568-124-14-13
Average 86 stars, based on 1 article reviews
nmr data analysis software - by Bioz Stars,
2026-11
86/100 stars
Images
Related Articles
Nuclear Magnetic Resonance:Article Title: Effects of various modified starches on the eating quality of frozen crispy pork strips. Article Snippet: During short-term frozen storage, crispy pork strips undergo moisture migration, crispness loss, and sensory deterioration.. Traditional batters composed mainly of native starch, water, and whole egg cannot effectively retard these changes.. This study evaluated the effects of four modified starches—oxidized starch, hydroxypropyl starch, acetate starch, and hydroxypropyl distarch phosphate—added at 0–10% (based on starchy raw material mass) to a traditional batter. Software:Article Title: Effects of various modified starches on the eating quality of frozen crispy pork strips. Article Snippet: During short-term frozen storage, crispy pork strips undergo moisture migration, crispness loss, and sensory deterioration.. Traditional batters composed mainly of native starch, water, and whole egg cannot effectively retard these changes.. This study evaluated the effects of four modified starches—oxidized starch, hydroxypropyl starch, acetate starch, and hydroxypropyl distarch phosphate—added at 0–10% (based on starchy raw material mass) to a traditional batter. Article Title: The Interaction Between Corn Starch and Xanthan Gum in Formulating Heat-Induced Emulsion Gels for Animal Solid Fat Mimetics Article Snippet: .. The Article Title: Effect of Different Antioxidants on the Quality of Smoked and Air-Dried Top Mouth Culter. Article Snippet: The relaxation times (T2) of water molecules were analyzed using the Carr-Purcell-Meiboom-Gill (CPMG) sequence. .. The transverse relaxation time and area were determined by using the Article Title: The Interaction Between Corn Starch and Xanthan Gum in Formulating Heat-Induced Emulsion Gels for Animal Solid Fat Mimetics. Article Snippet: .. The Article Title: Characterization and prediction of phosphate responsiveness using hyperspectral imaging in snakehead fillets during water retention. Article Snippet: • Phosphate on water-holding capacity in snakehead fillets was characterized by Article Title: Effects of ultrasound-assisted freezing and high-voltage electric field thawing on quality of precooked duck meat Article Snippet: .. The decay curves were analyzed using Article Title: Effect of Different Thawing Methods on the Quality and Antioxidant Activity of Frozen Actinidia arguta . Article Snippet: .. The raw CPMG decay curves were fitted with a multi-exponential model using the Synchronous Iterative Reconstruction Technique (SIRT) algorithm in Analysis:Article Title: Effect of Different Antioxidants on the Quality of Smoked and Air-Dried Top Mouth Culter. Article Snippet: The relaxation times (T2) of water molecules were analyzed using the Carr-Purcell-Meiboom-Gill (CPMG) sequence. .. The transverse relaxation time and area were determined by using the Article Title: Effects of ultrasound-assisted freezing and high-voltage electric field thawing on quality of precooked duck meat Article Snippet: .. The decay curves were analyzed using Article Title: Effect of Different Thawing Methods on the Quality and Antioxidant Activity of Frozen Actinidia arguta . Article Snippet: .. The raw CPMG decay curves were fitted with a multi-exponential model using the Synchronous Iterative Reconstruction Technique (SIRT) algorithm in other:Article Title: Tricholoma matsutake root by-product improves flavor and functionality of extruded reconstructed rice Article Snippet: This study investigated the valorization of Tricholoma matsutake root powder (TMRP), a mushroom processing by-product, as a multifunctional ingredient for improving the quality and nutritional functionality of extruded reconstructed rice (RR).. Rice flour was blended with 0–7% TMRP and processed by twin-screw extrusion, and the resulting products were evaluated for starch structure, water distribution, cooking performance, texture, flavor, and in vitro digestibility.. Extrusion alone markedly reduced starch viscosity, crystallinity, and gelatinization enthalpy, yielding an overly soft, sticky and highly digestible RR. Sequencing:Article Title: Characterization and prediction of phosphate responsiveness using hyperspectral imaging in snakehead fillets during water retention. Article Snippet: • Phosphate on water-holding capacity in snakehead fillets was characterized by Image Reconstruction:Article Title: Effect of Different Thawing Methods on the Quality and Antioxidant Activity of Frozen Actinidia arguta . Article Snippet: .. The raw CPMG decay curves were fitted with a multi-exponential model using the Synchronous Iterative Reconstruction Technique (SIRT) algorithm in |