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

Study of the “molten globule” intermediate state in protein folding by a hydrophobic fluorescent probe

Gennady V. Semisotnov, O.I. Razgulyaev, Vladimir N. Uversky et al. · Biopolymers · 1991 · 1.3K citations

Life Sciences, Biochemistry, Biophysics +17

Reversible Interactions with para-Hydrogen Enhance NMR Sensitivity by Polarization Transfer

Ralph W. Adams, Juan A. Aguilar, Kevin D. Atkinson et al. · Science · 2009 · 1K citations · Full text

Natural Sciences, Chemistry, Physics +16

Global Assessment of Organic Contaminants in Farmed Salmon

Ronald A. Hites, Jeffery A. Foran, David O. Carpenter et al. · Science · 2004 · 857 citations

Natural Resources, Environmental Sciences, Fisheries +13

α‐lactalbumin: compact state with fluctuating tertiary structure?

Rudolf Gilmanshin, Valentina E. Bychkova, Gennady V. Semisotnov et al. · FEBS Letters · 1981 · 618 citations · Full text

Life Sciences, Biochemistry, Biophysics +14

1H and 13C high resolution NMR spectroscopy of carrageenans: application in research and industry

Fred van de Velde, Svein Halvor Knutsen, Harry S. Rollema et al. · Trends in Food Science & Technology · 2002 · 426 citations

Pharmacy, Biochemistry, Chemistry +10