Magnetic Resonance in Food Science

2007 ◽  
Keyword(s):  
Magnetic Resonance ◽  
Food Science

scholarly journals RECENTI SVILUPPI NELLA RISONANZA MAGNETICA NUCLEARE A PAVIA

2021 ◽  
Author(s):  
Marta Filibian ◽  
Pietro Carretta
Keyword(s):  
Magnetic Resonance ◽  
Materials Science ◽  
Condensed Matter ◽  
Risonanza Magnetica ◽  
Molecular Magnets ◽  
Food Science ◽  
Resonance Imaging ◽  
High Tc Superconductors ◽  
High Tc ◽  
The University

Nuclear Magnetic Resonance (NMR) is a crucial experimental technique for the study of matter in several fields and applications, as for example in physics, chemistry, materials science, biology, medicine and food science. By means of this technique, the NMR group of the University of Pavia (UniPV) has given valuable scientific contributions to the Condensed Matter Physics and to the Physics applied to the Biomedical sector. In this note we’ll illustrate some of the most relevant results produced by the researchers of the group within decades of work carried out with passion and dedication, with examples regarding the Molecular Magnets, the High Tc Superconductors, the contrast agents and the hyperpolarization of molecules for Magnetic Resonance Imaging. We’ll also report some preliminary results obtained at the Preclinical Imaging Facility of UniPV, recently founded with the key contribution of the NMR group.

Sign in / Sign up

Export Citation Format

Share Document