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个人简介
In brief, my major research interests are: Development and various applications of liquid and solid state low and high field NMR spectroscopy for the study of food systems and in metabolomics. In particular, the use of quantitative NMR spectroscopy for screening of food quality parameters using multivariate approaches in the data analysis. Food systems include pectins/alginates, carbohydrates, lipids and fatty acids, together with whole food as milk, cheese, yogurt, cereal, bread, juice and beer. Furthermore, since NMR spectroscopy has emerged as a powerful non-invasive technique for both in vivo and metabolomic investigations, NMR studies of living biological tissue and biofluids are included in my work. I have participated in the development of the Dept. of Food Science metabolomics platform.
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Current Opinion in Food Science (2021): 157-166
Modern Magnetic Resonancepp.1649-1668, (2018)
NMR-based MetabolomicsNew Developments in NMRpp.183-245, (2018)
Royal Society of Chemistry Special Publications (2013): 81-89
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