Foodomics imaging by mass spectrometry and magnetic resonance

Electrophoresis
Núria CanelaLluís Arola

Abstract

This work explores the use of advanced imaging MS (IMS) and magnetic resonance imaging (MRI) techniques in food science and nutrition to evaluate food sensory characteristics, nutritional value and health benefits. Determining the chemical content and applying imaging tools to food metabolomics offer detailed information about food quality, safety, processing, storage and authenticity assessment. IMS and MRI are powerful analytical systems with an excellent capability for mapping the distribution of many molecules, and recent advances in these platforms are reviewed and discussed, showing the great potential of these techniques for small molecule-based food metabolomics research.

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Citations

Oct 30, 2016·Biochimie·Eberhard MunzLjudmilla Borisjuk
Mar 25, 2018·Electrophoresis·Marina Creydt, Markus Fischer
Oct 19, 2019·Journal of Bioscience and Bioengineering·Adinda P WismanShuichi Shimma

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