nmr v1 0 image processing software (Niumag Corporation)
86
Structured Review
Niumag Corporation
nmr v1 0 image processing software
Nmr V1 0 Image Processing 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+v1+0+image+processing+software/0+image+nmr+processing+software+v3/pm41352145-79-8-7
Average 86 stars, based on 1 article reviews
Nmr V1 0 Image Processing 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+v1+0+image+processing+software/0+image+nmr+processing+software+v3/pm41352145-79-8-7
Average 86 stars, based on 1 article reviews
nmr v1 0 image processing software - by Bioz Stars,
2026-09
86/100 stars
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Related Articles
Nuclear Magnetic Resonance:Article Title: Unveiling the effects of magnetic field-assisted freezing on turbot (Scophthalmus maximus) muscle quality via integrated molecular simulations and physicochemical analysis. Article Snippet: Freezing is a highly effective technique for preserving turbot (Scophthalmus maximus) and other seafood, but uncontrolled ice crystal formation may compromise their quality.. This study systematically evaluated the effects of static magnetic field (MF)-assisted freezing at varying intensities (2, 4, 6, 8, and 10 mT) on turbot quality.. MFassisted freezing at 8 mT most effectively inhibited large ice crystal formation in turbot muscle, reduced centrifugal loss by 21.07 %, and increased hardness by 5.75 % compared to air freezing. Software:Article Title: Unveiling the effects of magnetic field-assisted freezing on turbot (Scophthalmus maximus) muscle quality via integrated molecular simulations and physicochemical analysis. Article Snippet: Freezing is a highly effective technique for preserving turbot (Scophthalmus maximus) and other seafood, but uncontrolled ice crystal formation may compromise their quality.. This study systematically evaluated the effects of static magnetic field (MF)-assisted freezing at varying intensities (2, 4, 6, 8, and 10 mT) on turbot quality.. MFassisted freezing at 8 mT most effectively inhibited large ice crystal formation in turbot muscle, reduced centrifugal loss by 21.07 %, and increased hardness by 5.75 % compared to air freezing. |