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Cited article:

Investigating the crystallinity of hard candies prepared and stored at different temperatures with low field‐NMR relaxometry

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Journal of the Science of Food and Agriculture 105 (1) 489 (2025)
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Hard Candy Production and Quality Parameters: A review

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Open Research Europe 4 60 (2024)
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Correlation of low field nuclear magnetic resonance relaxation with composition and glass transition of hard candies

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Frontiers in Food Science and Technology 4 (2024)
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Non-Conventional Time Domain (TD)-NMR Approaches for Food Quality: Case of Gelatin-Based Candies as a Model Food

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Molecules 27 (19) 6745 (2022)
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Use of magic sandwich echo and fast field cycling NMR relaxometry on honey adulteration with corn syrup

Berkay Berk, Cagri Cavdaroglu, Leonid Grunin, Ioan Ardelean, Danuta Kruk, Bekir G Mazi and Mecit H Oztop
Journal of the Science of Food and Agriculture 102 (7) 2667 (2022)
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The effects of crosslinking agents on faba bean flour–chitosan‐curcumin films and their characterization

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An investigation of functional quality characteristics and water interactions of navy bean, chickpea, pea, and lentil flours

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Legume Science 4 (1) (2022)
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Detection of Authenticity and Quality of the Turkish Delights (Lokum) by Means of Conventional and Fast Field Cycling Nuclear Magnetic Resonance Relaxometry

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Journal of Agricultural and Food Chemistry 69 (41) 12089 (2021)
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DETERMINATION OF THE BEST DRYING CONDITIONS FOR GELATIN BASED CANDIES

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Features of the Gas-Permeable Crystalline Phase of Poly-2,6-dimethylphenylene Oxide

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Polymers 14 (1) 120 (2021)
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Antiplasticization and phase behavior in phase-separated modified starch-sucrose blends: A positron lifetime and solid-state NMR study

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Carbohydrate Polymers 250 116931 (2020)
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Exploring the crystallinity of different powder sugars through solid echo and magic sandwich echo sequences

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Magnetic Resonance in Chemistry 57 (9) 607 (2019)
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Effect of d‐psicose substitution on gelatin based soft candies: A TD‐NMR study

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Magnetic Resonance in Chemistry 57 (9) 661 (2019)
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Study of the State of Water and Oil in Frozen Emulsions Using Time Domain NMR

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Journal of Colloid and Interface Science 226 (1) 16 (2000)
https://doi.org/10.1006/jcis.2000.6785