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Citation: Ms. Chung et al., Study of caking in powdered foods using nuclear magnetic resonance spectroscopy, J FOOD SCI, 65(1), 2000, pp. 134-138

Authors: Chung, MS Ruan, RR Chen, PL Wang, X

Citation: Ms. Chung et al., Physical and chemical properties of caramel systems, FOOD SCIENC, 32(3), 1999, pp. 162-166

Authors: Ruan, RR Chen, PL Almaer, S

Citation: Rr. Ruan et al., Nondestructive analysis of sweet corn maturity using NMR, HORTSCIENCE, 34(2), 1999, pp. 319-321

Authors: Ruan, RR Wang, XA Chen, PL Fulcher, RG Pesheck, P Chakrabarti, S

Citation: Rr. Ruan et al., Study of water in dough using nuclear magnetic resonance, CEREAL CHEM, 76(2), 1999, pp. 231-235

Authors: Ruan, RR Long, Z Chang, K Chen, PL Taub, IA

Citation: Rr. Ruan et al., Glass transition temperature mapping using magnetic resonance imaging, T ASAE, 42(4), 1999, pp. 1055-1059