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has been cited by the following article:

• TITLE: Evaluation of Cinnamon by Solid-State NMR Employing Relaxometry

  AUTHORS: Pedro Paulo Merat, Roberto Cucinelli Neto, Vitor Santos Ramos, Maria Inês Bruno Tavares

  KEYWORDS: Cinnamon, Low-Field NMR, NMR Relaxation, Functional Food

  JOURNAL NAME: Materials Sciences and Applications, Vol.14 No.3, March 6, 2023

  ABSTRACT: To evaluate the molecular dynamics and the molecular regions presented in the cinnamon types it was chosen to evaluate them without any treatment, and for that it was used low-field nuclear magnetic resonance (NMR) through the pulse sequence such as MSE-FID, an NMR sequence in the time domain, and from the longitudinal relaxation time (with a time constant T1), employing the inversion-recovery pulse sequence. The low-field NMR results indicate that the techniques chosen were a very good alternative to evaluate these types of samples food and their structural organization according to their constituents. The molecular mobility is different.