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Produit alimentaire --- foods --- Fruit --- Vegetables --- Teneur en eau --- moisture content --- Humidité --- humidity --- Physiologie après récolte --- Postharvest physiology --- Propriété biologique --- biological properties --- Activité enzymatique --- Enzyme activity --- Spectroscopie RMN --- NMR spectroscopy --- Technique analytique --- Analytical methods --- 543.81 --- 664 --- 537.635 --- 543.422.25 --- Water content, moisture. Volatile constituents --- Production and preservation of solid foodstuffs --- Magnetic resonances --- Using high frequency electromagnetic waves (radio waves). Nuclear manetic resonance spectroscopy. NMR spectroscopy --- 664 Production and preservation of solid foodstuffs --- 543.81 Water content, moisture. Volatile constituents --- 543.422.25 Using high frequency electromagnetic waves (radio waves). Nuclear manetic resonance spectroscopy. NMR spectroscopy --- 537.635 Magnetic resonances --- Food --- Magnetic resonance imaging --- Nuclear magnetic resonance --- Magnetic resonance, Nuclear --- NMR (Nuclear magnetic resonance) --- Nuclear spin resonance --- Resonance, Nuclear spin --- Magnetic resonance --- Nuclear spin --- Nuclear quadrupole resonance --- Clinical magnetic resonance imaging --- Diagnostic magnetic resonance imaging --- Functional magnetic resonance imaging --- Imaging, Magnetic resonance --- Medical magnetic resonance imaging --- MR imaging --- MRI (Magnetic resonance imaging) --- NMR imaging --- Nuclear magnetic resonance imaging --- Cross-sectional imaging --- Diagnostic imaging --- Water activity of food --- Vapor pressure --- Moisture --- Water activity --- Diagnostic use --- Analysis --- Composition