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2. Longitudinal and Transverse 1 H Nuclear Magnetic Resonance Relaxivities of Lanthanide Ions in Aqueous Solution up to 1.4 GHz/33 T.

3. Characterization of Flow with a V-Shaped NMR Sensor.

7. Chemical Composition of Fat Bloom on Chocolate Products Determined by Combining NMR and HPLC–MS.

14. Combined nuclear magnetic resonance methods in quality control of lubricants in green energy production.

21. 3D reconstruction of ablation lesions from in-vitro preparations using MRI

47. Magnetic resonance imaging as a tool for quality control in extrusion-based bioprinting

48. Single-Sided NMR in Foods

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