“…Analysis of the NMR spectra resulting from NMR spectroscopy of cereal samples provides precise information on the amount and type of chemical bonds present in their structure (Belton, 2011). NMR spectroscopy is able to detect changes in nuclei concentration of carbon and/or hydrogen and thus can be used to evaluate the content and distribution of polysaccharides, water, and oil in food products (Curti, Carini, Cobo, Bocher, & Vittadini, 2017;Nielsen, Hyldig, Nielsen, & Nielsen, 2005;Vil en, Lundqvist, Jouanneau, Helbert, & Sandstr€ om, 2010;Windt, Gerkema, & Van As, 2009). The first application of NMR technology was in the study of the molecular structure of organic chemical compounds in the late 1940s (Gutowsky, Kistiakowsky, Pake, & Purcell, 1949).…”