Nuclear magnetic resonance (NMR) spectroscopy probes the local magnetic environment of a nucleus with non-zero magnetic moment in terms of its chemical shift (which depends on the amount of magnetic shielding and hence on its chemical environment) and line splitting, due to magnetic coupling to the nuclear spins of neighbouring atoms. (ScienceDirect)

NMR techniques are utilized in determining the changes on heat-treated foods. In this technique, change of water distribution and mobility in foods could be determined without damaging to food. Also, it is one of the techniques used to determine the level of melamine in foods. In addition, nuclear magnetic resonance spectroscopy is a good method to determine water holding capacity, intramuscular fat and total water content of meat. (Current Research in Nutrition and Food)

We perform 1H and 19F nuclear magnetic resonance spectroscopy at room temperature in magnetic fields below 50 mT. Using a solution of CsF in glycerol, we determine that 4 ± 2 × 1012 19F spins in a 1 pl volume can be detected with a signal-to-noise ratio of 3 in 1 s of integration. (nature communications)