Foreword : By Prof Paul C. Lauterbur
Preface : By Dr. R. S. Chaughule & Dr. S .S. Ranade

Chapters :

1. MRI: Fruit Quality Measurements
    By Michael J. McCarthy, Young J. Choi and Siwalak Pathaveerat

2. MRI: Wine Grapes
    By Jorge E. Andaur, and Andrés R. Guesalaga

3. MRI - Study of Fruits
    By R.S.Chaughule and N. Ishida

4. Functional NMR: Plants
    By Markus Rokitta

5. MRI: Wood
    By Roger Meder

6. Evolution of MRI: Flora to Fauna
    By Sandy Chudek

7. Solid State MRI: Single-Point Imaging of Food Materials
    By Pedro Ramos, John Duynhoven, Klaas Nicolay

8. MRI: Bread
    By N. Ishida

9. MRI: Seafood Quality
    By Foucat Loïc and Jean-Pierre Renou

10. MRI: Meat Quality
      By Alva D. Mitchell

11. MRI: Ripening Process of Ham 1
      By Andres Caro, Pablo G. Rodríguez, M.L. Durán,
      Teresa Antequera, Eva Cernadas

12. Clinical Application using new MR Pulse Sequences
      By R. S. Chaughule and S. B. Desai

13. MR Microscopy
      By P.T. Narasimhan and Russell E. Jacobs

14. MRI: Dentistry & Oral Implantology
      By Olivier Beuf , Leon Choel, M.J.Seurin

15. Magnetic Resonance Cholangio Pancreatography
      By Viral Shah, Sameer Raniga and Salil Sharma

16. MR: Spectroscopy in Oncology
      By N. R. Jagannathan

17. MRI & MRS: Lithium in Mammalian Systems
      By Subbaraya Ramaparasad

18. MRI in Nanotechnology: Nanomagnetic Probes for Bioimaging
      By R.V. Ramanujan, C.K. Tan and H. Rumpel

19. MR of Lung
      By David Ailion & Gernot Laicher

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