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Fat and water magnetic resonance imaging

Bley, Thorsten A., Wieben, Oliver, François, Christopher J., Brittain, Jean H., Reeder, Scott B.·2010·Journal of Magnetic Resonance Imaging

Abstract

A wide variety of fat suppression and water–fat separation methods are used to suppress fat signal and improve visualization of abnormalities. This article reviews the most commonly used techniques for fat suppression and fat–water imaging including 1) chemically selective fat suppression pulses “FAT‐SAT”; 2) spatial‐spectral pulses (water excitation); 3) short inversion time (TI) inversion recovery (STIR) imaging; 4) chemical shift based water–fat separation methods; and finally 5) fat suppression and balanced steady‐state free precession (SSFP) sequences. The basic physical background of these techniques including their specific advantages and disadvantages is given and related to clinical applications. This enables the reader to understand the reasons why some fat suppression methods work better than others in specific clinical settings. J. Magn. Reson. Imaging 2010;31:4–18. © 2009 Wiley‐Liss, Inc.

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Metadata

Authors
Bley, T. A., Wieben, O., François, C. J., Brittain, J. H., & Reeder, S. B.
Venue
Journal of Magnetic Resonance Imaging
Publisher
Wiley
Published
2009-12-20
Volume
31
Issue
1
Pages
4-18
ISSN
  • 1053-1807 (ISSN-L)
  • 1522-2586
OpenAlex
W1529328398
Cited by
372
References
43
FWCI
10.80
Type
journal article
Language
en
Open access
closed

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CoChat. (2026). Citation check: Fat and water magnetic resonance imaging. https://app.cochat.ai/papers/10.1002/jmri.21895
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Bley, T. A., Wieben, O., François, C. J., Brittain, J. H., & Reeder, S. B. (2010). Fat and water magnetic resonance imaging. Journal of Magnetic Resonance Imaging. https://doi.org/10.1002/jmri.21895

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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).

Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.