Identification of irradiated foodEffect of irradiation dose, storage time and temperature on the ESR signal in irradiated oat, and corn and wheat
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Cited by (23)
Electron paramagnetic resonance signal in wheat seeds irradiated with low-energy electron beam
2023, Radiation Physics and ChemistryIdentification of irradiated foodstuffs using ESR microwave saturation
2017, Applied Radiation and IsotopesCitation Excerpt :Even at quite high doses (20 kGy), radiation specific cellulose satellite lines spacing 6.05 mT was not clearly visible in fennel spectrum given in literature (Yamaoki, et al., 2008). As a similar, radiation induced cellulose peaks were not observed for irradiated black pepper and garlic (Haire et al., 1997), for irradiated cloves (Beshir, 2014), for irradiated dry plants (Yordanov et al., 2005), irradiated cumin (Kim et al., 2009) and irradiated wheat (Murrieta et al., 1996) in literature. However, EN 1787 standard for detection of irradiated foodstuffs are based on observing these cellulose peaks.
Irradiation detection of coffee mate by electron spin resonance (ESR)
2011, Radiation Physics and ChemistryCitation Excerpt :Because of the similarities between the ESR spectra of CM sample and foods of high starch content, we considered that the radiation-induced radical species, most probably, must be originated from the carbohydrate content of CM sample. Two different radical species of known structures (hydroxyalkyl and aldehydalkyl radicals) were proposed already in the earlier studies on various foodstuffs (Raffi et al., 1981; Raffi and Agnel, 1983; Adem et al., 1993; Munoz et al., 1994; Murrieta et al., 1996). Aldehyalkyl radical (denoted here as Radical A) results from the action of gaseous oxygen on the radicals derived from the breaking of the glycosidic link (Raffi and Agnel, 1983; Miyoshi et al., 1990).
EPR studies of the free radical kinetics in γ-rays irradiated Pleurotus ostreatus oyster mushrooms
2011, Food Research InternationalCitation Excerpt :For this reason, EPR spectroscopy is now a routine method to detect and investigate irradiated food (Chauhan, Kumar, Nadanasabapathy, & Bawa, 2009; Marchioni, 2009; Bercu, Negut, & Duliu, 2010). In view of the great diversity of irradiated food currently investigated (comprising vegetal, animal as well as fungal products), a correct reading of irradiation free radicals is a difficult task if performed mainly by EPR spectroscopy (Ikeya, 1993; Adem et al., 1993; Murrieta et al., 1996). Consequently, any new data concerning not only irradiation free radicals time stability – or Spin Hamiltonian (SH) parameters but also the number of radicals species or their activation energy could be helpful for a better understanding of radicals nature (Polat & Korkmaz, 2003, 2004).
Identification of radiation treatment of wheat (Triticum aestivum. L) and rice (Oryza sativa. L) samples using thermoluminescence of contaminating minerals
2007, Nuclear Science and Techniques/HewuliAn electron spin resonance study of γ-ray irradiated ginseng
2006, Spectrochimica Acta - Part A: Molecular and Biomolecular Spectroscopy