Use of optically stimulated luminescence (OSL) in the detection of irradiated spices
Author:
Publisher
Springer Science and Business Media LLC
Subject
General Environmental Science,Radiation,Biophysics
Link
https://link.springer.com/content/pdf/10.1007/s00411-021-00908-8.pdf
Reference26 articles.
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2. Aydaş C, Çam ST (2017) Identification of irradiated foodstuffs using ESR microwave saturation. Appl Radiat Isot 122:14–20. https://doi.org/10.1016/j.apradiso.2016.12.052
3. Aygun G, Bozoğlu F, Bulur E (2016) Detection of gamma irradiated spices with OSL method and its reliability. Nat Sci Dis 2(1):9. https://doi.org/10.20863/nsd.44208
4. Bayram G, Delincee H (2004) Identification of irradiated Turkish foodstuffs combining various physical detection methods. Food Control 15:81–91. https://doi.org/10.1016/S0956-7135(03)00018-5
5. Bortolin E, Boniglia C, Colicchia A, Alberti A, Fuochi P, Onari S (2007) Irradiated herbs and spices detection: light-induced fading of photo-stimulated luminescence response. Int J Food Sci Technol 42:330–335. https://doi.org/10.1111/j.1365-2621.2006.01241.x
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1. DETECTION OF IRRADIATED BLACK SEED AND POPPY SAMPLES BY OSL TECHNIQUE;GIDA / THE JOURNAL OF FOOD;2022-09-29
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