Electron spin resonance characterization of radical components in irradiated black pepper skin and core-Reference-Cited by-同舟云学术

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Electron spin resonance characterization of radical components in irradiated black pepper skin and core

Published:2011-11 Issue:11 Volume:80 Page:1282-1288
ISSN:0969-806X
Container-title:Radiation Physics and Chemistry
language:en
Short-container-title:Radiation Physics and Chemistry

Author:

Yamaoki Rumi,Kimura Shojiro,Ohta Masatoshi

Publisher

Elsevier BV

Subject

Radiation

Reference20 articles.

1. Electron paramagnetic resonance detection of Mexican irradiated spices;Bortolin;Int. J. Food Sci. Technol.,2006

2. Foodstuffs, Detection of Irradiated Food Containing Cellulose, Method by ESR Spectroscopy;EN 1787,2000

3. Foodstuffs, Detection of Irradiated Food Containing Crystalline Sugar by ESR Spectroscopy;EN13708,2001

4. Black Pepper;Food Composition Database,2009

5. Identification of irradiation treatment in black pepper by electron paramagnetic resonance;Franco;Int. J. Food Sci. Tecnol.,2004

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1. Novel Deconvolution Approach for the Analysis of Complex Electron Paramagnetic Resonance Spectra of Irradiated Sweet Potatoes;ACS FOOD SCI TECHNOL;2022

2. Novel Deconvolution Approach for the Analysis of Complex Electron Paramagnetic Resonance Spectra of Irradiated Sweet Potatoes;ACS Food Science & Technology;2022-10-10

3. Various approaches in EPR identification of gamma-irradiated plant foodstuffs: A review;Food Research International;2018-03

4. Evaluation of absorbed dose in irradiated sugar-containing plant material (peony roots) by an ESR method;Radiation Physics and Chemistry;2015-12

5. Far infrared and ultraviolet radiation as a combined method for surface pasteurization of black pepper seeds;Journal of Food Engineering;2013-05

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