Analysis of Radicals Induced in Irradiated Foods
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Publisher
Japanese Research Association for Food Irradiation
Reference12 articles.
1. 1) Ukai, Mitsuko et al. Free radicals in irradiated pepper: an electron spin resonance study. Applied Magnetic Resonance 24, p.1-11 (2003).
2. 2) Ukai, Mitsuko. An electron spin resonance study in food radiation research. JEOL News. 39, p. 24-27 (2004).
3. 3) Ukai, Mitsuko; Shimoyama, Yuhei. Decay of organic free radicals in γ-ray irradiated pepper during thermal treatments as detected by electron spin resonance spectroscopy. Radiation Physics and Chemistry. 71, p.177-180 (2004).
4. 4) Nakamura, Hideo et al. An electron spin resonance study of ginseng irradiated by gamma ray. Spectrochemica Acta. 63(4), p.883-887 (2006).
5. 5) Ukai, Mitsuko et al. An electron spin Resonance study of dry vegetables before and after Irradiation. Spectrochemica Acta. 69(5), p.1417-1422 (2008).
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