Evolution of the Levels of Free Radicals Generated on Wheat Flour and Wheat Bran by Electron Beam-Reference-Cited by-同舟云学术

Evolution of the Levels of Free Radicals Generated on Wheat Flour and Wheat Bran by Electron Beam

Published:2013-09 Issue:5 Volume:90 Page:469-473
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Braşoveanu Mirela¹,Crăciun Gabriela¹,Mănăilă Elena¹,Ighigeanu Daniel¹,Nemţanu Monica R.¹²,Grecu Maria N.³

Affiliation:

1. National Institute for Lasers, Plasma and Radiation Physics, Electron Accelerators Laboratory, 409 Atomistilor St., P.O. Box MG-36, 077125, Bucharest-Măgurele, Romania.

2. Corresponding author. Phone: +40-21-457-45-07. Fax: +40-21-457-42-43. E-mail: monica.nemtanu@inflpr.ro

3. National Institute of Materials Physics, 105 bis Atomistilor St., 077125 Bucharest-Măgurele, Romania.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference32 articles.

1. Electron Spin Resonance Analyses of Grinding- and Radiation-Induced Signals in Raw and Refined Sugars

2. Electron Spin Resonance Spectroscopy for the Identification of Irradiated Foods with Complex ESR Signals

3. Free radical formation in UV- and gamma-irradiated cassava starch

4. Electron paramagnetic resonance detection of Mexican irradiated spices

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