The conditions required to use Electron Spin Resonance (ESR) in identification of irradiated foods is firs t described. Then we present the results of an intercomparison sponsored by the Community Bureau of Reference involving 22 european laboratories on meat and fish bones and fruits. Then the ESR protocols given to the BCR are described
Electron spin resonance spectrosopy (ESR) as a tool to detect reaction radical intermediates: exampl...
The ESR spectra of the stalks and skins of a selection of unirradiated and γ-irradiated citrus fruit...
Study by EPR (electron paramagnetic resonance) technique of a wide range of food products imported t...
Many countries, in order to authorise the use of food irradiation, claim the availability of methods...
Günümüzde, gıdaların raf ömrünü arttırmak, israfını önlemek, bozulmalarını geciktirmek ve haşerelere...
Issu de : 12th International Meeting on Radiation Processing (IMRP-12), AVIGNON, FRANCE, MAR 25-30, ...
Ortho-tyrosine detection method is used for the detection of irradiated protein-rich foods. A new pr...
Protocol EN 1786 for the detection of irradiated food by electron spin resonance (ESR) spectroscopy ...
Since 1985, there has been a very strong interest in irradiated food, thereby reflecting an increase...
The identification of irradiated dried fruit can be achieved by means of the electron spin resonance...
The treatment of food with ionizing radiation, at doses lower than 10 kGy, is a preservation technol...
A short introduction to the theory and practice of ESR spectroscopy is given. ESR alanine dosimetry ...
Protocols EN 1786 and EN 1788 for the detection of irradiated food by electron spin resonance spectr...
Free radicals produced in Spanish mackerel fish bone by "Co γ-rays were measured using electron spin...
To determine the absorbed doses of ionizing radiation of food, it is recommended to use the method o...
Electron spin resonance spectrosopy (ESR) as a tool to detect reaction radical intermediates: exampl...
The ESR spectra of the stalks and skins of a selection of unirradiated and γ-irradiated citrus fruit...
Study by EPR (electron paramagnetic resonance) technique of a wide range of food products imported t...
Many countries, in order to authorise the use of food irradiation, claim the availability of methods...
Günümüzde, gıdaların raf ömrünü arttırmak, israfını önlemek, bozulmalarını geciktirmek ve haşerelere...
Issu de : 12th International Meeting on Radiation Processing (IMRP-12), AVIGNON, FRANCE, MAR 25-30, ...
Ortho-tyrosine detection method is used for the detection of irradiated protein-rich foods. A new pr...
Protocol EN 1786 for the detection of irradiated food by electron spin resonance (ESR) spectroscopy ...
Since 1985, there has been a very strong interest in irradiated food, thereby reflecting an increase...
The identification of irradiated dried fruit can be achieved by means of the electron spin resonance...
The treatment of food with ionizing radiation, at doses lower than 10 kGy, is a preservation technol...
A short introduction to the theory and practice of ESR spectroscopy is given. ESR alanine dosimetry ...
Protocols EN 1786 and EN 1788 for the detection of irradiated food by electron spin resonance spectr...
Free radicals produced in Spanish mackerel fish bone by "Co γ-rays were measured using electron spin...
To determine the absorbed doses of ionizing radiation of food, it is recommended to use the method o...
Electron spin resonance spectrosopy (ESR) as a tool to detect reaction radical intermediates: exampl...
The ESR spectra of the stalks and skins of a selection of unirradiated and γ-irradiated citrus fruit...
Study by EPR (electron paramagnetic resonance) technique of a wide range of food products imported t...
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