Electron spin resonance as a tool to monitor the influence of novel processing technologies on food properties-Reference-Cited by-同舟云学术

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Electron spin resonance as a tool to monitor the influence of novel processing technologies on food properties

Published:2020-06 Issue: Volume:100 Page:77-87
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Barba Francisco J.,Roohinejad Shahin,Ishikawa Kenji,Leong Sze Ying,El-Din A Bekhit Alaa,Saraiva Jorge A.,Lebovka Nikolai

Funder

European Union ERDF funds

University of Aveiro

FCT/MCT

Associate Laboratory LAQV-REQUIMTE

FEDER

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference108 articles.

1. Use of spin traps to detect superoxide production in living cells by electron paramagnetic resonance (EPR) spectroscopy;Abbas;Methods,2016

2. Electron spin resonance spectroscopy for the identification of irradiated foods with complex ESR signals;Ahn;Food Analytical Methods,2013

3. ESR spectroscopy for the study of oxidative processes in food and beverages;Andersen,2008

4. Generation mechanism of hydroxyl radical species and its lifetime prediction during the plasma-initiated ultraviolet (UV) photolysis;Attri;Scientific Reports,2015

5. Lipid peroxidation: Production, metabolism, and signaling mechanisms of malondialdehyde and 4-hydroxy-2-nonenal;Ayala;Oxidative Medicine and Cellular Longevity,2014

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