Electron spin resonance spectra of γ-irradiated citrus fruit skins, skin components and stalks.

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Electron spin resonance spectra of γ-irradiated citrus fruit skins, skin components and stalks. / Tabner, Brian J.; Tabner, Vivienne A.
In: International Journal of Food Science and Technology, Vol. 29, No. 2, 1994, p. 143-152.

Research output: Contribution to Journal/Magazine › Journal article › peer-review

Harvard

Tabner, BJ & Tabner, VA 1994, 'Electron spin resonance spectra of γ-irradiated citrus fruit skins, skin components and stalks.', International Journal of Food Science and Technology, vol. 29, no. 2, pp. 143-152. https://doi.org/10.1111/j.1365-2621.1994.tb02055.x

APA

Tabner, B. J., & Tabner, V. A. (1994). Electron spin resonance spectra of γ-irradiated citrus fruit skins, skin components and stalks. International Journal of Food Science and Technology, 29(2), 143-152. https://doi.org/10.1111/j.1365-2621.1994.tb02055.x

Vancouver

Tabner BJ , Tabner VA. Electron spin resonance spectra of γ-irradiated citrus fruit skins, skin components and stalks. International Journal of Food Science and Technology. 1994;29(2):143-152. doi: 10.1111/j.1365-2621.1994.tb02055.x

Author

Tabner, Brian J. ; Tabner, Vivienne A. / Electron spin resonance spectra of γ-irradiated citrus fruit skins, skin components and stalks. In: International Journal of Food Science and Technology. 1994 ; Vol. 29, No. 2. pp. 143-152.

Bibtex

@article{b059a345968d410ebb4f74ed15d07229,

title = "Electron spin resonance spectra of γ-irradiated citrus fruit skins, skin components and stalks.",

abstract = "The ESR spectra of the stalks and skins of a number of non-irradiated and γ-irradiated citrus fruits suggest that ESR spectroscopy could be used to establish the irradiation history. Two major spectral changes occur up on irradiation. Two additional features appear and are only observed in irradiated specimens (Features B and D, the latter separated by c. 5.9mT) and these are accompanied by an increase in the intensity of the main central signal (Feature A). Observations on the stability of Features A and D indicate that they arise from different radicals. Experiments on the meso- and exo-carps indicate that Features B and D are located mainly in the former and Feature A mainly in the latter.",

keywords = "Exocarp • food control • food irradiation • mesocarp • radicals • shelf life",

author = "Tabner, {Brian J.} and Tabner, {Vivienne A.}",

year = "1994",

doi = "10.1111/j.1365-2621.1994.tb02055.x",

language = "English",

volume = "29",

pages = "143--152",

journal = "International Journal of Food Science and Technology",

issn = "1365-2621",

publisher = "Wiley-Blackwell",

number = "2",

}

RIS

TY - JOUR

T1 - Electron spin resonance spectra of γ-irradiated citrus fruit skins, skin components and stalks.

AU - Tabner, Brian J.

AU - Tabner, Vivienne A.

PY - 1994

Y1 - 1994

N2 - The ESR spectra of the stalks and skins of a number of non-irradiated and γ-irradiated citrus fruits suggest that ESR spectroscopy could be used to establish the irradiation history. Two major spectral changes occur up on irradiation. Two additional features appear and are only observed in irradiated specimens (Features B and D, the latter separated by c. 5.9mT) and these are accompanied by an increase in the intensity of the main central signal (Feature A). Observations on the stability of Features A and D indicate that they arise from different radicals. Experiments on the meso- and exo-carps indicate that Features B and D are located mainly in the former and Feature A mainly in the latter.

AB - The ESR spectra of the stalks and skins of a number of non-irradiated and γ-irradiated citrus fruits suggest that ESR spectroscopy could be used to establish the irradiation history. Two major spectral changes occur up on irradiation. Two additional features appear and are only observed in irradiated specimens (Features B and D, the latter separated by c. 5.9mT) and these are accompanied by an increase in the intensity of the main central signal (Feature A). Observations on the stability of Features A and D indicate that they arise from different radicals. Experiments on the meso- and exo-carps indicate that Features B and D are located mainly in the former and Feature A mainly in the latter.

KW - Exocarp • food control • food irradiation • mesocarp • radicals • shelf life

U2 - 10.1111/j.1365-2621.1994.tb02055.x

DO - 10.1111/j.1365-2621.1994.tb02055.x

M3 - Journal article

VL - 29

SP - 143

EP - 152

JO - International Journal of Food Science and Technology

JF - International Journal of Food Science and Technology

SN - 1365-2621

IS - 2

ER -

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