Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Dusan Razem"'
Autor:
Dusan Razem, Branka Katusin-Razem
Publikováno v:
Journal of food protection. 57(8)
Epidemiological data show that some special conbinations of causative agents, incriminated foods and places where food was acquired, eaten or contaminated, may be considered critical in the etiology of foodborne disease outbreaks in Croatia. These co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::144025f02038472389e2de8d2ffeef76
https://pubmed.ncbi.nlm.nih.gov/31121756
https://pubmed.ncbi.nlm.nih.gov/31121756
Publikováno v:
Radiation Physics and Chemistry. 55:593-597
The rate of the reaction of the tert-butoxyl radical (t-BuO ) with Fe2+ was measured using laser flash photolysis of methanolic solutions at room temperature. t-BuO were generated by homolytic photodecomposition of di-tert-butyl peroxide. The rate co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2f2588eb86bf2412af9be93b7192f7d3
https://doi.org/10.1016/s0969-806x(99)00252-2
https://doi.org/10.1016/s0969-806x(99)00252-2
Publikováno v:
Journal of Agricultural and Food Chemistry. 40:1948-1952
Radiation-induced oxidative chemical changes in whole egg and egg yolk powder were followed in time after irradiation as a function of dose, dose rate, and storage atmosphere. In evacuated samples of whole egg powder the decay of lipid hydroperoxide
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::505cc6ceace82a8d169e9a322bd870e9
https://doi.org/10.1021/jf00022a044
https://doi.org/10.1021/jf00022a044
Publikováno v:
Journal of Agricultural and Food Chemistry. 40:662-668
Radiation-induced buildup of lipid hydroperoxides (LOOH) and destruction of carotenoids were followed in whole egg powder and egg yolk powder as functions of dose, dose rate, and the presence of oxygen. In the absence of air the formation of LOOH was
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::da8d395dbba7af61a2e78973f14d4feb
https://doi.org/10.1021/jf00016a029
https://doi.org/10.1021/jf00016a029
Publikováno v:
Journal of Food Protection. 53:111-114
The contamination of whole egg powder with salmonellae was investigated in suspected samples. They were found to contain between 0.1 and 0.01 CFU/g of S. lille , S. enteritidis , and S. typhimurium . The radiation resistance of these strains was inve
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8cc029a40b35a739c9d00c57438f65db
https://doi.org/10.4315/0362-028x-53.2.111
https://doi.org/10.4315/0362-028x-53.2.111
Autor:
Dusan Razem, Branka Katusin-Razem
The efficiency of some common antioxidants, alpha-tocopherol, butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT), was studied relative to beta-carotene in a homogeneous solution and in a model system of an irradiated solid food. Relati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::31a6f0114e6c37997d714b0c48e05057
https://www.bib.irb.hr/321746
https://www.bib.irb.hr/321746
Autor:
Dusan Razem, William H. Hamill
Publikováno v:
The Journal of Physical Chemistry. 82:1460-1465
Dry-electron trapping by impurity competes with localization by the medium. Observations in the range 80 to 300 K for methanol and 1-propanol provide evidence that each of these processes has activated and activationless components, most clearly show
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::626e911c7741d0b10512a51041dec870
https://doi.org/10.1021/j100502a002
https://doi.org/10.1021/j100502a002
Autor:
Dusan Razem, Igor Dvornik
Publikováno v:
The Journal of Physical Chemistry. 84:3577-3581
The concept of epithermal electron scavenging, as known in the gas phase and in the case of high-mobility electron scavenging in nonpolar liquids, has been applied to the case of a high concentration of specific scavenger in a polar liquid. The condi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::261df58b90e8cec0d1b7856f405458c1
https://doi.org/10.1021/j100463a016
https://doi.org/10.1021/j100463a016
Autor:
Dusan Razem, William H. Hamill
Publikováno v:
The Journal of Physical Chemistry. 81:1625-1631
Rate constants for scavenging solvated electrons, e/sup -//sub s/, mostly in the range k/sub e-/sub s/ less than 10/sup 8/ M/sup -1/ s/sup -1/, have been measured in ethanol and, as needed for comparison, in water. There is a tendency for k/sub e/sup
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::88e85955071fa8ffc0712c0eb9e2a1a9
https://doi.org/10.1021/j100532a005
https://doi.org/10.1021/j100532a005
Autor:
Vlado Mihokovic, Branka Katusin-Razem, Stjepan Matic, Nada Kostromin-Soos, Nada Milanovic, Dusan Razem
Publikováno v:
Journal of Food Protection. 52:781-786
The influence of 60Co gamma radiation on the chemical and organoleptic properties of solid whole egg and solid egg yolk has been studied to provide a basis for assessing the feasibility of the radicidation of Salmonella in egg powder. Irradiation up
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::110dba3ef1d984a896a1a9d0bf550035
https://doi.org/10.4315/0362-028x-52.11.781
https://doi.org/10.4315/0362-028x-52.11.781