Zobrazeno 1 - 10
of 168
pro vyhledávání: '"W. Stachowicz"'
Publikováno v:
Nukleonika, Vol 64, Iss 4, Pp 139-143 (2019)
The stable EPR signal produced by ionizing radiation in crystalline D-mannose (C6H12O6) and separated from cranberries (Vaccinium oxycoccus) was studied. The isothermal heating of irradiated sample at 95°C for 10 minutes (melting point of D-mannose
Akademický článek
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Autor:
W. Stachowicz, Grzegorz P. Guzik
Publikováno v:
Spectroscopic Techniques & Artificial Intelligence for Food and Beverage Analysis ISBN: 9789811564949
The chapter is related to food irradiation, a method of microbial decontamination of foodstuffs with the use of ionizing radiation, i.e. 60Co gamma rays or 10 MeV accelerated electrons. The method is adapted to dried spices, herbs, and seasonings. Th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::acd7c140836fedc51e5af2ff17fdc652
https://doi.org/10.1007/978-981-15-6495-6_4
https://doi.org/10.1007/978-981-15-6495-6_4
Autor:
Grzegorz P. Guzik, W. Stachowicz
Publikováno v:
Nukleonika, Vol 61, Iss 4, Pp 461-465 (2016)
The stable and complex EPR signals produced by the action of ionizing radiation on crystalline L-sorbose (C6H12O6) separated from rowan berries (Sorbus aucuparia) were studied. Isothermal heating of the samples at the temperature close to the melting
In 1962, it was been observed that in-bone grafts sterilized by high-energy electron beams, the EPR signal appears and remains stable at room temperature. It also has been proven by the same authors that the signal is still seen after 12 weeks of sto
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::59db4723cbbc1a3ed0683ad55f18f0fc
https://doi.org/10.1016/b978-0-12-814024-6.00006-6
https://doi.org/10.1016/b978-0-12-814024-6.00006-6
Publikováno v:
Nukleonika, Vol 60, Iss 3, Pp 627-631 (2015)
The dominating carbohydrates in fruits are monosaccharides like fructose, glucose, sorbose and mannose. In dehydrated fruits, concentration of monosaccharides is higher than in fresh fruits resulting in the formation of sugar crystallites. In most of
Publikováno v:
Food Chemistry, Function and Analysis ISBN: 9781782627081
Food irradiation is a process in which food is exposed to the action of ionising radiation in order to eliminate the activity of insects and pathogenic microorganisms or to extend its shelf life. The doses used for food treatment depend on the intend
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::39e1c6f3d5f1a6a3f9c986105bd1a065
https://doi.org/10.1039/9781788010252-00280
https://doi.org/10.1039/9781788010252-00280
Akademický článek
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Autor:
Jacek Michalik, Freddy Callens, Marek Danilczuk, Grazyna Strzelczak, Jarosław Sadło, Etienne Goovaerts, Gauthier Vanhaelewyn, W. Stachowicz
Publikováno v:
Spectrochimica acta: part A: molecular and biomolecular spectroscopy
Irradiated samples of deproteinized powdered human bone (femur) have been examined by electron paramagnetic resonance (EPR) spectroscopy in X, Q and W bands. In the bone powder sample only one type of CO2− radical ion is stabilized in the hydroxyap
Autor:
Andrzej Wojcik, I. Clairand, J. Sadlo, J. Rostkowska, W. Stachowicz, A. Mazal, J. Sluszniak, S. Gozdz, J. Michalik, François Trompier, Wojciech Bulski, A. Kulakowski
Publikováno v:
Radiation Measurements. 42:1025-1028
EPR dosimetry on bone samples was recently used for actual and suspected overexposures during radiotherapy treatments performed in Poland. In 2001 five breast-cancer patients undergoing radiotherapy in the Bialystok Oncology Center, Poland, were over