Electron spin resonance (ESR) spectroscopy study of dry-cured ham treated with electron-beam

[1]  Larry R. Beuchat,et al.  Food microbiology : fundamentals and frontiers , 2013 .

[2]  A. Rey,et al.  Accumulation and evolution of tocopherols in dry-cured hams from Iberian pigs as affected by their feeding and rearing system. , 2010 .

[3]  M. Cambero,et al.  Safety and quality of ready-to-eat dry fermented sausages subjected to E-beam radiation. , 2009, Meat science.

[4]  M. S. Brewer.  Irradiation effects on meat flavor: A review. , 2004, Meat science.

[5]  A. M. Herrero,et al.  Elimination of Listeria monocytogenes from vacuum-packed dry-cured ham by E-beam radiation. , 2008, Journal of food protection.

[6]  B. Herranz,et al.  Impact of feeding and rearing systems of Iberian pigs on volatile profile and sensory characteristics of dry-cured loin. , 2008, Meat science.

[7]  Treor Francis Fernandez.  E.coli O157:H7 , 2008 .

[8]  Y. Shimoyama,et al.  Advanced protocol for the detection of irradiated food by electron spin resonance spectroscopy , 2007 .

[9]  I. Cambero,et al.  Optimization of E-beam irradiation treatment to eliminate Listeria monocytogenes from ready-to-eat (RTE) cooked ham , 2007 .

[10]  I. Cambero,et al.  Fatty acid compositions of selected varieties of Spanish dry ham related to their nutritional implications , 2007 .

[11]  Serge Gambarelli,et al.  The [Fe-Fe]-Hydrogenase Maturation Protein HydF from Thermotoga maritima Is a GTPase with an Iron-Sulfur Cluster* , 2006, Journal of Biological Chemistry.

[12]  V. Komolprasert,et al.  Irradiation of food and packaging: an overview. , 2004 .

[13]  L. Skibsted,et al.  Microbial formation of nitrite-cured pigment, nitrosylmyoglobin, from metmyoglobin in model systems and smoked fermented sausages by Lactobacillus fermentum strains and a commercial starter culture , 2003 .

[14]  L. Skibsted,et al.  Spectral characterisation of red pigment in Italian-type dry-cured ham. Increasing lipophilicity during processing and maturation , 2003 .

[15]  L. Skibsted,et al.  Detection of early events in lipid oxidation by electron spin resonance spectroscopy , 2002 .

[16]  S. Yarkov,et al.  EPR evaluation of absorbed doses in γ-irradiated animal bone tissues , 2000 .

[17]  D. Ahn,et al.  Color changes in irradiated cooked pork sausage with different fat sources and packaging during storage. , 2000, Meat science.

[18]  D. O'beirne,et al.  The microbiological safety of minimally processed vegetables , 1999 .

[19]  M. N. Hughes,et al.  Applications of electron paramagnetic resonance spectroscopy to study interactions of iron proteins in cells with nitric oxide. , 1998, Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy.

[20]  W. Stachowicz.  Aspects of detection of irradiated foods by EPR spectroscopy , 1998 .

[21]  N. Yordanov.  Is our knowledge about the chemical and physical properties of DPPH enough to consider it as a primary standard for quantitative EPR spectrometry , 1996 .

[22]  J. Ongerth,et al.  Occurrence of Shiga-like toxin-producing Escherichia coli in retail fresh seafood, beef, lamb, pork, and poultry from grocery stores in Seattle, Washington , 1994, Applied and environmental microbiology.

[23]  Fereidoon Shahidi,et al.  Color and Oxidative Stability of Nitrite‐Free Cured Meat after Gamma Irradiation , 1991 .

[24]  Neelima Garg,et al.  Effect of Processing Conditions on the Microflora of Fresh-Cut Vegetables. , 1990, Journal of food protection.

[25]  A. Booren,et al.  Effects of Dietary Antioxidants and Oxidized Oil on Membranal Lipid Stability and Pork Product Quality , 1989 .

[26]  I. Taub.  Free Radical Reactions in Food. , 1984 .

[27]  M. Karel,et al.  Changes in Bovine Myoglobin Due to Interaction with Methyl Linoleate in a Model System , 1983 .

[28]  M. Sevilla,et al.  An esr study of radical intermediates formed by γ - radiolysis of tripalmitin and dipalmitoyl phosphatidylethanolamine , 1983 .

[29]  M. Sevilla,et al.  An ESR study of electron reactions with esters and triglycerides , 1981 .

[30]  H. Seidler,et al.  Wholesomeness of irradiated food: report of a joint FAO/IAEA/WHO Expert Committee. , 1981, World Health Organization technical report series.

[31]  Schaich Km.  Free radical initiation in proteins and amino acids by ionizing and ultraviolet radiations and lipid oxidation--Part 22: ultraviolet radiation and photolysis. , 1980 .