EPR Methods for Studying Free Radicals in Foods

ACS Symposium Series

Volumn 807, Issue , 2002, Pages 12-34

  Schaich, K M ^a  

^a RUTGERS UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0347647894     PISSN: 00976156     EISSN: None     Source Type: Book Series    
DOI: 10.1021/bk-2002-0807.ch002     Document Type: Article

References (12)

1. Angier, N. New York Times Magazine, 1993, Apr. 25, pp. 62-64,
2. Aruoma, O.L; Halliwell, B., Eds. Free Radicals and Food Additives; Taylor and Francis: London, 1991.
3. Swartz, H. M.; Bolton, J. R.; Borg, D. C. Biological Applications of Electron Spin Resonance; Wiley-Interscience: New York, NY, 1972.
4. Wertz, J. E.; Bolton, J. R. Electron Spin Resonance: Elementary Theory and Practical Applications; McGraw-Hill: New York, NY, 1972.
5. Borg, D. C. In Free Radicals in Biology, Vol. 1; Pryor, W. A., Ed.; Academic; New York, NY, 1976, pp. 69-148.
6. Bersohn, M.; Baird, J.E. An Introduction to Electron Paramagnetic Resonance; W.A. Benjamin, Inc.: New York, NY, 1966.
7. Electron Spin Resonance (ESR) Applications in Organic and Bio'Organic Materials; Catoire, B., Ed.; Springer-Verlag: Berlin, 1992.
8. S. Poole, C. P., Jr. Electron Spin Resonance; A Comprehensive Treatise on Experimental Techniques; Interscience Publishers: New York, NY, 1967.
9. Schaich, K. M. CRC Crit. Rev. Food Sci. Nutr., 1980, 13, 89-129.
10. Hadley, J. H., Jr.; Gordy, W. Proc, Nat. Acad. Sci, U.S.A., 1974, 71, 3106-3110.
11. Symons, M. C. R. J. Chem. Soc. Perkins Trans. II, 1974, 1618-1620.
12. Schaich, K. M. NO. production during thermal processing of beef: evidence for protein oxidation. This volume.