title: Identification of irradiation treatment of aromatic herbs, spices and fruits by electron paramagnetic resonance and thermoluminescence.
abstract: Electron paramagnetic resonance and thermoluminescence signals induced by gamma irradiation in some herbs, spices and fruits were systematically studied in order to detect the treatment. Using European protocols the validity and effectiveness of these two techniques are compared in regard to time of storage after irradiation.
authors.affiliation: LARQUA, D51, Faculté de St-Jeromne, Marseille, France.
authors.forename: J
authors.initials: J
authors.lastname: Raffi
authors.forename: N D
authors.initials: ND
authors.lastname: Yordanov
authors.forename: S
authors.initials: S
authors.lastname: Chabane
authors.forename: L
authors.initials: L
authors.lastname: Douifi
authors.forename: V
authors.initials: V
authors.lastname: Gancheva
authors.forename: S
authors.initials: S
authors.lastname: Ivanova
mesh_terms: D004578:Electron Spin Resonance Spectroscopy; D005504:Food Analysis / Q000379:methods; D005514:Food Irradiation; D005638:Fruit / Q000737:chemistry / Q000528:radiation effects*; D049449:Luminescence; D019684:Magnoliopsida / Q000737:chemistry / Q000528:radiation effects*; D015203:Reproducibility of Results; D017365:Spices / Q000032:analysis / Q000528:radiation effects*