专题：Radiation Effects and Dosimetry

This cluster of papers explores the history, current status, and future prospects of food irradiation, covering topics such as irradiation effects on food safety, EPR dosimetry for radiation detection, microbial decontamination, antioxidant activity, and consumer acceptance. It also delves into the regulatory considerations and quality characteristics of irradiated foods.
最新文献
State and Prospects of Developing Nuclear–Physical Methods and Means for Monitoring the Ash Content of Coals

article Full Text OpenAlex

Mapping Global Research Trends on Aflatoxin M1 in Dairy Products: An Integrative Review of Prevalence, Toxicology, and Control Approaches

article Full Text OpenAlex

Thermoluminescence, a Critical Reappraisal of Successes, Uncertainties, and a Look to the Future

article Full Text OpenAlex

Accelerator science in Korea: current challenges and future opportunities

article Full Text OpenAlex

Determining Irradiation Dose in Potato Tubers During Storage Using Reaction-Based Pattern Recognition Method

article Full Text OpenAlex

Microstructural and chemical characterization of radiation-induced carious dentin of teeth submitted to ionizing radiation as a head and neck cancer therapy

article Full Text OpenAlex

A GEANT4 Monte Carlo simulation study for the computation of output factors and out-of-field dosimetry in breast IOERT

article Full Text OpenAlex

Comparative analysis of changes in quality characteristics of chicken eggs after irradiation with high- and low-energy electron beams

article Full Text OpenAlex

Effect of low-dose food irradiation on antioxidant systems in postharvest fruits and vegetables

article Full Text OpenAlex

Evaluation of the Quality Characteristics of Carrots in Combination With Hot Water and Microwave Blanching

article Full Text OpenAlex

近5年高被引文献
Advances, Applications, and Comparison of Thermal (Pasteurization, Sterilization, and Aseptic Packaging) against Non-Thermal (Ultrasounds, UV Radiation, Ozonation, High Hydrostatic Pressure) Technologies in Food Processing

article Full Text OpenAlex 199 FWCI25.838

Formation and Analysis of Volatile and Odor Compounds in Meat—A Review

review Full Text OpenAlex 182 FWCI22.4917

The efficacy and safety of high‐pressure processing of food

article Full Text OpenAlex 117 FWCI15.6902

Dynamic alterations in protein, sensory, chemical, and oxidative properties occurring in meat during thermal and non-thermal processing techniques: A comprehensive review

review Full Text OpenAlex 90 FWCI17.1636

Meat Irradiation: A Comprehensive Review of Its Impact on Food Quality and Safety

review Full Text OpenAlex 89 FWCI18.2428

Impact of emerging non-thermal processing treatments on major food macromolecules: Starch, protein, and lipid

article Full Text OpenAlex 85 FWCI23.1695

Recent advances in combined ultrasound and microwave treatment for improving food processing efficiency and quality: A review

review Full Text OpenAlex 80 FWCI31.6595

Pulsed Electric Field Applications for the Extraction of Bioactive Compounds from Food Waste and By-Products: A Critical Review

review Full Text OpenAlex 75 FWCI20.7443

Multi-frequency power thermosonication treatments of clear strawberry juice: Impact on color, bioactive compounds, flavor volatiles, microbial and polyphenol oxidase inactivation

article Full Text OpenAlex 74 FWCI20.2276

Food irradiation: an effective but under-utilized technique for food preservations

review Full Text OpenAlex 74 FWCI10.2455