1964
DOI: 10.2307/3571741
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The Persistence of Electron Spin Resonance in Bone Grafts Sterilized by Ionizing Radiation

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Cited by 23 publications
(9 citation statements)
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“…The exposure of mineralised tissues of bone and teeth to ionising radiation results in the induction of free radicals and other paramagnetic entities that can be detected by electron paramagnetic resonance (EPR, ESR) spectrometry (Cole and Silver 1963;Slager et al 1964;Swartz 1965;Termine et al 1967;Fischer et al 1971;Houben 1971).…”
Section: Interdisciplinary Researchmentioning
confidence: 99%
“…The exposure of mineralised tissues of bone and teeth to ionising radiation results in the induction of free radicals and other paramagnetic entities that can be detected by electron paramagnetic resonance (EPR, ESR) spectrometry (Cole and Silver 1963;Slager et al 1964;Swartz 1965;Termine et al 1967;Fischer et al 1971;Houben 1971).…”
Section: Interdisciplinary Researchmentioning
confidence: 99%
“…A long-lived ESR signal was first observed in X-irradiated biologically significant materials such as alanine and bone by Gordy and Shields (33) and subsequently studied by Blyumenfel'd and Kalmanson (34). ESR signals from hydroxyapatite were then explored more thoroughly by several groups (4,5); ESR in irradiated dental enamel was reported by Cole and Silver (15).…”
Section: Biophysical Dosimetry Using Electron Spin Resonance In Biolomentioning
confidence: 99%
“…ESR can be used to measure the absorption of electromagnetic (microwave) radiation by these free radicals. The magnitude of this absorption is proportional to the number of free radicals and thus gives a measure of absorbed dose (4,5,7,8,10,39 (40)(41)(42).…”
Section: Biophysical Dosimetry Using Electron Spin Resonance In Biolomentioning
confidence: 99%
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“…This is the reason why the alanine dosimeter for an intermediate-dose range has been developed to monitor the absorbed dose. Food spoilage and contamination of foods with pathogens can be prevented by radiation processing (Slager et al 1964). Traditional methods of processing and preserving foods have been drying, fermentation, pickling, pasteurization and canning in addition to using preservatives, inert gas and oxygen absorptive chemicals.…”
Section: Dosimetry For Food Irradiationmentioning
confidence: 99%