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Kikuchi, Masahiro; Nagata, Natsuki*; Komoda, Seiichi*; Kameya, Hiromi*; Ukai, Mitsuko*; Kobayashi, Yasuhiko
Shokuhin Shosha, 50(1), p.13 - 19, 2015/10
no abstracts in English
Tsutsumi, Tomoaki*; Adachi, Rika*; Takatsuki, Satoshi*; Nei, Daisuke*; Kameya, Hiromi*; Todoriki, Setsuko*; Kikuchi, Masahiro; Kobayashi, Yasuhiko; Matsuda, Rieko*; Teshima, Reiko*
Shokuhin Shosha, 49(1), p.9 - 15, 2014/12
no abstracts in English
Kikuchi, Masahiro; Kameya, Hiromi*; Shimoyama, Yuhei; Ukai, Mitsuko*; Kobayashi, Yasuhiko
JAEA-Review 2013-059, JAEA Takasaki Annual Report 2012, P. 85, 2014/03
Kishida, Keigo*; Kawamura, Shoei*; Kameya, Hiromi*; Nakamura, Hideo*; Kikuchi, Masahiro; Kobayashi, Yasuhiko; Ukai, Mitsuko*
Radioisotopes, 63(3), p.131 - 137, 2014/03
Using Pulse-Electron Spin Resonance (Pulse-ESR) spectroscopy and Continuous Wave-Electron Spin Resonance (CW-ESR) spectroscopy, we revealed the relaxation time (T
, T
) of radicals induced in irradiated foods. The relaxation time was directly analyzed by Pulse-ESR. Using CW-ESR, the relaxation time was calculated by the measured spectrum parameter indirectly. We succeeded in the detection of Pulse-ESR signal of irradiated hard wheat flour and irradiated black pepper. It was suggested that using CW-ESR T and T can be calculated effectively, but the value was tend to slightly lower due to the parameters for calculation are affected by the contents of food especially protein.
Kikuchi, Masahiro; Kameya, Hiromi*; Shimoyama, Yuhei; Ukai, Mitsuko*; Kobayashi, Yasuhiko
Radiation Physics and Chemistry, 81(10), p.1639 - 1645, 2012/10
Times Cited Count：1 Percentile：10.14(Chemistry, Physical)no abstracts in English
Kameya, Hiromi*; Kikuchi, Masahiro; Todoriki, Setsuko*; Furuta, Masakazu*; Kobayashi, Yasuhiko; Hara, Hideyuki*; Shimoyama, Yuhei; Ukai, Mitsuko*
Shokuhin Shosha, 47(1), p.6 - 10, 2012/09
no abstracts in English
-irradiated black pepper using pulsed EPR spectroscopyKameya, Hiromi*; Kikuchi, Masahiro; Hara, Hideyuki*; Furuta, Masakazu*; Todoriki, Setsuko*; Kobayashi, Yasuhiko; Ukai, Mitsuko*; Shimoyama, Yuhei
Applied Magnetic Resonance, 42(2), p.153 - 159, 2012/03
Times Cited Count：5 Percentile：30.75(Physics, Atomic, Molecular & Chemical)no abstracts in English
Kaimori, Yoshihiko; Sakamoto, Yuki*; Kikuchi, Masahiro; Kameya, Hiromi*; Nakamura, Hideo*; Shimoyama, Yuhei; Kobayashi, Yasuhiko; Ukai, Mitsuko*
Shokuhin Shosha, 46(1), p.13 - 18, 2011/09
-irradiated foodUkai, Mitsuko*; Kameya, Hiromi*; Nakamura, Hideo*; Kikuchi, Masahiro; Kobayashi, Yasuhiko
JAEA-Review 2010-065, JAEA Takasaki Annual Report 2009, P. 84, 2011/01
Kameya, Hiromi*; Saito, Kimie*; Kikuchi, Masahiro; Kobayashi, Yasuhiko; Ukai, Mitsuko*; Todoriki, Setsuko*
Nihon Shokuhin Kagaku Kogakkai-Shi, 57(11), p.472 - 478, 2010/11
Times Cited Count：1 Percentile：7.73(Food Science & Technology)The detection methods of ray irradiated garlic blub were studied using electron spin resonance (ESR) spectroscopy, photo stimulated luminescence (PSL) and thermo luminescence (TL). The radiation source was 
Co, the dose level was 50 to 180 Gy. The ESR spectra were consisted of one singlet signal at 
= 2.00. Upon irradiation, the intensity of the singlet signal was increased. The intensity of PSL signals from stem of irradiated garlic blub was increased as compared with that from non irradiated ones. In TL measurement the glow 1 curves of irradiated samples exhibited a maximum at temperature range of 180 to 220
C, whereas those of the non irradiated samples were observed at about 300C. TL glow ratios calculated over the temperature range of 150 to 250C were significantly smaller in non irradiated samples than in irradiated samples after one year storage. Thus irradiated garlic blub was identified by the shape of TL glow 1 curves and TL glow ratios. We concluded ESR, PSL and TL are suitable for detection method of irradiated garlic blub.
Kameya, Hiromi*; Kakita, Daisuke*; Kaimori, Yoshihiko*; Kikuchi, Masahiro; Kobayashi, Yasuhiko; Ukai, Mitsuko*; Shimoyama, Yuhei
Radioisotopes, 59(10), p.607 - 614, 2010/10
Mangoes are imported to Japan after treated with hot water. Recently, irradiated mangoes imported to U. S. are widely used. This paper reports on the ESR method for analyzing the radiation induced radicals of irradiated mangoes. Upon the ray irradiation, a strong signal peak in the flesh and skin of mangoes was observed at = 2.004. This singlet peak may be attributed to organic free radicals. The ESR spectra of the flesh and skin of mangoes showed the radiation induced radicals due to cellulose by irradiation over 12 kGy. The relaxation time (T1 and T2) of the singlet signal were calculated. T2 showed dose response according to increasing the irradiation dose levels, while T1 was almost constant. The value of (T1T2)1/2 showed the dependence of irradiation dose level.
-raysKobayashi, Yasuhiko; Kikuchi, Masahiro; Todoriki, Setsuko*; Saito, Kimie*; Katsura, Yoko*; Kameya, Hiromi*; Ichikawa, Mariko*; Iizuka, Tomoko*; Chiba, Etsuko*; Ukai, Mitsuko*
Shokuhin Shosha, 45(1-2), p.26 - 33, 2010/09
Effect of -irradiation on sprouting and rooting of garlic was investigated. Sprouting and rooting of garlic were inhibited by irradiation of bulbs at 2 months after harvest with doses more than 30 Gy. Four weeks-later irradiation requires higher doses to complete sprouting/rooting inhibition.
Ukai, Mitsuko*; Kameya, Hiromi*; Nakamura, Hideo*; Todoriki, Setsuko*; Kikuchi, Masahiro; Sakashita, Tetsuya; Funayama, Tomoo; Kobayashi, Yasuhiko
JAEA-Review 2009-041, JAEA Takasaki Annual Report 2008, P. 85, 2009/12
By Electron Spin Resonance (ESR) spectroscopy, we revealed free radicals in irradiated garlic. The representative ESR spectrum of garlic is composed of a singlet at the 
-value of 2.0. The signal is due to organic free radicals. Upon -irradiation, new signals appeared. To analyze the irradiation effects, we proposed an ESR detection method of irradiated garlic.
-raysKobayashi, Yasuhiko; Kikuchi, Masahiro; Todoriki, Setsuko*; Saito, Kimie*; Katsura, Yoko*; Kameya, Hiromi*; Ichikawa, Mariko*; Iizuka, Tomoko*; Chiba, Etsuko*; Ukai, Mitsuko*
no journal, ,
no abstracts in English
Kikuchi, Masahiro; Kameya, Hiromi*; Shimoyama, Yuhei; Todoriki, Setsuko*; Ukai, Mitsuko*; Kobayashi, Yasuhiko
no journal, ,
no abstracts in English
Kaimori, Yoshihiko; Kikuchi, Masahiro; Kameya, Hiromi*; Kobayashi, Yasuhiko; Ukai, Mitsuko*
no journal, ,
no abstracts in English
-irradiated dried-fruits and shellfish by electron spin resonanceTakatsuki, Satoshi*; Tsutsumi, Tomoaki*; Matsuda, Rieko*; Okano, Masahito*; Kameya, Hiromi*; Todoriki, Setsuko*; Kikuchi, Masahiro; Goto, Hirofumi*; Sekiguchi, Masayuki*; Hara, Hideyuki*; et al.
no journal, ,
no abstracts in English
Kawamura, Shoei*; Kishida, Keigo*; Kameya, Hiromi*; Kikuchi, Masahiro; Nakamura, Hideo*; Kobayashi, Yasuhiko; Ukai, Mitsuko*
no journal, ,
no abstracts in English
-ray irradiated foodsKishida, Keigo*; Kawamura, Shoei*; Kameya, Hiromi*; Kikuchi, Masahiro; Nakamura, Hideo*; Kobayashi, Yasuhiko; Ukai, Mitsuko*
no journal, ,
no abstracts in English
Kishida, Keigo*; Yamamoto, Kumiko*; Kikuchi, Masahiro; Kameya, Hiromi*; Shimoyama, Yuhei; Kobayashi, Yasuhiko; Todoriki, Setsuko*; Nakamura, Hideo*; Ukai, Mitsuko*
no journal, ,
no abstracts in English
