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11篇 您的检索式：作者名="Dyrek"

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		题名	作者	年代	出处	被引量
	1	Radioprotective thermally generated free-radical dextrins显示文摘Effect of doses of the X-ray radiation from 0 to 400 Gy upon granular cornstarch and dextrins (British gums, BG) thermally generated from it at 230-300℃ was recognized with quantitative EPR and IR ab-sorption spectroscopy, molecular mass distribution in the depolymerization products, Scanning Elec-tron Microscopy, and X-ray diffractometry. Fractal analysis of the profiles of molecular mass distribu-tion showed that the depolymerization involved debranching of amylopectin. Roasting of cornstarch produced BG which differed in concentration and EPR parameters of stable free radicals from BG generated by X-ray radiation. Two types of stable free radicals, with Gaussian and Lorentzian shapes of EPR signals, were recognized. The shapes of the signals and temperature dependence on free radical intensity indicated exchanging interactions of the antiferromagnetic type, causing partial quenching of the spins at-196℃ (77K). Upon X-ray irradiation, new radicals were generated, the number and stability of which strongly depended on the types of radicals present before irradiation. These radicals slowly ceased because of a repolymerization of BG on storage.	Piotr TOMASIK Oskar MICHALSKI Ewa BIDZINSKA Antonina CEBULSKA-WASILEWSKA Krystyna DYREK Maciej FIEDOROWICZ Pawe OLKO	2008	Chinese Science Bulletin2008，53，7：	3
	2	EPR Study of radicals generated in starch by microwaves or by conventional heating显示文摘	DYREK K BIDZINSKA E LABANOWSKA M	2007	Starch-Starke2007，59，7：	1
	3	Surface Heterogeneity of Zirconia-supported V2O5 Catalysts:the Link between Structure and Catalytic Properties in Oxidative Dehydrogenation of Propane显示文摘	Adamski A Sojka Z Dyrek K	1999	Langmuir1999，15，18：	1
	4	Effect ofphosphorylation of the maize starch on thermal generationof stable and short-living radicals显示文摘	Bidzinska E Btaszczak W’Dyrek K	2012	Starch-Starke2012，64，9：	1
	5	Effect of phosphorylation and pretreatment with high hydrostatic pressure on radical processes in maize starches with different amylose contents显示文摘	Wioletta B?aszczak Ewa Bidzińska Krystyna Dyrek Józef Fornal Marek Michalec El?bieta Wenda	2011	Carbohydrate Polymers2011，，1：	1
	6	Effect of high hydrostatic pressure on the formation of radicals in maize starches with different amylose content显示文摘	BLASZCZAK W BIDZINSKA E DYREK K	2008	Carbohydrate Polymers2008，74，：	1
	7	Effect of High Hydrostatic Pressure on the Formation of Radicals in Maize Starches with Different Amylose Content 显示文摘	Blaszczak W Bidziriska E Dyrek K	2008	Carbohydrate Polymers2008，74，：	1
	8	Surface heterogeneity of zirco nia-supported V2Os catalysts The link between structure and catalytic properties in oxidative dehydrogenation of propane显示文摘	Adamski A Sojka Z Dyrek K	1999	Langmuir1999，15，18：	1
	9	EPR Study of radicals generated in starch by microwaves or by conventional heating 显示文摘	K Dyrek E Bidzihskah M Labanowska	2007	Starch/Starke2007，，59：	1
	10	Characterization of free radicals mechanically and thermally induced in potato starch显示文摘	Dyrek K Szymońska J Wenda E	2013	Starch-Strke2013，65，78：	1
	11	Radioprotectors from pyrodextrins显示文摘Cornstarch heated in the range of 230-280°C depolymerized into pyrodextrins characterized by two-component EPR signals of relatively stable free radicals.These thermally generated radicals could serve as efficient scavengers for free radicals generated from pyrodextrins with the 200 Gy dose of γ-radiation.The most efficient traps/scavengers were produced from cornstarch at 250-280°C.IR data indicated incorporation of the OH groups to the pyrodextrins.These groups most probably originated from the OH· radicals formed by the radiolysis of water.EPR spectra provided evidence for trapping free radicals generated by γ-irradiation and for their subsequent annihilation on contact with pyrodextrins.Water affected radical processes occurring in pyrodextrins caused by γ-irradiation.	MICHALSKI Oskar BIDZINSKA Ewa BOROWSKI Micha DYREK Krystyna OLKO Pawe STOLARCZYK Liliana SWAKON Jan TOMASIK Piotr WENDA ElZbieta	2010	Chinese Science Bulletin2010，55，31：	0

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