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11篇 您的检索式：作者名="Piotr TOMASIK"

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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	Deep-freezing of potato starch显示文摘	Joanna Szymonska Franciszek Krok and Piotr Tomasik	2002	International Journal of Biological Macromolecules2002，，7：	1
	3	Deep-freezing of potato starch显示文摘	Joanna Szymońska Franciszek Krok Piotr Tomasik	2002	International Journal of Biological Macromolecules2002，，7：	1
	4	Starch radicals. Part II: Cereals—native starch complexes显示文摘	Wojciech Ciesielski Bohdan Achremowicz Piotr Tomasik Malgorzata Baczkowicz Jaroslaw Korus	1998	Carbohydrate Polymers1998，，4：	1
	5	Starch radicals. Part I. Thermolysis of plain starch显示文摘	Wojciech Ciesielski Piotr Tomasik	1997	Carbohydrate Polymers1997，，4：	1
	6	Kinetics of gelatinization of potato starch studied by non-isothermal DSC 显示文摘	Krzysztof Pielichowski Piotr Tomasik Marek Sikora	1998	Carbohydrate Polymers1998，35，：	1
	7	Deep-freezing of potato starch显示文摘	Szymo fi ska Joanna Krok Franciszek Tomasik Piotr	2000	International Journal of Biological Maeromolecules2000，27，：	1
	8	Preliminary studies on converting agricultural waste into biodegradable plastics-Part Ⅲ: Sawdust显示文摘	Christopher H Schilling Piotr Tomasik David S Karpovich	2005	Journal of Polymers and the Envirenment2005，13，2：	1
	9	Rheotoglcal and sensory properties of dessert sauces thickened by starch- xanthan gum combinations 显示文摘	Marek Sikora Stanisla Kowalski Piotr Tomasik	2007	Journal of Food Engineering2007，79，4：	1
	10	Deep-freezing of potato starch显示文摘	Joanna Szymońska Franciszek Krok Piotr Tomasik	2000	International Journal of Biological Macromolecules2000，，4：	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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