TY  - JOUR
AU  - Sandeva, Ivana
AU  - Spasevska, Hristina
AU  - Ginovska, Margarita
AU  - Stojanovska-Georgievska, Lihnida
AU  - Mašić, Slobodan
PY  - 2023
UR  - https://vinar.vin.bg.ac.rs/handle/123456789/10520
AB  - By introducing standard physical methods for the detection of irradiated herbs and spices by photostimulated luminescence and thermoluminescence, measurements of different irradiated samples have been undertaken and an analysis of the results has been done. Since luminescence may occur under natural and artificial light stimulation on which herbs and spices may be exposed during storage, leading to false-negative results and disabling their proper identification, studied samples have been kept under different light conditions for different periods. The optical bleaching of the photostimulated luminescence and thermoluminescence signal has been detected in all cases. The strong influence of light, natural and artificial, on the photostimulated luminescence signal has been determined.
T2  - Radiation Effects and Defects in Solids
T1  - Light-induced fading of the photostimulated luminescence and thermoluminescence for irradiated silicate samples
VL  - 178
IS  - 3-4
SP  - 366
EP  - 375
DO  - 10.1080/10420150.2022.2148248
ER  - 

@article{
author = "Sandeva, Ivana and Spasevska, Hristina and Ginovska, Margarita and Stojanovska-Georgievska, Lihnida and Mašić, Slobodan",
year = "2023",
abstract = "By introducing standard physical methods for the detection of irradiated herbs and spices by photostimulated luminescence and thermoluminescence, measurements of different irradiated samples have been undertaken and an analysis of the results has been done. Since luminescence may occur under natural and artificial light stimulation on which herbs and spices may be exposed during storage, leading to false-negative results and disabling their proper identification, studied samples have been kept under different light conditions for different periods. The optical bleaching of the photostimulated luminescence and thermoluminescence signal has been detected in all cases. The strong influence of light, natural and artificial, on the photostimulated luminescence signal has been determined.",
journal = "Radiation Effects and Defects in Solids",
title = "Light-induced fading of the photostimulated luminescence and thermoluminescence for irradiated silicate samples",
volume = "178",
number = "3-4",
pages = "366-375",
doi = "10.1080/10420150.2022.2148248"
}

Sandeva, I., Spasevska, H., Ginovska, M., Stojanovska-Georgievska, L.,& Mašić, S.. (2023). Light-induced fading of the photostimulated luminescence and thermoluminescence for irradiated silicate samples. in Radiation Effects and Defects in Solids, 178(3-4), 366-375.
https://doi.org/10.1080/10420150.2022.2148248

Sandeva I, Spasevska H, Ginovska M, Stojanovska-Georgievska L, Mašić S. Light-induced fading of the photostimulated luminescence and thermoluminescence for irradiated silicate samples. in Radiation Effects and Defects in Solids. 2023;178(3-4):366-375.
doi:10.1080/10420150.2022.2148248 .

Sandeva, Ivana, Spasevska, Hristina, Ginovska, Margarita, Stojanovska-Georgievska, Lihnida, Mašić, Slobodan, "Light-induced fading of the photostimulated luminescence and thermoluminescence for irradiated silicate samples" in Radiation Effects and Defects in Solids, 178, no. 3-4 (2023):366-375,
https://doi.org/10.1080/10420150.2022.2148248 . .

TY  - JOUR
AU  - Mladenovska, Irina
AU  - Bektashi, Nora Limani
AU  - Andonović, Beti
AU  - Spasevska, Hristina
AU  - Sandeva, Ivana
AU  - Arizanova, Milica
AU  - Mašić, Slobodan
AU  - Reka, Arianit A.
PY  - 2021
UR  - https://vinar.vin.bg.ac.rs/handle/123456789/10158
AB  - Spices are food additives that are used in many different areas of food technology. Most of the spices contain essential oils sensitive to thermal degradation processes. Therefore, an alternate method of decontamination, other than thermal, should be used so that the microbial safety of the spices is ensured. This study was focused on the evaluation of the effect of ionizing radiation, known as radurization, on microbiological safety in samples of red pepper, black pepper, and stinging nettle, from North Macedonia. Samples were irradiated by 60Co γ-rays. The possibility for development of a novel, shortened microbiological method was investigated. The conventional agar plate method was used, as a standard microbiological method, in order to evaluate the effect of irradiation on the microbiological safety of the food. The red pepper and the stinging nettle did not show any microbial growth when inoculated on both growth media, after being irradiated. Additionally, the photostimulated luminescence and thermoluminescence method were used as physical methods. By comparing the two glow curves for the glow ratio, the obtained values are greater than 0.1, which confirms that the samples have been irradiated.
T2  - Macedonian Journal of Chemistry and Chemical Engineering
T1  - Development of a novel microbiological method for detection of gamma irradiated spices
VL  - 40
IS  - 2
SP  - 213
EP  - 220
DO  - 10.20450/mjcce.2021.2397
ER  - 

@article{
author = "Mladenovska, Irina and Bektashi, Nora Limani and Andonović, Beti and Spasevska, Hristina and Sandeva, Ivana and Arizanova, Milica and Mašić, Slobodan and Reka, Arianit A.",
year = "2021",
abstract = "Spices are food additives that are used in many different areas of food technology. Most of the spices contain essential oils sensitive to thermal degradation processes. Therefore, an alternate method of decontamination, other than thermal, should be used so that the microbial safety of the spices is ensured. This study was focused on the evaluation of the effect of ionizing radiation, known as radurization, on microbiological safety in samples of red pepper, black pepper, and stinging nettle, from North Macedonia. Samples were irradiated by 60Co γ-rays. The possibility for development of a novel, shortened microbiological method was investigated. The conventional agar plate method was used, as a standard microbiological method, in order to evaluate the effect of irradiation on the microbiological safety of the food. The red pepper and the stinging nettle did not show any microbial growth when inoculated on both growth media, after being irradiated. Additionally, the photostimulated luminescence and thermoluminescence method were used as physical methods. By comparing the two glow curves for the glow ratio, the obtained values are greater than 0.1, which confirms that the samples have been irradiated.",
journal = "Macedonian Journal of Chemistry and Chemical Engineering",
title = "Development of a novel microbiological method for detection of gamma irradiated spices",
volume = "40",
number = "2",
pages = "213-220",
doi = "10.20450/mjcce.2021.2397"
}

Mladenovska, I., Bektashi, N. L., Andonović, B., Spasevska, H., Sandeva, I., Arizanova, M., Mašić, S.,& Reka, A. A.. (2021). Development of a novel microbiological method for detection of gamma irradiated spices. in Macedonian Journal of Chemistry and Chemical Engineering, 40(2), 213-220.
https://doi.org/10.20450/mjcce.2021.2397

Mladenovska I, Bektashi NL, Andonović B, Spasevska H, Sandeva I, Arizanova M, Mašić S, Reka AA. Development of a novel microbiological method for detection of gamma irradiated spices. in Macedonian Journal of Chemistry and Chemical Engineering. 2021;40(2):213-220.
doi:10.20450/mjcce.2021.2397 .

Mladenovska, Irina, Bektashi, Nora Limani, Andonović, Beti, Spasevska, Hristina, Sandeva, Ivana, Arizanova, Milica, Mašić, Slobodan, Reka, Arianit A., "Development of a novel microbiological method for detection of gamma irradiated spices" in Macedonian Journal of Chemistry and Chemical Engineering, 40, no. 2 (2021):213-220,
https://doi.org/10.20450/mjcce.2021.2397 . .