Electron Spin Resonance in Food Science

Dr. Shukla has obtained his B.Sc., M.Sc. and D. Phil. degrees from University of Allahabad, India. During his doctoral work he has focused on the Electron Spin Resonance spectroscopy and optical absorption spectroscopy to study the transition ion doped single crystals. In addition to his exposure to the available CW-ESR spectrometers at leading institutes of his own country, he is enriched with hands on experience with modern CW and pulsed ESR spectrometers at several leading and University of St. Andrew’s, Scotland; and Kazan State University, Kazan. He has shared his research in many international events focused on Electron Spin Resonance Spectroscopy, organized in U.S.A., U.K., Germany, Spain, and Russia. Dr. Shukla has a good number publications to his credit in this filed in peer reviewed journals and books. Dr. Shukla is currently serving as Physics faculty at Ewing Christian College, Allahabad, India.

1. ESR Standard Methods for Detection of Irradiated Food 2. ESR Investigation of the Free Radicals in Irradiated Foods 3. Electron Spin Resonance Technique in the Quality Determination of Irradiated Foods 4. ESR Detection of Irradiated Food Materials 5. ESR Spectroscopy for the Identification of Irradiated Fruits and Vegetables 6. Electron Paramagnetic Resonance Spectroscopy to Study Liquid Food and Beverages 7. ESR of Irradiated Drugs and Excipients for Drug Control and Safety 8. Free Radicals in Nonirradiated and Irradiated Foods Investigated by ESR and 9 GHz ESR Imaging