College of Agricultural Sciences

S. D. Stan and Daeschel, M. A., “5,5-Dimethyl-2-pyrrolidone-N-oxyl formation in electron spin resonance studies of electrolyzed NaCl solution using 5,5-dimethyl-1-pyrroline-N-oxide as a spin trapping agent.”, J Agric Food Chem, vol. 53, no. 12, pp. 4906-10, 2005.

S. D. Stan, Woods, J. S., and Daeschel, M. A., “Investigation of the presence of OH radicals in electrolyzed NaCl solution by electron spin resonance spectroscopy.”, J Agric Food Chem, vol. 53, no. 12, pp. 4901-5, 2005.

S. D. Stan and Daeschel, M. A., “Reduction of Salmonella enterica on alfalfa seeds with acidic electrolyzed oxidizing water and enhanced uptake of acidic electrolyzed oxidizing water into seeds by gas exchange.”, J Food Prot, vol. 66, no. 11, pp. 2017-22, 2003.