“…The applicability of these methods differs among various foods as a result of different food composition. In addition, other parameters such as the temperature and light conditions as well as the time after irradiation treatment influence their applicability (Bortolin et al, 2007;Cutrubinis, Delincée, Stahl, Roder, & Schaller, 2005;Empis, Silva, Nunes, & Andrade, 1995;Eschrig, Stahl, Delincée, Schaller, & Roder, 2007;Haire et al, 1997;Lea, Dodd, & Swallow, 1988;Malec-Czechowska, Strzelczak, Dancewicz, Stachowicz, & Delincée, 2003;Tabner & Tabner, 1996). The detection limits and sensitivity of ESR method are influenced by the degrees of mineralization and crystallinity of hydroxyapatite in the sample.…”