Selective determination of lysine in mozzarella cheese using a novel potentiometric biosensor-Reference-Cited by-同舟云学术

Selective determination of lysine in mozzarella cheese using a novel potentiometric biosensor

Published:2023-01-02 Issue:1 Volume:37 Page:41-53
ISSN:0890-5436
Container-title:Food Biotechnology
language:en
Short-container-title:Food Biotechnology

Author:

Jadán Piedra Felipe¹,Rojas Cristian²,Latorre Castro Gisela Beatriz³,Maldonado Alvarado Pedro⁴

Affiliation:

1. Carrera de Ingeniería Química, Grupo de investigación: Seguridad, Conservación e Innovación de Alimentos y Procesos, Facultad de Matemáticas Física y Química, Universidad Técnica de Manabí, Portoviejo, Ecuador

2. Grupo de Investigación en Quimiometría y QSAR, Facultad de Ciencia y Tecnología, Universidad del Azuay, Cuenca, Ecuador

3. Carrera de Ingeniería Química, Universidad Técnica de Manabí, Portoviejo, Ecuador

4. Departamento de Ciencia de los Alimentos y Biotecnología, Escuela Politécnica Nacional (EPN), Quito, Ecuador

Publisher

Informa UK Limited

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://www.tandfonline.com/doi/pdf/10.1080/08905436.2022.2163251

Reference23 articles.

1. Sensitive determination of l-lysine with a new amperometric microbial biosensor based on Saccharomyces cerevisiae yeast cells

2. Residue-Specific pKa Determination of Lysine and Arginine Side Chains by Indirect 15N and 13C NMR Spectroscopy: Application to apo Calmodulin

3. Amperometric determination of underivatized amino acids at a nickel-modified gold electrode by anion-exchange chromatography

4. Development of amperometric lysine biosensors based on Au nanoparticles/multiwalled carbon nanotubes/polymers modified Au electrodes

5. Selection of potential molecular markers for cheese ripening and quality prediction by NMR spectroscopy

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