A low-toxic, robust, and sensitive colorimetric sensor for the peroxide value of edible oils with CsPbBr3 NCs in ethyl acetate-Reference-Cited by-同舟云学术

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A low-toxic, robust, and sensitive colorimetric sensor for the peroxide value of edible oils with CsPbBr3 NCs in ethyl acetate

Published:2024-01 Issue: Volume:267 Page:125209
ISSN:0039-9140
Container-title:Talanta
language:en
Short-container-title:Talanta

Author:

Lu Yuanchao,Tang Yingcheng,Yu Ningxiang,Nie Xiaohua,Meng Xianghe

Publisher

Elsevier BV

Subject

Analytical Chemistry

Reference34 articles.

1. Mechanisms and factors for edible oil oxidation;Choe;Compr. Rev. Food Sci. Food Saf.,2006

2. Mechanism, indexes, methods, challenges, and perspectives of edible oil oxidation analysis;Zhang;Crit. Rev. Food Sci. Nutr.,2021

3. Lipid oxidation in foods;Angelo;Crit. Rev. Food Sci. Nutr.,1996

4. Analytical methods for determining the peroxide value of edible oils: a mini-review;Zhang;Food Chem.,2021

5. Comparison of five analytical methods for the determination of peroxide value in oxidized ghee;Mehta;Food Chem.,2015

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. CsPbBr₃ NCs Confined and In Situ Grown in ZIF-8: A Stable, Sensitive, Reliable Fluorescent Sensor for Evaluating the Acid Value of Edible Oils;ACS Applied Materials & Interfaces;2024-07-31

2. A novel method for determination of peroxide value and acid value of extra-virgin olive oil based on fluorescence internal filtering effect correction;Food Chemistry;2024-05

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