Investigation of glucose concentration in banana as a function of ripening time using Ni-Ca2CuO3 based electrochemical sensor

Author:

Veerapandi G.,Sekar C.

Publisher

Elsevier BV

Subject

Food Science

Reference34 articles.

1. Kinetic study of acid hydrolysis of the glucose obtained from banana plant;Abril-González;ChemEngineering,2023

2. Bioactive amines and carbohydrate changes during ripening of “Prata” banana (Musa acuminata x M. balbisiana);Adão;Food Chem.,2005

3. Co-Ni layered double hydroxides wrapped on leaf-shaped copper oxide hybrids for non-enzymatic detection of glucose;An;J. Colloid Interface Sci.,2021

4. Highly efficient non-enzymatic electrochemical determination of histamine based on tungsten trioxide nanoparticles for evaluation of food quality;Anithaa;J. Appl. Electrochem.,2021

5. Effects of ripening stage and cooking methods on available glucose, resistant starch and estimated glycemic index of bananas (Musa sapientum; Nam-wa variety);Chaipai;Malays. J. Nutr.,2018

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