A novel impedimetric biosensor based on the antimicrobial activity of the peptide nisin for the detection of Salmonella spp.-Reference-Cited by-同舟云学术

A novel impedimetric biosensor based on the antimicrobial activity of the peptide nisin for the detection of Salmonella spp.

Published:2020-09 Issue: Volume:325 Page:126868
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Malvano Francesca^ORCID,Pilloton Roberto,Albanese Donatella^ORCID

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference26 articles.

1. Development of an antimicrobial peptide – based biosensor for the monitoring of bacterial contaminations;Albanese;Chemical Engineering Transaction,2019

2. Linker-free covalent immobilization of Nisin using atmospheric pressure plasma induced grafting;Avejard;Journal of Materials Chemistry B,2017

3. Antimicrobial peptides;Bahar;Pharmaceuticals,2013

4. Impedimetric transducers based on interdigitated electrode arrays for bacterial detection - A review;Brosel-Oliu;Analytica Chimica Acta,2019

5. Electrochemical determination of Salmonella typhimurium by using aptamer-loaded gold nanoparticles and a composite prepared from a metal-organic framework (type UiO-67) and grapheme;Dai;Microchimica Acta,2019

Cited by 50 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. An overview of rapid detection methods for Salmonella;Food Control;2025-01

2. A Critical Review on the Identification of Pathogens by Employing Peptide-Based Electrochemical Biosensors;Critical Reviews in Analytical Chemistry;2024-08-20

3. Enhancing Ras Cheese Safety: Antifungal Effects of Nisin and its Nanoparticles Against Aspergillus flavus;2024-07-15

4. Multifunctional photoelectrochemical platform based on layer-by-layer assembly of Au/Bi2MoO6/V2CTx for simultaneous detection and inactivation of Salmonella enteritidis;Journal of Photochemistry and Photobiology A: Chemistry;2024-06

5. Bioactive Peptides and Protein Hydrolysates Used in Meat and Meat Products’ Preservation─A Review;ACS Food Science & Technology;2024-04-17