Recognition and detection of histamine in foods using aptamer modified fluorescence polymer dots sensors-Reference-Cited by-同舟云学术

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Recognition and detection of histamine in foods using aptamer modified fluorescence polymer dots sensors

Published:2024-09 Issue: Volume:317 Page:124452
ISSN:1386-1425
Container-title:Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy
language:en
Short-container-title:Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy

Author:

Wu Gan,Ding Zhaoyang^ORCID,Dou Xilin,Chen Ze,Xie Jing

Publisher

Elsevier BV

Reference46 articles.

1. Histamine Limits by Country: A Survey and Review;DeBeeR;J. Food Prot.,2021

2. Histamine and Scombrotoxins;Hungerford;Toxicon.,2021

3. Histamine bidirectionally regulates the intrinsic excitability of parvalbumin-positive neurons in the lateral globus pallidus and promotes motor behaviour;Qi;Br. J. Pharmacol.,2023

4. The effect of different treatments on the accumulation of histamine in herring and fesikh;Ibrahim;Curr. Chem. Lett.,2023

5. Literature Review on the Type of Fish and Histamine-producing Bacteria Associated with Histamine Poisonings in Japan;Tomaru;Food Hyg. Saf. Sci. (shokuhin Eiseigaku Zasshi),2022

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. Novel aptamer fluorescence assays for malachite green and leucomalachite green detection;Microchemical Journal;2024-10

2. A DMSO-assisted iridium(iii) complex as a luminescent “turn-on” sensor for selective detection of l-histidine and bacterial imaging;Analytical Methods;2024

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