Development of a Dye-Based Device to Assess the Poultry Meat Spoilage. Part II: Array on Act
Author:
Affiliation:
1. Department of Chemistry, University of Pavia, Via Taramelli 12, 27100 Pavia, Italy
2. Unità di Ricerca di Pavia, INSTM, Via G. Giusti 9, 50121 Firenze, Italy
3. Centro Grandi Strumenti, University of Pavia, Via Bassi 21, 27100 Pavia, Italy
Funder
MUR, Italian Ministry for University&Research
VIPCAT ? Value Added Innovative Protocols for Catalytic Transformations
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
http://pubs.acs.org/doi/pdf/10.1021/acs.jafc.0c03771
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1. On-package dual sensors label based on pH indicators for real-time monitoring of beef freshness
2. Electronic noses: Powerful tools in meat quality assessment
3. Developing a sensor layer for the optical detection of amines during food spoilage
4. Chromogenic Sensing of Biogenic Amines Using a Chameleon Probe and the Red−Green−Blue Readout of Digital Camera Images
5. ForceSpun polydiacetylene nanofibers as colorimetric sensor for food spoilage detection
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