Rapid Assessment of Meat Freshness by the Differential Sensing of Organic Sulfides Emitted during Spoilage-Reference-Cited by-同舟云学术

Rapid Assessment of Meat Freshness by the Differential Sensing of Organic Sulfides Emitted during Spoilage

Published:2022-04-14 Issue:5 Volume:7 Page:1395-1402
ISSN:2379-3694
Container-title:ACS Sensors
language:en
Short-container-title:ACS Sens.

Author:

Yu Xinting¹²,Gong Yanjun¹²,Ji Hongwei¹²,Cheng Chuanqin¹²,Lv Chunxiao¹²,Zhang Yifan¹²^ORCID,Zang Ling³^ORCID,Zhao Jincai¹²^ORCID,Che Yanke¹²^ORCID

Affiliation:

1. Key Laboratory of Photochemistry, CAS Research/Education Center for Excellence in Molecular Sciences, Institute of Chemistry, Chinese Academy of Sciences, Beijing 100190, China

2. University of Chinese Academy of Sciences, Beijing 100049, China

3. Department of Material Science and Engineering, University of Utah, Salt Lake City, Utah 84112, United States

Funder

Ministry of Science and Technology of the People's Republic of China

China Postdoctoral Science Foundation

National Natural Science Foundation of China

Chinese Academy of Sciences

Publisher

American Chemical Society (ACS)

Subject

Fluid Flow and Transfer Processes,Process Chemistry and Technology,Instrumentation,Bioengineering

Link

https://pubs.acs.org/doi/pdf/10.1021/acssensors.2c00079

Reference31 articles.

1. Amine-responsive cellulose-based ratiometric fluorescent materials for real-time and visual detection of shrimp and crab freshness

2. Detection of Amines with Fluorescent Nanotubes: Applications in the Assessment of Meat Spoilage

3. Single-Walled Carbon Nanotube/Metalloporphyrin Composites for the Chemiresistive Detection of Amines and Meat Spoilage

4. Au@ZIF-8 SERS paper for food spoilage detection

5. Portable Optoelectronic Nose for Monitoring Meat Freshness

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