Journal of Food Measurement and Characterization最新文献_第7页

Electrical impedance spectroscopy: potential non-destructive method for aflatoxin B1 in peanut 电阻抗光谱法：检测花生中黄曲霉毒素 B1 的潜在非破坏性方法

IF 2.9 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2024-10-03 DOI: 10.1007/s11694-024-02884-1

Longlong Feng, Meiyue Zhang, Zhanwei Dong, Jia Guo, Hanlu Zhang, Zhixia Liu

{"title":"Electrical impedance spectroscopy: potential non-destructive method for aflatoxin B1 in peanut","authors":"Longlong Feng, Meiyue Zhang, Zhanwei Dong, Jia Guo, Hanlu Zhang, Zhixia Liu","doi":"10.1007/s11694-024-02884-1","DOIUrl":"10.1007/s11694-024-02884-1","url":null,"abstract":"<div><p>Achieving non-destructive detection of aflatoxin in peanuts can prevent the processing of aflatoxin-contaminated peanuts into food products. A potential non-destructive electrical impedance spectroscopy method for aflatoxin B1 (AFB<sub>1</sub>) in peanuts is proposed. To research the relationship between electrical parameters and aflatoxins, this study analyzed the effects of improper storage duration on the content of aflatoxins and conducted experiments using impedance spectroscopy and NMR with different content of AFB<sub>1</sub>. Results showed that the aflatoxin content was proportional to the number of days of improper storage. The impedance <i>Z</i> could as an indicator for characterizing AFB<sub>1</sub>. The parameters of electrical impedance spectrum under multi-frequency (1000 Hz and 4 MHz) were better than those under the single frequency (1000 Hz or 4 MHz), and the combination of <i>Z</i> and <i>θ</i> showed the best correlation (<i>R</i><sup>2</sup> = 0.998). The detection mechanism was accurate under improper storage conditions, and aflatoxin production was accompanied by moldy kernel, leading to changes in endosperm structure and impedance. Our study informs the development of non-destructive detection devices for aflatoxins in peanuts.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"18 11","pages":"9353 - 9363"},"PeriodicalIF":2.9,"publicationDate":"2024-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142565851","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Enhanced attention-driven hybrid deep learning with harris hawks optimizer for apple mechanical damage detection 利用哈里斯-哈克斯优化器增强注意力驱动的混合深度学习，用于苹果机械损伤检测

IF 2.9 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2024-10-01 DOI: 10.1007/s11694-024-02897-w

Ling Ma, Xincan Wu, Ting Zhu, Yingxinxin Huang, Xinnan Chen, Jingyuan Ning, Yuqi Sun, Guohua Hui

{"title":"Enhanced attention-driven hybrid deep learning with harris hawks optimizer for apple mechanical damage detection","authors":"Ling Ma, Xincan Wu, Ting Zhu, Yingxinxin Huang, Xinnan Chen, Jingyuan Ning, Yuqi Sun, Guohua Hui","doi":"10.1007/s11694-024-02897-w","DOIUrl":"10.1007/s11694-024-02897-w","url":null,"abstract":"<div><p>This study addresses the challenges of high costs and lengthy detection times associated with non-destructive testing of mechanical damage in apples. A novel approach combining deep learning and the Harris hawks optimizer (HHO) is proposed to tackle this. The study employs near-infrared relaxation spectroscopy to analyze apples’ spectral characteristics in different conditions. These spectral data are then processed by a residual network (ResNet) to extract relevant features. The extracted features are subsequently fed into a fusion model comprising long short-term memory (LSTM) and an Attention mechanism, with the model’s output determined by the Softmax function. The HHO is utilized to optimize parameter combinations for the search models, and its performance is compared against the gray wolf optimization algorithm whale optimization algorithm (WOA), and dwarf mongoose optimization algorithm. Moreover, the study introduces the Multiple Measurement Classification Recognition (MMCR) method to enhance accuracy. Comparative analyses demonstrate that the HHO-ResNet-LSTM (Attention)-MMCR model effectively captures intricate nonlinear relationships, resulting in an impressive accuracy increase to 98%. This innovative model offers a promising avenue for non-destructive fruit inspection, contributing to the advancement of inspection methodologies.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"18 11","pages":"9508 - 9518"},"PeriodicalIF":2.9,"publicationDate":"2024-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142565778","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Processing untraditional healthy crackers formula by using sprouted flour mixes for children 使用发芽面粉混合料为儿童加工非传统的健康饼干配方

IF 2.9 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2024-09-30 DOI: 10.1007/s11694-024-02850-x

Shaimaa H. Negm, Ekram H. Barakat, Walaa A. M. Eid

{"title":"Processing untraditional healthy crackers formula by using sprouted flour mixes for children","authors":"Shaimaa H. Negm, Ekram H. Barakat, Walaa A. M. Eid","doi":"10.1007/s11694-024-02850-x","DOIUrl":"10.1007/s11694-024-02850-x","url":null,"abstract":"<div><p>This study aimed to improve the nutritional content of crackers made from a germinated flour mixture for children affected by Attention Deficit Hyperactivity Disorder (ADHD). Chemical, physical, and sensory properties of crackers processed from germinated grain composite flours (maize, quinoa, finger millet, and fenugreek seeds) were compared to 100% maize crackers. Chemical analysis revealed that germinated mixture flour crackers (GMFCs) were higher in ash (2.14–2.40%), fiber (1.26–1.75%), protein (5.59–8.31%), and energy (379.64–404.77 kcal/100g) but lower in carbohydrates (70.51–61.05%). Five cracker formulas were prepared. Formula F5 (75% maize, 10% millet, and 5% fenugreek) had the highest calcium, magnesium, and total phenolic content. Formula F3 (85% maize, 10% quinoa, 10% millet, and 5% fenugreek) had the highest iron content, while Formula F4 (85% maize, 20% millet, and 5% fenugreek) had the highest zinc content and antioxidant activity. Maize crackers exhibited higher color characteristics (L*, a*, and b*) compared to the other GMFCs. Mean sensory evaluation indicated that the GMFCs were generally accepted by panelists. Overall acceptability and taste of crackers in Formula F4 were preferred by the panelists, particularly with the increased ratio of millet flour. This study demonstrated the potential of composite flours from GMFCs to produce acceptable, healthy, and nutritious crackers. All cracker formulas significantly contributed to the recommended dietary allowances for key nutrients in children, compared to the control. Therefore, it is recommended to use the studied grains to develop healthy bakery products suitable for people with celiac disease and ADHD.</p><h3>Graphical abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"18 11","pages":"8960 - 8975"},"PeriodicalIF":2.9,"publicationDate":"2024-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-024-02850-x.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142565991","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Development of fruit-based drinks fortified with probiotics, Spirulina platensis and pea protein 开发添加益生菌、螺旋藻和豌豆蛋白的水果饮料

IF 2.9 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2024-09-29 DOI: 10.1007/s11694-024-02879-y

Yunus Yahsi, Ilkin Sengun

{"title":"Development of fruit-based drinks fortified with probiotics, Spirulina platensis and pea protein","authors":"Yunus Yahsi, Ilkin Sengun","doi":"10.1007/s11694-024-02879-y","DOIUrl":"10.1007/s11694-024-02879-y","url":null,"abstract":"<div><p>The aim of this study was to develop fruit-based drinks enriched with plant-based proteins [<i>Spirulina platensis</i> biomass (0.25%, w/v) and pea protein isolate (5.83%, w/v)] and probiotics (<i>Lacticaseibacillus casei</i>, <i>Lacticaseibacillus rhamnosus</i>, and <i>Lactiplantibacillus plantarum</i> or their combination) (1%, v/v). The drinks were fermented with probiotics at 37 °C for 24 h before being stored at 4 °C for 90 days. They were then evaluated for microbiological, physicochemical and sensory properties after fermentation and during storage. The probiotic viability in the fermented drinks was between 8.67 and 9.61 log CFU/mL after fermentation. During storage period, the viable probiotic cell counts in the drinks were greater than 7.36 ± 0.09 log CFU/mL, while the pH, titratable acidity, total sugar, protein and total phenolic contents of the probiotic drinks were in the range of 3.44–3.96, 0.69–1.37 g lactic acid/100 mL, 9.14–9.62 g/100 mL, 4.39%–4.70%, and 1053.00–1415 mg GAE/L, respectively. Sensory evaluation demonstrated that the drinks enriched with probiotics were equally or more favourably liked than the control sample during the storage. In general, the sample fermented with <i>L. casei</i> (MC) exhibited the highest probiotic, total phenolic content and antioxidant activity at the end of storage. Conversely, the sample fermented with <i>L. rhamnosus</i> (MR) had a high protein content at the end of storage. Consequently, the enrichment of fruit juices with probiotics and plant proteins offers a new alternative to the functional food market.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"18 11","pages":"9290 - 9306"},"PeriodicalIF":2.9,"publicationDate":"2024-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142565987","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A cell-based electrochemical biosensor for the detection of capsaicin 一种用于检测辣椒素的细胞电化学生物传感器

IF 2.9 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2024-09-29 DOI: 10.1007/s11694-024-02883-2

Liying Gao, Zhihua Li, Xiaoou Wei, Mengyu Hao, Wenjun Song, Xiaobo Zou, Xiaowei Huang

{"title":"A cell-based electrochemical biosensor for the detection of capsaicin","authors":"Liying Gao, Zhihua Li, Xiaoou Wei, Mengyu Hao, Wenjun Song, Xiaobo Zou, Xiaowei Huang","doi":"10.1007/s11694-024-02883-2","DOIUrl":"10.1007/s11694-024-02883-2","url":null,"abstract":"<div><p>Due to the fusion of culinary cultures, chili products have gained widespread popularity among consumers. Capsaicin, the primary compound responsible for the spiciness of chili products, serves as a pivotal parameter in assessing the quality of chili peppers. A three-dimensional (3D) cell-based electrochemical sensor was developed to detect capsaicin by monitoring the release of hydrogen peroxide (H<sub>2</sub>O<sub>2</sub>). The working electrode utilized in this study was a screen-printed carbon electrode (SPCE) that had been modified with AuPtNPs/ZIF-8-RGO. Encapsulation of HepG2 cells within a 4.0 wt% sodium alginate gel enabled their immobilization onto the working electrode, thus serving as the biometric element for signal recording via the amperometric i-t method. H<sub>2</sub>O<sub>2</sub> kit assays showed that H<sub>2</sub>O<sub>2</sub> release increased with increasing capsaicin concentration over a range of concentrations. With a detection limit of 0.848 μM, the developed biosensor effectively detected capsaicin at concentrations that varied from 10 μM to 120 μM. The sensor that was developed displayed exceptional sensitivity, stability, and reliability, offering a novel method for monitoring capsaicin level in food.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"18 11","pages":"9341 - 9352"},"PeriodicalIF":2.9,"publicationDate":"2024-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142565988","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Cloud point extraction and characterization of zinc oxide nanoparticles isolated from infant milk formulas 从婴儿配方奶粉中分离出的纳米氧化锌的云点提取和表征

IF 2.9 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2024-09-28 DOI: 10.1007/s11694-024-02881-4

Gloria Salinas-Lucero, Karla Juarez-Moreno, Rafael Vazquez-Duhalt

{"title":"Cloud point extraction and characterization of zinc oxide nanoparticles isolated from infant milk formulas","authors":"Gloria Salinas-Lucero, Karla Juarez-Moreno, Rafael Vazquez-Duhalt","doi":"10.1007/s11694-024-02881-4","DOIUrl":"10.1007/s11694-024-02881-4","url":null,"abstract":"<div><p>The increasing presence of nanoparticles in food products, especially in those consumed by sensitive populations like infants, raises justified health concerns. The presence of zinc oxide nanoparticles (ZnO-NPs) in three different commercial infant milk formulas were analyzed. In addition, one maternal food supplement was included in this study. Notably, existing regulations lack specificity regarding the size distribution of nanoparticles (NPs) and the maximum permissible concentrations in commercial infant products. Except in one sample, the total zinc content exceeded the reported amount in the nutritional label, which varied from 34 to 119 µg/g. This work validated the cloud point extraction (CPE) technique for the effective isolation of ZnO-NPs from the selected products. CPE was then used to evaluate the ZnO-NPs concentrations in commercially available infant formulas and maternal supplements. Using inductively coupled plasma optical emission spectrometry (ICP-OES), the ZnO-NPs and total Zn concentrations were determined. The ZnO-NPs concentration ranged from 16 to 39 µg/g, representing a considerable portion of the total zinc content. Transmission electron microscopy (TEM) analysis indicated the presence of nanoparticles with an average diameter of 6.3 nm. The NPs size could determine their cell internalization, and thus, the potential cytotoxic effects are discussed. These findings underscore the need for rigorous isolation and quantification of nanoparticles from infant milk formulas, and as an inevitable first step for in vitro and in vivo toxicity studies to address the potential health impact of nanoparticles in food products.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"18 11","pages":"9330 - 9340"},"PeriodicalIF":2.9,"publicationDate":"2024-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-024-02881-4.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142565974","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A new electrochemical sensing approach for lactate analysis: applications in food industry and sports medicine 用于乳酸盐分析的新型电化学传感方法：在食品工业和运动医学中的应用

IF 2.9 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2024-09-28 DOI: 10.1007/s11694-024-02894-z

Dingkai Duan, Yi Sun

{"title":"A new electrochemical sensing approach for lactate analysis: applications in food industry and sports medicine","authors":"Dingkai Duan, Yi Sun","doi":"10.1007/s11694-024-02894-z","DOIUrl":"10.1007/s11694-024-02894-z","url":null,"abstract":"<div><p>The accurate monitoring of lactate level is very important in the fields of food quality and sport. In the present work, an effective sensor was introduced for lactate monitoring in food and in human bio-fluid. The non-enzymatic electrochemical sensor was fabricated by bulk modification of a simple carbon paste electrode (CPE) with iron-copper ferricyanide (ICF) catalyst and room temperature ionic liquid (IL). The lactate sensing capabilities of the suggested sensor are significantly enhanced due to the combination of the high conductivity of IL and the improved catalytic properties of the ICF modifier. The chronoamperometric response measurements of the ICF-IL-CPE demonstrated a high sensitivity towards lactate across a broad linear range of 20 to 1000 µM, with a correlation coefficient of R<sup>2</sup> = 0.999. This sensor also exhibited a detection limit of 4.5 µM, a reproducibility of 3.9% relative standard deviation, and a stability of 95.8% over a period of five weeks. The suggested ICF-IL-CPE depicted minimal background interference against common interfering species. This makes it a highly promising tool for accurately measuring lactate concentrations in various samples including saliva from athletes and cow milk.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"18 11","pages":"9481 - 9491"},"PeriodicalIF":2.9,"publicationDate":"2024-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142565975","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Fabrication of layered double hydroxide/sepiolite composite as an effective electrocatalyst for glucose determination in sport drinks 制备层状双氢氧化物/沸石复合材料，作为运动饮料中葡萄糖测定的有效电催化剂

IF 2.9 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2024-09-28 DOI: 10.1007/s11694-024-02892-1

Xiaofang Sun, Fan Xiao

{"title":"Fabrication of layered double hydroxide/sepiolite composite as an effective electrocatalyst for glucose determination in sport drinks","authors":"Xiaofang Sun, Fan Xiao","doi":"10.1007/s11694-024-02892-1","DOIUrl":"10.1007/s11694-024-02892-1","url":null,"abstract":"<div><p>In this study, ultrathin CuAl layered double hydroxide (LDH) nanosheets were successfully deposited on sepiolite clay (SPC) support and used as an effective electrocatalyst for fabrication of a new non-enzymatic glucose sensor. According to a series of electrochemical results, the growth of CuAl LDH on SPC decreases the charge-transfer resistance in the surface of modified carbon paste electrode (CPE). At an optimum potential of + 0.40 V, the CuAl LDH/SPC modified CPE depicted a wide linear range over a concentration of 0.1 to 1450 µM with a detection limit of 0.03 µM (S/<i>N</i> = 3). Significantly, the established assay demonstrated a strong resistance to interference from common substances such as fructose, valine, ascorbic acid, urea, L-cysteine, and uric acid. The suggested assay was successfully employed to detect glucose in sport drinks with satisfactory results. The modified electrode with CuAl LDH/SPC presents improved electro-catalytic properties, operating at a lower working potential. It demonstrates rapid response, high stability, and reproducibility in the oxidation of glucose. These features make it a promising candidate for the development of non-enzymatic glucose sensors in the future.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"18 11","pages":"9465 - 9472"},"PeriodicalIF":2.9,"publicationDate":"2024-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142565976","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The voltammetric determination and electrochemical mechanism of alpha-lipoic acid at a multi-walled carbon nanotube-surfactant modified glassy carbon electrode in the food additive sample 食品添加剂样品中α-硫辛酸在多壁碳纳米管-表面活性剂修饰的玻璃碳电极上的伏安测定及其电化学机理

IF 2.9 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2024-09-27 DOI: 10.1007/s11694-024-02863-6

Dilek Özcan Yardım, Pınar Talay Pınar

引用次数: 0

A novel GO based nanocomposite for electrochemical determination of folic acid (vitamin B9) in corn, rice and wheat samples 一种基于 GO 的新型纳米复合材料，用于电化学测定玉米、大米和小麦样品中的叶酸（维生素 B9

IF 2.9 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2024-09-27 DOI: 10.1007/s11694-024-02893-0

Yuqiang Liu

{"title":"A novel GO based nanocomposite for electrochemical determination of folic acid (vitamin B9) in corn, rice and wheat samples","authors":"Yuqiang Liu","doi":"10.1007/s11694-024-02893-0","DOIUrl":"10.1007/s11694-024-02893-0","url":null,"abstract":"<div><p>Accurate determination of folic acid (FA) levels in food sources is essential for nutritional assessment and quality control. In this work, magnetically graphene oxide/iron oxide (GO/γ-Fe<sub>2</sub>O<sub>3</sub>) nanocomposite was prepared via a simple precipitation method, characterized with different characterization tools (including X-ray diffraction, Fourier-transform infrared spectroscopy, vibrating sample magnetometer, transmission electron microscopy and scanning electron microscopy) and then used for fabrication of FA sensor. The electrochemical sensing potential of the GO/γ-Fe<sub>2</sub>O<sub>3</sub> composite towards FA was achieved by modifying a portable screen-printed carbon electrode. Cyclic voltammetry was employed to study the experimental factors, including pH, scan rate, and the concentration of the modifier. The optimized values were then employed for quantitative determination of FA with square wave voltammetry (SWV). The results demonstrated a clear linear relationship between the SWV response and the concentration of FA, ranging from 0.04 to 70 µM. The limit of detection achieved in this study was 8 nM, which is consistent with the values reported in recent literature. The selectivity of the suggested assay was also investigated for common interference species. This research illustrates a simple, accurate, and rapid sensing platform for the quantification of FA in food samples, highlighting its potential for practical applications.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"18 11","pages":"9473 - 9480"},"PeriodicalIF":2.9,"publicationDate":"2024-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142565919","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0