Food safety has been a concern of consumers, especially in seafood storage. Many
methods have been developed to inhibit the reproduction of microorganisms and …

This article provides a comprehensive and in-depth examination of the microbial diversity
inherent in African food and beverages, with a particular emphasis on fermented products. It …

TVB-N is a commonly used chemical indicator for assessing the freshness of aquatic
products during storage. In this study, the combination of Raman spectroscopy with …

Domoic acid (DA), a highly neurotoxic metabolite produced by phytoplankton, contaminates
seafood products and threats humankind. Herein, we have proposed a molecular imprinting …

The synergy of semi-complementary aptamer couple and signal on-off ratiometric strategy is
applied with multi-purpose screen-printed electrode (SPE). The homemade SPE …

Regulations of the EU obliges the indication of the presence of allergens on food labels.
This work reports the development of an electrochemical immunosensor to determine …

An essential aspect of product quality of aquatic foods is the rapid and accurate identification
of bacterial species. From this perspective omics technologies prove to be very useful in the …

Consumers are increasingly interested in food products with high nutritional value and
health benefits. For instance, fish consumption is linked with diverse positive health benefits …

The incorporation of SAEW and SI can effectively maintain the characteristics of texture in
marine fish. This study aimed to investigate the relevance of cathepsin activity for texture and …

Saxitoxin is a potent neurotoxin commonly found in shellfish, produced by dinoflagellate and
cyanobacterial blooms in seawater or fresh water. This review dissects the conventional …