Meat and aquatic products are susceptible to spoilage during distribution, transportation,
and storage, increasing the urgency of freshness evaluation. Engineered nanomaterials …

Standard analytical methods for fish freshness assessment are based on the measurement
of chemical and physical attributes related to fish appearance, color, meat elasticity or …

Fish products are one of the preferred products in modern healthy diets, because they
contain unqualified proteins, polyunsaturated fatty acids and a variety of vitamins and …

Food fraud is a matter of major concern as many foods and beverages do not follow their
labelling. Because of economic interests, as well as consumers' health protection, the …

Abstract This review (with 160 ref.) summarizes the progress that has been made in the
methods for chemical or biochemical sensing of hypoxanthine and xanthine, which are …

Fifty-five years have passed and more than 100,000 articles have been published since the
first report of an electrochemical enzyme biosensor. However, very few biosensors have …

Xanthine is derived from hypoxanthine by xanthine oxidase (XOD), a flavoprotein containing
molybdenum and non-haem iron, sulfur and from guanine by guanine deaminase enzyme …

In the present work, a comparative study was performed between single-walled carbon
nanotubes and multi-walled carbon nanotubes coated gold printed circuit board electrodes …

Food security is significantly affected by the mass production of agricultural produce and
goods, the growing number of imported foods, and new eating and consumption habits …

The unique nutritional and chemical composition of fish makes it highly susceptible to
autolytic and microbial decomposition arising concerns about the safety of fish and fish …