Biogenic amines (BAs) have been reported in a variety of foods, such as fish, meat, cheese,
and wines. The formation of BAs in food by the microbial decarboxylation of amino acids can …

Nowadays, the development of various biosensors as a new generation of analytical
instruments is one of the most promising research fields of analytical biology. Among all …

On-package dual sensors label has been constructed based on two pH indicators, and it has
been applied to monitor the beef freshness. The two pH indicators used are methyl red (MR) …

Biogenic amines (BAs) represent a considerable toxicological risk in some food products.
Putrescine is one of the most common BAs in food. Its increased occurrence in food may …

There is burgeoning interest among supramolecular chemists to develop novel molecular
systems to detect biogenic amines and bio-thiols in aqueous and non-aqueous media due …

Food spoilage is caused by the development of microorganisms, biogenic amines, and other
harmful substances, which, when consumed, can lead to different health problems …

Biogenic amines (BA) are biomolecules of low molecular weight with organic basic
functionalities (amine group) that are formed by the microbial decarboxylation of amino …

Biogenic amines (BAs) are well-known biomolecules, mostly for their toxic and carcinogenic
effects. Commonly, they are used as an indicator of quality preservation in food and …

Owing to increasing food-safety issues, food insecurity is an enormous threat to human
health and the economy. Therefore, it is necessary to explore efficient and early food …

This work describes a molecularly imprinted (MIP) sensor, based on the
electropolymerization of pyrrole on a glassy carbon electrode (GCE), for the determination of …