Article
Food Science & Technology
Marcos Roberto Casarin Jovanovichs, Mariana Basso Pinton, Leticia Pereira Correa, Douglas Pedro, Carlos Augusto Mallmann, Roger Wagner, Alexandre Jose Cichoski, Jose Manuel Lorenzo, Alfredo Jorge Costa Teixeira, Paulo Cezar Bastianello Campagnol, Bibiana Alves dos Santos
Summary: This study evaluated the impact of lipid reformulation on the properties of salamis. Two gels were produced, one with psyllium fiber (GP) and the other with a combination of this fiber and linseed oil (GL+P). The reformulation had minimal effect on pH and lactic acid bacteria during processing. It improved the nutrition of salamis but impacted their oxidative stability and sensory profiles.
Article
Chemistry, Applied
Ran Wei, Lisheng Qian, Kayama Kayama, Fenghua Wu, Zhucheng Su, Xingquan Liu
Summary: The addition of matcha decreased the crystallinity and provided a refreshing flavor for rice cakes. Matcha also enhanced the phenolic content and antioxidant defense of the cakes. Adding matcha inhibited starch digestion and led to a decrease in glycemic index and an increase in resistant starch. An optimized formula for matcha rice cake was determined based on sensory evaluation.
Article
Food Science & Technology
Wenbo Yang, Jiechao Liu, Qiang Zhang, Hui Liu, Zhenzhen Lv, Chunling Zhang, Zhonggao Jiao
Summary: This study screened a lactobacillus strain with higher adaptability and polyphenol bio-transformation capacity through fermentation, and investigated the changes in microbial properties, nutritional composition, volatile organic compounds, and antioxidant activity of peach pulp. The results showed that the selected strain significantly improved the nutritional and flavor properties of peach pulp.
Article
Food Science & Technology
Shuning Ren, Tian Tang, Xiufang Bi, Xiaocui Liu, Pingkang Xu, Zhenming Che
Summary: This study aims to develop a new 3D-printed food construct based on mango. The addition of pea protein isolate (PPI) improved the rheological properties and texture characteristics of the mango pulp, making it more suitable for 3D printing. The mixture with 60/100 g PPI had the best 3D printing structure and overall acceptability score, indicating that the mango and PPI mixture is a promising material for 3D food printing.
Article
Food Science & Technology
Niken Indrati, Punnanee Sumpavapol, Rajnibhas Sukeaw Samakradhamrongthai, Natthaporn Phonsatta, Patcha Poungsombat, Sakda Khoomrung, Atikorn Panya
Summary: This study investigated the compound profiles of commercial Ma-Muang Bao Chae-Im and their relationship to consumer preference, finding specific compounds that were related to consumer liking and firmness. The results provide insights into the factors influencing consumer preference for this traditional preserved mango.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Jaroslawa Rutkowska, Damian Baranowski, Agata Antoniewska-Krzeska, Eliza Kostyra, Maria Tufariello
Summary: Excessive consumption of simple sugars can lead to non-communicable diseases. Xylitol is a valuable sweetener alternative with anticarcinogenic and prebiotic-like characteristics, and lower glycaemic index and caloric value. This study found that using xylitol as a sucrose alternative improved the storage effects and sensory profiles of cookies.
Article
Agriculture, Multidisciplinary
Fini Sanchez-Garcia, Aytan Mirzayeva, Ana Roldan, Remedios Castro, Victor Palacios, Carmelo Barroso, Enrique Duran-Guerrero
Summary: Different cooking methods significantly altered the volatile compound content and sensory properties of sea lettuce seaweed. Cooked samples generally had lower concentrations of several volatile compounds than control samples, mainly aldehydes. Sensory analysis showed that cooked samples had lower values for various aroma descriptors like seaside and seaweed, while scores for cooked fish, salty dry fish, and crustacean descriptors increased.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Food Science & Technology
Jintao Huang, Yaqin Wang, Yichen Ren, Xingnan Wang, Hongcai Li, Zhande Liu, Tianli Yue, Zhenpeng Gao
Summary: This study analyzed the physicochemical properties, organic acids, monomer phenols, water-soluble vitamins, and aroma of kiwi wine fermented by Saccharomyces cerevisiae and Wickerhamomyces anomalus using different inoculation methods. The results showed that both mixed inoculation and sequential inoculation can produce low-alcohol kiwi wine with variations in organic acid and monomer phenol contents, as well as differences in aroma sources.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Remedios Castro, Ana Belen Diaz, Enrique Duran-Guerrero, Cristina Lasanta
Summary: The influence of the hopping method, fermentation temperature, and yeast strain on the physical-chemical characteristics, phenolic content, volatile compounds, and sensory profile of beers was studied. Hopping method had a greater influence, while temperature and yeast strain had less impact. Dry hopping produced less polyphenol-rich beers and resulted in more floral and fruity flavors compared to boiling stage hopping.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2022)
Article
Food Science & Technology
Tao Sun, Hao Jiang, Kai Yang, Xingkai Li, Shiyu Wang, Haoyu Yao, Rui Wang, Sha Li, Yian Gu, Peng Lei, Hong Xu, Dafeng Sun
Summary: The aim of this study is to determine the feasibility of using Naematelia aurantialba for fermented soybean beverages (FSB). Fermentation with N. aurantialba increases the nutrient composition and antioxidant activity of soybean beverages, and alters the flavor and aroma to be less unpleasant. This study provides a theoretical basis for promoting FSB and serves as a reference for basidiomycetes-fermented beverages.
Review
Food Science & Technology
Poonam Choudhary, Th Bidyalakshmi Devi, Surya Tushir, Ramesh Chand Kasana, Dawange Sandeep Popatrao, K. Narsaiah
Summary: Mango peel and seeds, which are usually discarded as waste, have gained attention for their nutritional and pharmaceutical importance. They contain proteins, fats, carbohydrates, and bioactive compounds with high antioxidant, anticancer, antimicrobial properties.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Agriculture, Multidisciplinary
Jie Guo, Qiong Wang, Conggui Chen, Hai Yu, Baocai Xu
Summary: Different smoking methods have significant effects on the sensory properties, free amino acids content, and volatile compounds of bacon. Paper smoked bacon showed significantly higher total FAAs content compared to other methods. A total of 59 volatile flavor compounds were identified, with aldehydes being the most abundant group.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Plant Sciences
Zoltan Felfoldi, Floricuta Ranga, Sonia Ancuta Socaci, Anca Farcas, Mariola Plazas, Adriana F. Sestras, Dan Cristian Vodnar, Jaime Prohens, Radu E. Sestras
Summary: This research analyzed the physico-chemical, nutritional, and sensory components of two new commercial tomato hybrids and their parental lines, finding significant taste differences among different genotypes. By studying genetic parameters, it contributes to tomato breeding efforts.
Article
Food Science & Technology
Shuangshuang Ding, Pengfei Su, Dacheng Wang, Xue Chen, Caiguo Tang, Jinyan Hou, Lifang Wu
Summary: This study aimed to evaluate the effects of different proportions of red and blue light on Toona sinensis sprouts. Results showed that red light significantly increased hypocotyl elongation, while blue light had the highest content of antioxidant components and the lowest fresh weight. The study also found that light quality had significant effects on the production of volatile organic compounds.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Sara Marcal, Manuela Pintado
Summary: Mango peels are a valuable source of fiber, vitamins, and antioxidants, which can be processed into powders for food applications. Future research opportunities include studying the bioactivity of mango peel powders, determining optimal preservation conditions, ensuring food safety, and developing technological strategies for greater incorporation in foods.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Ibrahim Malami, Aisha Muktar Bunza, Alhassan Muhammad Alhassan, Aliyu Muhammad, Ibrahim Babangida Abubakar, Abdulmajeed Yunusa, Peter M. Waziri, Imaobong C. Etti
Summary: This study evaluated the binding properties of dihydroartemisinin to multiple protein targets implicated in cancer pathogenesis using molecular docking simulation techniques. The results showed that dihydroartemisinin exhibited excellent binding to various protein targets, with 75% being protein kinases and 25% being non-protein kinases. The findings provide insights for the development of effective anticancer agents.
JOURNAL OF BIOMOLECULAR STRUCTURE & DYNAMICS
(2022)
Article
Oncology
Rabiatu B. Suleiman, Aliyu Muhammad, Ismaila A. Umara, Mohammed A. Ibrahima, Ochuko L. Erukainure, Gilead E. Forcados, Sanusi B. Katsayal
Summary: Kolaviron (KV) has ameliorative effects on DMBA-induced mammary damage, suggesting its potential in targeting mammary carcinogenesis.
ANTI-CANCER AGENTS IN MEDICINAL CHEMISTRY
(2022)
Article
Acoustics
Lihua Fan, Aliyu Idris Muhammad, Balarabe Bilyaminu Ismail, Donghong Liu
Summary: Sonodynamic antimicrobial chemotherapy (SACT) combines low-intensity ultrasound with chemotherapeutic agents to effectively combat microbial burden. With its superior penetration ability and high target specificity, SACT has emerged as a promising alternative for microbial inactivation. This treatment method has attracted increasing attention in recent years.
ULTRASONICS SONOCHEMISTRY
(2021)
Review
Immunology
Gilead Ebiegberi Forcados, Aliyu Muhammad, Olusola Olalekan Oladipo, Sunday Makama, Clement Adebajo Meseko
Summary: COVID-19 is a zoonotic disease with devastating global economic and public health impacts, with current research focused on understanding disease mechanisms and treatment strategies. Oxidative stress and inflammation play roles in disease progression and treatment response by interfering with multiple signaling pathways. Furthermore, the redox status of a host cell is crucial for viral entry into the cell.
FRONTIERS IN CELLULAR AND INFECTION MICROBIOLOGY
(2021)
Review
Biochemistry & Molecular Biology
Aliyu Muhammad, Gilead Ebiegberi Forcados, Hadiza Sani, Uche Samuel Ndidi, Auwal Adamu, Babangida Sanusi Katsayal, Idris Zubairu Sadiq, Yakubu Saddeeq Abubakar, Ibrahim Sulaiman, Ibrahim Babangida Abubakar, Abdurrahman Pharmacy Yusuf, Ibrahim Malami, Sani Ibrahim, Murtala Bello Abubakar
Summary: Cytokine storm in COVID-19 patients plays a significant role in disease pathogenesis and response to therapy, potentially influenced by genetic and epigenetic factors. Certain vitamins and minerals may help regulate cytokine activity and alleviate disease pathologies. Investigating the relationship between cytokines and epigenetic modifications is crucial for understanding the pathogenesis of COVID-19.
JOURNAL OF FOOD BIOCHEMISTRY
(2022)
Article
Integrative & Complementary Medicine
Ibrahim Babangida Abubakar, Sulaiman Sani Kankara, Ibrahim Malami, Jamilu Bala Danjuma, Yusuf Zaharadeen Muhammad, Hafsat Yahaya, Dharmendra Singh, Umar Jaji Usman, Angela Nnenna Ukwuani-Kwaja, Aliyu Muhammad, Sanusi Jega Ahmed, Sulaimon Olayiwola Folami, Mansurat Bolanle Falana, Quadri Olaide Nurudeen
Summary: This study investigated the traditional medicinal practices and plants used to treat viral diseases in Northern Nigeria. The results revealed a wide range of medicinal plants that have been scarcely investigated but have potential as sources for novel antiviral drugs.
EUROPEAN JOURNAL OF INTEGRATIVE MEDICINE
(2022)
Review
Medicine, Research & Experimental
Idris Zubairu Sadiq, Aliyu Muhammad, Sanusi Bello Mada, Bashiru Ibrahim, Umar Aliyu Umar
Summary: Cell-penetrating peptides are promising antimicrobial agents for treating microbial infections, but improvements in transduction across membranes, cargo transport, serum stability, and half-life are necessary for optimal function and development of next-generation antimicrobial agents.
Review
Genetics & Heredity
Aliyu Muhammad, Gilead Ebiegberi Forcados, Babangida Sanusi Katsayal, Rabiatu Suleiman Bako, Suleiman Aminu, Idris Zubairu Sadiq, Murtala Bello Abubakar, Abdurrahman Pharmacy Yusuf, Ibrahim Malami, Mohammed Faruk, Sani Ibrahim, Peter Abur Pase, Saad Ahmed, Ibrahim Babangida Abubakar, Murtala Abubakar, Clayton Yates
Summary: The research focuses on the epigenetic modifications in breast cancer, specifically triple-negative breast cancer (TNBC) and its transition to quadruple-negative breast cancer (QNBC). The study identifies genes with altered epigenetic modifications that are associated with TNBC aggressiveness and the possibility of reversing these modifications for therapeutic benefits.
Article
Endocrinology & Metabolism
Hadiza Bello Rilwan, Sunday Samuel Adebisi, James Abrak Timbuak, Sunday Blessing Oladele, Aliyu Muhammad, Adamu Abubakar Sadeeq, Wusa Makena
Summary: The study found that camel milk can effectively improve hyperglycemia, beta-cell function, oxidative stress, and inflammation in type 2 diabetic pigs.
JOURNAL OF DIABETES AND METABOLIC DISORDERS
(2022)
Review
Biochemistry & Molecular Biology
Aliyu Muhammad, Gilead Ebiegberi Forcados, Abdurrahman Pharmacy Yusuf, Murtala Bello Abubakar, Idris Zubairu Sadiq, Isra Elhussin, Md. Abu Talha Siddique, Suleiman Aminu, Rabiatu Bako Suleiman, Yakubu Saddeeq Abubakar, Babangida Sanusi Katsayal, Clayton C. C. Yates, Sunila Mahavadi
Summary: This review critically examines the role of G-protein-coupled estrogen receptor (GPER) in diabetes mellitus and malignancy, highlighting the potential for GPER as a therapeutic target for management of these diseases. The expression patterns of GPER in diabetic models are currently lacking, while in various malignancies the expression of GPER appears to be complex and debatable. Further research is needed to investigate the expression patterns of GPER and its relationship with signaling pathways in diabetes mellitus and various malignancies.
Article
Multidisciplinary Sciences
Anusha Angajala, Hughley Raymond, Aliyu Muhammad, Md Shakir Uddin Ahmed, Saadia Haleema, Monira Haque, Honghe Wang, Moray Campbell, Rachel Martini, Balasubramanian Karanam, Andrea G. Kahn, Deepa Bedi, Melissa Davis, Ming Tan, Windy Dean-Colomb, Clayton Yates
Summary: The study revealed that QNBC tumors are more common in African Americans compared to TNBC tumors. By analyzing miRNA and mRNA expression data, it was found that QNBC patients have an altered gene signature associated with racial disparity and poor survival.
SCIENTIFIC REPORTS
(2022)
Article
Chemistry, Multidisciplinary
Apollos Dangabar Shadrack, Auwalu Garba, Uche Samuel Ndidi, Suleiman Aminu, Aliyu Muhammad
Summary: This study evaluated the ability of Isometamidium chloride to induce oxidative stress and DNA damage using D. melanogaster as a model organism. The drug significantly affected the survival, climbing ability, redox status, oxidative DNA lesion, and expression of p53 and PARP1 genes in flies. Molecular docking analysis suggested that Isometamidium chloride may act as a potential inhibitor of p53 and PARP1 proteins.
DRUG AND CHEMICAL TOXICOLOGY
(2023)
Article
Biochemistry & Molecular Biology
Daniel Danladi Gaiya, Aliyu Muhammad, Idowu Asegame Aimola, Stella Kuyet Udu, Sallau Abdullahi Balarabe, Richard Auta, Emmanuel Ekpa, Abraham Sheyin
Summary: This study used immunoinformatic approaches to screen for immunogenic epitopes and binding pockets of IMPDH and GMPR ligands of Onchocerca ochengi. The results suggest that IMPDH and GMPR could be potential drug targets and vaccine candidates.
JOURNAL OF BIOMOLECULAR STRUCTURE & DYNAMICS
(2023)
Article
Multidisciplinary Sciences
Babangida Sanusi Katsayal, Abdullahi Balarabe Sallau, Aliyu Muhammad
Summary: This study investigates the reduction of Cr (VI) contamination using Tamarindus indica methanol leaves extract as a reductant. The results demonstrate that the reduction of Cr (VI) is influenced by factors such as temperature, hydrogen ion concentration, reaction time, and reactant concentrations. The reaction follows kinetic models such as the pseudo-second-order kinetic model at pH of 2, and the first-order and pseudo-first-order kinetic models at neutral and alkaline pH values, respectively. The findings suggest that the reaction is spontaneous, exothermic, and orderly unstable. The phytocompounds present in tamarind methanol leaves extract show potential for treating Cr (VI) contaminated wastewater.
BENI-SUEF UNIVERSITY JOURNAL OF BASIC AND APPLIED SCIENCES
(2022)
Article
Biochemistry & Molecular Biology
Ochuko L. Erukainure, Olubunmi Atolani, Aliyu Muhammad, Sanusi B. Katsayal, Osadolor O. Ebhuoma, Collins U. Ibeji, M. Ahmed Mesaik
Summary: This study investigated the therapeutic potential of a new iridoid glycoside isolated from the leaves of Clerodendrum volubile against COVID-19. The compound showed immunomodulatory properties and strong binding affinity with SARS-COV-2, indicating its potential as a treatment for COVID-19.
JOURNAL OF BIOMOLECULAR STRUCTURE & DYNAMICS
(2022)
Article
Chemistry, Applied
M. Graca Dias, Elsa Vasco, Francisco Ravasco, Lufsa Oliveira
Summary: This study estimated the vitamin D intake of "adults" and "elderly" populations in Portugal using the TDS methodology. The results showed that the majority of people had inadequate vitamin D intake, well below the Dietary Reference Values.
Article
Chemistry, Applied
Yanan Wang, Jiachen Shi, Yong-Jiang Xu, Chin-Ping Tan, Yuanfa Liu
Summary: This study investigates the variations in lipid digestion profiles among individuals of different ages using in vitro digestion models. The findings suggest that adults have a more comprehensive lipid digestion compared to infants, and infants tend to release shorter chain length and more saturated free fatty acids during digestion. Additionally, the particle sizes in the stomach of the elderly were consistently larger. This study enhances our understanding of how lipids with different degrees of unsaturation undergo digestion in diverse age groups.
Article
Chemistry, Applied
Hyunjong Yu, Huisu Kim, Pahn-Shick Chang
Summary: Chitosan-pectin emulsion-filled hydrogel (EFH) was developed to enhance the bioaccessibility of lipophilic bioactive compounds through intestinal delivery. The EFH, prepared without crosslinking agents, demonstrated improved mechanical strength and compactness with higher pectin concentration. It retained the emulsion at pH 2.0 and released it at pH 7.4, resulting in enhanced release of free fatty acids and improved bioaccessibility of curcumin.
Article
Chemistry, Applied
Tongze Zhang, Siqi Hong, Jia-Rong Zhang, Pin-He Liu, Siyi Li, Zixian Wen, Jianwei Xiao, Guirong Zhang, Olivier Habimana, Nagendra P. Shah, Zhongquan Sui, Harold Corke
Summary: Lactic acid fermentation significantly affects the morphology and physicochemical properties of proso millet starch, including the formation of surface indentations and small pores, decrease in gelatinization temperatures, and changes in hardness and adhesiveness.
Article
Chemistry, Applied
Liqin Kong, Feng Hong, Peng Luan, Yiping Chen, Yaoze Feng, Ming Zhu
Summary: This study presents a novel impedance biosensor using composite nanomaterials and T1R1 as a signal probe, which can competitively and ultra-sensitively detect umami intensity. The biosensor exhibits exceptional analytical performance and is suitable for food flavor evaluation.
Article
Chemistry, Applied
Kunying Lv, Yixin Yang, Qilong Li, Ran Chen, Liang Deng, Yiwei Zhang, Ning Jiang
Summary: Horse's milk, with its high nutritional value and low allergenic proteins, could be a substitute for cow's milk in infant consumption. A proteomic method was used to identify and compare milk fat globule membrane (MFGM) and whey proteins from different horse breeds. The study found differences in protein composition and functionality, which could support the development of formulas more suitable for human infants.
Article
Chemistry, Applied
Enrique Jacobo Diaz-Montana, Helene Brignot, Ramon Aparicio-Ruiz, Thierry Thomas- Danguin, Maria Teresa Morales
Summary: Sensory perception of virgin olive oil is influenced by phenols and volatiles, which are affected by the composition of the oil and biological factors. This study investigated the effect of saliva and phenols on the release of volatiles, and found that the presence of phenols decreased the release of saturated volatiles.
Article
Chemistry, Applied
Wei Zhou, Rui Zhang, Zhen Cai, Fangfang Wu, Yong Hu, Chao Huang, Kun Hu, Yun Chen
Summary: Environmentally friendly and outstanding pH-responsive cationic starch nanoparticles (CSNP) were prepared from pH-sensitive starch. CSNP exhibited nanosize and regular sphere, highly free-flowing molecular chains, and demonstrated excellent pH responsiveness through multiple emulsion/demulsification transitions.
Article
Chemistry, Applied
Andrea Koo, Vinayak Ghate, Weibiao Zhou
Summary: This study suggests that direct seeding may negatively affect the nutritional quality of crops, causing a decrease in ascorbic acid, vitamin K, and total glucosinolate content.
Article
Chemistry, Applied
Tonghao Du, Yazhou Xu, Xiaoyan Xu, Shijin Xiong, Linli Zhang, Biao Dong, Jinqing Huang, Tao Huang, Muyan Xiao, Tao Xiong, Mingyong Xie
Summary: This study successfully improved the ACE inhibitory activity of black sesame seeds by fermenting them with Lactobacillus Plantarum NCU116 and hydrolyzing them using acid protease. The RF-PSO model was used to predict the ACE inhibitory activity during the hydrolysis process. Eight peptides with ACE inhibitory activity were identified from fermented black sesame seed hydrolysates after separation and screening.
Article
Chemistry, Applied
Yao Liu, Songyi Lin, Kexin Liu, Shan Wang, Qiaozhen Liu, Na Sun
Summary: This study analyzed the structural changes of shrimp proteins during digestion, predicted the immunodominant epitopes, and validated their allergenicity. The results showed that shrimp proteins were degraded into peptides during digestion, but still carried IgE epitopes that trigger allergic reactions.
Article
Chemistry, Applied
Tiantian Fu, Hongwei Cao, Yu Zhang, Xiao Guan
Summary: This study investigates the impact of milling on the active components in rice, with a focus on the stability and bioaccessibility of phenols, VB1, and alpha-GABA during cooking and digestion. The findings show that milling exacerbates the instability of gamma-GABA during cooking and VB1 during digestion, and it affects the bioaccessibility of these active compounds.
Article
Chemistry, Applied
Zhihao Yang, Yanru Hou, Min Zhang, Puxin Hou, Chang Liu, Lu Dou, Xiaoyu Chen, Lihua Zhao, Lin Su, Ye Jin
Summary: This study investigated the molecular mechanism of feeding regimes on lamb flavor by using TMT labeling combined with MS. The results showed that pasture-fed groups had higher levels of amino acids and volatile flavor substances compared to concentrate-fed groups. Additionally, several differentially abundant proteins associated with lamb flavor were identified.
Article
Chemistry, Applied
Zixuan Xie, De Zhang, Junyu Zhu, Qianqian Luo, Jun Liu, Jingtao Zhou, Xiaoyong Wang, Yuqiong Chen, Zhi Yu, Dejiang Ni
Summary: This study investigated the acidification of aroma-enhanced black tea during storage. Analysis of non-volatile substances and organic acids using UPLC-Q-TOF/MS and HPLC revealed a decrease in soluble sugars and amino acids, while an increase in organic acids such as oxalic acid, malic acid, and quinic acid. In vitro experiments further demonstrated that the acidification is a result of the decomposition of sugars and amino acids by heating, as well as the oxidation of aromatic aldehydes. Additionally, the study showed that the taste composition of tea infusion is altered, with reduced amino acids, catechins, soluble sugars, and flavonoids. This research provides a theoretical basis for improving the quality of black tea.
Article
Chemistry, Applied
Lin Wang, Falai Ma, Zihan Li, Yan Zhang
Summary: This study developed time-temperature integrators based on amyloglucosidase@Cu3(PO4)2 nanoflowers for monitoring the freshness of chilled pork. The results showed that the integrators were highly reliable and accurate in predicting the quality of chilled pork.
