Article
Biochemistry & Molecular Biology
Elisabeta-Irina Geana, Corina Teodora Ciucure, Irina Mirela Apetrei, Maria Lisa Clodoveo, Constantin Apetrei
Summary: This study presents a methodology for distinguishing olive oil and extra-virgin olive oil from other vegetable oils using targeted and untargeted high-resolution mass spectrometry (HRMS) analysis of phenolic and triterpenic compounds, coupled with multivariate statistical analysis. Certain phenolic compounds, coumaric acids, apigenin, pinocembrin, hydroxytyrosol, and maslinic acid, were found to be potential biomarkers of olive oil, with higher levels present in extra-virgin olive oil compared to other vegetable oils. Principal component analysis (PCA) and heat map profiles based on the HRMS data were able to discriminate olive oils from other vegetable oils. This methodology could be applied for authenticity and classification purposes, considering factors such as variety, geographical origin, and adulteration practices.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Food Science & Technology
Ken Abamba Omwange, Dimas Firmanda Al Riza, Yoshito Saito, Tetsuhito Suzuki, Yuichi Ogawa, Keiichiro Shiraga, Ferruccio Giametta, Naoshi Kondo
Summary: This study successfully distinguished between different ratios of adulterated EVOO and VOO using front-face fluorescence spectroscopy and UV-induced fluorescence imaging techniques, providing a fast, reliable, and inexpensive method for detecting adulteration.
Article
Food Science & Technology
Soraya Mousavi, Roberto Mariotti, Vitale Stanzione, Saverio Pandolfi, Valerio Mastio, Luciana Baldoni, Nicolo G. M. Cultrera
Summary: This study found that low temperatures can help maintain different phenol content EVOOs within legal limits for up to 36 months, with oleocanthal, squalene, and total phenols being most affected by storage temperatures. Degradation of squalene and alpha-tocopherol was inhibited by low temperatures, with 4 degrees C being the best temperature for a 3-year conservation and -18 degrees C being optimal for preserving organoleptic properties. The research provides new insights for EVOO manufacturers and traders on efficient storage methods for maintaining characteristics of freshly extracted oils for extended periods of time.
Article
Food Science & Technology
Klara Navratilova, Kamila Hurkova, Vojtech Hrbek, Leos Uttl, Monika Tomaniova, Enrico Valli, Jana Hajslova
Summary: This study successfully identified several ions that might be characteristic for soft-deodorized olive oil through the analysis of metabolic fingerprints. Two compounds were selected as the best markers for detecting the addition of soft-deodorized olive oil.
Article
Food Science & Technology
Jassana Bernicker de Magalhaes, Karoline Fontana Simon, Emiliano Amarante Veiga, Alessandro Cazonatto Galvao, Weber da Silva Robazza
Summary: This study evaluated the application of electrochemical impedance spectroscopy in identifying the adulteration of extra virgin olive oil with canola and sunflower oils. The results demonstrated that the technique successfully classified the non-adulterated and adulterated samples and provided a clear distinction between the adulterants.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Chemistry, Applied
Cong-Hui Lu, Bao-Qiong Li, Quan Jing, Dong Pei, Xin-Yi Huang
Summary: In this study, chromatographic fingerprint data combined with machine learning methodologies were used to successfully identify and classify adulterated extra virgin olive oil. The support vector machine classification achieved 100% accuracy for the training set and 94.44% accuracy for the test set, effectively identifying adulterated extra virgin olive oil with up to 1% rapeseed oil or corn oil.
Article
Chemistry, Applied
Sofia K. Drakopoulou, Anastasia S. Kritikou, Carsten Baessmann, Nikolaos S. Thomaidis
Summary: This study explores the potential of LC-TIMS-HRMS as a reliable analytical platform for authenticity studies and applied it in the adulteration study of extra virgin olive oil (EVOO). Using an integrated untargeted 4D-metabolomics approach, the study successfully built robust prediction models that could discriminate between authentic EVOOs and adulterated ones, while also identifying specific markers for each group. The addition of TIMS in the LC-HRMS workflow significantly increased the metabolic coverage and enabled the detection of adulteration down to 1%.
Article
Chemistry, Applied
Sandra Pradana-Lopez, Ana M. Perez-Calabuig, John C. Cancilla, Yolanda Garcia-Rodriguez, Jose S. Torrecilla
Summary: A research was conducted using convolutional neural networks for the classification and detection of EVOOs, successfully validating an algorithm capable of accurately classifying different types of EVOO and detecting their adulteration concentrations.
Article
Chemistry, Applied
Rosa Maria Alonso-Salces, Luis Angel Berrueta, Beatriz Quintanilla-Casas, Stefania Vichi, Alba Tres, Maria Isabel Collado, Carlos Asensio-Regalado, Gabriela Elena Viacava, Aimara Ayelen Poliero, Enrico Valli, Alessandra Bendini, Tullia Gallina Toschi, Jose Manuel Martinez-Rivas, Wenceslao Moreda, Blanca Gallo
Summary: This study utilized H-1 NMR fingerprinting of edible oils and multivariate classification and regression models to accurately identify olive oils and their blends with other vegetable oils, providing support for regulations and control bodies. The models showed stable binary classification for olive oil type and precise determination of percentage of vegetable oil in the mixture. The approach demonstrated satisfactory performance with blind samples, confirming its potential for authenticity and traceability assurance.
Article
Computer Science, Information Systems
Hari Krishna Salila Vijayalal Mohan, Pyei Phyo Aung, Chee Fong Ng, Zheng Zheng Wong, Andrew Alexander Malcolm
Summary: Economically motivated adulteration (EMA) and/or cross-contamination are the main factors causing substandard quality in premium edible oil like extra virgin olive oil (EVOO) produced in the food and beverage (F&B) fast-moving consumer goods (FMCG) industries. Current quality assurance methods are not suitable for in situ testing and high throughput inspection, resulting in food loss and waste. A low-cost electrical approach based on capacitance is proposed to non-invasively screen EVOO-filled containers for adulteration, showing fast response and low detection limits for different adulterants.
Article
Food Science & Technology
Emigdio Chavez-Angel, Blanca Puertas, Martin Kreuzer, Robert Soliva Fortuny, Ryan C. Ng, Alejandro Castro-Alvarez, Clivia M. Sotomayor Torres
Summary: This study presents a comparative analysis of different characterization techniques, including Raman and infrared spectroscopies, photoluminescence, and thermal-conductivity measurements, for detecting adulteration in olive oils. The combination of these techniques provides a holistic approach to validate the purity and authenticity of olive oils.
Article
Spectroscopy
Hongpeng Wang, Xiong Wan
Summary: Adulteration in extra virgin olive oil is a common issue, and spectroscopy can be used to detect it. Confocal Raman and Fluorescence Spectroscopy with Multiple Linear Regression enables rapid and accurate authentication of EVOO.
SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY
(2021)
Article
Chemistry, Multidisciplinary
Mehrvash Varnasseri, Howbeer Muhamadali, Yun Xu, Paul I. C. Richardson, Nick Byrd, David Ellis, Pavel Matousek, Royston Goodacre
Summary: The study explored the use of Raman spectroscopy and SORS technology for the non-destructive detection of adulteration in extra virgin olive oil. Results demonstrated that these methods have significant potential for rapid and accurate analysis.
APPLIED SCIENCES-BASEL
(2021)
Article
Chemistry, Applied
Jiaji Zhu, Yawen Rong, Xin Jiang, Hao Qian, Xiaohong Yu, Quansheng Chen
Summary: This study proposes a method for the rapid on-site quantification of high-value pure vegetable oil content in vegetable blend oils using Raman spectroscopy and metaheuristics-based variable selection models. The developed method accurately quantifies the extra virgin olive oil content in vegetable blend oil samples and provides a rapid and cost-effective strategy for quantitative authentication of vegetable blend oils.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2023)
Article
Food Science & Technology
Laura Bayes-Garcia, Teresa Calvet
Summary: Arbequina monovarietal extra virgin olive oil (EVOO) was studied for its crystallization and polymorphic behavior through fractionation. Different crystallization and polymorphic behaviors were observed for each fraction, with solid fractions exhibiting more complex transitions and a greater number of crystalline forms.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Thermodynamics
G. P. Johari, Elpidio Tombari
Summary: The overshoot peak observed in the heat capacity, C-p, during the heating of glass is caused by the inadvertent inclusion of part of the C-p on the high temperature side of the peak into the entropy estimate of the liquid state. This affects the decrease of the liquid entropy with temperature and the downward curvature of the entropy-temperature plot. By using the heat capacity of the liquid during cooling and directly determining the ratio (C-p,C-liq /T), this artifact can be avoided. Experimental data on polymers and an orientationally-disordered crystal are analyzed and compared to previous studies.
THERMOCHIMICA ACTA
(2022)
Article
Thermodynamics
C. Pelosi, E. Tombari, F. R. Wurm, M. R. Tine
Summary: This study investigates the dynamics of protein-polymer conjugates and highlights the importance of covalent bonds in defining the system dynamics. The conjugates exhibit different behavior compared to physical mixtures, indicating the establishment of interactions between the protein and polymer chains.
JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY
(2022)
Article
Materials Science, Multidisciplinary
Emilia Bramanti, Lucio Bonaccorsi, Beatrice Campanella, Carlo Ferrari, Angela Malara, Angelo Freni
Summary: In this study, fibrous composites of TEOS/PVP were prepared using a sol-electrospinning process, and the correlation between their morphology, thermal stability, and spectroscopic features were analyzed. The results demonstrated that the addition of TEOS in the PVP/ethanol system enhanced the thermal stability of the microfibers.
MATERIALS CHEMISTRY AND PHYSICS
(2022)
Article
Medicine, General & Internal
Edoardo Benedetti, Fabrizio Mavilia, Claudia Barate, Emilia Bramanti, Riccardo Morganti, Giulia Cervetti, Enrico Capochiani, Benedetto Bruno, Matteo Pelosini, Salvatore Massimo Stella, Sara Galimberti
Summary: This study suggests that ultrasound is a reliable, radiation-free tool for assessing superficial lymphnodes and splenic involvement in CLL patients.
JOURNAL OF CLINICAL MEDICINE
(2022)
Article
Thermodynamics
Stefano De Antonellis, Emilia Bramanti, Luigi Calabrese, Beatrice Campanella, Angelo Freni
Summary: This paper introduces a novel silica gel-based desiccant compound that can be used to prepare various products, with suitable adsorption capacity, good mechanical properties, and stability. The small-scale prototype testing shows that the desiccant material performs well under typical operating conditions of air dehumidification processes.
APPLIED THERMAL ENGINEERING
(2022)
Article
Biochemistry & Molecular Biology
Francesca Cicogna, Emilia Bramanti, Beatrice Campanella, Stefano Caporali, Luca Panariello, Caterina Cristallini, Randa Ishak, Niccoletta Barbani, Elisa Passaglia, Serena Coiai
Summary: Cold plasma with oxygen was used for surface functionalization of non-woven polypropylene-based fabric (NWF-PP) directly cut from face masks to improve its capability to retain active biomolecules such as polyphenols. The nature and degree of functionalization were evaluated by ATR-FTIR and XPS while the effects on mechanical and morphological characteristics were assessed by stress-strain measurements and SEM analysis. The functionalized NWF-PP demonstrated the ability to firmly anchor polyphenols extracted from cloves, protecting the treated surfaces against thermo-oxidation even after prolonged extraction.
Article
Thermodynamics
Daniele Sonaglioni, Elpidio Tombari, Simone Capaccioli
Summary: Fast scanning calorimetry is a useful experimental technique that can suppress reorganization processes. This paper proposes a new method for estimating the dynamical thermal lag and provides a novel interpretation of heat flow losses due to the sample. The use of glass to liquid transition is also shown as a new method to reveal static thermal gradients.
THERMOCHIMICA ACTA
(2023)
Article
Food Science & Technology
Teresa Grande, Aymen Souid, Marco Ciardi, Clara Maria Della Croce, Stefania Frassinetti, Emilia Bramanti, Vincenzo Longo, Luisa Pozzo
Summary: This study investigated the phenolic compounds, antioxidant activities, antimicrobial activity, and effect on Lactobacillus brevis growth of eight whole flours obtained from four ancient and modern wheat genotypes of Italian Triticum genus. The results showed quantitative differences in antioxidant activities, total phenolic content, and concentrations of five phenolic acids among the wheat genotypes. Wheat extracts had significant inhibitory effects on pathogenic bacteria and promoted the growth of L. brevis. The phenolic profile and antioxidant activities were influenced by the genotypic characteristics of the studied varieties, with the ancient Saragolla wheat standing out for its interesting phenolic profile.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2023)
Article
Agricultural Engineering
Jose Gonzalez-Rivera, Beatrice Campanella, Elena Pulidori, Emilia Bramanti, Maria Rosaria Tine, Luca Bernazzani, Massimo Onor, Paolo Barberi, Celia Duce, Carlo Ferrari
Summary: Novel green extraction method (US-IMWAE) using simultaneous ultrasound and microwave irradiation allows for full exploitation of aromatic herbs while minimizing energy consumption and extraction cost. This method has successfully yielded essential oils with appealing composition profiles for cosmetic and medical industries, as well as valuable solid residues for alternative fuel production.
INDUSTRIAL CROPS AND PRODUCTS
(2023)
Article
Chemistry, Physical
Elena Pulidori, Simone Micalizzi, Nikos Koutsomarkos, Emilia Bramanti, Maria Rosaria Tine, Giovanni Vozzi, Carmelo De Maria, Maria Chatzinikolaidou, Celia Duce
Summary: This study investigates the structure and correlations between structure, mechanical, and biological properties of gelatin-based materials. Gelatin electro-spun materials have higher content of ordered structure compared to gelatin casted films, which may be attributed to the random coil - alpha-helix transition during electrospinning. The presence of cross linker (GPTMS) decreases the ordered structures in gelatin casted films, while it does not affect the percentage of ordered structure in electrospun samples. The presence of keratin in gelatin/keratin electrospun biomaterials decreases alpha-helix content and promotes the conversion from antiparallel to parallel beta-sheet.
JOURNAL OF MOLECULAR STRUCTURE
(2023)
Article
Multidisciplinary Sciences
Ophelie Ranquet, Celia Duce, Emilia Bramanti, Patrick Dietemann, Ilaria Bonaduce, Norbert Willenbacher
Summary: The authors use a combination of egg yolk and two pigments to investigate how different distribution of proteinaceous binder can control the flow behavior, drying kinetics, and chemistry of oil paints. This study demonstrates that adjusting the distribution of proteinaceous binder can enhance the stiffening effect and prevent undesired absorption of humidity, improving the brushability and preserving invaluable artworks.
NATURE COMMUNICATIONS
(2023)
Article
Medicine, General & Internal
Edoardo Benedetti, Claudia Barate, Fabrizio Mavilia, Emilia Bramanti, Riccardo Morganti, Valentina Guerri, Giulia Cervetti, Enrico Capochiani, Ilaria Bertaggia, Salvatore Massimo Stella, Ginevra Traverso, Benedetto Bruno, Sara Galimberti
Summary: Fixed duration VenR treatment showed significant improvements in PFS and uMRD compared to bendamustine-rituximab in relapsed/refractory CLL patients. Ultrasonography and palpation were suggested as possible techniques to evaluate visceral and superficial lymph node involvement outside of clinical trials.
JOURNAL OF CLINICAL MEDICINE
(2023)
Article
Biochemistry & Molecular Biology
Beatrice Campanella, Stefano Legnaioli, Massimo Onor, Edoardo Benedetti, Emilia Bramanti
Summary: Saliva is a sample that can be easily collected and contains a wealth of biochemical information related to an individual's health status. The fast and straightforward analysis of saliva using vibrational spectroscopy provides a good basis for large-scale preclinical studies. This study explored the effects of saliva collection (spitting/swab) and processing (deproteinization procedures) and found that special care is needed when using swabs due to the significant interaction between the polymeric material and saliva components. Additionally, analyzing saliva before and after deproteinization by FTIR and Raman spectroscopy provides complementary biological information.
Article
Polymer Science
Fatima Ezzahra Bouharras, Massimiliano Labardi, Elpidio Tombari, Simone Capaccioli, Mustapha Raihane, Bruno Ameduri
Summary: The dielectric properties of PVDF-g-BT core-shell structured nanocomposites obtained by RAFT polymerization were investigated. The dielectric constant increased with the addition of BT, exhibiting a larger increase than predicted by usual modeling methods for composite materials, due to the effect of the interfacial core-shell structure. PVDF's known dielectric relaxations were observed in both the neat polymer and its nanocomposites, unaffected by the presence of nanoparticles. A relaxation process due to interfacial polarization was found at higher temperatures, attributed to the high crystallinity of the materials produced by RAFT.
Article
Thermodynamics
E. Pulidori, S. Micalizzi, E. Bramanti, L. Bernazzani, C. De Maria, C. Pelosi, M. R. Tine, G. Vozzi, C. Duce
Summary: The valorization of poultry feathers wastes is crucial for reducing environmental pollution. This study presents a production process for natural, biodegradable, biocompatible, and eco-friendly composites made from not soluble keratin (NSK) and poly(lactic acid) (PLA). Homogeneous NSK-based PLA filaments were obtained using hot-melt extrusion technology and subsequently 3D printed for potential applications in additive manufacturing. The thermal stability of the samples remained unchanged, but toughness decreased compared to neat PLA. Various parameters were dependent on NSK content and fabrication technology, as indicated by water adsorption, glass transition, crystallinity, and Fourier Transform Infrared Spectroscopy analysis.
JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY
(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.
