Real-time and rapid prediction of TVB-N of livestock and poultry meat at three depths for freshness evaluation using a portable fluorescent film sensor

Integration of a porous wood-based triboelectric nanogenerator and gas sensor for real-time wireless food-quality assessment

(2021) Chenchen Cai et al.   Nano Energy

A Configurationally Tunable Perylene Bisimide Derivative‐based Fluorescent Film Sensor for the Reliable Detection of Volatile Basic Nitrogen towards Fish Freshness Evaluation

(2021) Qingwei Jiang et al.   CHINESE JOURNAL OF CHEMISTRY

Perylene Bisimide Derivative-Based Fluorescent Film Sensors: From Sensory Materials to Device Fabrication

(2020) Quan Liu et al.   LANGMUIR

Total volatile basic nitrogen content in duck meat of different varieties based on calibration maintenance and transfer by use of a near-infrared spectrometric model

(2019) Lu Qiao et al.   SPECTROSCOPY LETTERS

Detection of gaseous amines with a fluorescent film based on a perylene bisimide-functionalized copolymer

(2018) Jinling Zhang et al.   NEW JOURNAL OF CHEMISTRY

Development of a novel colorimetric food package label for monitoring lean pork freshness

(2018) Hui-zhi Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A feasibility quantification study of total volatile basic nitrogen (TVB-N) content in duck meat for freshness evaluation

(2017) Lu Qiao et al.   FOOD CHEMISTRY

Bacterial communities of fresh goat meat packaged in modified atmosphere

(2017) Elia Carrizosa et al.   FOOD MICROBIOLOGY

A data fusion detection method for fish freshness based on computer vision and near-infrared spectroscopy

(2016) Xingyi Huang et al.   Analytical Methods

Comparison of Bioactive Compounds and Quality Traits of Breast Meat from Korean Native Ducks and Commercial Ducks

(2015) Hyun Jung Lee et al.   Korean Journal for Food Science of Animal Resources

Biogenic amines as bacterial quality indicators in different poultry meat species

(2015) César Aquiles Lázaro et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Nondestructive detection of total volatile basic nitrogen (TVB-N) content in pork meat by integrating hyperspectral imaging and colorimetric sensor combined with a nonlinear data fusion

(2015) Huanhuan Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Detection of Amines with Fluorescent Nanotubes: Applications in the Assessment of Meat Spoilage

(2015) Yanyong Hu et al.   ACS Sensors

Nondestructive measurement of total volatile basic nitrogen (TVB-N) in pork meat by integrating near infrared spectroscopy, computer vision and electronic nose techniques

(2013) Lin Huang et al.   FOOD CHEMISTRY

A novel colorimetric sensor array for monitoring fresh pork sausages spoilage

(2013) Yolanda Salinas et al.   FOOD CONTROL

Biogenic amine formation in turkey meat under modified atmosphere packaging with extended shelf life: Index of freshness

(2012) M. J. Fraqueza et al.   POULTRY SCIENCE

VOC-based metabolic profiling for food spoilage detection with the application to detecting Salmonella typhimurium-contaminated pork

(2010) Yun Xu et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Hydrophilic Interaction Chromatography (HILIC) in the Analysis of Relevant Quality and Safety Biochemical Compounds in Meat, Poultry and Processed Meats

(2010) Leticia Mora et al.   Food Analytical Methods

Freshness assessment of ray fish stored in ice by biochemical, chemical and physical methods

(2010) V.M. Ocaño-Higuera et al.   FOOD CHEMISTRY

Electronic Nose with an Air Sensor Matrix for Detecting Beef Freshness

(2008) Zhe Zhang et al.   Journal of Bionic Engineering