Biogenic amine is one of the main categories of hazardous compounds in meat and meat
products, making its detection methods vital for the assurance of edible safety. In this sense …

The need for reliable sensors has become a major requirement to confirm the quality and
safety of food commodities. Chemosensors are promising sensing tools to identify …

There is an obvious pressing demand for the sensitive and rapid, identification of toxic gases
as environmental concerns. In this study, a facile approach for the detection and …

Food safety of aquatic products has attracted considerable attention worldwide. Although a
series of conventional bioassays and instrumental methods have been developed for the …

Biogenic amines (BAs) were presented as significant markers for the evaluation of the
spoilage of meat and meat products. In this work, a colorimetric sensor array was developed …

Despite a large amount of money being spent on both food analyses and control measures,
various food-borne illnesses associated with pathogens, toxins, pesticides, adulterants …

Biogenic amines (BAs) provide information about the quality, freshness and toxicity of food
products. Analysis of BAs in food such as meat, dairy products and fermented beverages is …

Putrescine is a toxic biogenic amine produced in the process of food spoilage, and a high
concentration of biogenic amines in foods will cause health problems such as abnormal …

Histamine, a primary biogenic amine (BA) generated through the decarboxylation of amino
acids, concentration increases in protein-rich foods during deterioration. Thus, its detection …

Background Histamine is a common biogenic amine (BA) that exists in foods, such as
seafood, beverages, fermented products and pickled foods. Since histamine is a food …