Food safety is an on-going priority, and fresh meat is easily susceptible to quality
deterioration due to physical, chemical or microbiological factors throughout the supply …

Hypoxanthine is an important product of the nucleotide degradation pathway. It has been
considered as a potential marker for assessing meat freshness and clinical diagnosis. In the …

Food freshness monitoring, which is reflected in the quality of the product at the time of use,
remains a significant challenge for both consumers and the food industry. This paper …

In this study, a paper-based enzyme biosensor for hypoxanthine (Hx) was developed,
enabling visual and one-step fish freshness detection. Xanthine oxidase and horseradish …

Food fraud, a pervasive issue in the global food industry, poses significant challenges to
consumer health, trust, and economic stability, costing an estimated $10–15 billion annually …

Hypoxanthine concentration is a potential indicator to evaluate the freshness in the early
post-mortem of several aquatic products. Based on MnO 2 in-situ coated upconversion …

The timely detection of freshness changes of aquatic products is crucial. In this study, we
have developed a reliable, cost-effective, and user-friendly method for rapidly detecting …

The meat industry requires prompt and effective control measures to guarantee the quality
and safety of its products and to avert the incidence of foodborne illnesses and disease …

Fish consumption is essential for a healthy diet. However, all seafood including fish are
susceptible to deterioration unless properly preserved. Controlling the freshness of fresh or …

Food safety is always one of the most important issues for human being. With the variety of
food, it is required to develop rapid, low-cost and convenient detection techniques for food …