Biosensors with high sensitivity, selectivity and a low limit of detection, reaching
nano/picomolar concentrations of biomolecules, are important to the medical sciences and …

There is great need for stand-alone luminescence-based chemosensors that exemplify
selectivity, sensitivity, and applicability and that overcome the challenges that arise from …

Traditional peroxidase-like nanozyme-based sensors suffer from self-decomposition and
high toxicity of H2O2, as well as the interference of color from nanozymes themselves and …

The application of ultraviolet (UV) light in the food industry has held great promise for a long
time. UVC light (200–280 nm) possesses excellent germicidal properties to inactivate a wide …

In traditional homogeneous electrochemical sensing system, methylene blue was stricken
with nonspecific intercalation and weak stability, inevitably distorting the diagnosis results …

Salmonella is one of the main causes of foodborne infectious diseases, posing a serious
threat to public health. It can enter the food supply chain at various stages of production …

Food-borne illnesses are a growing concern for the food industry and consumers, with
millions of cases reported every year. Consequently, there is a critical need to develop rapid …

The growing interest in food quality and safety requires the development of sensitive and
reliable methods of analysis as well as technology for freshness preservation and food …

The increasing global population and limited natural resources are amongst major
challenges in the sustainability of agricultural and food industries, together with the rapid …

Food safety is a major concern in the context of rising population and decreasing earth
resources. Food is often contaminated by bacteria, viruses, fungi and parasites, which …