Time-Temperature Tolerance (TTT) is an efficient and intuitive method of shelf-life prediction or logistics stability evaluation, but specific for frozen foods, while other thermal kinetic models for chemical reactions and microbial growth are complicated for users and widely used in common foods....

Novel bifunctional nitrogen-doped carbon dots (N-CDs) were prepared through solid-phase thermal treatment of melamine and citric acid monohydrate (CA) as precursors. The N-CDs displayed uniform size distribution, excellent photostability and bright fluorescence emission with the fluorescence...

In this work, β-cyclodextrin-functionalized magnetic graphene oxide (NiFe₂O₄@GO@β-CD) was synthesized and employed as magnetic solid-phase extraction adsorbent for the extraction of bisphenols before high performance liquid chromatography analysis. The modification of β-cyclodextrin could enhance...

It is a complex and time-consuming business to monitor potential contaminants in foodstuffs. Due to their complexity, false-positive results often occur in low-resolution mass spectrometry in multi-component residue analysis, resulting in misjudgment of results. In this review, we presented an...

A novel g-C₃N₄ nanosheets (g-C₃N₄ NSs)-assisted upconversion fluorescent aptasensor was proposed for Staphylococcus aureus (S. aureus) detection by adopting hybridization chain reaction (HCR) as a sensitizer. Two hairpin (H1 and H2) structured DNA probes were engineered predicated on the partial...

Objective: Vitamin D₂ mushroom powder has been listed as a new edible raw material in relevant regulations of EU, USA, Australia and New Zealand following the existing regulatory standards. There is no regulation or standard in China and CAC or other countries and international organizations about...

The foodborne pathogen Staphylococcus aureus continues to challenge the food industry due to the pathogenicity and tolerance of the bacterium. As a common storage condition for frozen food during transportation, distribution, and storage, freezing does not seem to be entirely safe due to the cold...

Pork is one of the most common foods causing microbial foodborne diseases. Since pork directly enters the market after slaughtering, the control of microbial contamination in the slaughtering processes is the key to ensuring the quality and safety of pork. The contamination level of Escherichia...

Salmonella can cause serious foodborne diseases. We have developed a lateral flow immunoassay combined with recombinase polymerase amplification (LFD-RPA) for detection of Salmonella in food. The conserved fragment (fimY) was selected as the target gene. Under an optimal condition (37°C, 10 min),...

In this study, a novel analytical approach is proposed for the identification of pesticide residues in tea by combining surface-enhanced Raman scattering (SERS) with a deep learning method one-dimensional convolutional neural network (1D CNN). First, a handheld Raman spectrometer was used for rapid ...