A sensitivity enhanced fluorescence method for the detection of ferrocyanide ions in foodstuffs using carbon nanoparticles as sensing agentsQin Hu, Zhenquan Yang, Shengqi Rao et al.|Food Chemistry|2019Cited by 29
An ultra-sensitive analytical platform based on bluish green emitting carbon quantum dots for the detection of curcumin in dietary foodsLingfei Liu, Zhenquan Yang, Qin Hu et al.|Journal of Food Composition and Analysis|2020Cited by 25
A sensitive spectrofluorimetry method based on S and N dual-doped carbon nanoparticles for ultra-trace detection of ferrocyanide ion in food salt samplesQin Hu, Jie Han, Xiaojuan Gong et al.|Food Additives & Contaminants Part A|2020Cited by 2