Advanced sensing of volatile organic compounds in the fermentation of kombucha tea extract enabled by nano-colorimetric sensor array based on density functional theory
Wencui Kang(Shanghai Institute of Technology), Quansheng Chen(Jimei University), Selorm Yao‐Say Solomon Adade(Jimei University), Zhen Wang(Cornell University), Hao Lin(Jiangsu University), Qin Ouyang(Jiangsu University)
Cited by 43
Related Papers
Evolving trends in SERS-based techniques for food quality and safety: A review
|Trends in Food Science & Technology|2021|447
Linking stoichiometric homoeostasis with ecosystem structure, functioning and stability
|Ecology Letters|2010|367
Metal organic framework based fluorescence sensor for detection of antibiotics
|Trends in Food Science & Technology|2021|305
Nondestructive measurement of total volatile basic nitrogen (TVB-N) in pork meat by integrating near infrared spectroscopy, computer vision and electronic nose techniques
|Food Chemistry|2013|283
Determination of total polyphenols content in green tea using FT-NIR spectroscopy and different PLS algorithms
|Journal of Pharmaceutical and Biomedical Analysis|2007|270