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Au@Ag nanostructure based SERS substrate for simultaneous determination of pesticides residue in tea via solid phase extraction coupled multivariate calibration

Autor: Qin Ouyang, Muhammad Zareef, Pingyue Wang, Huanhuan Li, Waqas Ahmad, Jingjing Wang, Xie Shicai, Mehedi Hassan, Shaoyun Wang, Quansheng Chen

Publikováno v: LWT. 105:290-297

The study aimed to extend the applications of surface-enhanced Raman scattering (SERS) – recently one of the most promising and widely employed technique in food safety and quality monitoring – towards determination of two analytes in a single st

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a209eae6aba3666be54d1de071198869
https://doi.org/10.1016/j.lwt.2019.02.016

Lacticaseibacillus rhamnosus KY16 Improves Depression by Promoting Intestinal Secretion of 5-HTP and Altering the Gut Microbiota.

Autor: Xie S; College of Food Science, Southwest University, Chongqing 400715, China.; Food Industry Innovation Research Institute of Modern Sichuan Cuisine & Chongqing Flavor, Chongqing 400715, China.; National Citrus Engineering Research Center, Southwest University, Chongqing 400712, China., Wang C; College of Food Science, Southwest University, Chongqing 400715, China.; Food Industry Innovation Research Institute of Modern Sichuan Cuisine & Chongqing Flavor, Chongqing 400715, China.; National Citrus Engineering Research Center, Southwest University, Chongqing 400712, China., Song J; College of Food Science, Southwest University, Chongqing 400715, China.; Food Industry Innovation Research Institute of Modern Sichuan Cuisine & Chongqing Flavor, Chongqing 400715, China.; National Citrus Engineering Research Center, Southwest University, Chongqing 400712, China., Zhang Y; College of Food Science, Southwest University, Chongqing 400715, China.; Food Industry Innovation Research Institute of Modern Sichuan Cuisine & Chongqing Flavor, Chongqing 400715, China.; National Citrus Engineering Research Center, Southwest University, Chongqing 400712, China., Wang H; College of Food Science, Southwest University, Chongqing 400715, China.; Food Industry Innovation Research Institute of Modern Sichuan Cuisine & Chongqing Flavor, Chongqing 400715, China.; National Citrus Engineering Research Center, Southwest University, Chongqing 400712, China., Chen X; College of Food Science, Southwest University, Chongqing 400715, China.; Food Industry Innovation Research Institute of Modern Sichuan Cuisine & Chongqing Flavor, Chongqing 400715, China.; National Citrus Engineering Research Center, Southwest University, Chongqing 400712, China., Suo H; College of Food Science, Southwest University, Chongqing 400715, China.; Food Industry Innovation Research Institute of Modern Sichuan Cuisine & Chongqing Flavor, Chongqing 400715, China.; National Citrus Engineering Research Center, Southwest University, Chongqing 400712, China.

Publikováno v: Journal of agricultural and food chemistry [J Agric Food Chem] 2024 Oct 02; Vol. 72 (39), pp. 21560-21573. Date of Electronic Publication: 2024 Sep 23.