Development of near-infrared fluorescent sensor and portable measuring device for on-site quantitation of Cys in food samples-Reference-Cited by-同舟云学术

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Development of near-infrared fluorescent sensor and portable measuring device for on-site quantitation of Cys in food samples

Published:2024-09 Issue: Volume:414 Page:135953
ISSN:0925-4005
Container-title:Sensors and Actuators B: Chemical
language:en
Short-container-title:Sensors and Actuators B: Chemical

Author:

Yang Yunfei,Zhao Chenglu,Chen Xiaodong,Yang Sanxiu,Zhang Rumeng,Wang Yuqing,Wang Kun,Qian Jing,Long Lingliang

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference45 articles.

1. The sulfur-containing amino acids: an overview;Brosnan;J. Nutr.,2006

2. Meat flavor generation from different composition patterns of initial Maillard stage intermediates formed in heated cysteine-xylose-glycine reaction systems;Zhao;Food Chem.,2019

3. The role of cysteine and cysteine–S conjugates as odour precursors in the flavour and fragrance industry;Starkenmann;Flavour Frag. J.,2008

4. Detection of cystine and cysteine in wheat flour using a robust LC-MS/MS method;Dogan;J. Cereal Sci.,2018

5. Effect of cysteine on bakery products from wheat-sorghum blends;Elkhalifa;Food Chem.,2002

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