Histamine levels have been suggested as a rapid fish spoilage indicator. Therefore, histamine biosensors based on immobilization of diamine oxidase (DAO) in photocurable poly (2-hydroxyethyl methacrylate) (photoHEMA) film was developed. Histamine was oxidized by immobilized DAO at 0.35 volt on the surface of carbon-paste screen-printed electrode (SPE) versus conventional Ag/AgCl reference, and with platinum rod as a counter electrode, which named as macro electrode system histamine biosensor. No leaching of the immobilized DAO was observed during histamine detection using the biosensor. The optimized histamine biosensor displayed a linear response over the range of 0 to 60 ppm histamine with correlation coefficient (R2) equals to 0.9946 (RS...
We developed, validated, and confirmed with proficiency tests a fast ultra-high-performance liquid c...
Histamine is a biogenic amine that can be found at high concentrations in rotten food such as fish ...
Histamine is present to various degrees in many foods, and concentrations in fish samples are consid...
Histamine level has been suggested as a rapid fish spoilage indicator. Besides that, a biosensor de...
Purpose: This paper aims to estimate the level of histamine in fish and fish products, as it is very...
A three-electrode system amperometric biosensor that consisted of screen-printed carbon paste workin...
The concentration of histamine, a biogenic amine, in fish is considered a fish spoilage indicator. T...
The toxicity of histamine has attracted numerous researchers to develop a method for histamine deter...
Histamine is an important biogenic amine because of its role in immune responses and the regulation ...
Estimating the level of histamine in fish and fish products is very important because of their impli...
This paper reviewed the progressive trend in the sensing of biogenic amine such as histamine. A sens...
Numerous analytical approaches have been developed to determine histamine levels in food samples due...
Histamine needs to be determined because of its toxicity. Histamine is commonly determined using chr...
Histamine poisoning is the most common cause of human foodborne illness due to the consumption of fi...
This work describes the development and optimization studies of a novel biosensor employed in the de...
We developed, validated, and confirmed with proficiency tests a fast ultra-high-performance liquid c...
Histamine is a biogenic amine that can be found at high concentrations in rotten food such as fish ...
Histamine is present to various degrees in many foods, and concentrations in fish samples are consid...
Histamine level has been suggested as a rapid fish spoilage indicator. Besides that, a biosensor de...
Purpose: This paper aims to estimate the level of histamine in fish and fish products, as it is very...
A three-electrode system amperometric biosensor that consisted of screen-printed carbon paste workin...
The concentration of histamine, a biogenic amine, in fish is considered a fish spoilage indicator. T...
The toxicity of histamine has attracted numerous researchers to develop a method for histamine deter...
Histamine is an important biogenic amine because of its role in immune responses and the regulation ...
Estimating the level of histamine in fish and fish products is very important because of their impli...
This paper reviewed the progressive trend in the sensing of biogenic amine such as histamine. A sens...
Numerous analytical approaches have been developed to determine histamine levels in food samples due...
Histamine needs to be determined because of its toxicity. Histamine is commonly determined using chr...
Histamine poisoning is the most common cause of human foodborne illness due to the consumption of fi...
This work describes the development and optimization studies of a novel biosensor employed in the de...
We developed, validated, and confirmed with proficiency tests a fast ultra-high-performance liquid c...
Histamine is a biogenic amine that can be found at high concentrations in rotten food such as fish ...
Histamine is present to various degrees in many foods, and concentrations in fish samples are consid...