Paper Publications

• [16] 李欢欢.Emerging Trends and Future Prospects of Peptide-Based Hydrogels: Revolutionizing Food Technology Applications
• [17] 李欢欢.A dual-recognition UCNPs sensor for sensitive detection of tetracycline in food using computer-designed silica-grafted paper microfluidic strategy
• [18] 李欢欢.A review of biomolecules conjugated lanthanide up-conversion nanoparticles-based fluorescence probes in food safety and quality monitoring applications
• [19] 李欢欢.Quantification of antibiotics in food by octahedral gold-silver nanocages-based SERS sensor coupling multivariate calibration
• [20] 李欢欢.A Cu2+-modulated UCNPs@RBD sensor for sensitive detection of tetracyclines in food based on the spirolactam open-loop reaction
• [21] 李欢欢.Porphyrin and pH sensitive dye-based colorimetric sensor array coupled chemometrics for dynamic monitoring of tea quality during ultrasound-assisted fermentation
• [22] 李欢欢.A novel enzymatic biosensor for CIP in food based on UCNPs and colorimetric strategy of potassium titanium oxalate
• [23] 李欢欢.Based on vis-NIR combined with ANN for on-line detection of bacterial concentration during kombucha fermentation
• [24] 李欢欢.Generalized ratiometric surface-enhanced Raman scattering biosensor for okadaic acid in food based on Au-triggered signal amplification
• [25] 李欢欢.Investigation of heat-induced pork batter quality detection and change mechanisms using Raman spectroscopy coupled with deep learning algorithms
• [26] 李欢欢.Olfactory imaging technology and detection platform for detecting pork meat freshness based on IoT
• [27] 李欢欢.Recent advances in the biomolecules mediated synthesis of nanoclusters for food safety analysis
• [28] 李欢欢.A Novel Colorimetric Sensor Array Coupled Multivariate Calibration Analysis for Predicting Freshness in Chicken Meat: A Comparison of Linear and Nonlinear Regression Algorithms
• [29] 李欢欢.Rapid detection of thiabendazole in food using SERS coupled with flower-like AgNPs and PSL-based variable selection algorithms
• [30] 李欢欢.On-line monitoring of total sugar during kombucha fermentation process by near-infrared spectroscopy: Comparison of linear and non-linear multiple calibration methods