Feasibility Study on Detecting the Freshness of Chilled Pork Based on Functionalized MOFs Gas-Sensitive Materials Combined With Fluorescence Spectroscopy

[1] Daniloski D, Petkoska A T, Galic K, et al. Meat Science, 2019, 158: 107880.

[2] Li S Q, Jiang Y L, Zhou Y T, et al. Food Chemistry, 2022, 370: 131082.

[3] Sujiwo J, Kim H, Song S, et al. Meat Science, 2019, 149: 120.

[5] Song X C, Canellas E, Nerin C. Food Chemistry, 2021, 342: 128341.

[6] Kwon O, Kim J Y, Park S, et al. Nature Communications, 2019, 10: 3620.

[7] Zhang F M, Dong L Z, Qin J S, et al. Journal of the American Chemical Society, 2017, 139(17): 6183.

[8] Yassine O, Shekhah O, Assen A, et al. Angewandte Chemie International Edition, 2016, 55(51): 15879.

[9] Li C, Zhu L, Yang W, et al. Journal of Food Composition and Analysis, 2020, 86: 103352.

[13] Lu A, Mcentee M, Browe M, et al. ACS Applied Materials & Interfaces, 2017, 9(15): 13632.

[14] Deng J, Wang K, Wang M, et al. Journal of the American Chemical Society, 2017, 139(16): 5877.

[15] Guo L, Liu Y, Kong R, et al. Sensors and Actuators B, 2019, 295: 1.

[16] Javanbakht S, Hemmati A, Namazi H, et al. International Journal of Biological Macromolecules, 2020, 155: 876.

[17] Shin Y H, Gutierrez-Wing M T, Choi J W. Journal of the Electrochemical Society, 2021, 168(1): 17502.

[18] Bisercic M S, Marjanovic B, Zasonska B A, et al. Synthetic Metals, 2020, 262: 116348.

[19] Yang Q, Sun D, Cheng W. Journal of Food Engineering, 2017, 192: 53.