Development of a graphene-titanium dioxide nanocomposite based hypoxanthine sensor for assessment of meat freshness

Development of a graphene-titanium dioxide nanocomposite based hypoxanthine sensor for assessment of meat freshness

We report on the fabrication of a graphene-titanium dioxide nanocomposite (TiO2-G) and its use as an effective electrode material in an amperometric hypoxanthine (Hx) sensor for meat freshness evaluation. The nanocomposite was characterized by TEM, XRD, FTIR, XPS, TGA, BET, and CV using the redox co...

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Bibliographic Details
Main Authors: Albelda, Jasmine Angelie V., Uzunoglu, Aytekin, Santos, Gil Nonato C., Stanciu, Lia A.
Format: text
Published: Animo Repository 2016
Subjects:
Biosensors
Nanocomposites (Materials)
Xanthine oxidase
Meat
Physics
Online Access:https://animorepository.dlsu.edu.ph/faculty_research/12073
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Institution: De La Salle University

Internet

https://animorepository.dlsu.edu.ph/faculty_research/12073

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