Cobalt-Based Ferrite Modified Carbon Nanotubes Fibers for Flexible and Disposable Microelectrode Toward Electrochemical Glucose Sensing.

Glucose detection is critical in clinical health and the food industry, particularly in the diagnosis of blood sugar levels. Carbon-based fiber materials have recently featured prominently as non-enzymatic electrochemical glucose detectors. Herein, cobalt-based ferrite (CoFeO) in the form of nanoparticles has been successfully fabricated over the carbon nanotubes (CNTs) fiber via a simple hydrothermal process.

L-lysine and surfactant-assisted synthesis of NiCo bimetal oxides for electrochemical water splitting.

In the present study, bimetallic oxides comprising nickel (Ni) and cobalt (Co) were synthesized using a facile hydrothermal method in the presence of CTAB and L-lysine. Their efficacy in catalyzing hydrogen production under alkaline conditions was assessed. Structural, vibrational, and morphological characteristics were analyzed utilizing X-ray diffraction (XRD), Fourier transform infrared (FTIR) spectroscopy, and scanning electron microscopy (SEM) techniques.

Green synthesis of NiO and NiO@graphene oxide nanomaterials using leaves: Structural and electrochemical studies.

An eco-friendly synthetic route was developed for the formation of nickel oxide (NiO and NiO) nanoparticles (NPs) by treating Ni(NO).6HO with aqueous/ethanolic extracts of leaves; the same reaction was performed in the presence of graphene oxide (GO) to produce NiO@GO and NiO@GO nanocomposites (NCs), respectively. The NMs were characterized by XRD, FT-IR, SEM, EDX, UV-visible spectroscopy, and TGA-DSC analysis.

Insight into Essential Oil Preservative Properties Effect on Ground Beef.

Pelargonium plants are very popular and well-known for their essential oils (EOs), which are used for medicinal purposes and in food. This study focused on the EO of . First, its composition and antioxidant and antimicrobial activity were evaluated, and finally, its efficacy as a natural preservative in ground beef was tested.

The Potential of Essential Oil as an Antibacterial Agent against in the Preservation of Sous Vide Red Deer Meat.

Foodborne infections caused by microbes are a serious health risk. Regarding this, customer preferences for "ready-to-eat" or minimally processed (MP) deer meat are one of the main risk factors. Given the health dangers associated with food, essential oil (EO) is a practical substitute used to decrease pathogenic germs and extend the shelf-life of MP meals.