Sensitive quantitation of Ochratoxin A in cocoa beans using differential pulse voltammetry based aptasensor

Food Chemistry

Volumn 192, Issue , 2016, Pages 799-804

  Mishra, Rupesh K ^a   Hayat, Akhtar ^a,b   Catanante, Gaëlle ^a   Istamboulie, Georges ^a   Marty, Jean Louis ^a  

^a Univ Perpignan Via Domitia   (France)

^b COMSATS Institute of Information Technology   (Pakistan)

Author keywords

Cocoa beans; Competition based aptasensor; DPV; Food safety; OTA

Indexed keywords

CARBON; COCOA; COENZYMES; ELECTRODES; FOOD SAFETY; GLYCOPROTEINS; PHOSPHATASES;

ALKALINE PHOSPHATASE; COCOA BEANS; DIFFERENTIAL PULSE VOLTAMMETRY; DPV; MOLECULAR IMPRINTED POLYMER (MIP); OTA; RELATIVE STANDARD DEVIATIONS; SCREEN-PRINTED CARBON ELECTRODES;

VOLTAMMETRY;

AVIDIN; BIOTIN; OCHRATOXIN;

ARTICLE; BEAN; CACAO; CHEMICAL REACTION; DIFFERENTIAL PULSE VOLTAMMETRY; ELECTRODE; LIMIT OF DETECTION; REACTION TIME; REPRODUCIBILITY; SCREEN PRINTED CARBON ELECTRODE; CHEMISTRY; ELECTROCHEMICAL ANALYSIS; FOOD SAFETY; GENETIC PROCEDURES; PROCEDURES;

THEOBROMA CACAO;

BIOSENSING TECHNIQUES; CACAO; ELECTROCHEMICAL TECHNIQUES; ELECTRODES; FOOD SAFETY; OCHRATOXINS;

EID: 84938149520     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.07.080     Document Type: Article

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