Nanobiosensors for mycotoxins detection in foodstuff: Qualitative and quantitative assessments

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dc.contributor.authorÇalışır, Merve
dc.contributor.authorÖzgür, Erdoğan
dc.contributor.authorÇimen, Duygu
dc.contributor.authorTopçu, Aykut Arif
dc.contributor.authorErkek, Muhammed
dc.contributor.authorBereli, Nilay
dc.contributor.authorDenizli, Adil
dc.date.accessioned2024-08-01T11:49:18Z
dc.date.available2024-08-01T11:49:18Z
dc.date.issued2024
dc.departmentSağlık Hizmetleri Meslek Yüksekokulu
dc.description.abstractMycotoxins are naturally toxic compounds with low molecular weight and formed as a result of the secondary metabolism of fungi (mold) species. Since they are harmful to many living organisms, cost-effective, sensitive, and reliable detection methods are crucial for preventing the unwanted side effects of these toxic metabolites. Enzyme-linked immunoassay (ELISA), chromatographic methods like thin layer chromatography (TLC), and biosensors are often used as analytical approaches for the detection of mycotoxins. In this context, we summarized the traditional methods for mycotoxin detection and focused on the potential use of nanobiosensor platforms for mycotoxin sensing in foodstuffs.
dc.identifier.doi10.1016/B978-0-323-91749-0.00004-6
dc.identifier.endpage208en_US
dc.identifier.isbn978-032391749-0, 978-032395857-8
dc.identifier.scopusqualityN/A
dc.identifier.startpage191en_US
dc.identifier.urihttps:/dx.doi.org/10.1016/B978-0-323-91749-0.00004-6
dc.identifier.urihttps://hdl.handle.net/20.500.12451/12288
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofNanobiotechnology for Food Processing and Packaging
dc.relation.publicationcategoryKitap Bölümü - Uluslararası
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectNanobiosensors for Mycotoxins
dc.subjectQualitative and Quantitative
dc.titleNanobiosensors for mycotoxins detection in foodstuff: Qualitative and quantitative assessments
dc.typeBook

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