{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,16]],"date-time":"2026-09-16T07:47:44Z","timestamp":1789544864522,"version":"build-2803163510"},"reference-count":96,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2024,6,1]],"date-time":"2024-06-01T00:00:00Z","timestamp":1717200000000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2024,6,1]],"date-time":"2024-06-01T00:00:00Z","timestamp":1717200000000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2024,4,5]],"date-time":"2024-04-05T00:00:00Z","timestamp":1712275200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100012166","name":"National Key Research and Development Program of China","doi-asserted-by":"publisher","award":["2022YFD2100500"],"award-info":[{"award-number":["2022YFD2100500"]}],"id":[{"id":"10.13039\/501100012166","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/100020724","name":"Chinese Academy of Agricultural Sciences Institute of Food Science and Technology","doi-asserted-by":"publisher","id":[{"id":"10.13039\/100020724","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Food Chemistry: X"],"published-print":{"date-parts":[[2024,6]]},"DOI":"10.1016\/j.fochx.2024.101364","type":"journal-article","created":{"date-parts":[[2024,4,8]],"date-time":"2024-04-08T11:58:00Z","timestamp":1712577480000},"page":"101364","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":19,"special_numbering":"C","title":["Research progress of chilled meat freshness detection based on nanozyme sensing systems"],"prefix":"10.1016","volume":"22","author":[{"given":"Guangchun","family":"Song","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Cheng","family":"Li","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Marie-Laure","family":"Fauconnier","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Dequan","family":"Zhang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Minghui","family":"Gu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Li","family":"Chen","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yaoxin","family":"Lin","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Songlei","family":"Wang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiaochun","family":"Zheng","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"key":"10.1016\/j.fochx.2024.101364_bb0005","doi-asserted-by":"crossref","first-page":"518","DOI":"10.1016\/j.bios.2016.03.041","article-title":"Graphene-titanium dioxide nanocomposite based hypoxanthine sensor for assessment of meat freshness","volume":"89","author":"Albelda","year":"2017","journal-title":"Biosensors and Bioelectronics"},{"key":"10.1016\/j.fochx.2024.101364_bb0010","doi-asserted-by":"crossref","first-page":"280","DOI":"10.1016\/j.tifs.2021.01.006","article-title":"Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review","volume":"109","author":"Bekhit","year":"2021","journal-title":"Trends in Food Science & Technology"},{"key":"10.1016\/j.fochx.2024.101364_bb0015","doi-asserted-by":"crossref","first-page":"196","DOI":"10.1016\/j.fshw.2018.08.002","article-title":"Role of Calpain system in meat tenderness: A review","volume":"7","author":"Bhat","year":"2018","journal-title":"Food Science and Human Wellness"},{"key":"10.1016\/j.fochx.2024.101364_bb0020","doi-asserted-by":"crossref","first-page":"125922","DOI":"10.1016\/j.foodchem.2019.125922","article-title":"A fluorescent biosensor based on catalytic activity of platinum nanoparticles for freshness evaluation of aquatic products","volume":"310","author":"Chen","year":"2020","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2024.101364_bb0025","first-page":"1","article-title":"Prospects for the next generation of artificial enzymes for ensuring the quality of chilled meat: Opportunities and challenges","author":"Chen","year":"2022","journal-title":"Critical Reviews in Food Science and Nutrition"},{"key":"10.1016\/j.fochx.2024.101364_bb0035","doi-asserted-by":"crossref","first-page":"202301879","DOI":"10.1002\/anie.202301879","article-title":"Atomic-level regulation of cobalt single-atom nanozymes: Engineering high-efficiency catalase mimics","volume":"62","author":"Chen","year":"2023","journal-title":"Angewandte Chemie International Edition"},{"key":"10.1016\/j.fochx.2024.101364_bb0040","doi-asserted-by":"crossref","first-page":"702","DOI":"10.1038\/s41565-018-0167-2","article-title":"A heterogeneous single-atom palladium catalyst surpassing homogeneous systems for Suzuki coupling","volume":"13","author":"Chen","year":"2018","journal-title":"Nature Nanotechnology"},{"key":"10.1016\/j.fochx.2024.101364_bb0045","doi-asserted-by":"crossref","first-page":"22","DOI":"10.1007\/s00604-017-2582-8","article-title":"Intrinsic peroxidase-like activity of rhodium nanoparticles, and their application to the colorimetric determination of hydrogen peroxide and glucose","volume":"185","author":"Choleva","year":"2017","journal-title":"Microchimica Acta"},{"key":"10.1016\/j.fochx.2024.101364_bb0050","doi-asserted-by":"crossref","first-page":"125908","DOI":"10.1016\/j.foodchem.2019.125908","article-title":"Biogenic amines- and sulfides-responsive gold nanoparticles for real-time visual detection of raw meat, fish, crustaceans, and preserved meat","volume":"311","author":"Chow","year":"2020","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2024.101364_bb0055","doi-asserted-by":"crossref","first-page":"16","DOI":"10.1016\/j.fm.2016.03.001","article-title":"Lactococcus lactis and Lactobacillus sakei as bio-protective culture to eliminate Leuconostoc mesenteroides spoilage and improve the shelf life and sensorial characteristics of commercial cooked bacon","volume":"58","author":"Comi","year":"2016","journal-title":"Food Microbiology"},{"key":"10.1016\/j.fochx.2024.101364_bb0060","doi-asserted-by":"crossref","first-page":"749","DOI":"10.1007\/s00604-019-3842-6","article-title":"Recent progress in nanomaterial-based electrochemical and optical sensors for hypoxanthine and xanthine. A review","volume":"186","author":"Dervisevic","year":"2019","journal-title":"Microchimica Acta"},{"key":"10.1016\/j.fochx.2024.101364_bb0065","doi-asserted-by":"crossref","first-page":"32567","DOI":"10.1021\/acsami.8b10560","article-title":"Heterogeneous nanostructure design based on the epitaxial growth of spongy MoS (x) on 2D co(OH)(2) nanoflakes for triple-enzyme mimetic activity: experimental and density functional theory studies on the dramatic activation mechanism","volume":"10","author":"Ding","year":"2018","journal-title":"ACS Applied Materials & Interfaces"},{"key":"10.1016\/j.fochx.2024.101364_bb0070","doi-asserted-by":"crossref","first-page":"168","DOI":"10.1016\/j.trac.2012.07.011","article-title":"Application of machine-vision techniques to fish-quality assessment","volume":"40","author":"Dowlati","year":"2012","journal-title":"TrAC Trends in Analytical Chemistry"},{"key":"10.1016\/j.fochx.2024.101364_bb0075","doi-asserted-by":"crossref","first-page":"430","DOI":"10.1111\/1541-4337.13074","article-title":"Engineered nanomaterials-based sensing systems for assessing the freshness of meat and aquatic products: A state-of-the-art review","volume":"22","author":"Duan","year":"2022","journal-title":"Comprehensive Reviews in Food Science and Food Safety"},{"key":"10.1016\/j.fochx.2024.101364_bb0080","doi-asserted-by":"crossref","first-page":"127","DOI":"10.1007\/s41783-021-00120-5","article-title":"Current detection techniques for monitoring the freshness of meat-based products: A review","volume":"5","author":"Erna","year":"2021","journal-title":"Journal of Packaging Technology and Research"},{"key":"10.1016\/j.fochx.2024.101364_bb0085","doi-asserted-by":"crossref","first-page":"113622","DOI":"10.1016\/j.jelechem.2019.113622","article-title":"Analysis of chicken breast meat freshness with an electrochemical approach","volume":"855","author":"Fu","year":"2019","journal-title":"Journal of Electroanalytical Chemistry"},{"key":"10.1016\/j.fochx.2024.101364_bb0090","doi-asserted-by":"crossref","first-page":"577","DOI":"10.1038\/nnano.2007.260","article-title":"Intrinsic peroxidase-like activity of ferromagnetic nanoparticles","volume":"2","author":"Gao","year":"2007","journal-title":"Nature Nanotechnology"},{"key":"10.1016\/j.fochx.2024.101364_bb0095","doi-asserted-by":"crossref","first-page":"1021","DOI":"10.1039\/C8AY02554A","article-title":"Construction of a novel xanthine biosensor using zinc oxide (ZnO) and the biotemplate method for detection of fish freshness","volume":"11","author":"Gao","year":"2019","journal-title":"Analytical Methods"},{"key":"10.1016\/j.fochx.2024.101364_bb0100","doi-asserted-by":"crossref","first-page":"131839","DOI":"10.1016\/j.foodchem.2021.131839","article-title":"Review on recent advances in fabrication of enzymatic and chemical sensors for hypoxanthine","volume":"375","author":"Garg","year":"2022","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2024.101364_bb0105","doi-asserted-by":"crossref","first-page":"486","DOI":"10.3844\/ajabssp.2011.486.510","article-title":"Meat spoilage mechanisms and preservation techniques: A critical review","volume":"6","author":"Ghaly","year":"2011","journal-title":"American Journal of Agricultural and Biological Sciences"},{"key":"10.1016\/j.fochx.2024.101364_bb0110","doi-asserted-by":"crossref","first-page":"283","DOI":"10.1016\/j.ica.2018.09.045","article-title":"Understanding the role of oxo and peroxido species in the glutathione peroxidase (GPx)-like activity of metal based nanozymes","volume":"484","author":"Ghosh","year":"2019","journal-title":"Inorganica Chimica Acta"},{"key":"10.1016\/j.fochx.2024.101364_bb0115","doi-asserted-by":"crossref","first-page":"791227","DOI":"10.3389\/fmicb.2021.791227","article-title":"One-step and colorimetric detection of fish freshness Indicator hypoxanthine based on the peroxidase activity of xanthine oxidase grade I ammonium sulfate suspension","volume":"12","author":"Guo","year":"2021","journal-title":"Frontiers in Microbiology"},{"key":"10.1016\/j.fochx.2024.101364_bb0120","doi-asserted-by":"crossref","first-page":"131424","DOI":"10.1016\/j.snb.2022.131424","article-title":"Humidity-activated H2S sensor based on SnSe2\/WO3 composite for evaluating the spoilage of eggs at room temperature","volume":"357","author":"Guo","year":"2022","journal-title":"Sensors and Actuators B: Chemical"},{"key":"10.1016\/j.fochx.2024.101364_bb0125","doi-asserted-by":"crossref","first-page":"7371","DOI":"10.1002\/anie.201902673","article-title":"Chiral semiconductor nanoparticles for protein catalysis and profiling","volume":"58","author":"Hao","year":"2019","journal-title":"Angewandte Chemie International Edition"},{"key":"10.1016\/j.fochx.2024.101364_bb0130","first-page":"04523","article-title":"Growth of spoilage bacteria during storage and transport of meat","volume":"14","author":"Hazards","year":"2016","journal-title":"EFSA Journal"},{"key":"10.1016\/j.fochx.2024.101364_bb0135","doi-asserted-by":"crossref","first-page":"1139","DOI":"10.1016\/j.biomaterials.2010.09.040","article-title":"Au@Pt nanostructures as oxidase and peroxidase mimetics for use in immunoassays","volume":"32","author":"He","year":"2011","journal-title":"Biomaterials"},{"key":"10.1016\/j.fochx.2024.101364_bb0140","doi-asserted-by":"crossref","first-page":"52","DOI":"10.1016\/j.micres.2019.03.002","article-title":"Prediction of in situ metabolism of photobacteria in modified atmosphere packaged poultry meat using metatranscriptomic data","volume":"222","author":"H\u00f6ll","year":"2019","journal-title":"Microbiological Research"},{"key":"10.1016\/j.fochx.2024.101364_bb0145","doi-asserted-by":"crossref","DOI":"10.1126\/sciadv.aav5490","article-title":"Single-atom nanozymes","volume":"5","author":"Huang","year":"2019","journal-title":"Science Advances"},{"key":"10.1016\/j.fochx.2024.101364_bb0150","doi-asserted-by":"crossref","first-page":"133654","DOI":"10.1016\/j.foodchem.2022.133654","article-title":"Hydrogen sulfide gas sensing toward on-site monitoring of chilled meat spoilage based on ratio-type fluorescent probe","volume":"396","author":"Huang","year":"2022","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2024.101364_bb0155","doi-asserted-by":"crossref","first-page":"407","DOI":"10.1038\/s41929-021-00609-x","article-title":"Matching the kinetics of natural enzymes with a single-atom iron nanozyme","volume":"4","author":"Ji","year":"2021","journal-title":"Nature Catalysis"},{"key":"10.1016\/j.fochx.2024.101364_bb0160","doi-asserted-by":"crossref","first-page":"1506","DOI":"10.1038\/s41596-018-0001-1","article-title":"Standardized assays for determining the catalytic activity and kinetics of peroxidase-like nanozymes","volume":"13","author":"Jiang","year":"2018","journal-title":"Nature Protocols"},{"key":"10.1016\/j.fochx.2024.101364_bb0165","first-page":"1004","article-title":"Nanomaterials with enzyme-like characteristics (nanozymes): Next-generation artificial enzymes (II)","volume":"48","author":"Jiangjiexing","year":"2018","journal-title":"Chemical Society Reviews"},{"key":"10.1016\/j.fochx.2024.101364_bb0170","doi-asserted-by":"crossref","first-page":"100971","DOI":"10.1016\/j.nantod.2020.100971","article-title":"Boron-doped Fe-N-C single-atom nanozymes specifically boost peroxidase-like activity","volume":"35","author":"Jiao","year":"2020","journal-title":"Nano Today"},{"key":"10.1016\/j.fochx.2024.101364_bb0175","doi-asserted-by":"crossref","first-page":"257","DOI":"10.1016\/j.meatsci.2010.09.012","article-title":"Crude lipoxygenase from pig muscle: Partial characterization and interactions of temperature, NaCl and pH on its activity","volume":"87","author":"Jin","year":"2011","journal-title":"Meat Science"},{"key":"10.1016\/j.fochx.2024.101364_bb0180","doi-asserted-by":"crossref","first-page":"40","DOI":"10.1016\/j.meatsci.2018.12.002","article-title":"Determining meat freshness using electrochemistry: Are we ready for the fast and furious?","volume":"150","author":"Johnson","year":"2019","journal-title":"Meat Science"},{"key":"10.1016\/j.fochx.2024.101364_bb0185","first-page":"2007130","article-title":"A Nanozyme-based artificial peroxisome ameliorates hyperuricemia and ischemic stroke","volume":"31","author":"Juqun Xi","year":"2020","journal-title":"Advanced Functional Materials"},{"key":"10.1016\/j.fochx.2024.101364_bb0190","doi-asserted-by":"crossref","first-page":"585","DOI":"10.1016\/j.meatsci.2006.09.006","article-title":"Effect of ripening time and rearing system on amino acid-related flavour compounds of Iberian ham","volume":"75","author":"Jurado","year":"2007","journal-title":"Meat Science"},{"key":"10.1016\/j.fochx.2024.101364_bb0195","doi-asserted-by":"crossref","first-page":"570","DOI":"10.3382\/ps.2008-00476","article-title":"Decontamination of unpackaged and vacuum-packaged boneless chicken breast with pulsed ultraviolet light","volume":"89","author":"Keklik","year":"2010","journal-title":"Poult"},{"key":"10.1016\/j.fochx.2024.101364_bb0200","doi-asserted-by":"crossref","first-page":"108039","DOI":"10.1016\/j.foodcont.2021.108039","article-title":"Preparation of pH sensitive film based on starch\/carbon nano dots incorporating anthocyanin for monitoring spoilage of pork","volume":"126","author":"Koshy","year":"2021","journal-title":"Food Control"},{"key":"10.1016\/j.fochx.2024.101364_bb0205","doi-asserted-by":"crossref","first-page":"89","DOI":"10.1016\/j.aca.2018.01.018","article-title":"Detection of urinary spermine by using silver-gold\/silver chloride nanozymes","volume":"1009","author":"Kuo","year":"2018","journal-title":"Analytica Chimica Acta"},{"key":"10.1016\/j.fochx.2024.101364_bb0210","doi-asserted-by":"crossref","first-page":"54","DOI":"10.1186\/s12951-019-0487-x","article-title":"Bactericidal effects and accelerated wound healing using Tb4O7 nanoparticles with intrinsic oxidase-like activity","volume":"17","author":"Li","year":"2019","journal-title":"Journal of Nanobiotechnology"},{"key":"10.1016\/j.fochx.2024.101364_bb0215","doi-asserted-by":"crossref","first-page":"347","DOI":"10.1016\/j.foodchem.2016.12.056","article-title":"The role of microorganisms in the degradation of adenosine triphosphate (ATP) in chill-stored common carp (Cyprinus carpio) fillets","volume":"224","author":"Li","year":"2017","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2024.101364_bb0220","doi-asserted-by":"crossref","first-page":"134325","DOI":"10.1016\/j.foodchem.2022.134325","article-title":"Prediction of the freshness of horse mackerel (Trachurus japonicus) using E-nose, E-tongue, and colorimeter based on biochemical indexes analyzed during frozen storage of whole fish","volume":"402","author":"Li","year":"2023","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2024.101364_bb0225","doi-asserted-by":"crossref","first-page":"37","DOI":"10.1016\/j.biomaterials.2015.01.012","article-title":"Mechanism of pH-switchable peroxidase and catalase-like activities of gold, silver, platinum and palladium","volume":"48","author":"Li","year":"2015","journal-title":"Biomaterials"},{"key":"10.1016\/j.fochx.2024.101364_bb0230","doi-asserted-by":"crossref","first-page":"2190","DOI":"10.1021\/acs.accounts.9b00140","article-title":"Nanozymes: From new concepts, mechanisms, and standards to applications","volume":"52","author":"Liang","year":"2019","journal-title":"Accounts of Chemical Research"},{"key":"10.1016\/j.fochx.2024.101364_bb0235","doi-asserted-by":"crossref","first-page":"132278","DOI":"10.1016\/j.foodchem.2022.132278","article-title":"Multicolor hydrogen sulfide sensor for meat freshness assessment based on Cu(2+)-modified boron nitride nanosheets-supported subnanometer gold nanoparticles","volume":"381","author":"Lin","year":"2022","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2024.101364_bb0240","article-title":"Red emissive carbon dot superoxide dismutase nanozyme for bioimaging and ameliorating acute lung injury","volume":"33","author":"Liu","year":"2023","journal-title":"Advanced Functional Materials"},{"key":"10.1016\/j.fochx.2024.101364_bb0245","doi-asserted-by":"crossref","first-page":"343","DOI":"10.3390\/catal11030343","article-title":"Synthesis of Au\u2013Cu alloy nanoparticles as peroxidase mimetics for H2O2 and glucose colorimetric detection","volume":"11","author":"Liu","year":"2021","journal-title":"Catalysts"},{"key":"10.1016\/j.fochx.2024.101364_bb0250","doi-asserted-by":"crossref","first-page":"4127","DOI":"10.1002\/smll.201503919","article-title":"Tailoring enzyme-like activities of gold nanoclusters by polymeric tertiary amines for protecting neurons against oxidative stress","volume":"12","author":"Liu","year":"2016","journal-title":"Small"},{"key":"10.1016\/j.fochx.2024.101364_bb0255","doi-asserted-by":"crossref","first-page":"3375","DOI":"10.1021\/jacs.9b06808","article-title":"Constructing high-loading single-atom\/cluster catalysts via an electrochemical potential window strategy","volume":"142","author":"Liu","year":"2020","journal-title":"Journal of the American Chemical Society"},{"key":"10.1016\/j.fochx.2024.101364_bb0260","doi-asserted-by":"crossref","first-page":"1496","DOI":"10.1111\/1541-4337.12485","article-title":"Development of nanozymes for food quality and safety detection: Principles and recent applications","volume":"18","author":"Lunjie Huang","year":"2019","journal-title":"Comprehensive Reviews in Food Science and Food Safety"},{"key":"10.1016\/j.fochx.2024.101364_bb0265","doi-asserted-by":"crossref","first-page":"100719","DOI":"10.1016\/j.fpsl.2021.100719","article-title":"Inkjet-printed gradient colorimetric indicators for monitoring fish freshness","volume":"29","author":"Luo","year":"2021","journal-title":"Food Packaging and Shelf Life"},{"key":"10.1016\/j.fochx.2024.101364_bb0270","doi-asserted-by":"crossref","first-page":"90","DOI":"10.1016\/j.foodres.2017.02.003","article-title":"Influence of salt on lipid oxidation in meat and seafood products: A review","volume":"94","author":"Mariutti","year":"2017","journal-title":"Food Research International"},{"key":"10.1016\/j.fochx.2024.101364_bb0275","doi-asserted-by":"crossref","first-page":"19309","DOI":"10.1039\/D0RA01084G","article-title":"Nanotechnology-based approaches for food sensing and packaging applications","volume":"10","author":"Mustafa","year":"2020","journal-title":"RSC Advances"},{"key":"10.1016\/j.fochx.2024.101364_bb0280","first-page":"241","article-title":"Mechanism involved in the hnprovement of meat taste during postnrortem aging","volume":"4","author":"Nishimura","year":"1998","journal-title":"Food Science and Technology International"},{"key":"10.1016\/j.fochx.2024.101364_bb0285","doi-asserted-by":"crossref","first-page":"311","DOI":"10.1111\/1541-4337.12526","article-title":"Understanding spoilage microbial community and spoilage mechanisms in foods of animal origin","volume":"19","author":"Odeyemi","year":"2020","journal-title":"Comprehensive Reviews in Food Science and Food Safety"},{"key":"10.1016\/j.fochx.2024.101364_bb0290","doi-asserted-by":"crossref","first-page":"20865","DOI":"10.1021\/acsami.1c03183","article-title":"Providing multicolor Plasmonic patterns with au@ag Core-Shell nanostructures for visual discrimination of biogenic amines","volume":"13","author":"Orouji","year":"2021","journal-title":"ACS Applied Materials & Interfaces"},{"key":"10.1016\/j.fochx.2024.101364_bb0295","doi-asserted-by":"crossref","first-page":"917","DOI":"10.1007\/s00253-011-3417-x","article-title":"Post-mortem volatiles of vertebrate tissue","volume":"91","author":"Paczkowski","year":"2011","journal-title":"Applied Microbiology and Biotechnology"},{"key":"10.1016\/j.fochx.2024.101364_bb0300","doi-asserted-by":"crossref","first-page":"96","DOI":"10.1111\/1541-4337.12241","article-title":"Mechanisms of oxidative processes in meat and toxicity induced by postprandial degradation products: A review","volume":"16","author":"Papuc","year":"2017","journal-title":"Comprehensive Reviews in Food Science and Food Safety"},{"key":"10.1016\/j.fochx.2024.101364_bb0305","first-page":"36","article-title":"Electrical gas sensors for meat freshness assessment and quality monitoring: A review","volume":"18","author":"Pfmp","year":"2021","journal-title":"Trends in Food Science & Technology"},{"key":"10.1016\/j.fochx.2024.101364_bb0310","doi-asserted-by":"crossref","first-page":"5827","DOI":"10.1021\/jf500950p","article-title":"Colorimetric detection of sulfite in foods by a TMB-O2-Co3O4 nanoparticles detection system","volume":"62","author":"Qin","year":"2014","journal-title":"Journal of Agricultural and Food Chemistry"},{"key":"10.1016\/j.fochx.2024.101364_bb0315","doi-asserted-by":"crossref","first-page":"1669","DOI":"10.15244\/pjoes\/62096","article-title":"Determining eight biogenic amines in surface water using high-performance liquid chromatography-tandem mass spectrometry","volume":"25","author":"Quan","year":"2016","journal-title":"Polish Journal of Environmental Studies"},{"key":"10.1016\/j.fochx.2024.101364_bb0320","doi-asserted-by":"crossref","first-page":"822","DOI":"10.1016\/j.tifs.2021.11.007","article-title":"Advances in understanding the predominance, phenotypes, and mechanisms of bacteria related to meat spoilage","volume":"118","author":"Shao","year":"2021","journal-title":"Trends in Food Science & Technology"},{"key":"10.1016\/j.fochx.2024.101364_bb0325","doi-asserted-by":"crossref","first-page":"6304","DOI":"10.1007\/s12274-018-2154-1","article-title":"Single-layer Rh nanosheets with ultrahigh peroxidase-like activity for colorimetric biosensing","volume":"11","author":"Shuangfei Cai","year":"2018","journal-title":"Nano Research"},{"key":"10.1016\/j.fochx.2024.101364_bb0330","doi-asserted-by":"crossref","first-page":"1623","DOI":"10.1007\/s13197-020-04686-x","article-title":"A narrative review on biogenic amines in fermented fish and meat products","volume":"58","author":"Sivamaruthi","year":"2021","journal-title":"Journal of Food Science and Technology"},{"key":"10.1016\/j.fochx.2024.101364_bb0335","doi-asserted-by":"crossref","first-page":"133127","DOI":"10.1016\/j.foodchem.2022.133127","article-title":"Phosphatase-like activity of single-atom CeNC nanozyme for rapid detection of Al(3)","volume":"390","author":"Song","year":"2022","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2024.101364_bb0340","doi-asserted-by":"crossref","first-page":"132896","DOI":"10.1016\/j.foodchem.2022.132896","article-title":"Single-atom Ce-N-C nanozyme bioactive paper with a 3D-printed platform for rapid detection of organophosphorus and carbamate pesticide residues","volume":"387","author":"Song","year":"2022","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2024.101364_bb0345","doi-asserted-by":"crossref","first-page":"221","DOI":"10.1002\/bms.1200140505","article-title":"GC\/MS analysis of biologically important aromatic amines. Application to human dosimetry","volume":"14","author":"Stillwell","year":"1987","journal-title":"Biomedical & Environmental Mass Spectrometry"},{"key":"10.1016\/j.fochx.2024.101364_bb0350","doi-asserted-by":"crossref","first-page":"124","DOI":"10.1016\/j.aca.2016.11.035","article-title":"The peroxidase and oxidase-like activity of NiCo(2)O(4) mesoporous spheres: Mechanistic understanding and colorimetric biosensing","volume":"951","author":"Su","year":"2017","journal-title":"Analytica Chimica Acta"},{"key":"10.1016\/j.fochx.2024.101364_bb0355","doi-asserted-by":"crossref","first-page":"117442","DOI":"10.1016\/j.carbpol.2020.117442","article-title":"Influence of hydrogen sulfide gas concentrations on LOD and LOQ of thermal spray coated hybrid-bacterial cellulose film for intelligent meat label","volume":"254","author":"Sukhavattanakul","year":"2021","journal-title":"Carbohydrate Polymers"},{"key":"10.1016\/j.fochx.2024.101364_bb0360","doi-asserted-by":"crossref","first-page":"821","DOI":"10.1038\/s41557-018-0083-y","article-title":"Site-selective photoinduced cleavage and profiling of DNA by chiral semiconductor nanoparticles","volume":"10","author":"Sun","year":"2018","journal-title":"Nature Chemistry"},{"key":"10.1016\/j.fochx.2024.101364_bb0365","doi-asserted-by":"crossref","first-page":"732","DOI":"10.1016\/j.jcis.2020.08.057","article-title":"Colorimetric sensing of dopamine in beef meat using copper sulfide encapsulated within bovine serum albumin functionalized with copper phosphate (CuS-BSA-Cu3PO4)2 nanoparticles","volume":"582","author":"Swaidan","year":"2021","journal-title":"Journal of Colloid and Interface Science"},{"key":"10.1016\/j.fochx.2024.101364_bb0370","doi-asserted-by":"crossref","first-page":"111","DOI":"10.1016\/j.foodcont.2019.03.032","article-title":"Quantitative TLC-SERS detection of histamine in seafood with support vector machine analysis","volume":"103","author":"Tan","year":"2019","journal-title":"Food Control"},{"key":"10.1016\/j.fochx.2024.101364_bb0375","doi-asserted-by":"crossref","first-page":"81","DOI":"10.1016\/j.cofs.2021.02.012","article-title":"Recent advances in meat color research","volume":"41","author":"Tomasevic","year":"2021","journal-title":"Current Opinion in Food Science"},{"key":"10.1016\/j.fochx.2024.101364_bb0380","doi-asserted-by":"crossref","first-page":"3345","DOI":"10.1021\/acsanm.1c00540","article-title":"Zeolitic imidazolate framework-90 nanoparticles as nanozymes to mimic organophosphorus hydrolase","volume":"4","author":"Tong","year":"2021","journal-title":"ACS Applied Nano Materials"},{"key":"10.1016\/j.fochx.2024.101364_bb0385","doi-asserted-by":"crossref","first-page":"519","DOI":"10.1016\/S0956-7135(02)00031-2","article-title":"Biogenic amines: Quality index of freshness in red and white meat","volume":"13","author":"Vinci","year":"2002","journal-title":"Food Control"},{"key":"10.1016\/j.fochx.2024.101364_bb0390","doi-asserted-by":"crossref","first-page":"2588","DOI":"10.3389\/fmicb.2017.02588","article-title":"Bacterial community and spoilage profiles shift in response to packaging in yellow-feather broiler, a highly popular meat in Asia","volume":"8","author":"Wang","year":"2017","journal-title":"Frontiers in Microbiology"},{"key":"10.1016\/j.fochx.2024.101364_bb0395","doi-asserted-by":"crossref","first-page":"81","DOI":"10.1016\/j.mattod.2020.08.020","article-title":"Structure and activity of nanozymes: Inspirations for de novo design of nanozymes","volume":"41","author":"Wang","year":"2020","journal-title":"Materials Today"},{"key":"10.1016\/j.fochx.2024.101364_bb0400","doi-asserted-by":"crossref","first-page":"6060","DOI":"10.1039\/c3cs35486e","article-title":"Nanomaterials with enzyme-like characteristics (nanozymes): Next-generation artificial enzymes","volume":"42","author":"Wei","year":"2013","journal-title":"Chemical Society Reviews"},{"key":"10.1016\/j.fochx.2024.101364_bb0405","doi-asserted-by":"crossref","first-page":"13574","DOI":"10.1039\/D2SC05679H","article-title":"Tuning iron spin states in single-atom nanozymes enables efficient peroxidase mimicking","volume":"13","author":"Wei","year":"2022","journal-title":"Chemical Science"},{"key":"10.1016\/j.fochx.2024.101364_bb0410","doi-asserted-by":"crossref","first-page":"1004","DOI":"10.1039\/C8CS00457A","article-title":"Nanomaterials with enzyme-like characteristics (nanozymes): Next-generation artificial enzymes (II)","volume":"48","author":"Wu","year":"2019","journal-title":"Chemical Society Reviews"},{"key":"10.1016\/j.fochx.2024.101364_bb0415","doi-asserted-by":"crossref","first-page":"214170","DOI":"10.1016\/j.ccr.2021.214170","article-title":"Nanozymes: Activity origin, catalytic mechanism, and biological application","volume":"448","author":"Wy","year":"2021","journal-title":"Coordination Chemistry Reviews"},{"key":"10.1016\/j.fochx.2024.101364_bb0420","doi-asserted-by":"crossref","first-page":"4911","DOI":"10.1002\/anie.201813994","article-title":"A single-atom Nanozyme for wound disinfection applications","volume":"58","author":"Xu","year":"2019","journal-title":"Angewandte Chemie International Edition"},{"key":"10.1016\/j.fochx.2024.101364_bb0425","doi-asserted-by":"crossref","first-page":"1021","DOI":"10.1039\/C8AY02554A","article-title":"Construction of a novel xanthine biosensor using zinc oxide (ZnO) and the biotemplate method for detection of fish freshness","volume":"11","author":"Xue","year":"2019","journal-title":"Analytical Methods"},{"key":"10.1016\/j.fochx.2024.101364_bb0430","doi-asserted-by":"crossref","first-page":"11552","DOI":"10.1021\/acsnano.9b05075","article-title":"Nanozyme-based bandage with single-atom catalysis for brain trauma","volume":"13","author":"Yan","year":"2019","journal-title":"ACS Nano"},{"key":"10.1016\/j.fochx.2024.101364_bb0435","doi-asserted-by":"crossref","first-page":"2052","DOI":"10.1021\/acsnano.6b08232","article-title":"An enzyme-free signal amplification technique for ultrasensitive colorimetric assay of disease biomarkers","volume":"11","author":"Ye","year":"2017","journal-title":"ACS Nano"},{"key":"10.1016\/j.fochx.2024.101364_bb0440","doi-asserted-by":"crossref","first-page":"1908385","DOI":"10.1002\/adma.201908385","article-title":"Trace-level, multi-gas detection for food quality assessment based on decorated silicon transistor arrays","volume":"32","author":"Yuan","year":"2020","journal-title":"Advanced Materials"},{"key":"10.1016\/j.fochx.2024.101364_bb0445","doi-asserted-by":"crossref","first-page":"135","DOI":"10.1016\/j.foodchem.2019.03.138","article-title":"A colorimetric hydrogen sulfide sensor based on gellan gum-silver nanoparticles bionanocomposite for monitoring of meat spoilage in intelligent packaging","volume":"290","author":"Zhai","year":"2019","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2024.101364_bb0450","doi-asserted-by":"crossref","first-page":"127130","DOI":"10.1016\/j.snb.2019.127130","article-title":"Amine-responsive bilayer films with improved illumination stability and electrochemical writing property for visual monitoring of meat spoilage","volume":"302","author":"Zhai","year":"2020","journal-title":"Sensors and Actuators B: Chemical"},{"key":"10.1016\/j.fochx.2024.101364_bb0455","doi-asserted-by":"crossref","first-page":"130044","DOI":"10.1016\/j.foodchem.2021.130044","article-title":"Determination of 8 biogenic amines in aquatic products and their derived products by high-performance liquid chromatography-tandem mass spectrometry without derivatization","volume":"361","author":"Zhang","year":"2021","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2024.101364_bb0460","doi-asserted-by":"crossref","first-page":"213652","DOI":"10.1016\/j.ccr.2020.213652","article-title":"Advances in organometallic\/organic nanozymes and their applications","volume":"429","author":"Zhang","year":"2020","journal-title":"Coordination Chemistry Reviews"},{"key":"10.1016\/j.fochx.2024.101364_bb0465","doi-asserted-by":"crossref","first-page":"329","DOI":"10.1007\/s00604-020-04271-1","article-title":"D-penicillamine modified copper nanoparticles for fluorometric determination of histamine based on aggregation-induced emission","volume":"187","author":"Zhang","year":"2020","journal-title":"Mikrochimica Acta"},{"key":"10.1016\/j.fochx.2024.101364_bb0470","doi-asserted-by":"crossref","first-page":"956","DOI":"10.1039\/D1AN02325J","article-title":"Fe-doped polydopamine nanoparticles with peroxidase-mimicking activity for the detection of hypoxanthine related to meat freshness","volume":"147","author":"Zhang","year":"2022","journal-title":"Analyst"},{"key":"10.1016\/j.fochx.2024.101364_bb0475","doi-asserted-by":"crossref","first-page":"114417","DOI":"10.1016\/j.lwt.2022.114417","article-title":"Gelatin-based smart film incorporated with nano cerium oxide for rapid detection of shrimp freshness","volume":"175","author":"Zheng","year":"2023","journal-title":"Lwt"},{"key":"10.1016\/j.fochx.2024.101364_bb0480","doi-asserted-by":"crossref","first-page":"464","DOI":"10.1016\/j.snb.2018.07.129","article-title":"Rapid and ultrasensitive detection of biogenic amines with colorimetric sensor Array","volume":"274","author":"Zhong","year":"2018","journal-title":"Sensors and Actuators B: Chemical"},{"key":"10.1016\/j.fochx.2024.101364_bb0485","doi-asserted-by":"crossref","first-page":"105855","DOI":"10.1016\/j.microc.2020.105855","article-title":"Facile and rapid one-step mass production of flexible 3D porous graphene nanozyme electrode via direct laser-writing for intelligent evaluation of fish freshness","volume":"162","author":"Zhu","year":"2021","journal-title":"Microchemical Journal: Devoted to the Application of Microtechniques in all Branches of Science"}],"container-title":["Food Chemistry: X"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2590157524002517?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2590157524002517?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2026,1,23]],"date-time":"2026-01-23T16:57:59Z","timestamp":1769187479000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S2590157524002517"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2024,6]]},"references-count":96,"alternative-id":["S2590157524002517"],"URL":"https:\/\/doi.org\/10.1016\/j.fochx.2024.101364","relation":{},"ISSN":["2590-1575"],"issn-type":[{"value":"2590-1575","type":"print"}],"subject":[],"published":{"date-parts":[[2024,6]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Research progress of chilled meat freshness detection based on nanozyme sensing systems","name":"articletitle","label":"Article Title"},{"value":"Food Chemistry: X","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.fochx.2024.101364","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2024 The Authors. Published by Elsevier Ltd.","name":"copyright","label":"Copyright"}],"article-number":"101364"}}