{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,3]],"date-time":"2026-06-03T12:25:40Z","timestamp":1780489540849,"version":"3.54.1"},"reference-count":52,"publisher":"MDPI AG","issue":"9","license":[{"start":{"date-parts":[[2018,8,27]],"date-time":"2018-08-27T00:00:00Z","timestamp":1535328000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Sensors"],"abstract":"<jats:p>Herein, we describe the fabrication of NiO decorated single wall carbon nanotubes (NiO-SWCNTs) nanocomposites using the precipitation method. The synthesized NiO-SWCNTs nanocomposites were characterized by X-ray diffraction (XRD) and Transmission electron microscopy (TEM). Remarkably, NiO-SWCNTs and 1-butylpyridinium hexafluorophosphate modified carbon paste electrode (CPE\/NiO-SWCNTs\/BPrPF6) were employed for the electrochemical detection of vanillin. The vanillin sensor showed an ultra-high sensitivity of 0.3594 \u03bcA\/\u03bcM and a low detection limit of 0.007 \u03bcM. In the final step, the NiO-SWCNTs\/BPrPF6 was used as the suitable tool for food analysis.<\/jats:p>","DOI":"10.3390\/s18092817","type":"journal-article","created":{"date-parts":[[2018,8,27]],"date-time":"2018-08-27T10:56:04Z","timestamp":1535367364000},"page":"2817","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":40,"title":["Fabrication of a Food Nano-Platform Sensor for Determination of Vanillin in Food Samples"],"prefix":"10.3390","volume":"18","author":[{"given":"Vinod Kumar","family":"Gupta","sequence":"first","affiliation":[{"name":"Department of Applied Chemistry, University of Johannesburg, Johannesburg 17011, South Africa"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hassan","family":"Karimi-Maleh","sequence":"additional","affiliation":[{"name":"Laboratory of Nanotechnology, Department of Chemical Engineering, Quchan University of Technology, Quchan 94771-67335, Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shilpi","family":"Agarwal","sequence":"additional","affiliation":[{"name":"Department of Applied Chemistry, University of Johannesburg, Johannesburg 17011, South Africa"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Fatemeh","family":"Karimi","sequence":"additional","affiliation":[{"name":"Laboratory of Nanotechnology, Department of Chemical Engineering, Quchan University of Technology, Quchan 94771-67335, Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Majede","family":"Bijad","sequence":"additional","affiliation":[{"name":"Department of Agriculture, Sari Branch, Islamic Azad University, Sari 48161-19318, Mazandaran, Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1755-5809","authenticated-orcid":false,"given":"Mohammad","family":"Farsi","sequence":"additional","affiliation":[{"name":"Department of Agriculture, Sari Branch, Islamic Azad University, Sari 48161-19318, Mazandaran, Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Seyed-Ahmad","family":"Shahidi","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol 46311-39631, Mazandaran, Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2018,8,27]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"7109","DOI":"10.1016\/j.chroma.2009.09.018","article-title":"Food analysis and Foodomics","volume":"1216","author":"Cifuentes","year":"2009","journal-title":"J. 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