Kayi Shao

Smartphone-assisted ratiometric fluorescence sensing of hypoxanthine using N, B-co-doped carbon dots for on-site seafood freshness monitoring

Hypoxanthine (Hx) is a key biomarker for seafood freshness, accumulating during post-mortem storage. Conventional methods are cumbersome and not suited for on-site use. This work develops a low-cost, portable smartphone-assisted ratiometric fluorescence sensor using N, B-co-doped...