Ingesting biogenic amines released from spoiled food is harmful for the human body. Thus, it is important to detect these compounds during food storage and distribution to track spoilage. To this end, ...

Not all poisonous gases have a smell or a color. But a tiny grid of pastel- and candy-colored squares that effectively "sniffs" out hazardous chemicals in the air such as chlorosarin—a highly toxic ...

A low-cost, durable sensor made from adhesive paper and dye-coated silica microparticles can identify and quantify a range of toxic gases, including highly dangerous compounds such as chlorosarin.

When foods like fish, meat, and cheese decompose, they release a variety of low molecular weight organic nitrogen compounds known as biogenic amines (BAs). While the body uses BAs in small amounts in ...