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Controllable construction of γ-Fe2O3 nanocubes anchored on carbon nanotube nanoribbons; boosting electrocatalytic activity for organic pollutant detection in vegetables

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dc.contributor.authorManavalan, Shaktivel-
dc.contributor.authorThiruppathi, Murugan-
dc.contributor.authorSenthil, Chenrayan-
dc.contributor.authorKim, Sun-Sik-
dc.contributor.authorJung, Hyun Young-
dc.contributor.authorJung, Sung Mi-
dc.date.accessioned2025-01-16T05:00:09Z-
dc.date.available2025-01-16T05:00:09Z-
dc.date.issued2025-04-
dc.identifier.issn0308-8146-
dc.identifier.issn1873-7072-
dc.identifier.urihttps://scholarworks.gnu.ac.kr/handle/sw.gnu/75730-
dc.description.abstractDeveloping a highly efficient electrocatalyst for detecting hazardous bisphenol S (BPS) is essential to minimize health risks. Herein, we fabricate γ-Fe2O3 nanocubes (IONCs) anchored on carbon nanotube nanoribbons (CNRs) (denoted as IONCs-CNRs) for the electrochemical detection of BPS in vegetables. Importantly, the IONCs can be selectively formed only on CNRs via amperometric deposition, while γ-Fe2O3 cubic clusters (IOCCs) form in the absence of CNRs. This results in a remarkable 300 % increase in electrocatalytic activity compared to that exhibited by IOCCs. As a result, the IONCs-CNRs sensor exhibits high sensitivity (S = 14.7548 μAμM−1 cm−2), a low detection limit of 1.9 nM, and good selectivity for BPS detection. Moreover, the sensor shows a good recovery rate of 96.23 to 99.95 % in detecting BPS in vegetable samples. The controlled IONCs-CNRs, with enhanced catalytic activity, represent a promising electrocatalyst for the on-site detection of trace amounts of BPS in food safety applications. © 2024 Elsevier Ltd-
dc.language영어-
dc.language.isoENG-
dc.publisherElsevier BV-
dc.titleControllable construction of γ-Fe2O3 nanocubes anchored on carbon nanotube nanoribbons; boosting electrocatalytic activity for organic pollutant detection in vegetables-
dc.typeArticle-
dc.publisher.location영국-
dc.identifier.doi10.1016/j.foodchem.2024.142725-
dc.identifier.scopusid2-s2.0-85214017604-
dc.identifier.wosid001399244200001-
dc.identifier.bibliographicCitationFood Chemistry, v.470-
dc.citation.titleFood Chemistry-
dc.citation.volume470-
dc.type.docTypeArticle-
dc.description.isOpenAccessN-
dc.description.journalRegisteredClassscie-
dc.description.journalRegisteredClassscopus-
dc.relation.journalResearchAreaChemistry-
dc.relation.journalResearchAreaFood Science & Technology-
dc.relation.journalResearchAreaNutrition & Dietetics-
dc.relation.journalWebOfScienceCategoryChemistry, Applied-
dc.relation.journalWebOfScienceCategoryFood Science & Technology-
dc.relation.journalWebOfScienceCategoryNutrition & Dietetics-
dc.subject.keywordPlusBISPHENOL S-
dc.subject.keywordPlusELECTROCHEMICAL SENSORS-
dc.subject.keywordPlusNANOPARTICLES-
dc.subject.keywordPlusGRAPHENE-
dc.subject.keywordPlusELECTRODEPOSITION-
dc.subject.keywordPlusNANOCRYSTALS-
dc.subject.keywordPlusPERFORMANCE-
dc.subject.keywordPlusREDUCTION-
dc.subject.keywordAuthorCarbon nanotube nanoribbon-
dc.subject.keywordAuthorElectrocatalyst-
dc.subject.keywordAuthorElectrochemical sensor-
dc.subject.keywordAuthorVegetables-
dc.subject.keywordAuthorγ-Fe<sub>2</sub>O<sub>3</sub> nanocube-
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