Recently, Associate Professor Huang Xiaowei published a review paper “Hydrogen sulfide gas sensing toward on-site monitoring of chilled meat spoilage based on ratio-type fluorescent probe” on Food Chemistry (Q1, IF: 9.231). This portable developed by Prof Huang's team can visual analysis greatly simplifies the steps of H2S gas detection while ensuring sensor stability and sensitivity. It also provides a new method for H2S detection during the meat storage process.

Link: https://doi.org/10.1016/j.foodchem.2022.133654