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One class self-organizing maps with Monte Carlo permutation for gemstone classification using Raman spectroscopy

Accurately identifying gemstones is important for authentication and quality control. In this study, we developed an artificial intelligence method that uses self-organizing maps (SOMs) combined with Monte Carlo testing to classify gemstones from their Raman vibrational patterns. The model was optimized for map size and training cycles, and its reliability was evaluated through repeated random …

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Game-Changing Hepatitis B Virus Electrochemical Sensor Developed from Laser-Induced Graphene

 Dr. Pumidech Puthongkham’s research group has been pioneered the application of Laser-Induced Graphene (LIG) in electrochemical biosensors in our department! We’ve just unveiled a high-performance immunosensor for Hepatitis B surface antigen (HBsAg) detection. Why it’s a Breakthrough:  Ultra-Sensitive & Fast: Functionalizing more carboxyl group on LIG electrode enhanced HBV antibody immobilization, yielding an incredibly low …

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Modified MOF catalysts: CO2 to value-added products

This research focuses on the design and modification of high surface area, porous materials known as metal-organic frameworks (MOFs). The objective is to utilize these materials as catalysts to convert carbon dioxide (CO2) into high-value cyclic carbonates, which are crucial for the polymer and battery industries. MOFs typically suffer from diffusion limitations because their pores …

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Assoc. Prof. Dr. Stafano Cinti

Associate Professor Dr. Stefano Cinti stefano.cinti@unina.it Department of Pharmacy, University of Naples Federico II, Italy electrochemical sensors, paper-based devices, nanomotors, and nanomaterials Welcome to the Lab

Professor Dr. Syuji Fujii

Professor Dr. Syuji Fujii syuji.fujii@oit.ac.jp Department of Applied Chemistry, Faculty of Engineering, Osaka Institute of Technology, Japan colloid and interfacial chemistry, polymer chemistry https://research-db.oit.ac.jp/html/100000883_en.html

A disubstituted aniline probe for enhanced peroxidase-based proximal protein labelling

 Proteins are biomolecules essential for cellular functions, including cell signaling and regulation. Protein misfolding or mislocalisation can result in various diseases. Peroxidase-mediated proximity labelling has emerged as a powerful tool for studying subcellular proteome and protein–protein interactions. However, the traditional probe, biotin-phenol, suffers from limitations including low protein enrichment efficiency, and the formation of oxidised …

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Polarity and Viscosity-Sensitive Fluorescent Probe for Lipid Droplet Imaging

This study presents a new fluorescent compound that responds sensitively to environmental polarity and viscosity. The compound is biocompatible, shows low toxicity, and selectively binds to lipid droplets in living cells, enabling precise monitoring of intracellular changes. These results highlight its potential as a powerful tool for exploring biological processes and microenvironmental properties.  Read More …

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Smart 3D-Printed Hydrogel Sensor: Detecting Pesticides & Water pH with Cellulose Innovation

The escalating environmental and public health threats posed by pesticide-contaminated water sources and underutilized cellulose-rich waste demand urgent sustainable solutions. This study presents an eco-friendly multiplex colorimetric sensing platform that concurrently addresses these dual challenges by repurposing recycled cellulose derived from recycled office paper. The system integrates a 3D-printed cassette with a semi-interpenetrating polymer network …

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Terpene Compounds in White Holy Basil Leaves on Consumer Preference for Chicken Stir-Fried with Holy Basil

Eugenol (clove-like odor), 3-hexenal (grassy, green odor), α-pinene (terpeny, herb, resin-like odour), trans-β-farnesene (floral, herb-terpeny odor), and caryophyllene oxide (citrus-like, woody, herb-terpeny odor) were identified as aroma-active compounds. The recombined flavor mixture enhanced the aroma of stir-fried chicken with white holy basil when combined with fresh leaves, as Thai consumers preferred this aroma over that …

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