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UV-induced Fingerprint Spectroscopy

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F22%3A43919936" target="_blank" >RIV/62156489:43210/22:43919936 - isvavai.cz</a>

  • Alternative codes found

    RIV/00216305:26310/21:PU141293 RIV/00216224:14310/22:00125028 RIV/62156489:43510/22:43919936 RIV/62156489:43110/22:43919936

  • Result on the web

    <a href="https://doi.org/10.1016/j.foodchem.2021.130499" target="_blank" >https://doi.org/10.1016/j.foodchem.2021.130499</a>

  • DOI - Digital Object Identifier

    <a href="http://dx.doi.org/10.1016/j.foodchem.2021.130499" target="_blank" >10.1016/j.foodchem.2021.130499</a>

Alternative languages

  • Result language

    angličtina

  • Original language name

    UV-induced Fingerprint Spectroscopy

  • Original language description

    Here, we present the analytical application of organic photochemistry in a &quot;new light&quot; - fluorescence fingerprinting of various substances. Our approach analyzes the fluorescence of samples after ultraviolet (UV) treatment. The UV-induced reactions (changes) are unique to a given sample composition, resulting in distinct pattern or fingerprints (typically in the 230-600 nm spectral region). This method works without the need for additional chemicals or fluorescent probes, only suitable diluent must be used. The proposed method UV fingerprinting is capable of recognizing various type of pharmaceuticals and beverages (juices and wines) within only a few minutes. It can be used to monitor various light-driven organic reactions that occur in microliter or subfemtoliter volumes. Fingerprinting can be used not only for the detection of counterfeits or for quality control but also for single-cell analysis with subcellular resolution. We believe that the fingerprinting technique can provide an innovative solution for analytical detection.

  • Czech name

  • Czech description

Classification

  • Type

    J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database

  • CEP classification

  • OECD FORD branch

    10406 - Analytical chemistry

Result continuities

  • Project

    <a href="/en/project/LQ1601" target="_blank" >LQ1601: CEITEC 2020</a><br>

  • Continuities

    P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach

Others

  • Publication year

    2022

  • Confidentiality

    S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Data specific for result type

  • Name of the periodical

    Food Chemistry

  • ISSN

    0308-8146

  • e-ISSN

    1873-7072

  • Volume of the periodical

    368

  • Issue of the periodical within the volume

    30 January

  • Country of publishing house

    GB - UNITED KINGDOM

  • Number of pages

    14

  • Pages from-to

    130499

  • UT code for WoS article

    000703788200002

  • EID of the result in the Scopus database

    2-s2.0-85114358513