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Article: Food Chemistry

Our newest publication (https://doi.org/10.1016/j.foodchem.2018.04.089) about biologically produced nano-gold particles was published in an acclaimed scientific journal (Food Chemistry, 4.529). Our partners in this project at NAIK Food Science Research Institute published the article about their findings regarding a highly beneficial applicaton of the nano-gold particles. Measurement of mycotoxin in foods is a very important task because these toxins are very carcinogenic even in small concentrations. With the help of nanoparticles, the previously used measurement method’s sensitivity was enhanced by almost two orders of magnitude! Congratulations on their fantastic achievement and we are delighted that we could participate in the development of nanoparticle production.

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