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Development of an electrochemical sensor composed of macaúba biochar for assessing caffeine levels.

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Title: Development of an electrochemical sensor composed of macaúba biochar for assessing caffeine levels.
Authors: de Almeida TCR; Department of Chemistry - Federal University of Lavras, Lavras, MG, Brazil., Vilela GF; Department of Chemistry - Federal University of Lavras, Lavras, MG, Brazil., Garcia J; Department of Chemistry - Federal University of Lavras, Lavras, MG, Brazil., Bazzana MJF; Department of Chemistry - Federal University of Lavras, Lavras, MG, Brazil., Thomasi SS; Department of Chemistry - Federal University of Lavras, Lavras, MG, Brazil., Teófilo CR; Department of Engineering and Materials- Federal University of Lavras, Lavras, MG, Brazil., Magriotis ZM; Department of Engineering and Materials- Federal University of Lavras, Lavras, MG, Brazil., Okumura LL; Department of Chemistry - Federal University of Viçosa, Viçosa, MG, Brazil., Saczk AA; Department of Chemistry - Federal University of Lavras, Lavras, MG, Brazil. Electronic address: adelir@ufla.br.
Source: Food chemistry [Food Chem] 2025 Jul 15; Vol. 480, pp. 143925. Date of Electronic Publication: 2025 Mar 20.
Publication Type: Journal Article; Evaluation Study
Journal Info: Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE
Database: MEDLINE Ultimate
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  Data: Development of an electrochemical sensor composed of macaúba biochar for assessing caffeine levels.
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  Data: <searchLink fieldCode="AU" term="%22de+Almeida+TCR%22">de Almeida TCR</searchLink>; Department of Chemistry - Federal University of Lavras, Lavras, MG, Brazil.<br /><searchLink fieldCode="AU" term="%22Vilela+GF%22">Vilela GF</searchLink>; Department of Chemistry - Federal University of Lavras, Lavras, MG, Brazil.<br /><searchLink fieldCode="AU" term="%22Garcia+J%22">Garcia J</searchLink>; Department of Chemistry - Federal University of Lavras, Lavras, MG, Brazil.<br /><searchLink fieldCode="AU" term="%22Bazzana+MJF%22">Bazzana MJF</searchLink>; Department of Chemistry - Federal University of Lavras, Lavras, MG, Brazil.<br /><searchLink fieldCode="AU" term="%22Thomasi+SS%22">Thomasi SS</searchLink>; Department of Chemistry - Federal University of Lavras, Lavras, MG, Brazil.<br /><searchLink fieldCode="AU" term="%22Teófilo+CR%22">Teófilo CR</searchLink>; Department of Engineering and Materials- Federal University of Lavras, Lavras, MG, Brazil.<br /><searchLink fieldCode="AU" term="%22Magriotis+ZM%22">Magriotis ZM</searchLink>; Department of Engineering and Materials- Federal University of Lavras, Lavras, MG, Brazil.<br /><searchLink fieldCode="AU" term="%22Okumura+LL%22">Okumura LL</searchLink>; Department of Chemistry - Federal University of Viçosa, Viçosa, MG, Brazil.<br /><searchLink fieldCode="AU" term="%22Saczk+AA%22">Saczk AA</searchLink>; Department of Chemistry - Federal University of Lavras, Lavras, MG, Brazil. Electronic address: adelir@ufla.br.
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  Data: <searchLink fieldCode="JN" term="%227702639%22">Food chemistry</searchLink> [Food Chem] 2025 Jul 15; Vol. 480, pp. 143925. <i>Date of Electronic Publication: </i>2025 Mar 20.
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        Value: 10.1016/j.foodchem.2025.143925
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              Text: 2025 Jul 15
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