Nanocomposite Materials for Sensors

This reference reviews the reported literature on new approaches of nanocomposite material preparation and their applications in the development of physical, chemical, electrochemical, biological, fluorescence and colorimetric sensors. Sensor nanomaterials have been extensively used to amplify signals in the detection of a range of chemicals including toxic gases, biochemical nutrients, ions, explosives, pesticides and drugs to name a few. 14 chapter contributions highlight state-of-the-art sensors in recent years by outlining the synthesis, role and progress of nanocomposite materials in fabricating flexible and multifunctional sensing platforms in sensor technologies.

Chapters first introduce the reader to nanocomposite materials and their role in making a wide array of sensors including metal-organic, graphene-based and polymeric sensors. The chapters then progress into applications of sensors for the detection of chemicals such as blood glucose, heavy metal and other toxic ions, hydrazine, humidity and explosive. Each chapter explains the required materials for electrodes and material components for a specific sensor platform with additional information about sample collection, threshold values and perspectives where appropriate.

The book is intended as a compilation of knowledge for designing novel nanocomposite materials to be used as sensing platforms in sensor technologies. It serves as an informative resource for a broad range of readers including graduates and post-graduates, Ph. D. scholars, faculty members and professionals working in the area of material science, the healthcare industry, biological sciences, medical sciences, and environmental sciences.

Audience: Graduates and postgraduates, Ph. D. scholars, faculty members and professionals working in the area of material science, the healthcare industry, biological sciences, medical sciences, and environmental sciences.

Editor(s):

Manorama Singh
Department of Chemistry
Guru Ghasidas Vishwavidyalaya
India

Vijai K Rai
Department of Chemistry
Guru Ghasidas Vishwavidyalaya
Bilaspur, CG-495009
India

Ankita Rai
School of Physical Sciences
Jawaharlal Nehru University
New Delhi-110067
India

Contributor(s):

Alberto Escarpa
Department of Analytical Chemistry
Physical Chemistry and Chemical Engineering, University of Alcalá
Alcala de Henares, Madrid E-28871
Spain
/
Chemical Research Institute “Andrés M. del Río” (IQAR), University of Alcalá
Alcalá de Henares, Madrid E-28805
Spain

Agustín G. Crevillén
Department of Analytical Sciences, Faculty of Sciences
Universidad Nacional de Educación a Distancia (UNED)
Madrid E-28040
Spain

Ana M. García-Campaña
Department of Analytical Chemistry
Faculty of Sciences, University of Granada
Granada
Spain

Andrea Martin-Ortiz
Departamento de Química Analítica, Química Física e Ingeniería Química
Universidad de Alcalá, Ctra.
Madrid-Barcelona Km. 33.600, 28871 Alcalá de Henares (Madrid)
Spain

Ángel Ríos
Analytical Chemistry and Food Technology Department
University of Castilla-La Mancha
Camilo José Cela Avenue, E-13005, Ciudad Real
Spain
/
Regional Institute for Applied Scientific Research, IRICA
Camilo José Cela Avenue, E-13005, Ciudad Real
Spain

Ann Van Schepdael
Department of Pharmaceutical and Pharmacological Sciences
Pharmaceutical Analysis, KU Leuven - University of Leuven
Leuven
Belgium

David Moreno-González
ISAS-Leibniz-Institut für analytische Wissenschaften
Bunsen-Kirchhoff-Str. 11, 44139 Dortmund
Germany

Elena Sánchez-López
Department of Human Genetics
Leiden University Medical Center
Leiden
The Netherlands

Enrica Donati
Istituto per I Sistemi Biologici
Consiglio Nazionale delle Ricerche
Rome
Italy

F. Bedia Erim
Department of Chemistr
Istanbul Technical University
Maslak
Istanbul
Turkey

Fei Zhao
State Key Laboratory of Food Nutrition and Safety
College of Food Science and Engineering, Tianjin University of Science and Technology
Tianjin-300457
China

Francisco J. Lara
Department of Analytical Chemistry
Faculty of Sciences, University of Granada
Granada
Spain

František Kvasnička
Department of food preservation
University of Chemistry and Technology
Technicka 3, 16628 Prague 6
Czech Republic

Gaud Dervilly
LABERCA, Oniris, INRAE
Nantes
France

Gongke Li
School of Chemistry, Sun Yat-sen University
Guangzhou-510275
China

Guilherme de Paula Campos
Federal University of Juiz de Fora
Juiz de Fora, MG
Brazil

Jéssica Cordeiro Queiroz de Souza
Federal University of Juiz de Fora
Juiz de Fora, MG
Brazil

Jinhui Li
State Key Laboratory of Food Nutrition and Safety
College of Food Science and Engineering, Tianjin University of Science and Technology
Tianjin-300457
China

Ling Xia
School of Chemistry, Sun Yat-sen University
Guangzhou-510275
China

María Castro-Puyana
Departamento de Química Analítica, Química Física e Ingeniería Química
Universidad de Alcalá, Ctra
Madrid-Barcelona Km. 33.600. 28871 Alcalá de Henares (Madrid)
Spain
/
Instituto de Investigación Química Andrés M. del Río (IQAR), Universidad de Alcalá, Ctra
Madrid-Barcelona Km. 33.600. 28871 Alcalá de Henares (Madrid)
Spain

María Luisa Marina
Departamento de Química Analítica, Química Física e Ingeniería Química
Universidad de Alcalá, Ctra
Madrid-Barcelona Km. 33.600. 28871 Alcalá de Henares (Madrid)
Spain
/
Instituto de Investigación Química Andrés M. del Río (IQAR), Universidad de Alcalá, Ctra
Madrid-Barcelona Km. 33.600. 28871 Alcalá de Henares (Madrid)
Spain

Marcone Augusto Leal de Oliveira
Federal University of Juiz de Fora
Juiz de Fora, MG
Brazil

María Castro-Puyana
Departamento de Química Analítica, Química Física e Ingeniería Química
Universidad de Alcalá, Ctra
Madrid-Barcelona Km. 33.600,28871 Alcalá de Henares (Madrid)
Spain
/
Instituto de Investigación Química Andrés M. del Río (IQAR), Universidad de Alcalá, Ctra
Madrid-Barcelona Km. 33.600, 28871 Alcalá de Henares (Madrid)
Spain

María Luisa Marina
Departamento de Química Analítica, Química Física e Ingeniería Química
Universidad de Alcalá, Ctra
Madrid-Barcelona Km. 33.600,28871 Alcalá de Henares (Madrid)
Spain
/
Instituto de Investigación Química Andrés M. del Río (IQAR), Universidad de Alcalá, Ctra
Madrid-Barcelona Km. 33.600, 28871 Alcalá de Henares (Madrid)
Spain

Maria Patrícia do Nascimento
Federal University of Juiz de Fora
Juiz de Fora, MG
Brazil

Maykel Hernández-Mesa
Department of Analytical Chemistry
Faculty of Sciences, University of Granada
Granada
Spain
/
LABERCA, Oniris, INRAE
Nantes
France

Merichel Plaza
Departamento de Química Analítica, Química Física e Ingeniería Química
Universidad de Alcalá, Ctra.
Madrid-Barcelona Km. 33.600, 28871 Alcalá de Henares (Madrid)
Spain
/
Instituto de Investigación Química Andrés M. del Río (IQAR), Universidad de Alcalá, Ctra
Madrid-Barcelona Km. 33.600. 28871 Alcalá de Henares (Madrid)
Spain

Nerilson Marques Lima
Federal University of Juiz de Fora
Juiz de Fora, MG
Brazil

Olívia Brito de Oliveira Moreira
Federal University of Juiz de Fora
Juiz de Fora, MG
Brazil

Paula Rocha Chellini
Federal University of Juiz de Fora
Juiz de Fora, MG
Brazil

Samah Lahouidak
Analytical Chemistry and Food Technology Department
University of Castilla-La Mancha
Camilo José Cela Avenue, E-13005, Ciudad Real
Spain
/
Regional Institute for Applied Scientific Research, IRICA
Camilo José Cela Avenue, E-13005, Ciudad Real
Spain

Samuel Bernardo-Bermejo
Departamento de Química Analítica, Química Física e Ingeniería Química
Universidad de Alcalá, Ctra
Madrid-Barcelona Km. 33.600,28871 Alcalá de Henares (Madrid)
Spain

Sille Štěpánová

Institute of Organic Chemistry and Biochemistry of the Czech Academy of Sciences
Flemingovo n. 2, 166 10 Prague 6
Czechia

Simin Huang
School of Chemistry, Sun Yat-sen University
Guangzhou-510275
China

Silvia Dortez
Department of Analytical Chemistry
Physical Chemistry and Chemical Engineering, University of Alcalá
Alcala de Henares, Madrid E-28871
Spain

Tania Sierra
Department of Analytical Chemistry
Physical Chemistry and Chemical Engineering, University of Alcalá
Alcala de Henares, Madrid E-28871
Spain

Tatiane Lima Amorim
Federal University of Juiz de Fora
Juiz de Fora, MG
Brazil

Tuba Reçber
Department of Analytical Chemistry, Faculty of Pharmacy
Hacettepe University
Ankara
Turkey

Václav Kašička

Institute of Organic Chemistry and Biochemistry of the Czech Academy of Sciences
Flemingovo n. 2, 166 10 Prague 6
Czechia

Xu Wang
State Key Laboratory of Food Nutrition and Safety
College of Food Science and Engineering, Tianjin University of Science and Technology
Tianjin-300457
China

Zeineb Aturki
Istituto per I Sistemi Biologici
Consiglio Nazionale delle Ricerche
Rome
Italy

Zeynep Kalaycıoğlu
Department of Chemistr
Istanbul Technical University
Maslak
Istanbul
Turkey

Zhuoting Liu
State Key Laboratory of Food Nutrition and Safety
College of Food Science and Engineering, Tianjin University of Science and Technology
Tianjin-300457
China

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