faculty member in the Department of Chemistry publishes a scientific article in Food Analytical Methods

Byإعلام كلية التربية للعلوم الصرفة جامعة سامراء Reading Time: 2 minutes

 

Dr. Bakr Ismail Jassim, a faculty member in the Department of Chemistry at the College of Education for Pure Sciences – University of Samarra, has published a scientific article in the journal Food Analytical Methods, published by Springer Nature and indexed in Scopus (Q1).

The article is titled:
“Iron-Based Metal–Organic Framework for the Determination of Rosmarinic Acid in Rosemary (Rosmarinus officinalis) Using Two Methods: Voltammetric and Fluorescence
Fe-Based Metal–Organic Framework for Dual-Mode Voltammetric and Fluorescence Determination of Rosmarinic Acid in Rosmarinus officinalis”.

The study aimed to develop a novel iron-based metal–organic framework (Fe-MOF) to be used for dual-mode detection (voltammetric and fluorescence) of rosmarinic acid in rosemary (Rosmarinus officinalis).

In his study, Jassim relied on designing an innovative Fe-MOF material characterized by its high sensitivity and selectivity through two complementary analytical techniques, which enhances the reliability and accuracy of the results.

The results showed that the developed method has high analytical efficiency, with practical applicability in real samples. This work reflects the continuous advancement in the use of metal–organic frameworks in analytical applications, particularly in the field of food and biological
analysis.

https://link.springer.com/article/10.1007/s12161-026-03095-8?utm_source=rct_congratemailt&utm_medium=email&utm_campaign=nonoa_20260413&utm_content=10.1007/s12161-026-03095-8

https://scholar.google.com/citations?user=Ck4cdRQAAAAJ&hl=en
https://www.scopus.com/authid/detail.uri?authorId=58619428100
https://www.researchgate.net/profile/Bakr-Aldoori
https://www.linkedin.com/in/bakr-aldoori/

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#University_of_Samarra