Semiconducting ink based on 2D single‐crystal flakes with dangling‐bond‐free surfaces enables the implementation of high‐performance devices on form‐free substrates by cost‐effective and scalable printing processes. However, the lack of solution‐processed p‐type 2D semiconducting inks with high mobility is an obstacle to the development of complementary integrated circuits. Here, a versatile strategy of doping with Br2 is reported to enhance the hole mobility by orders of magnitude for p‐type transistors with 2D layered materials. Br2‐doped WSe2 transistors show a field‐effect hole mobility of more than 27 cm2 V−1 s−1, and a high on/off current ratio of ≈107, and exhibits excellent operational stability during the on‐off switching, cycling, and bias stressing testing. Moreover, complementary inverters composed of patterned p‐type WSe2 and n‐type MoS2 layered films are demonstrated with an ultra‐high gain of 1280 under a driving voltage (VDD) of 7 V. This work unveils the high potential of solution‐processed 2D semiconductors with low‐temperature processability for flexible devices and monolithic circuitry.

We identified key metabolites reflecting microbial spoilage and differentiated unfrozen meat from frozen/thawed (FT) using 2D qNMR analysis. Unfrozen and FT chicken breasts were prepared, individually aerobically packaged, and stored for 16 days at 2 °C. Only volatile basic nitrogen (VBN) was significantly changed after 6 log CFU/g of total aerobic bacteria (p < 0.05). Extended storage resulted in an increase in organic acids, free amino acids, biogenic amines, and hypoxanthine and a decrease in N,N-dimethylglycine, inosine 5′-monophosphate, and proline. Acetic acid demonstrated the highest correlation with VBN (r = 0.97). Unfrozen and FT breast meat can be differentiated by uniform concentration of carnosine, β-alanine, and histidine levels, consistent changes in nucleotides by storage time, and changes in microbial metabolism patterns that are reflected by some free amino acids. Thus, NMR-based metabolomics can be used to evaluate chicken breast meat freshness and distinguish between unfrozen and FT meat.

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Howard et al., 2012). Despite a decreasing trend, salmonellosis in humans is still the second most reported bacterial disease (European Food Safety Authority, and European Centre for Disease Prevention and Control, 2015).