“…Although there are several methods involving the modification of various surfaces with BA-moieties allowing the creation of saccharide sensors using gold electrodes [78], quartz crystal microbalance (QCM) [79] and organic field transistor [80], these mostly use the polymer as a structural supporting matrix and will not be reviewed here. However, the previously discussed glucose-induced polymeric phase transition can be translated into a colorimetric or fluorescent signal by incorporating suitable dyes in the polymer chain that target one of the following three characteristic changes (Figure 8): (1) upon precipitation, the inside of the collapsed polymeric globule strongly dehydrates leading to a decrease in polarity; (2) in a one-phase system, the polymer tries to maximize its contact with the solvent, taking on a very open and extended polymer structure, mostly represented as a random coil, and, as a result of the phase transition, this structure becomes increasingly dense, decreasing the inter- and intra-distance between the polymer backbone and its side-chains; and (3) this dense polymeric structure also strongly hinders the mobility of the side-chains, which is sometimes referred to as an increase in local viscosity, preventing, for example, free rotation between conjugated aromatic rings.…”