Comparison of Two pH Responsive Color Changing Bio‐Based Films Containing Wasted Fruit Pomace as a Source of Colorants

Comparison of protective supports and antioxidative capacity of two bio-based films with revalorised fruit pomaces extracted from blueberry and red grape skin

(2019) Mia Kurek et al.   Food Packaging and Shelf Life

Development and evaluation of a novel antioxidant and pH indicator film based on chitosan and food waste sources of antioxidants

(2018) Mia Kurek et al.   FOOD HYDROCOLLOIDS

Intelligent pH indicator film composed of agar/potato starch and anthocyanin extracts from purple sweet potato

(2017) Inyoung Choi et al.   FOOD CHEMISTRY

On-package dual sensors label based on pH indicators for real-time monitoring of beef freshness

(2017) Bambang Kuswandi et al.   FOOD CONTROL

Extraction of Proanthocyanidins and Anthocyanins from Grape Skin by Using Ionic Liquids

(2017) Natka Ćurko et al.   FOOD TECHNOLOGY AND BIOTECHNOLOGY

Microwave-Assisted Extraction of Natural Antioxidants from the Exotic Gordonia axillaris Fruit: Optimization and Identification of Phenolic Compounds

(2017) Ya Li et al.   MOLECULES

A pH-Sensing Film from Tamarind Seed Polysaccharide with Litmus Lichen Extract as an Indicator

(2017) Tieqiang Liang et al.   Polymers

Preparation of a visual pH-sensing film based on tara gum incorporating cellulose and extracts from grape skins

(2016) Qianyun Ma et al.   SENSORS AND ACTUATORS B-CHEMICAL

Characterisation and stability of anthocyanins in purple-fleshed sweet potato P40

(2015) Jianteng Xu et al.   FOOD CHEMISTRY

Active chitosan/PVA films with anthocyanins from Brassica oleraceae (Red Cabbage) as Time–Temperature Indicators for application in intelligent food packaging

(2015) Valdir Aniceto Pereira et al.   FOOD HYDROCOLLOIDS

Chitosan/corn starch blend films with extract from Brassica oleraceae (red cabbage) as a visual indicator of fish deterioration

(2015) Mayra Cristina Silva-Pereira et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Modeling growth of three bakery product spoilage molds as a function of water activity, temperature and pH

(2014) Stéphane Dagnas et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Barrier, structural and mechanical properties of bovine gelatin-chitosan blend films related to biopolymer interactions

(2014) Nasreddine Benbettaïeb et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Surface, mechanical and barrier properties of bio-based composite films based on chitosan and whey protein

(2014) Mia Kurek et al.   Food Packaging and Shelf Life

Physical, structural and antimicrobial properties of poly vinyl alcohol–chitosan biodegradable films

(2013) J. Bonilla et al.   FOOD HYDROCOLLOIDS

Chitosan biobased and intelligent films: Monitoring pH variations

(2013) Cristiana M.P. Yoshida et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A Novel On-Package Sticker Sensor Based on Methyl Red for Real-Time Monitoring of Broiler Chicken Cut Freshness

(2013) Bambang Kuswandi et al.   PACKAGING TECHNOLOGY AND SCIENCE

Extraction characteristics and optimal parameters of anthocyanin from blueberry powder under microwave-assisted extraction conditions

(2012) Xianzhe Zheng et al.   SEPARATION AND PURIFICATION TECHNOLOGY

Real-Time Monitoring of Shrimp Spoilage Using On-Package Sticker Sensor Based on Natural Dye of Curcumin

(2011) Bambang Kuswandi et al.   Food Analytical Methods

Optimization of Microwave-Assisted Extraction of Anthocyanins from Mulberry and Identification of Anthocyanins in Extract Using HPLC-ESI-MS

(2011) Tangbin Zou et al.   JOURNAL OF FOOD SCIENCE

Microwave assisted extraction of anthocyanins from grape skins

(2010) A. Liazid et al.   FOOD CHEMISTRY

Development and evaluation of a novel pH indicator biodegradable film based on cassava starch

(2010) P. Veiga-Santos et al.   JOURNAL OF APPLIED POLYMER SCIENCE

Antimicrobial properties of grape seed extracts and their effectiveness after incorporation into pea starch films

(2009) Margarita Corrales et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Characterization of chitosan–oleic acid composite films

(2008) Maria Vargas et al.   FOOD HYDROCOLLOIDS

Preparation and properties of pullulan–alginate–carboxymethylcellulose blend films

(2008) Qunyi Tong et al.   FOOD RESEARCH INTERNATIONAL