Preparation of on-package halochromic freshness/spoilage nanocellulose label for the visual shelf life estimation of meat

Anthocyanin food colorant and its application in pH-responsive color change indicator films

(2020) Swarup Roy et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Immobilization of Echium amoenum anthocyanins into bacterial cellulose film: A novel colorimetric pH indicator for freshness/spoilage monitoring of shrimp

(2020) Samira Mohammadalinejhad et al.   FOOD CONTROL

Development of an easy-to-use colorimetric pH label with starch and carrot anthocyanins for milk shelf life assessment

(2020) Mohsen Moazami Goodarzi et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Colorimetric detection of volatile organic compounds for shelf-life monitoring of milk

(2019) Mohamed Ziyaina et al.   FOOD CONTROL

Fabrication and characterization of alizarin colorimetric indicator based on cellulose-chitosan to monitor the freshness of minced beef

(2019) Parya Ezati et al.   SENSORS AND ACTUATORS B-CHEMICAL

Cellulose/chitosan pH-responsive indicator incorporated with carrot anthocyanins for intelligent food packaging

(2019) Fahimeh Ebrahimi Tirtashi et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Preparation and characterization of active and intelligent packaging films based on cassava starch and anthocyanins from Lycium ruthenicum Murr

(2019) Yan Qin et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

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

(2019) Mia Kurek et al.   JOURNAL OF FOOD SCIENCE

A novel pH-sensing indicator based on bacterial cellulose nanofibers and black carrot anthocyanins for monitoring fish freshness

(2019) Mehran Moradi et al.   CARBOHYDRATE POLYMERS

Polyamide modified with green tea extract for fresh minced meat active packaging applications

(2019) Fabrizio Borzi et al.   FOOD CHEMISTRY

Novel pH-sensitive films containing curcumin and anthocyanins to monitor fish freshness

(2019) Hui-zhi Chen et al.   FOOD HYDROCOLLOIDS

Developing a highly pH-sensitive ĸ-carrageenan-based intelligent film incorporating grape skin powder via a cleaner process

(2019) Wenrui Chi et al.   JOURNAL OF CLEANER PRODUCTION

Update on natural food pigments - A mini-review on carotenoids, anthocyanins, and betalains

(2018) Delia B. Rodriguez-Amaya   FOOD RESEARCH INTERNATIONAL

Shelf Life of Food Products: From Open Labeling to Real-Time Measurements

(2018) Maria G. Corradini   Annual Review of Food Science and Technology

Black chokeberry ( Aronia melanocarpa ) pomace extract immobilized in chitosan for colorimetric pH indicator film application

(2018) Katalin Halász et al.   Food Packaging and Shelf Life

Preparation of an intelligent pH film based on biodegradable polymers and roselle anthocyanins for monitoring pork freshness

(2018) Junjun Zhang et al.   FOOD CHEMISTRY

Development of a novel colorimetric food package label for monitoring lean pork freshness

(2018) Hui-zhi Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Intelligent Chitosan/PVA nanocomposite films containing black carrot anthocyanin and bentonite nanoclays with improved mechanical, thermal and antibacterial properties

(2018) Mojtaba Koosha et al.   PROGRESS IN ORGANIC COATINGS

A novel colorimetric indicator based on agar incorporated with Arnebia euchroma root extracts for monitoring fish freshness

(2018) Shaoyun Huang et al.   FOOD HYDROCOLLOIDS

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

(2017) Bambang Kuswandi et al.   FOOD CONTROL

Active gellan gum/purple sweet potato composite films capable of monitoring pH variations

(2017) Yu-Chia Wei et al.   FOOD HYDROCOLLOIDS

Nanocellulose in bio-based food packaging applications

(2017) Henriette M.C. Azeredo et al.   INDUSTRIAL CROPS AND PRODUCTS

Effect of blueberry agro-industrial waste addition to corn starch-based films for the production of a pH-indicator film

(2017) Cláudia Leites Luchese et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Developing an intelligent film containing Vitis amurensis husk extracts: The effects of pH value of the film-forming solution

(2017) Qianyun Ma et al.   JOURNAL OF CLEANER PRODUCTION

pH-sensitive films containing anthocyanins extracted from black bean seed coat and red cabbage

(2017) Luciana Prietto et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Chitosan-zinc oxide nanoparticle composite coating for active food packaging applications

(2016) Laila Al-Naamani et al.   Innovative Food Science & Emerging Technologies

Antioxidant and antimicrobial effects of zein edible film impregnated with Zataria multiflora Boiss. essential oil and monolaurin

(2016) Mehran Moradi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Heterogeneous modification of softwoods cellulose nanofibers with oleic acid: Effect of reaction time and oleic acid concentration

(2015) Hadi Almasi et al.   FIBERS AND POLYMERS

Edible films from essential-oil-loaded nanoemulsions: Physicochemical characterization and antimicrobial properties

(2015) Alejandra Acevedo-Fani et al.   FOOD HYDROCOLLOIDS

Active and intelligent packaging systems for a modern society

(2014) Carolina E. Realini et al.   MEAT SCIENCE

Development of a food spoilage indicator for monitoring freshness of skinless chicken breast

(2014) Chompoonoot Rukchon et al.   TALANTA

Antimicrobial and physical-mechanical properties of agar-based films incorporated with grapefruit seed extract

(2013) Paulraj Kanmani et al.   CARBOHYDRATE POLYMERS

Removal of off-flavours from radish (Raphanus sativus L.) anthocyanin-rich pigments using chitosan and its mechanism(s)

(2013) Ruichang Gao et al.   FOOD CHEMISTRY

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

Anthocyanins and Their Variation in Red Wines I. Monomeric Anthocyanins and Their Color Expression

(2012) Fei He et al.   MOLECULES

Innovative multilayer antimicrobial films made with Nisaplin® or nisin and cellulosic ethers: Physico-chemical characterization, bioactivity and nisin desorption kinetics

(2010) W. Guiga et al.   Innovative Food Science & Emerging Technologies

Classification of eight pomegranate juices based on antioxidant capacity measured by four methods

(2008) Mustafa Çam et al.   FOOD CHEMISTRY