Chitosan-poly(vinyl alcohol) intelligent films fortified with anthocyanins isolated from Clitoria ternatea and Carissa carandas for monitoring beverage freshness

Colorimetric indicator based on purple tomato anthocyanins and chitosan for application in intelligent packaging

(2021) Yana Li et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

pH-sensitive and antibacterial films developed by incorporating anthocyanins extracted from purple potato or roselle into chitosan/polyvinyl alcohol/nano-ZnO matrix: Comparative study

(2021) Jialin Liu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effect of curcumin, betanin and anthocyanin containing colourants addition on gelatin films properties for intelligent films development

(2021) Alaitz Etxabide et al.   FOOD HYDROCOLLOIDS

A naked-eye detection polyvinyl alcohol/cellulose-based pH sensor for intelligent packaging

(2020) Lei Ding et al.   CARBOHYDRATE POLYMERS

Characteristics and Antimicrobial Properties of Active Edible Films Based on Pectin and Nanochitosan

(2020) Thi Minh Phuong Ngo et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Characterization and assessment of compression and compactibility of novel spray-dried, co-processed bio-based polymer

(2020) Sudarshan Singh et al.   JOURNAL OF DRUG DELIVERY SCIENCE AND TECHNOLOGY

A novel colorimetric indicator film based on chitosan, polyvinyl alcohol and anthocyanins from jambolan (Syzygium cumini) fruit for monitoring shrimp freshness

(2020) Barbara Merz et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Enhancement of food shelf life with polyvinyl alcohol-chitosan nanocomposite films from bioactive Eucalyptus leaf extracts

(2020) Ozioma Forstinus Nwabor et al.   Food Bioscience

Application of anthocyanin as a color indicator in gelatin films

(2020) Saroat Rawdkuen et al.   Food Bioscience

Development and characterization of intelligent cellulose acetate-based films using red cabbage extract for visual detection of volatile bases

(2020) Pedro A.V. Freitas et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Composite films based on chitosan and epigallocatechin gallate grafted chitosan: Characterization, antioxidant and antimicrobial activities

(2020) Ajay Mittal et al.   FOOD HYDROCOLLOIDS

Effects of anthocyanin-rich purple and black eggplant extracts on the physical, antioxidant and pH-sensitive properties of chitosan film

(2019) Huimin Yong et al.   FOOD HYDROCOLLOIDS

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 of an intelligent film based on chitosan/oxidized chitin nanocrystals incorporating black rice bran anthocyanins for seafood spoilage monitoring

(2019) Chunhua Wu et al.   CARBOHYDRATE POLYMERS

Characterization of a novel, co-processed bio-based polymer, and its effect on mucoadhesive strength

(2019) Sudarshan Singh et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Development of active and intelligent packaging by incorporating betalains from red pitaya (Hylocereus polyrhizus) peel into starch/polyvinyl alcohol films

(2019) Yan Qin et al.   FOOD HYDROCOLLOIDS

Novel konjac glucomannan films with oxidized chitin nanocrystals immobilized red cabbage anthocyanins for intelligent food packaging

(2019) Chunhua Wu et al.   FOOD HYDROCOLLOIDS

pH-responsive chitosan-based film incorporated with alizarin for intelligent packaging applications

(2019) Parya Ezati et al.   FOOD HYDROCOLLOIDS

Intelligent poly (vinyl alcohol)-chitosan nanoparticles-mulberry extracts films capable of monitoring pH variations

(2018) Qianyun Ma et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

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

Utilization of mango peel extracts on the biodegradable films for active packaging

(2018) A. Nor Adilah et al.   Food Packaging and Shelf Life

Morphological and physical properties of nano-biocomposite films based on collagen loaded with laponite®

(2018) Germán Ayala Valencia et al.   Food Packaging and Shelf Life

A pH and NH3 sensing intelligent film based on Artemisia sphaerocephala Krasch. gum and red cabbage anthocyanins anchored by carboxymethyl cellulose sodium added as a host complex

(2018) Tieqiang Liang et al.   FOOD HYDROCOLLOIDS

Development of antioxidant and intelligent pH-sensing packaging films by incorporating purple-fleshed sweet potato extract into chitosan matrix

(2018) Huimin Yong et al.   FOOD HYDROCOLLOIDS

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

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

Life cycle assessment of chitosan production in India and Europe

(2017) Ivan Muñoz et al.   INTERNATIONAL JOURNAL OF LIFE CYCLE ASSESSMENT

Novel Asymmetric Wettable AgNPs/Chitosan Wound Dressing: In Vitro and In Vivo Evaluation

(2016) Donghui Liang et al.   ACS Applied Materials & Interfaces

Phytochemical components of C arissa carandas and the inhibitory effects of fruit juice on inducible nitric oxide synthase and cyclooxygenase-2

(2016) Monthana Weerawatanakorn et al.   JOURNAL OF FOOD BIOCHEMISTRY

A comparative assessment of antioxidant properties, total phenolic content of einkorn, wheat, barley and their malts

(2015) Attila-Levente Fogarasi et al.   FOOD CHEMISTRY

The antimicrobial, mechanical, physical and structural properties of chitosan–gallic acid films

(2013) Xiuxiu Sun et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Study of the Physical Properties of Whey Protein Isolate and Gelatin Composite Films

(2010) Yanfeng Jiang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The Mechanical and Biological Properties of Chitosan Scaffolds for Tissue Regeneration Templates Are Significantly Enhanced by Chitosan from Gongronella butleri

(2009) Nitar Nwe et al.   Materials

Effects of reaction mixture and other components on the determination of the equilibrium and rate constants of the hydration reactions of anthocyanins

(2007) Donald K. Dougall et al.   FOOD CHEMISTRY