Fabrication of intelligent pH-sensing films with antioxidant potential for monitoring shrimp freshness via the fortification of chitosan matrix with broken Riceberry phenolic extract

Development and properties of bacterial cellulose, curcumin, and chitosan composite biodegradable films for active packaging materials

(2021) Yixin Xu et al.   CARBOHYDRATE POLYMERS

Antimicrobial, antioxidant and physical properties of chitosan film containing Akebia trifoliata (Thunb.) Koidz. peel extract/montmorillonite and its application

(2021) Yongli Jiang et al.   FOOD CHEMISTRY

Smart colorimetric sensing films with high mechanical strength and hydrophobic properties for visual monitoring of shrimp and pork freshness

(2020) Huilin Dong et al.   SENSORS AND ACTUATORS B-CHEMICAL

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

Incorporation of anthocyanin-rich riceberry rice in yogurts: Effect on physicochemical properties, antioxidant activity and in vitro gastrointestinal digestion

(2020) Tanisa Anuyahong et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The effect of black rice water extract on surface color, lipid oxidation, microbial growth, and antioxidant activity of beef patties during chilled storage

(2020) Ronnachai Prommachart et al.   MEAT SCIENCE

Developing a green film with pH-sensitivity and antioxidant activity based on к-carrageenan and hydroxypropyl methylcellulose incorporating Prunus maackii juice

(2019) Guohou Sun et al.   FOOD HYDROCOLLOIDS

Extract from Lycium ruthenicum Murr. Incorporating κ-carrageenan colorimetric film with a wide pH–sensing range for food freshness monitoring

(2019) Jingrong Liu 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

Development of multifunctional food packaging films based on chitosan, TiO2 nanoparticles and anthocyanin-rich black plum peel extract

(2019) Xin Zhang et al.   FOOD HYDROCOLLOIDS

Transthyretin Anti-Amyloidogenic and Fibril Disrupting Activities of Bacopa monnieri (L.) Wettst (Brahmi) Extract

(2019) Fredrick Nwude Eze et al.   Biomolecules

Subcritical water extraction, UPLC-Triple-TOF/MS analysis and antioxidant activity of anthocyanins from Lycium ruthenicum Murr.

(2018) Yuwei Wang et al.   FOOD CHEMISTRY

Films based on κ-carrageenan incorporated with curcumin for freshness monitoring

(2018) Jingrong Liu et al.   FOOD HYDROCOLLOIDS

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

Okra mucilage and corn starch bio-based film to be applied in food

(2018) Antonio Araújo et al.   POLYMER TESTING

Effect of grafting method on the physical property and antioxidant potential of chitosan film functionalized with gallic acid

(2018) Xin Zhang et al.   FOOD HYDROCOLLOIDS

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

(2018) Shaoyun Huang et al.   FOOD HYDROCOLLOIDS

Preparation and characterization of antioxidant and pH-sensitive films based on chitosan and black soybean seed coat extract

(2018) Xingchi Wang 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

Physical, mechanical and antioxidant properties of chitosan films grafted with different hydroxybenzoic acids

(2017) Jun Liu et al.   FOOD HYDROCOLLOIDS

Effect of protocatechuic acid incorporation on the physical, mechanical, structural and antioxidant properties of chitosan film

(2017) Jun Liu et al.   FOOD HYDROCOLLOIDS

Polysaccharide-based films and coatings for food packaging: A review

(2017) Patricia Cazón et al.   FOOD HYDROCOLLOIDS

Novel colorimetric films based on starch/polyvinyl alcohol incorporated with roselle anthocyanins for fish freshness monitoring

(2017) Xiaodong Zhai et al.   FOOD HYDROCOLLOIDS

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

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

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

Molecular interactions, characterization and antimicrobial activity of curcumin–chitosan blend films

(2016) Yujia Liu et al.   FOOD HYDROCOLLOIDS

Separation and Identification of Anthocyanins Extracted from Blueberry Wine Lees and Pigment Binding Properties toward β-Glucosidase

(2016) Qian Wu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

3D Bioprinting Human Chondrocytes with Nanocellulose–Alginate Bioink for Cartilage Tissue Engineering Applications

(2015) Kajsa Markstedt et al.   BIOMACROMOLECULES

Chemical characterization and antioxidant activity of three medicinal Apiaceae species

(2014) Maulidiani et al.   INDUSTRIAL CROPS AND PRODUCTS

A visual pH sensing film using natural dyes from Bauhinia blakeana Dunn

(2014) Xiahong Zhang et al.   SENSORS AND ACTUATORS B-CHEMICAL

Phytochemical Profiles of Black, Red, Brown, and White Rice from the Camargue Region of France

(2013) Gema Pereira-Caro et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Mechanical and barrier properties of nanocrystalline cellulose reinforced chitosan based nanocomposite films

(2012) Avik Khan et al.   CARBOHYDRATE POLYMERS

Study of the mass spectrometric behaviors of anthocyanins in negative ionization mode and its applications for characterization of anthocyanins and non-anthocyanin polyphenols

(2012) Jianghao Sun et al.   RAPID COMMUNICATIONS IN MASS SPECTROMETRY

Amelioration of hyperglycemia, hyperlipidemia, oxidative stress and inflammation in steptozotocin-induced diabetic rats fed a high fat diet by riceberry supplement

(2012) Pattaneeya Prangthip et al.   Journal of Functional Foods

Development and evaluation of a novel biodegradable film made from chitosan and cinnamon essential oil with low affinity toward water

(2010) Seyed Mahdi Ojagh et al.   FOOD CHEMISTRY

Chemopreventive properties of the bran extracted from a newly-developed Thai rice: The Riceberry

(2010) Vijittra Leardkamolkarn et al.   FOOD CHEMISTRY

Phenolic Profiles and Antioxidant Activity of Black Rice Bran of Different Commercially Available Varieties

(2010) Ming Wei Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Chemical studies of anthocyanins: A review

(2008) Araceli Castañeda-Ovando et al.   FOOD CHEMISTRY

Scientific Status Summary

(2008) Aaron L. Brody et al.   JOURNAL OF FOOD SCIENCE