Application of an Intelligent Sensor and Active Packaging System Based on the Bacterial Cellulose of Acetobacter xylinum to Meat Products

JANUS PRINCIPLE APPLIED TO FOOD SAFETY: AN ACTIVE TWO-FACED INDICATOR LABEL FOR TRACKING MEAT FRESHNESS

(2021) M.R. Franco et al.   SENSORS AND ACTUATORS B-CHEMICAL

Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review

(2021) Alaa El-Din A. Bekhit et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

(2021) Yixin Xu et al.   CARBOHYDRATE POLYMERS

Review: Factors affecting sheep carcass and meat quality attributes

(2021) S. Prache et al.   Animal

Development of active and smart packaging films based on starch, polyvinyl alcohol and betacyanins from different plant sources

(2021) Xiyu Yao et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Recent developments in colorimetric and optical indicators stimulated by volatile base nitrogen to monitor seafood freshness

(2021) Qianyun Ma et al.   Food Packaging and Shelf Life

Preparation of chitosan-based antimicrobial active food packaging film incorporated with Plectranthus amboinicus essential oil

(2021) N Vishnu Priya et al.   Biocatalysis and Agricultural Biotechnology

Smart packaging films based on starch/polyvinyl alcohol and Lycium ruthenicum anthocyanins-loaded nano-complexes: Functionality, stability and application

(2021) Yan Qin et al.   FOOD HYDROCOLLOIDS

Attitudes and acceptance of young people toward the consumption of insects and cultured meat in Germany

(2020) Jacqueline Dupont et al.   FOOD QUALITY AND PREFERENCE

Meat consumption: which are the current global risks? A review of recent (2010-2020) evidences

(2020) Neus González et al.   FOOD RESEARCH INTERNATIONAL

Design of new natural antioxidant active packaging: Screening flowsheet from pure essential oils and vegetable oils to ex vivo testing in meat samples

(2020) Magdalena Wrona et al.   FOOD CONTROL

Multifunctional halochromic packaging materials: Saffron petal anthocyanin loaded-chitosan nanofiber/methyl cellulose matrices

(2020) Mahmood Alizadeh-Sani et al.   FOOD HYDROCOLLOIDS

Glycogen and lactate contents, pH and meat quality and gene expression in muscle Longissimus dorsi from iberian pigs under different rearing conditions

(2020) Irene Moreno et al.   Livestock Science

Integrated EC-SERS Chip with Uniform Nanostructured EC-SERS Active Working Electrode for Rapid Detection of Uric Acid

(2020) Chu-Yu Huang et al.   SENSORS

Bacterial cellulose as a biodegradable food packaging material: A review

(2020) Patricia Cazón et al.   FOOD HYDROCOLLOIDS

Allicin, a natural antimicrobial defence substance from garlic, inhibits DNA gyrase activity in bacteria

(2019) Jana Reiter et al.   INTERNATIONAL JOURNAL OF MEDICAL MICROBIOLOGY

First report of postmortem pH evolution and rigor mortis in guinea pigs

(2019) Davinia Sánchez-Macías et al.   Livestock Science

Allicin enhances antimicrobial activity of macrophages during Mycobacterium tuberculosis infection

(2018) Ved Prakash Dwivedi et al.   JOURNAL OF ETHNOPHARMACOLOGY

Development of On-Package Indicator Sensor for Real-Time Monitoring of Buffalo Meat Quality During Refrigeration Storage

(2015) Vivek Shukla et al.   Food Analytical Methods

Substituent effects on absorption spectra of pH indicators: An experimental and computational study of sulfonphthaleine dyes

(2013) Thierry De Meyer et al.   DYES AND PIGMENTS

Real time on-package freshness indicator for guavas packaging

(2013) Bambang Kuswandi et al.   Journal of Food Measurement and Characterization

Potential of a nisin-containing bacterial cellulose film to inhibit Listeria monocytogenes on processed meats

(2008) V.T. Nguyen et al.   FOOD MICROBIOLOGY