Carbon dots enhanced gelatin/chitosan bio-nanocomposite packaging film for perishable foods

Development and characterization of fish myofibrillar protein/chitosan/rosemary extract composite edible films and the improvement of lipid oxidation stability during the grass carp fillets storage

(2021) Hongying Du et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Red-emitting, self-oxidizing carbon dots for the preparation of white LEDs with super-high color rendering index

(2021) Xin Yang et al.   Science China-Chemistry

Carrageenan-Based Functional Films Integrated with CuO-Doped Titanium Nanotubes for Active Food-Packaging Applications

(2021) Parya Ezati et al.   ACS Sustainable Chemistry & Engineering

Biodegradable Anti-Ultraviolet Film from Modified Gallic Acid Cross-linked Gelatin

(2021) Linxin Guo et al.   ACS Sustainable Chemistry & Engineering

Carbon Dot/Cellulose-Based Transparent Films for Efficient UV and High-Energy Blue Light Screening

(2021) Barun Kumar Barman et al.   ACS Sustainable Chemistry & Engineering

Integrating waste fish scale-derived gelatin and chitosan into edible nanocomposite film for perishable fruits

(2021) Bofei Fu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Carbon dots with pH-responsive fluorescence: a review on synthesis and cell biological applications

(2020) Hamide Ehtesabi et al.   MICROCHIMICA ACTA

Development of a Millet Starch Edible Film Containing Clove Essential Oil

(2020) Alaa G. Al-Hashimi et al.   Foods

Edible films/coating with tailored properties for active packaging of meat, fish and derived products

(2020) Pramila Umaraw et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Development of antioxidant edible films based on mung bean protein enriched with pomegranate peel

(2020) Maryam Moghadam et al.   FOOD HYDROCOLLOIDS

A comprehensive review on freshness of fish and assessment: Analytical methods and recent innovations

(2020) Pramod K. Prabhakar et al.   FOOD RESEARCH INTERNATIONAL

Mitigation of lipid oxidation in tuna oil using gelatin pouches derived from horse mackerel (Trachurus japonicus) scales and incorporating phenolic compounds

(2020) Thuy Le et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

ZnO Nanomaterials: Current Advancements in Antibacterial Mechanisms and Applications

(2020) Shengjie Jiang et al.   Frontiers in Chemistry

Poultry gelatin: Characteristics, developments, challenges, and future outlooks as a sustainable alternative for mammalian gelatin

(2020) Ahmadreza Abedinia et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Doping Capabilities of Fluorine on the UV Absorption and Emission Spectra of Pyrene-Based Graphene Quantum Dots

(2020) Bo Liu et al.   JOURNAL OF PHYSICAL CHEMISTRY A

Kilogram-scale synthesis of carbon quantum dots for hydrogen evolution, sensing and bioimaging

(2019) Weidong Li et al.   CHINESE CHEMICAL LETTERS

Green Synthesis of Carbon Dots toward Anti-Counterfeiting

(2019) Jiazhuang Guo et al.   ACS Sustainable Chemistry & Engineering

Protection of foods against oxidative deterioration using edible films and coatings: A review

(2019) Samar Sahraee et al.   Food Bioscience

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

(2019) Parya Ezati et al.   FOOD HYDROCOLLOIDS

Green anhydrous synthesis of hydrophilic carbon dots on large-scale and their application for broad fluorescent pH sensing

(2018) Xiaoxia Liu et al.   SENSORS AND ACTUATORS B-CHEMICAL

Zinc oxide nanorods/clove essential oil incorporated Type B gelatin composite films and its applicability for shrimp packaging

(2018) Mohammed Ejaz et al.   Food Packaging and Shelf Life

Salmon skin gelatin-corn zein composite films produced via crosslinking with glutaraldehyde: Optimization using response surface methodology and characterization

(2018) Hui Yin Fan et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

One-step synthesis of self-doped carbon dots with highly photoluminescence as multifunctional biosensors for detection of iron ions and pH

(2017) Runxia Wang et al.   SENSORS AND ACTUATORS B-CHEMICAL

The effect of chitosan-gelatin coating on the quality of shrimp ( Litopenaeus vannamei ) under refrigerated condition

(2016) Fatemeh Farajzadeh et al.   FOOD CONTROL

Microwave assisted one-pot synthesis of graphene quantum dots as highly sensitive fluorescent probes for detection of iron ions and pH value

(2016) Chunfang Zhang et al.   TALANTA

Investigation of the physicochemical, antimicrobial and antioxidant properties of gelatin-chitosan edible film mixed with plant ethanolic extracts

(2016) Jeannine Bonilla et al.   Food Bioscience

Carbon quantum dots and their applications

(2015) Shi Ying Lim et al.   CHEMICAL SOCIETY REVIEWS

Antioxidative, Hemocompatible, Fluorescent Carbon Nanodots from an “End-of-Pipe” Agricultural Waste: Exploring Its New Horizon in the Food-Packaging Domain

(2014) Manashi Das Purkayastha et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparison of chitosan–gelatin composite and bilayer coating and film effect on the quality of refrigerated rainbow trout

(2013) Fariba Nowzari et al.   FOOD CHEMISTRY

One-pot green synthesis of optically pH-sensitive carbon dots with upconversion luminescence

(2012) Xiaofang Jia et al.   Nanoscale