Development of gelatin/PVA based colorimetric films with a wide pH sensing range winery solid by-product (Vinasse) for monitor shrimp freshness

Chitosan-gum Arabic nanofiber mats encapsulated with pH-sensitive Rosa damascena anthocyanins for freshness monitoring of chicken fillets

(2022) Nassim Shavisi et al.   Food Packaging and Shelf Life

Immobilization of roselle anthocyanins into polyvinyl alcohol/hydroxypropyl methylcellulose film matrix: Study on the interaction behavior and mechanism for better shrimp freshness monitoring

(2021) Jiayin Huang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

An intelligent pH indicator film based on cassava starch/polyvinyl alcohol incorporating anthocyanin extracts for monitoring pork freshness

(2021) Bifen Zhu et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

A novel sensor based on bead-counting of purple sweet potato tapioca pearl for freshness monitoring of shrimp

(2021) Lungten Wangmo et al.   FOOD CHEMISTRY

Novel pH sensitivity and colorimetry-enhanced anthocyanin indicator films by chondroitin sulfate co-pigmentation for shrimp freshness monitoring

(2021) Yiwen Bao et al.   FOOD CONTROL

Gelatin/agar-based color-indicator film integrated with Clitoria ternatea flower anthocyanin and zinc oxide nanoparticles for monitoring freshness of shrimp

(2021) Hyun-Ji Kim et al.   FOOD HYDROCOLLOIDS

Development of pork and shrimp freshness monitoring labels based on starch/polyvinyl alcohol matrices and anthocyanins from 14 plants: A comparative study

(2021) Juan Kan et al.   FOOD HYDROCOLLOIDS

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

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

Effect of plasticizer and surfactant on the properties of poly(vinyl alcohol)/chitosan films

(2020) Natalia Stachowiak et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Application of anthocyanin as a color indicator in gelatin films

(2020) Saroat Rawdkuen et al.   Food Bioscience

Intelligent pH indicator films containing anthocyanins extracted from blueberry peel for monitoring tilapia fillet freshness

(2020) Ce Shi et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

pH-responsive color indicator films based on methylcellulose/chitosan nanofiber and barberry anthocyanins for real-time monitoring of meat freshness

(2020) Mahmood Alizadeh-Sani et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Synthesis, characterization and desalination study of polyvinyl chloride-co-vinyl acetate/cellulose acetate membranes integrated with surface modified zeolites

(2020) Fahd Jamshaid et al.   MICROPOROUS AND MESOPOROUS MATERIALS

Active and intelligent gellan gum-based packaging films for controlling anthocyanins release and monitoring food freshness

(2020) Li-Ting Wu et al.   CARBOHYDRATE POLYMERS

Preparation of a shikonin-based pH-sensitive color indicator for monitoring the freshness of fish and pork

(2020) Parya Ezati et al.   FOOD CHEMISTRY

A visual indicator based on curcumin with high stability for monitoring the freshness of freshwater shrimp, Macrobrachium rosenbergii

(2020) Junjun Zhang et al.   JOURNAL OF FOOD ENGINEERING

Effects of hydrocolloids, acids and nutrients on gelatin network in gummies

(2020) Haiyan Ge et al.   FOOD HYDROCOLLOIDS

Reducing crystallinity on thin film based CMC/PVA hybrid polymer for application as a host in polymer electrolytes

(2019) M.A. Saadiah et al.   JOURNAL OF NON-CRYSTALLINE SOLIDS

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

Glycosylated fish gelatin emulsion: Rheological, tribological properties and its application as model coffee creamers

(2019) Tao Huang et al.   FOOD HYDROCOLLOIDS

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

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

Preparation and characterization of a novel colorimetric indicator film based on gelatin/polyvinyl alcohol incorporating mulberry anthocyanin extracts for monitoring fish freshness

(2019) Ping Zeng et al.   FOOD RESEARCH INTERNATIONAL

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

Cellulose-glycerol-polyvinyl alcohol composite films for food packaging: Evaluation of water adsorption, mechanical properties, light-barrier properties and transparency

(2018) Patricia Cazón et al.   CARBOHYDRATE POLYMERS

Structural properties and in vitro digestibility of edible and pH-sensitive films made from guinea arrowroot starch and wastes from wine manufacture

(2018) Tomy J. Gutiérrez et al.   CARBOHYDRATE POLYMERS

The effect of plasticizers on the functional properties of biodegradable gelatin-based film: A review

(2018) N. Suderman et al.   Food Bioscience

Aqueous hibiscus extract as a potential natural pH indicator incorporated in natural polymeric films

(2018) Juliana Peralta et al.   Food Packaging and Shelf Life

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

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

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

Rheology of film-forming solutions and physical properties of tara gum film reinforced with polyvinyl alcohol (PVA)

(2017) Qianyun Ma et al.   FOOD HYDROCOLLOIDS

Fabrication of tethered carbon nanotubes in cellulose acetate/polyethylene glycol-400 composite membranes for reverse osmosis

(2015) Aneela Sabir et al.   CARBOHYDRATE POLYMERS

Active chitosan/PVA films with anthocyanins from Brassica oleraceae (Red Cabbage) as Time–Temperature Indicators for application in intelligent food packaging

(2015) Valdir Aniceto Pereira et al.   FOOD HYDROCOLLOIDS

Gas separation properties of poly(amide-6-b-ethylene oxide)/amino modified multi-walled carbon nanotubes mixed matrix membranes

(2014) Dan Zhao et al.   JOURNAL OF MEMBRANE SCIENCE

Active and intelligent packaging systems for a modern society

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

Real-Time Monitoring of Shrimp Spoilage Using On-Package Sticker Sensor Based on Natural Dye of Curcumin

(2011) Bambang Kuswandi et al.   Food Analytical Methods

Effect of a natural polyphenolic extract on the properties of a biodegradable starch-based polymer

(2011) P. Cerruti et al.   POLYMER DEGRADATION AND STABILITY

Development of polyvinyl alcohol–gelatin membranes for antibiotic delivery in the eye

(2010) Dharmendra Jain et al.   DRUG DEVELOPMENT AND INDUSTRIAL PHARMACY

Chitosan filler effects on the experimental characterization, spectroscopic investigation and thermal studies of PVA/PVP blend films

(2010) E.M. Abdelrazek et al.   PHYSICA B-CONDENSED MATTER