Development of a pH indicator for monitoring the freshness of minced pork using a cellulose nanofiber

Preparation of cellulose microfibril (CMF) from Gelidium amansii and feasibility of CMF as a cosmetic ingredient

(2021) Jeong Hwa Jang et al.   CARBOHYDRATE POLYMERS

Recent Developments in Seafood Packaging Technologies

(2021) Michael G. Kontominas et al.   Foods

CMC and CNF-based intelligent pH-responsive color indicator films integrated with shikonin to monitor fish freshness

(2021) Parya Ezati et al.   FOOD CONTROL

Intelligent colorimetric indicator film based on bacterial cellulose and pelargonidin dye to indicate the freshness of tilapia fillets

(2021) Huimin Liu et al.   Food Packaging and Shelf Life

An overview of intelligent freshness indicator packaging for food quality and safety monitoring

(2021) Ping Shao et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Immobilization of Echium amoenum anthocyanins into bacterial cellulose film: A novel colorimetric pH indicator for freshness/spoilage monitoring of shrimp

(2020) Samira Mohammadalinejhad et al.   FOOD CONTROL

Development of an easy-to-use colorimetric pH label with starch and carrot anthocyanins for milk shelf life assessment

(2020) Mohsen Moazami Goodarzi et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Development of a colorimetric pH indicator using nanofibers containing Spirulina sp. LEB 18

(2020) Suelen Goettems Kuntzler et al.   FOOD CHEMISTRY

Preparation of on-package halochromic freshness/spoilage nanocellulose label for the visual shelf life estimation of meat

(2020) Eshagh Taherkhani et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Fabrication of cellulose nanofiber-based functional color indicator film incorporated with shikonin extracted from Lithospermum erythrorhizon root

(2020) Swarup Roy et al.   FOOD HYDROCOLLOIDS

Fabrication and characterization of alizarin colorimetric indicator based on cellulose-chitosan to monitor the freshness of minced beef

(2019) Parya Ezati et al.   SENSORS AND ACTUATORS B-CHEMICAL

An Intelligent Film Based on Cassia Gum Containing Bromothymol Blue-Anchored Cellulose Fibers for Real-Time Detection of Meat Freshness

(2019) Lele Cao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Development of intelligent pH-sensitive indicator based on starch-cellulose and alizarin dye to track freshness of rainbow trout fillet

(2019) Parya Ezati et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Carrageenan-based antimicrobial bionanocomposite films incorporated with ZnO nanoparticles stabilized by melanin

(2019) Swarup Roy et al.   FOOD HYDROCOLLOIDS

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

Biocompatible film sensors containing red radish extract for meat spoilage observation

(2019) Kasitnun Chayavanich et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

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

(2019) Parya Ezati et al.   FOOD HYDROCOLLOIDS

Highly conductive nanocomposites based on cellulose nanofiber networks via NaOH treatments

(2018) Chuchu Chen et al.   COMPOSITES SCIENCE AND TECHNOLOGY

Preparation of an intelligent pH film based on biodegradable polymers and roselle anthocyanins for monitoring pork freshness

(2018) Junjun Zhang et al.   FOOD CHEMISTRY

Isolation and Characterization of Cellulose Nanocrystals from Rejected Fibers Originated in the Kraft Pulping Process

(2018) María Aguayo et al.   Polymers

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

Intelligent pH indicator film composed of agar/potato starch and anthocyanin extracts from purple sweet potato

(2017) Inyoung Choi et al.   FOOD CHEMISTRY

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

(2017) Jun Liu et al.   FOOD HYDROCOLLOIDS

Antioxidant and antimicrobial effects of zein edible film impregnated with Zataria multiflora Boiss. essential oil and monolaurin

(2016) Mehran Moradi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Physical and chemical reinforcement of chitosan film using nanocrystalline cellulose and tannic acid

(2015) Viyapuri Rubentheren et al.   CELLULOSE

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

Effect of chitosan nanoparticles loaded with cinnamon essential oil on the quality of chilled pork

(2015) Jing Hu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

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

Intelligent food packaging: The next generation

(2014) Mike Vanderroost et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Preparation of a barley bran protein–gelatin composite film containing grapefruit seed extract and its application in salmon packaging

(2012) Hye Y. Song et al.   JOURNAL OF FOOD ENGINEERING

Determination of total volatile basic nitrogen (TVB-N) content and Warner–Bratzler shear force (WBSF) in pork using Fourier transform near infrared (FT-NIR) spectroscopy

(2010) Jianrong Cai et al.   FOOD CHEMISTRY

Innovative multilayer antimicrobial films made with Nisaplin® or nisin and cellulosic ethers: Physico-chemical characterization, bioactivity and nisin desorption kinetics

(2010) W. Guiga et al.   Innovative Food Science & Emerging Technologies