A Wechat miniprogram (‘Fresh color’) based on smart phone to indicate the freshness of Atlantic salmon (Salmo salar L.) and oysters on site by detection of the color changes of curcumin films

Developing a unidirectionally permeable edible film based on ĸ-carrageenan and gelatin for visually detecting the freshness of grass carp fillets

(2020) Fang He et al.   CARBOHYDRATE POLYMERS

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

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

ATP degradation products as freshness indicator of flatfish during storage

(2019) Jun-Ho Hwang et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Quality traits of raw and cooked cupped oysters

(2019) A. Felici et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

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

Preparation and characterization of indicator films from carboxymethyl-cellulose/starch and purple sweet potato (Ipomoea batatas (L.) lam) anthocyanins for monitoring fish freshness

(2019) Guangyang Jiang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Bienzymatic creatine biosensor based on reflectance measurement for real-time monitoring of fish freshness

(2018) Farah Faiqah Fazial et al.   SENSORS AND ACTUATORS B-CHEMICAL

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

(2018) Junjun Zhang et al.   FOOD CHEMISTRY

Colourimetric plastic film indicator for the detection of the volatile basic nitrogen compounds associated with fish spoilage

(2018) Nathan Wells et al.   TALANTA

A feasibility quantification study of total volatile basic nitrogen (TVB-N) content in duck meat for freshness evaluation

(2017) Lu Qiao et al.   FOOD CHEMISTRY

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

(2017) Inyoung Choi et al.   FOOD CHEMISTRY

Active and intelligent packaging in meat industry

(2017) Zhongxiang Fang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Electronic nose system fabrication and application in large yellow croaker (Pseudosciaena crocea) fressness prediction

(2016) Huang Zhiyi et al.   Journal of Food Measurement and Characterization

Simultaneous Analysis of Purine and Pyrimidine Compounds Associated with the Freshness and Taste of Marine Foods

(2015) Mami Ishimaru et al.   Food Analytical Methods

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

Fabrication of bio-nanocomposite films based on fish gelatin reinforced with chitosan nanoparticles

(2015) Seyed Fakhreddin Hosseini et al.   FOOD HYDROCOLLOIDS

Effects of tea polyphenol coating combined with ozone water washing on the storage quality of black sea bream (Sparus macrocephalus)

(2012) Lifang Feng et al.   FOOD CHEMISTRY

A novel colorimetric food package label for fish spoilage based on polyaniline film

(2011) Bambang Kuswandi et al.   FOOD CONTROL