Development of a pH‐sensing indicator for shrimp freshness monitoring: Curcumin and anthocyanin‐loaded gelatin films

Polyphenol-loaded bacterial cellulose nanofiber as a green indicator for fish spoilage

(2022) Fatemeh Mohseni-Shahri et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

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

Extract from Lycium ruthenicum Murr. Incorporating κ-carrageenan colorimetric film with a wide pH–sensing range for food freshness monitoring

(2019) Jingrong Liu et al.   FOOD HYDROCOLLOIDS

Development of multifunctional food packaging films based on chitosan, TiO2 nanoparticles and anthocyanin-rich black plum peel extract

(2019) Xin Zhang et al.   FOOD HYDROCOLLOIDS

Cellulose/chitosan pH-responsive indicator incorporated with carrot anthocyanins for intelligent food packaging

(2019) Fahimeh Ebrahimi Tirtashi et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Intelligent Packaging for Poultry Industry

(2019) E U Chowdhury et al.   JOURNAL OF APPLIED POULTRY RESEARCH

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

Colorimetric film based on polyvinyl alcohol/okra mucilage polysaccharide incorporated with rose anthocyanins for shrimp freshness monitoring

(2019) Shaolei Kang et al.   CARBOHYDRATE POLYMERS

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

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

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

(2019) Parya Ezati et al.   FOOD HYDROCOLLOIDS

Films based on κ-carrageenan incorporated with curcumin for freshness monitoring

(2018) Jingrong Liu et al.   FOOD HYDROCOLLOIDS

Nanostructured chitosan/ monolaurin film: Preparation, characterization and antimicrobial activity against Listeria monocytogenes on ultrafiltered white cheese

(2018) Mohamad Lotfi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The effects of EGCG on the mechanical, bioactivities, cross-linking and release properties of gelatin film

(2018) Qi Wang et al.   FOOD CHEMISTRY

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

(2018) Junjun Zhang et al.   FOOD CHEMISTRY

Development of a novel colorimetric food package label for monitoring lean pork freshness

(2018) Hui-zhi Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Controlled release of losartan from acid- and heat-treated halloysite nanotubes

(2018) Farid Moeinpour et al.   MEDICINAL CHEMISTRY RESEARCH

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

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

Intelligent Chitosan/PVA nanocomposite films containing black carrot anthocyanin and bentonite nanoclays with improved mechanical, thermal and antibacterial properties

(2018) Mojtaba Koosha et al.   PROGRESS IN ORGANIC COATINGS

A pH and NH3 sensing intelligent film based on Artemisia sphaerocephala Krasch. gum and red cabbage anthocyanins anchored by carboxymethyl cellulose sodium added as a host complex

(2018) Tieqiang Liang et al.   FOOD HYDROCOLLOIDS

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

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

Preparation and characterization of curcumin loaded caseinate/zein nanocomposite film using pH-driven method

(2018) Lei Wang et al.   INDUSTRIAL CROPS AND PRODUCTS

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

(2017) Inyoung Choi et al.   FOOD CHEMISTRY

Anthocyanins degradation during storage of Hibiscus sabdariffa extract and evolution of its degradation products

(2017) André Sinela et al.   FOOD CHEMISTRY

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

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

Novel colorimetric films based on starch/polyvinyl alcohol incorporated with roselle anthocyanins for fish freshness monitoring

(2017) Xiaodong Zhai et al.   FOOD HYDROCOLLOIDS

Effect of blueberry agro-industrial waste addition to corn starch-based films for the production of a pH-indicator film

(2017) Cláudia Leites Luchese et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Physical and Chemical Stability of Curcumin in Aqueous Solutions and Emulsions: Impact of pH, Temperature, and Molecular Environment

(2017) Mahesh Kharat et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Application of chitosan and gelatin based active packaging films for peeled shrimp preservation: A novel functional wrapping design

(2017) Ehsan Mohebi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Tara gum/polyvinyl alcohol-based colorimetric NH 3 indicator films incorporating curcumin for intelligent packaging

(2017) Qianyun Ma et al.   SENSORS AND ACTUATORS B-CHEMICAL

Environmental impacts of food consumption and nutrition: where are we and what is next?

(2016) Thomas Nemecek et al.   INTERNATIONAL JOURNAL OF LIFE CYCLE ASSESSMENT

Isolation and Characterization of Anthocyanins from Hibiscus sabdariffa Flowers

(2016) Claudia Grajeda-Iglesias et al.   JOURNAL OF NATURAL PRODUCTS

Effect of chitosan-gelatin film incorporated with ethanolic red grape seed extract and Ziziphora clinopodioides essential oil on survival of Listeria monocytogenes and chemical, microbial and sensory properties of minced trout fillet

(2016) Shabnam Kakaei et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Physical, antioxidant and structural characterization of blend films based on hsian-tsao gum (HG) and casein (CAS)

(2015) Hui Yang 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

Smart packaging systems for food applications: a review

(2015) K. B. Biji et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Characterization of bionanocomposite films prepared with agar and paper-mulberry pulp nanocellulose

(2014) Jeevan Prasad Reddy et al.   CARBOHYDRATE POLYMERS

Comparative chemical and biochemical analysis of extracts of Hibiscus sabdariffa

(2014) Heba A. Sindi et al.   FOOD CHEMISTRY

Development of a food spoilage indicator for monitoring freshness of skinless chicken breast

(2014) Chompoonoot Rukchon et al.   TALANTA

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

Nondestructive measurement of total volatile basic nitrogen (TVB-N) in pork meat by integrating near infrared spectroscopy, computer vision and electronic nose techniques

(2013) Lin Huang et al.   FOOD CHEMISTRY

Curcumin-From Molecule to Biological Function

(2012) Tuba Esatbeyoglu et al.   ANGEWANDTE CHEMIE-INTERNATIONAL EDITION

Extraction and characterization of some natural plant pigments

(2012) Hee-Ock Boo et al.   INDUSTRIAL CROPS AND PRODUCTS

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

Retardation of quality changes of Pacific white shrimp by green tea extract treatment and modified atmosphere packaging during refrigerated storage

(2011) Nilesh Prakash Nirmal et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Shelf life extension of lamb meat using thyme or oregano essential oils and modified atmosphere packaging

(2010) I. Karabagias et al.   MEAT SCIENCE