Development of a novel colorimetric sensor based on alginate beads for monitoring rainbow trout spoilage

pH-sensitive films containing anthocyanins extracted from black bean seed coat and red cabbage

(2017) Luciana Prietto et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Entrapment of cross-linked cellulase colloids in alginate beads for hydrolysis of cellulose

(2016) Le Truc Nguyen et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Development and validation of a colorimetric sensor array for fish spoilage monitoring

(2016) Mohamed K. Morsy et al.   FOOD CONTROL

Preparation of a novel green optical pH sensor based on immobilization of red grape extract on bioorganic agarose membrane

(2016) Mir Mahdi Abolghasemi et al.   SENSORS AND ACTUATORS B-CHEMICAL

Chitosan/corn starch blend films with extract from Brassica oleraceae (red cabbage) as a visual indicator of fish deterioration

(2015) Mayra Cristina Silva-Pereira et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of carboxymethyl cellulose-based coatings incorporated with Zataria multiflora Boiss. essential oil and grape seed extract on the shelf life of rainbow trout fillets

(2015) Mojtaba Raeisi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of Gellan-Based Edible Coating on the Quality of Fresh-Cut Pineapple During Cold Storage

(2014) Nima Azarakhsh et al.   Food and Bioprocess Technology

Physicochemical responses and quality changes of red sea bream (Pagrosomus major) to gum arabic coating enriched with ergothioneine treatment during refrigerated storage

(2014) Luyun Cai et al.   FOOD CHEMISTRY

Effect of quince seed mucilage edible films incorporated with oregano or thyme essential oil on shelf life extension of refrigerated rainbow trout fillets

(2014) Mohammad Jouki et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effect of Various Gelling Cations on the Physical Properties of “Wet” Alginate Films

(2014) B. Allison Harper et al.   JOURNAL OF FOOD SCIENCE

Alginate derivatization: A review of chemistry, properties and applications

(2012) Siddhesh N. Pawar et al.   BIOMATERIALS

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

(2011) Bambang Kuswandi et al.   FOOD CONTROL

A novel technique for rapid evaluation of fish freshness using colorimetric sensor array

(2011) Xingyi Huang et al.   JOURNAL OF FOOD ENGINEERING

Effect of Chitosan-Based Coatings on the Shelf Life of Salmon (Salmo salar)

(2010) Bartolomeu W. S. Souza et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Alginate and pectin composite films crosslinked with Ca2+ ions: Effect of the plasticizer concentration

(2009) Mariana Altenhofen da Silva et al.   CARBOHYDRATE POLYMERS

Trimethylamine oxide, dimethylamine, trimethylamine and formaldehyde levels in main traded fish species in Hong Kong

(2009) S.W.C. Chung et al.   Food Additives & Contaminants Part B-Surveillance

Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout

(2009) Seyed Mahdi Ojagh et al.   FOOD CHEMISTRY

Combined effects of salting, oregano oil and vacuum-packaging on the shelf-life of refrigerated trout fillets

(2009) L. Frangos et al.   FOOD MICROBIOLOGY

Potential of Oregano Essential Oil and MAP to Extend the Shelf Life of Fresh Swordfish: A Comparative Study with Ice Storage

(2008) V. Giatrakou et al.   JOURNAL OF FOOD SCIENCE

Fish freshness analysis using metallic potentiometric electrodes

(2007) Luis Gil et al.   SENSORS AND ACTUATORS B-CHEMICAL

Continuous Beer Fermentation Using Immobilized Yeast Cell Bioreactor Systems

(2005) Tomáš Brányik et al.   BIOTECHNOLOGY PROGRESS