Related references
Note: Only part of the references are listed.Immobilization of Echium amoenum anthocyanins into bacterial cellulose film: A novel colorimetric pH indicator for freshness/spoilage monitoring of shrimp
Samira Mohammadalinejhad et al.
FOOD CONTROL (2020)
A colorimetric hydrogen sulfide sensor based on gellan gum-silver nanoparticles bionanocomposite for monitoring of meat spoilage in intelligent packaging
Xiaodong Zhai et al.
FOOD CHEMISTRY (2019)
Virulence properties of Vibrio vulnificus isolated from diseased zoea of freshness shrimp Macrobrachium rosenbergii
Xixi Li et al.
MICROBIAL PATHOGENESIS (2019)
A low cost smart system to analyze different types of edible Bird's nest adulteration based on colorimetric sensor array
Xiaowei Huan et al.
JOURNAL OF FOOD AND DRUG ANALYSIS (2019)
Cellulose/chitosan pH-responsive indicator incorporated with carrot anthocyanins for intelligent food packaging
Fahimeh Ebrahimi Tirtashi et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)
Preparation of an intelligent pH film based on biodegradable polymers and roselle anthocyanins for monitoring pork freshness
Junjun Zhang et al.
FOOD CHEMISTRY (2019)
Electrochemical writing on edible polysaccharide films for intelligent food packaging
Si Wu et al.
CARBOHYDRATE POLYMERS (2018)
Effects of chitosan based coatings enriched with procyanidin by-product on quality of fresh blueberries during storage
C. Mannozzi et al.
FOOD CHEMISTRY (2018)
Films based on kappa-carrageenan incorporated with curcumin for freshness monitoring
Jingrong Liu et al.
FOOD HYDROCOLLOIDS (2018)
Natural Biomaterial-Based Edible and pH-Sensitive Films Combined with Electrochemical Writing for Intelligent Food Packaging
Xiaodong Zhai et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)
Investigation of antioxidant activity and release kinetics of curcumin from tara gum/polyvinyl alcohol active film
Qianyun Ma et al.
FOOD HYDROCOLLOIDS (2017)
Tara gum/polyvinyl alcohol-based colorimetric NH3 indicator films incorporating curcumin for intelligent packaging
Qianyun Ma et al.
SENSORS AND ACTUATORS B-CHEMICAL (2017)
Optimized pH-responsive film based on a eutectic mixture-plasticized chitosan
Pamela F. Pereira et al.
CARBOHYDRATE POLYMERS (2017)
Modification of curcumin with a reactive UV absorber and its dyeing and functional properties for silk
Yuyang Zhou et al.
DYES AND PIGMENTS (2016)
Molecular interactions, characterization and antimicrobial activity of curcumin-chitosan blend films
Yujia Liu et al.
FOOD HYDROCOLLOIDS (2016)
Physical and antioxidant properties of flexible soy protein isolate films by incorporating chestnut (Castanea mollissima) bur extracts
Haixia Wang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2016)
Physical and microstructural properties of biodegradable films based on pea starch and PVA
Amalia I. Cano et al.
JOURNAL OF FOOD ENGINEERING (2015)
Gelucire-Based Nanoparticles for Curcumin Targeting to Oral Mucosa: Preparation, Characterization, and Antimicrobial Activity Assessment
Heba A. Hazzah et al.
JOURNAL OF PHARMACEUTICAL SCIENCES (2015)
Chitosan/corn starch blend films with extract from Brassica oleraceae (red cabbage) as a visual indicator of fish deterioration
Mayra Cristina Silva-Pereira et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Monitoring the biogenic amines in Chinese traditional salted pork in jelly (Yao-meat) by colorimetric sensor array based on nine natural pigments
Huang Xiaowei et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2015)
Characterization of antioxidant methylcellulose film incorporated with α-tocopherol nanocapsules
Carolina Montanheiro Noronha et al.
FOOD CHEMISTRY (2014)
Curcumin-β-cyclodextrin inclusion complex: Stability, solubility, characterisation by FT-IR, FT-Raman, X-ray diffraction and photoacoustic spectroscopy, and food application
Camila Sampaio Mangolim et al.
FOOD CHEMISTRY (2014)
Thermal degradation kinetics of anthocyanins and visual colour of Urmu mulberry (Morus nigra L.)
Selale Kara et al.
JOURNAL OF FOOD ENGINEERING (2013)
Effect of chitosan-based solutions applied as edible coatings and water glazing on frozen salmon preservation - A pilot-scale study
Nuno M. Soares et al.
JOURNAL OF FOOD ENGINEERING (2013)
Migration of antimicrobial agents from starch-based films into a food simulant
Kuorwel K. Kuorwel et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2013)
A novel colorimetric food package label for fish spoilage based on polyaniline film
Bambang Kuswandi et al.
FOOD CONTROL (2012)
Water soluble complexes of curcumin with cyclodextrins: Characterization by FT-Raman spectroscopy
P. R. Krishna Mohan et al.
VIBRATIONAL SPECTROSCOPY (2012)
Preparation and characterization of cellulose/curcumin composite films
Nan Luo et al.
RSC ADVANCES (2012)
Curcumin Nanoparticles: Preparation, Characterization, and Antimicrobial Study
Bhawana et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)
Development and characterisation of an agar - polyvinyl alcohol blend hydrogel
John G. Lyons et al.
JOURNAL OF THE MECHANICAL BEHAVIOR OF BIOMEDICAL MATERIALS (2009)
Unique, pH-dependent biphasic band shape of the visible circular dichroism of curcumin-serum albumin complex
F Zsila et al.
BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS (2003)