相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Efficacy of freeze-chilled storage combined with tea polyphenol for controlling melanosis, quality deterioration, and spoilage bacterial growth of Pacific white shrimp (Litopenaeus vannamei)
Yan Li et al.
FOOD CHEMISTRY (2022)
Examination of students' willingness to change behaviour regarding meat consumption
Marija Arnaudova et al.
MEAT SCIENCE (2022)
Preparation and characterization of gelatin/zein nanofiber films loaded with perillaldehyde, thymol, or ε-polylysine and evaluation of their effects on the preservation of chilled chicken breast
Debao Wang et al.
FOOD CHEMISTRY (2022)
Multifunctional halochromic packaging materials: Saffron petal anthocyanin loaded-chitosan nanofiber/methyl cellulose matrices
Mahmood Alizadeh-Sani et al.
FOOD HYDROCOLLOIDS (2021)
A comprehensive insight into the effects of microbial spoilage, myoglobin autoxidation, lipid oxidation, and protein oxidation on the discoloration of rabbit meat during retail display
Zhaoming Wang et al.
MEAT SCIENCE (2021)
Porous pH natural indicators for acidic and basic vapor sensing
Jasim Zia et al.
CHEMICAL ENGINEERING JOURNAL (2021)
Janus principle applied to food safety: An active two-faced indicator label for tracking meat freshness
M. R. Franco et al.
SENSORS AND ACTUATORS B-CHEMICAL (2021)
Active and intelligent gellan gum-based packaging films for controlling anthocyanins release and monitoring food freshness
Li-Ting Wu et al.
CARBOHYDRATE POLYMERS (2021)
Preparation of pH-sensitive food packaging film based on konjac glucomannan and hydroxypropyl methyl cellulose incorporated with mulberry extract
Ning Zhou et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)
Colorimetric ammonia (NH3) sensor based on an alginate-methylcellulose blend hydrogel and the potential opportunity for the development of a minced pork spoilage indicator
Sutthira Sutthasupa et al.
FOOD CHEMISTRY (2021)
A pH indicator film based on chitosan and butterfly pudding extract for monitoring fish freshness
Jiatong Yan et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)
A visual bi-layer indicator based on roselle anthocyanins with high hydrophobic property for monitoring griskin freshness
Junjun Zhang et al.
FOOD CHEMISTRY (2021)
Chitosan-poly(vinyl alcohol) intelligent films fortified with anthocyanins isolated from Clitoria ternatea and Carissa carandas for monitoring beverage freshness
Sudarshan Singh et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)
A colorimetric film based on polyvinyl alcohol/sodium carboxymethyl cellulose incorporated with red cabbage anthocyanin for monitoring pork freshness
Danfei Liu et al.
FOOD PACKAGING AND SHELF LIFE (2021)
Processing, Quality, Safety, and Acceptance of Meat Analogue Products
Cuixia Sun et al.
ENGINEERING (2021)
Inga edulisfruits: a new source of bioactive anthocyanins
N. M. Lima et al.
NATURAL PRODUCT RESEARCH (2020)
Colorimetric film based on polyvinyl alcohol/okra mucilage polysaccharide incorporated with rose anthocyanins for shrimp freshness monitoring
Shaolei Kang et al.
CARBOHYDRATE POLYMERS (2020)
A naked-eye detection polyvinyl alcohol/cellulose-based pH sensor for intelligent packaging
Lei Ding et al.
CARBOHYDRATE POLYMERS (2020)
pH-responsive chitosan-based film incorporated with alizarin for intelligent packaging applications
Parya Ezati et al.
FOOD HYDROCOLLOIDS (2020)
The Effect of Antibacterial Particle Incorporation on the Mechanical Properties, Biodegradability, and Biocompatibility of PLA and PHBV Composites
Karolina Mazur et al.
MACROMOLECULAR MATERIALS AND ENGINEERING (2020)
Phytochemical profiles, nutritional constituents and antioxidant activity of black wolfberry (Lycium ruthenicum Murr.)
Zenggen Liu et al.
INDUSTRIAL CROPS AND PRODUCTS (2020)
Advances in the mechanism of different antibacterial strategies based on ultrasound technique for controlling bacterial contamination in food industry
Jinming Dai et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)
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
Tieqiang Liang et al.
FOOD HYDROCOLLOIDS (2019)
Intelligent pH-sensitive indicator based on starch-cellulose and alizarin dye to track freshness of rainbow trout fillet
Parya Ezati et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)
Preparation and characterization of antioxidant and pH-sensitive films based on chitosan and black soybean seed coat extract
Xingchi Wang et al.
FOOD HYDROCOLLOIDS (2019)
The effect of freezing time on the quality of normal and pale, soft and exudative (PSE)-like pork
Xu Zequan et al.
MEAT SCIENCE (2019)
Preparation of an intelligent film based on chitosan/oxidized chitin nanocrystals incorporating black rice bran anthocyanins for seafood spoilage monitoring
Chunhua Wu et al.
CARBOHYDRATE POLYMERS (2019)
A novel pH-sensing indicator based on bacterial cellulose nanofibers and black carrot anthocyanins for monitoring fish freshness
Mehran Moradi et al.
CARBOHYDRATE POLYMERS (2019)
Kinetic investigation into pH-dependent color of anthocyanin and its sensing performance
Bin Tang et al.
DYES AND PIGMENTS (2019)
Effect of different short-term high ambient temperature on chicken meat quality and ultra-structure
Minghao Zhang et al.
ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES (2019)
The effects of edible chitosan-based coatings on flavor quality of raw grass carp (Ctenopharyngodon idellus) fillets during refrigerated storage
Dawei Yu et al.
FOOD CHEMISTRY (2018)
Development and evaluation of a novel antioxidant and pH indicator film based on chitosan and food waste sources of antioxidants
Mia Kurek et al.
FOOD HYDROCOLLOIDS (2018)
Effect of halloysite nanoclay on the physical, mechanical, and antioxidant properties of chitosan films incorporated with clove essential oil
Min Hyeock Lee et al.
FOOD HYDROCOLLOIDS (2018)
Intelligent poly (vinyl alcohol)-chitosan nanoparticles-mulberry extracts films capable of monitoring pH variations
Qianyun Ma et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)
Novel colorimetric films based on starch/polyvinyl alcohol incorporated with roselle anthocyanins for fish freshness monitoring
Xiaodong Zhai et al.
FOOD HYDROCOLLOIDS (2017)
Sodium lactate loaded chitosan-polyvinyl alcohol/montrnorillonite composite film towards active food packaging
Lidan Zhang et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2017)
Innovative multilayer antimicrobial films made with Nisaplin® or nisin and cellulosic ethers: Physico-chemical characterization, bioactivity and nisin desorption kinetics
W. Guiga et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2010)
Polyphenols:: food sources and bioavailability
C Manach et al.
AMERICAN JOURNAL OF CLINICAL NUTRITION (2004)