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。Development and comparison of different polysaccharide/PVA-based active/intelligent packaging films containing red pitaya betacyanins
Xiyu Yao et al.
FOOD HYDROCOLLOIDS (2022)
Accurate fish-freshness prediction label based on red cabbage anthocyanins
Shuliang Fang et al.
FOOD CONTROL (2022)
Histamine-responsive dye-incorporated carbon dots for visual monitoring of food spoilage
Yujuan Qin et al.
SENSORS AND ACTUATORS B-CHEMICAL (2022)
Multifunctional halochromic packaging materials: Saffron petal anthocyanin loaded-chitosan nanofiber/methyl cellulose matrices
Mahmood Alizadeh-Sani et al.
FOOD HYDROCOLLOIDS (2021)
Porous pH natural indicators for acidic and basic vapor sensing
Jasim Zia et al.
CHEMICAL ENGINEERING JOURNAL (2021)
Development of red apple pomace extract/chitosan-based films reinforced by TiO2 nanoparticles as a multifunctional packaging material
Weijie Lan et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)
Current research trends on micro- and nano-plastics as an emerging threat to global environment: A review
Manish Kumar et al.
JOURNAL OF HAZARDOUS MATERIALS (2021)
Smart packaging films based on starch/polyvinyl alcohol and Lycium ruthenicum anthocyanins-loaded nano-complexes: Functionality, stability and application
Yan Qin et al.
FOOD HYDROCOLLOIDS (2021)
A halochromic indicator based on polylactic acid and anthocyanins for visual freshness monitoring of minced meat, chicken fillet, shrimp, and fish roe
Mahdi Ghorbani et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2021)
Smart edible films based on mucilage of lallemantia iberica seed incorporated with curcumin for freshness monitoring
Pouya Taghinia et al.
FOOD SCIENCE & NUTRITION (2021)
Preparation of a shikonin-based pH-sensitive color indicator for monitoring the freshness of fish and pork
Parya Ezati et al.
FOOD CHEMISTRY (2021)
A visual indicator based on curcumin with high stability for monitoring the freshness of freshwater shrimp, Macrobrachium rosenbergii
Junjun Zhang et al.
JOURNAL OF FOOD ENGINEERING (2021)
Bacterial cellulose as a biodegradable food packaging material: A review
Patricia Cazon et al.
FOOD HYDROCOLLOIDS (2021)
Recent Advances in the Development of Smart and Active Biodegradable Packaging Materials
Mahmood Alizadeh Sani et al.
NANOMATERIALS (2021)
Starch-based biodegradable packaging materials: A review of their preparation, characterization and diverse applications in the food industry
Hao Cheng et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)
A review of cellulose and its derivatives in biopolymer-based for food packaging application
Yaowen Liu et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)
Extraction, purification and applications of curcumin from plant materials-A comprehensive review
Tian Jiang et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)
Translation of Carbon Dot Biosensors into an Embedded Optical Setup for Spoilage and Adulteration Detection
Sandeep Choudhary et al.
ACS FOOD SCIENCE & TECHNOLOGY (2021)
Recent Developments in Smart Food Packaging Focused on Biobased and Biodegradable Polymers
Pablo R. Salgado et al.
FRONTIERS IN SUSTAINABLE FOOD SYSTEMS (2021)
Preparation of Gelatin/Carrageenan-Based Color-Indicator Film Integrated with Shikonin and Propolis for Smart Food Packaging Applications
Swarup Roy et al.
ACS APPLIED BIO MATERIALS (2021)
Carotenoids as natural functional pigments
Takashi Maoka
JOURNAL OF NATURAL MEDICINES (2020)
pH-responsive pectin-based multifunctional films incorporated with curcumin and sulfur nanoparticles
Parya Ezati et al.
CARBOHYDRATE POLYMERS (2020)
The application of natural food colorants as indicator substances in intelligent biodegradable packaging materials
Malgorzata Latos-Brozio et al.
FOOD AND CHEMICAL TOXICOLOGY (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)
Development of active and intelligent packaging by incorporating betalains from red pitaya (Hylocereus polyrhizus) peel into starch/polyvinyl alcohol films
Yan Qin et al.
FOOD HYDROCOLLOIDS (2020)
Novel pH-sensitive films containing curcumin and anthocyanins to monitor fish freshness
Hui-zhi Chen et al.
FOOD HYDROCOLLOIDS (2020)
Biocompatible film sensors containing red radish extract for meat spoilage observation
Kasitnun Chayavanich et al.
SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY (2020)
Naphthoquinones, benzoquinones, and anthraquinones: Molecular docking, ADME and inhibition studies on human serum paraoxonase-1 associated with cardiovascular diseases
Yeliz Demir
DRUG DEVELOPMENT RESEARCH (2020)
pH-responsive chitosan-based film incorporated with alizarin for intelligent packaging applications
Parya Ezati et al.
FOOD HYDROCOLLOIDS (2020)
Smart colorimetric sensing films with high mechanical strength and hydrophobic properties for visual monitoring of shrimp and pork freshness
Huilin Dong et al.
SENSORS AND ACTUATORS B-CHEMICAL (2020)
Chitosan-based biodegradable functional films for food packaging applications
Ruchir Priyadarshi et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2020)
Development of active/intelligent food packaging film containing Amaranthus leaf extract for shelf life extension of chicken/fish during chilled storage
Sweetie R. Kanatt
FOOD PACKAGING AND SHELF LIFE (2020)
CMC and CNF-based alizarin incorporated reversible pH-responsive color indicator films
Parya Ezati et al.
CARBOHYDRATE POLYMERS (2020)
Anthocyanin-based sensors derived from food waste as an active use-by date indicator for milk
Max Weston et al.
FOOD CHEMISTRY (2020)
Development of antioxidant, antimicrobial and ammonia-sensitive films based on quaternary ammonium chitosan, polyvinyl alcohol and betalains-rich cactus pears (Opuntia ficus-indica) extract
Xiyu Yao et al.
FOOD HYDROCOLLOIDS (2020)
Hydroxypropyl Guar/Cellulose Nanocrystal Film with Ionic Liquid and Anthocyanin for Real-Time and Visual Detection of NH3
Yahui Meng et al.
ACS SUSTAINABLE CHEMISTRY & ENGINEERING (2020)
Development of multifunctional food packaging by incorporating betalains from vegetable amaranth (Amaranthus tricolor L.) into quaternary ammonium chitosan/fish gelatin blend films
Huixia Hu et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)
Biodegradable and active-intelligent films based on methylcellulose and jambolao (Syzygium cumini) skins extract for food packaging
Gabriel da Silva Filipini et al.
FOOD HYDROCOLLOIDS (2020)
pH-sensitive (halochromic) smart packaging films based on natural food colorants for the monitoring of food quality and safety
Mahmood Alizadeh-Sani et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)
Bioactive films of arrowroot starch and blackberry pulp: Physical, mechanical and barrier properties and stability to pH and sterilization
Gislaine Ferreira Nogueira et al.
FOOD CHEMISTRY (2019)
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 Food Packaging: A Review of Smart Sensing Technologies for Monitoring Food Quality
Hanie Yousefi et al.
ACS SENSORS (2019)
Smart gelatin films prepared using red cabbage (Brassica oleracea L.) extracts as solvent
Yanina S. Musso et al.
FOOD HYDROCOLLOIDS (2019)
A novel colorimetric indicator based on agar incorporated with Arnebia euchroma root extracts for monitoring fish freshness
Shaoyun Huang et al.
FOOD HYDROCOLLOIDS (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)
Development of antioxidant and intelligent pH-sensing packaging films by incorporating purple-fleshed sweet potato extract into chitosan matrix
Huimin Yong et al.
FOOD HYDROCOLLOIDS (2019)
Catabolism and bioactive properties of chlorophylls
Leila Queiroz Zepka et al.
CURRENT OPINION IN FOOD SCIENCE (2019)
A Review of Property Enhancement Techniques for Carrageenan-based Films and Coatings
Bakti B. Sedayu et al.
CARBOHYDRATE POLYMERS (2019)
Application of curcumin-loaded nanocarriers for food, drug and cosmetic purposes
Zahra Rafiee et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)
Extract from Lycium ruthenicum Murr. Incorporating κ-carrageenan colorimetric film with a wide pH-sensing range for food freshness monitoring
Jingrong Liu et al.
FOOD HYDROCOLLOIDS (2019)
Effects of anthocyanin-rich purple and black eggplant extracts on the physical, antioxidant and pH-sensitive properties of chitosan film
Huimin Yong et al.
FOOD HYDROCOLLOIDS (2019)
Development of multifunctional food packaging films based on chitosan, TiO2 nanoparticles and anthocyanin-rich black plum peel extract
Xin Zhang et al.
FOOD HYDROCOLLOIDS (2019)
Development and characterization of pH-indicator films based on cassava starch and blueberry residue by thermocompression
Rafaela Andretta et al.
FOOD HYDROCOLLOIDS (2019)
Comparison of Two pH Responsive Color Changing Bio-Based Films Containing Wasted Fruit Pomace as a Source of Colorants
Mia Kurek et al.
JOURNAL OF FOOD 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)
Effect of oxidized chitin nanocrystals and curcumin into chitosan films for seafood freshness monitoring
Chunhua Wu et al.
FOOD HYDROCOLLOIDS (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)
Preparation and characterization of active and intelligent films based on fish gelatin and haskap berries (Lonicera caerulea L.) extract
Jing Liu et al.
FOOD PACKAGING AND SHELF LIFE (2019)
Cellulose Acetate Nanofibres Containing Alizarin as a Halochromic Sensor for the Qualitative Assessment of Rainbow Trout Fish Spoilage
Zahra Aghaei et al.
FOOD AND BIOPROCESS TECHNOLOGY (2018)
Carotenoid extraction methods: A review of recent developments
Ramesh Kumar Saini et al.
FOOD CHEMISTRY (2018)
Films based on kappa-carrageenan incorporated with curcumin for freshness monitoring
Jingrong Liu et al.
FOOD HYDROCOLLOIDS (2018)
Preparation and characterization of a novel edible film based on Artemisia sphaerocephala Krasch gum: Effects of type and concentration of plasticizers
Tieqiang Liang 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)
Edible sensors for meat and seafood freshness
Iuliia Dudnyk et al.
SENSORS AND ACTUATORS B-CHEMICAL (2018)
Carbon dioxide colorimetric indicators for food packaging application: Applicability of anthocyanin and poly-lysine mixtures
Francesco Saliu et al.
SENSORS AND ACTUATORS B-CHEMICAL (2018)
Black chokeberry (Aronia melanocarpa) pomace extract immobilized in chitosan for colorimetric pH indicator film application
Katalin Halasz et al.
FOOD PACKAGING AND SHELF LIFE (2018)
The Potency of betacyanins extract from a peel of dragon fruits as a source of colourimetric indicator to develop intelligent packaging for fish freshness monitoring
Ardiyansyah et al.
1ST INTERNATIONAL CONFERENCE ON FOOD AND AGRICULTURE 2018 (2018)
Anthocyanin extraction from plant tissues: A review
S. Silva et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2017)
Natural Pigments: Stabilization Methods of Anthocyanins for Food Applications
Regina Cortez et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2017)
Intelligent pH indicator film composed of agar/potato starch and anthocyanin extracts from purple sweet potato
Inyoung Choi et al.
FOOD CHEMISTRY (2017)
Smart edible films based on gelatin and curcumin
Yanina S. Musso et al.
FOOD HYDROCOLLOIDS (2017)
Active gellan gum/purple sweet potato composite films capable of monitoring pH variations
Yu-Chia Wei et al.
FOOD HYDROCOLLOIDS (2017)
Novel colorimetric films based on starch/polyvinyl alcohol incorporated with roselle anthocyanins for fish freshness monitoring
Xiaodong Zhai et al.
FOOD HYDROCOLLOIDS (2017)
Enzyme-assisted ionic liquid extraction of bioactive compound from turmeric (Curcuma longa L.): Isolation, purification and analysis of curcumin
Foozie Sahne et al.
INDUSTRIAL CROPS AND PRODUCTS (2017)
Effect of blueberry agro-industrial waste addition to corn starch-based films for the production of a pH-indicator film
Claudia Leites Luchese et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2017)
Ammonia gas sensor based on flexible polyaniline films for rapid detection of spoilage in protein-rich foods
Samaneh Matindoust et al.
JOURNAL OF MATERIALS SCIENCE-MATERIALS IN ELECTRONICS (2017)
PVA, PVA Blends, and Their Nanocomposites for Biodegradable Packaging Application
Zainab Waheed Abdullah et al.
POLYMER-PLASTICS TECHNOLOGY AND ENGINEERING (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)
Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits
Hock Eng Khoo et al.
FOOD & NUTRITION RESEARCH (2017)
Development of a colorimetric pH indicator based on bacterial cellulose nanofibers and red cabbage (Brassica oleraceae) extract
Simin Pourjavaher et al.
CARBOHYDRATE POLYMERS (2017)
Chlorophylls d and f and Their Role in Primary Photosynthetic Processes of Cyanobacteria
S. I. Allakhverdiev et al.
BIOCHEMISTRY-MOSCOW (2016)
Cell-wall disruption and lipid/astaxanthin extraction from microalgae: Chlorella and Haematococcus
Dong-Yeon Kim et al.
BIORESOURCE TECHNOLOGY (2016)
Stabilization of betalains: A review
Mohammad Imtiyaj Khan
FOOD CHEMISTRY (2016)
Biodegradable and Bio-Based Polymers: Future Prospects of Eco-Friendly Plastics
Tadahisa Iwata
ANGEWANDTE CHEMIE-INTERNATIONAL EDITION (2015)
Pectin Modifications: A Review
Jun Chen et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2015)
Natural Pectin Polysaccharides as Edible Coatings
Arantzazu Valdes et al.
COATINGS (2015)
Lactic metabolism revisited: metabolism of lactic acid bacteria in food fermentations and food spoilage
Michael G. Gaenzle
CURRENT OPINION IN FOOD SCIENCE (2015)
Determination of pork spoilage by colorimetric gas sensor array based on natural pigments
Huang Xiao-wei et al.
FOOD CHEMISTRY (2014)
Microwave-assisted extraction of betalains from red beet (Beta vulgaris)
G. A. Cardoso-Ugarte et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2014)
Development of a food spoilage indicator for monitoring freshness of skinless chicken breast
Chompoonoot Rukchon et al.
TALANTA (2014)
Efficient Extraction of Astaxanthin from Phaffia rhodozyma with Polar and Non-polar Solvents after Acid Washing
Yin Chunhua et al.
CHINESE JOURNAL OF CHEMICAL ENGINEERING (2013)
Thermoplastic films from plant proteins
Narendra Reddy et al.
JOURNAL OF APPLIED POLYMER SCIENCE (2013)
Electronic excited state of alizarin dye adsorbed on TiO2 nanoparticles:: A study by electroabsorption (Stark effect) spectroscopy
Agnieszka Nawrocka et al.
JOURNAL OF PHYSICAL CHEMISTRY C (2008)
Carotenoids and human health
A. V. Rao et al.
PHARMACOLOGICAL RESEARCH (2007)
Pulsed electric field treatment for solid-liquid extraction of red beetroot pigment: mathematical modelling of mass transfer
Y Chalermchat et al.
JOURNAL OF FOOD ENGINEERING (2004)