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26 积分 2024-03-26 加入
The association between total volatile basic nitrogen (TVB-N) concentration and other biomarkers of quality and spoilage for vacuum packaged beef
1个月前
已完结
Quality variation and flavor profiling of pork: Kinetic modeling and marker identification during storage at varied temperatures
1个月前
已完结
Effect of pH on the intelligent film-forming solutions produced with red cabbage extract and hydroxypropylmethylcellulose
2个月前
已完结
Novel pH-sensitive films containing curcumin and anthocyanins to monitor fish freshness
2个月前
已完结
Gelatin-serum plasma film incorporated with curcumin for improvement of antioxidant and antibacterial properties for fresh pork packaging application
2个月前
已完结
Preparation, physicochemical and application evaluation of raspberry anthocyanin and curcumin based on chitosan/starch/gelatin film
2个月前
已完结
Recent advances in the fabrication of pH-sensitive indicators films and their application for food quality evaluation
2个月前
已完结
Scaling up difficulties and commercial aspects of edible films for food packaging: A review
2个月前
已完结
Edible Films from the Laboratory to Industry: A Review of the Different Production Methods
2个月前
已完结
Development of a smart packaging for the monitoring of fish spoilage
2个月前
已完结
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