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6 积分 2024-03-26 加入
Color stability and pH-indicator ability of curcumin, anthocyanin and betanin containing colorants under different storage conditions for intelligent packaging development
21天前
已完结
A review on improving the sensitivity and color stability of naturally sourced pH‐sensitive indicator films
21天前
已完结
The CIEDE2000 color-difference formula: Implementation notes, supplementary test data, and mathematical observations
21天前
已完结
Influence of chitosan concentration on mechanical and barrier properties of corn starch/chitosan films
26天前
已完结
Fabrication and characterization of pH-responsive intelligent films based on carboxymethyl cellulose and gelatin/curcumin/chitosan hybrid microcapsules for pork quality monitoring
26天前
已完结
The association between total volatile basic nitrogen (TVB-N) concentration and other biomarkers of quality and spoilage for vacuum packaged beef
3个月前
已完结
Quality variation and flavor profiling of pork: Kinetic modeling and marker identification during storage at varied temperatures
3个月前
已完结
Effect of pH on the intelligent film-forming solutions produced with red cabbage extract and hydroxypropylmethylcellulose
3个月前
已完结
Novel pH-sensitive films containing curcumin and anthocyanins to monitor fish freshness
3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
3个月前
已完结
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