Lv51
1220 积分 2023-08-01 加入
Preparation and application of a colorimetric film based on sodium alginate/sodium carboxymethyl cellulose incorporated with rose anthocyanins
17天前
已完结
Smart funoran film incorporated with blueberry anthocyanins as a dual pH/NH3 sensor for real-time monitoring of shrimp freshness
25天前
已完结
Effect of thermostatic freezing on physicochemical indexes and metabolism of shrimp (Solenocera melantho)
1个月前
已完结
Preparation and Characterization of Edible Coatings Containing Fish Gelatin/Gallic Acid and Its Application in Oyster Preservation
1个月前
已完结
Analysis of changes in volatile compounds and thiobarbituric acid reactive substances (TBARS) in Fujian oysters stored at 4 °C using SPME-GC-MS and olfactory visual sensor technology
1个月前
已完结
Inactivation of Vibrio parahaemolyticus and retardation of quality loss in oyster (Crassostrea gigas) by ultrasound processing during storage
1个月前
已完结
Dielectric barrier discharge cold plasma collaborated with coconut exocarp flavonoids: A promising technology for oyster preservation under refrigerated storage
1个月前
已完结
A Wechat miniprogram (‘Fresh color’) based on smart phone to indicate the freshness of Atlantic salmon (Salmo salar L.) and oysters on site by detection of the color changes of curcumin films
1个月前
已完结
Freshness monitoring of some food products using pH-responsive smart films containing cyanidin cation
1个月前
已完结
Thermal stability comparison between 10-catechyl-pyranoanthocyanins and anthocyanins derived from pelargonidin, cyanidin, and malvidin
1个月前
已完结
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