Lv2
142 积分 2025-12-02 加入
Selective colorimetric detection of dissolved ammonia in water via modified Berthelot’s reaction on porous paper
1天前
待确认
haracterization of Edible pH-Responsive Ink Based on Carboxymethyl Chitosan and Purple Potato Anthocyanin/Curcumin for Monitoring Pork Freshness
1天前
已完结
Anthocyanin/curcumin intelligent films with high pH sensitivity for freshness maintenance and real-time monitoring of dried tofu
1天前
已完结
Color stability and pH-indicator ability of curcumin, anthocyanin and betanin containing colorants under different storage conditions for intelligent packaging development
1天前
已完结
Preparation and characterization of smart indicator films based on gellan gum/modified black rice anthocyanin/curcumin for improving the stability of natural anthocyanins
1天前
已完结
Smart nano-inks based on natural food colorant for screen-printing of dynamic shelf life of shrimp
2天前
已完结
Stabilizing and Modulating Color by Copigmentation: Insights from Theory and Experiment
2天前
已完结
Fabrication and characterization of colorimetric indicator for Salmon freshness monitoring using agar/polyvinyl alcohol gel and anthocyanin from different plant sources
12天前
已完结
Accurate fish-freshness prediction label based on red cabbage anthocyanins
12天前
已完结
Linking ATR-FTIR and Raman features to phenolic extractability and other attributes in grape skin
2个月前
已完结
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