Siji K. Mary

Preparation of pH sensitive film based on starch/carbon nano dots incorporating anthocyanin for monitoring spoilage of pork

Rekha Rose Koshy, Jijo Thomas Koshy, Siji K. Mary et al. · Food Control · 2021 · 177 citations

Food Chemistry, Chemical Engineering, Edible Film +11

Development of starch based intelligent films by incorporating anthocyanins of butterfly pea flower and TiO₂ and their applicability as freshness sensors for prawns during storage

Siji K. Mary, Rekha Rose Koshy, Jomol Daniel et al. · RSC Advances · 2020 · 84 citations · Full text

AgNP anchored carbon dots and chitin nanowhisker embedded soy protein isolate films with freshness preservation for active packaging

Rekha Rose Koshy, Arunima Reghunadhan, Siji K. Mary et al. · Food Packaging and Shelf Life · 2022 · 53 citations

Edible Film, Food Packaging, Freshness Preservation +11

pH indicator films fabricated from soy protein isolate modified with chitin nanowhisker and Clitoria ternatea flower extract

Rekha Rose Koshy, Arunima Reghunadhan, Siji K. Mary et al. · Current Research in Food Science · 2022 · 44 citations · Full text

Intelligent pH-sensitive films from whole arrowroot powder and soy protein isolate incorporating red cabbage anthocyanin: monitoring freshness of shrimps and ammonia in fish farming ponds

Rekha Rose Koshy, Arunima Reghunadhan, Siji K. Mary et al. · New Journal of Chemistry · 2022 · 22 citations

Whole Arrowroot Powder, Soy Protein Isolate, Food Packaging +14