Development of pH-responsive absorbent pad based on polyvinyl alcohol/agarose/anthocyanins for meat packaging and freshness indication

Intelligent pH indicator film composed of agar/potato starch and anthocyanin extracts from purple sweet potato

Inyoung Choi, Jun Young Lee, Monique Lacroix et al. · Food Chemistry · 2016 · 603 citations

Food Chemistry, Agricultural Chemistry, Chemical Engineering +7

Preparation and characterization of antioxidant and pH-sensitive films based on chitosan and black soybean seed coat extract

Xingchi Wang, Huimin Yong, Li Gao et al. · Food Hydrocolloids · 2018 · 575 citations

Food Chemistry, Chemical Engineering, Edible Film +4

Novel colorimetric films based on starch/polyvinyl alcohol incorporated with roselle anthocyanins for fish freshness monitoring

Xiaodong Zhai, Jiyong Shi, Xiaobo Zou et al. · Food Hydrocolloids · 2017 · 541 citations

Food Chemistry, Chemical Engineering, Edible Film +9

Preparation and characterization of chitosan film incorporated with thinned young apple polyphenols as an active packaging material

Lijun Sun, Jiaojiao Sun, Lei Chen et al. · Carbohydrate Polymers · 2017 · 532 citations

Materials Science, Edible Film, Food Packaging +6

Novel pH-sensitive films containing curcumin and anthocyanins to monitor fish freshness

Huizhi Chen, Min Zhang, Bhesh Bhandari et al. · Food Hydrocolloids · 2019 · 449 citations

Engineering, Aquaculture, Bioanalysis +6