BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

245 related articles for article (PubMed ID: 36183474)

  • 21. Triple-function chitosan-based film for pork and shrimp packaging.
    Lin W; Hong W; Sun Y; Huang J; Li Z
    Food Chem; 2023 Aug; 417():135903. PubMed ID: 36924724
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Preparation and characterization of intelligent packaging film for visual inspection of tilapia fillets freshness using cyanidin and bacterial cellulose.
    Shi C; Ji Z; Zhang J; Jia Z; Yang X
    Int J Biol Macromol; 2022 Apr; 205():357-365. PubMed ID: 35182567
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Facile fabrication of sandwich-like anthocyanin/chitosan/lemongrass essential oil films via 3D printing for intelligent evaluation of pork freshness.
    Li S; Jiang Y; Zhou Y; Li R; Jiang Y; Alomgir Hossen M; Dai J; Qin W; Liu Y
    Food Chem; 2022 Feb; 370():131082. PubMed ID: 34537435
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Pressurized liquid extraction of bioactive compounds from grape peel and application in pH-sensing carboxymethyl cellulose films: A promising material to monitor the freshness of pork and milk.
    Francisco AP; Sganzerla WG; Nochi Castro LE; Cruz Tabosa Barroso TL; da Silva APG; da Rosa CG; Nunes MR; Forster-Carneiro T; Rostagno MA
    Food Res Int; 2024 Mar; 179():114017. PubMed ID: 38342539
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Carbohydrate-based films containing pH-sensitive red barberry anthocyanins: Application as biodegradable smart food packaging materials.
    Sani MA; Tavassoli M; Hamishehkar H; McClements DJ
    Carbohydr Polym; 2021 Mar; 255():117488. PubMed ID: 33436248
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Development of a pH-sensitive film based on collagen/chitosan/ZnO nanoparticles and mulberry extract for pork freshness monitoring.
    Zheng T; Tang P; Li G
    Food Chem; 2023 Feb; 402():134428. PubMed ID: 36303380
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Development of a Sensitive Colorimetric Indicator for Detecting Beef Spoilage in Smart Packaging.
    Karimi Alavijeh D; Heli B; Ajji A
    Sensors (Basel); 2024 Jun; 24(12):. PubMed ID: 38931722
    [TBL] [Abstract][Full Text] [Related]  

  • 28. An Intelligent Film Based on Cassia Gum Containing Bromothymol Blue-Anchored Cellulose Fibers for Real-Time Detection of Meat Freshness.
    Cao L; Sun G; Zhang C; Liu W; Li J; Wang L
    J Agric Food Chem; 2019 Feb; 67(7):2066-2074. PubMed ID: 30721049
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Simultaneously realizing intelligent color change and high haze of κ-carrageenan film by incorporating black corn seed powder for visually monitoring pork freshness.
    Chi W; Liu W; Li J; Wang L
    Food Chem; 2023 Feb; 402():134257. PubMed ID: 36148765
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Active cellulose acetate/purple sweet potato anthocyanins@cyclodextrin metal-organic framework/eugenol colorimetric film for pork preservation.
    Pang H; Wu Y; Tao Q; Xiao Y; Ji W; Li L; Wang H
    Int J Biol Macromol; 2024 Apr; 263(Pt 2):130523. PubMed ID: 38428771
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Intelligent pH indicator film composed of agar/potato starch and anthocyanin extracts from purple sweet potato.
    Choi I; Lee JY; Lacroix M; Han J
    Food Chem; 2017 Mar; 218():122-128. PubMed ID: 27719887
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Intelligent pH indicator films containing anthocyanins extracted from blueberry peel for monitoring tilapia fillet freshness.
    Shi C; Zhang J; Jia Z; Yang X; Zhou Z
    J Sci Food Agric; 2021 Mar; 101(5):1800-1811. PubMed ID: 32893889
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Characterization of Natural Anthocyanin Indicator Based on Cellulose Bio-Composite Film for Monitoring the Freshness of Chicken Tenderloin.
    Boonsiriwit A; Itkor P; Sirieawphikul C; Lee YS
    Molecules; 2022 Apr; 27(9):. PubMed ID: 35566103
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Cellulose/Salep-based intelligent aerogel with red grape anthocyanins: Preparation, characterization and application in beef packaging.
    Mirmoeini SS; Moradi M; Tajik H; Almasi H; Gama FM
    Food Chem; 2023 Nov; 425():136493. PubMed ID: 37285628
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Colorimetric porous microspheres of natural sodium alginate for chilled pork visual monitoring.
    Yun X; Chen W; Zhang J; Dong T
    Int J Biol Macromol; 2023 Mar; 230():123198. PubMed ID: 36623625
    [TBL] [Abstract][Full Text] [Related]  

  • 36. An intelligent colorimetric film based on complex anthocyanins and bacterial cellulose nanofibers for tilapia freshness detection in an actual cold chain.
    Shi C; Han J; Sun X; Guo Y; Yang X; Jia Z
    Int J Biol Macromol; 2022 Nov; 221():183-192. PubMed ID: 36067846
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Intelligent pH-sensing film based on polyvinyl alcohol/cellulose nanocrystal with purple cabbage anthocyanins for visually monitoring shrimp freshness.
    He Y; Lu L; Lin Y; Li R; Yuan Y; Lu X; Zou Y; Zhou W; Wang Z; Li J
    Int J Biol Macromol; 2022 Oct; 218():900-908. PubMed ID: 35907457
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Colorimetric ammonia (NH
    Sutthasupa S; Padungkit C; Suriyong S
    Food Chem; 2021 Nov; 362():130151. PubMed ID: 34087707
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Cellulose/chitosan pH-responsive indicator incorporated with carrot anthocyanins for intelligent food packaging.
    Ebrahimi Tirtashi F; Moradi M; Tajik H; Forough M; Ezati P; Kuswandi B
    Int J Biol Macromol; 2019 Sep; 136():920-926. PubMed ID: 31233799
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Novel pH-sensitive films based on starch/polyvinyl alcohol and food anthocyanins as a visual indicator of shrimp deterioration.
    Zhang K; Huang TS; Yan H; Hu X; Ren T
    Int J Biol Macromol; 2020 Feb; 145():768-776. PubMed ID: 31866540
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 13.