articleTop 1% cited
Novel pH-sensitive films containing curcumin and anthocyanins to monitor fish freshness
Food Hydrocolloids · 2019 · Vol. 100 · pp. 105438–105438
Huizhi Chen(State Key Laboratory of Food Science and Technology)Min Zhang✉(State Key Laboratory of Food Science and Technology)Bhesh Bhandari(Agriculture and Food)Chaohui Yang
Advanced Chemical Sensor TechnologiesNanocomposite Films for Food PackagingMeat and Animal Product QualityChemistryFood spoilageGlycerolFood packagingFourier transform infrared spectroscopyActive packagingColorimetryNuclear chemistryMaterials scienceChemical engineering
Funding
- China Postdoctoral Science Foundation
- National Key Research and Development Program of China
Citations
454
FWCI
16.39
field-weighted impact
References
44
Percentile
100%
vs. same field & year
Citations per year
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References
Active chitosan/PVA films with anthocyanins from Brassica oleraceae (Red Cabbage) as Time–Temperature Indicators for application in intelligent food packaging
Food Hydrocolloids · 2014 · 816 citations
Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation
Trends in Food Science & Technology · 2009 · 1,240 citations
A novel colorimetric food package label for fish spoilage based on polyaniline film
Food Control · 2011 · 335 citations
Edible Wheat Gluten Films: Influence of the Main Process Variables on Film Properties using Response Surface Methodology
Journal of Food Science · 1992 · 985 citations
Novel colorimetric films based on starch/polyvinyl alcohol incorporated with roselle anthocyanins for fish freshness monitoring
Food Hydrocolloids · 2017 · 551 citations
Films based on κ-carrageenan incorporated with curcumin for freshness monitoring
Food Hydrocolloids · 2018 · 452 citations
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