1. 3D-printed PLA/PEO blend as biodegradable substrate coating with CoCl2 for colorimetric humidity detection. (June 2022) Authors: Chaiya, Nattanicha; Daranarong, Donraporn; Worajittiphon, Patnarin; Somsunan, Runglawan; Meepowpan, Puttinan; Tuantranont, Adisorn; Rakbamrung, Nawasit; Topham, Paul D.; Tighe, Brian J.; Mahomed, Anisa; Punyodom, Winita Journal: Food packaging and shelf life Issue: Volume 32(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. A biodegradable and edible packaging film based on papaya puree, gelatin, and defatted soy protein. (December 2016) Authors: Tulamandi, Sreedath; Rangarajan, Visvanathan; Rizvi, Syed S.H.; Singhal, Rekha S.; Chattopadhyay, Sanjay Kr.; Saha, Narayana Chandra Journal: Food packaging and shelf life Issue: Volume 10(2016) Page Start: 60 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. A coating based on clove essential oils encapsulated by chitosan-myristic acid nanogel efficiently enhanced the shelf-life of beef cutlets. (December 2017) Authors: Rajaei, Ahmad; Hadian, Mojgan; Mohsenifar, Afshin; Rahmani-Cherati, Tavoos; Tabatabaei, Meisam Journal: Food packaging and shelf life Issue: Volume 14:Part B(2017) Page Start: 137 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. A colorimetric film based on polyvinyl alcohol/sodium carboxymethyl cellulose incorporated with red cabbage anthocyanin for monitoring pork freshness. (June 2021) Authors: Liu, Danfei; Cui, Zijie; Shang, Mi; Zhong, Yunfei Journal: Food packaging and shelf life Issue: Volume 28(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. A colorimetric indicator based on copper nanoparticles for volatile sulfur compounds to monitor fish spoilage in intelligent packaging. (September 2022) Authors: Teymouri, Zahra; Shekarchizadeh, Hajar Journal: Food packaging and shelf life Issue: Volume 33(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. A comprehensive review on gelatin: Understanding impact of the sources, extraction methods, and modifications on potential packaging applications. (December 2022) Authors: Rather, Jahangir A.; Akhter, Najmeenah; Ashraf, Qazi Showkat; Mir, Shabir A.; Makroo, Hilal A.; Majid, Darakshan; Barba, Francisco J.; Khaneghah, Amin Mousavi; Dar, B.N. Journal: Food packaging and shelf life Issue: Volume 34(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. A fast-response visual indicator film based on polyvinyl alcohol/methylcellulose/black wolfberry anthocyanin for monitoring chicken and shrimp freshness. (December 2022) Authors: Wang, Debao; Wang, Xinxia; Sun, Zhilan; Liu, Fang; Wang, Daoying Journal: Food packaging and shelf life Issue: Volume 34(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. A freshness indicator for monitoring chicken-breast spoilage using a Tyvek® sheet and RGB color analysis. (March 2019) Authors: Lee, Kaeun; Baek, Seunghye; Kim, Dowan; Seo, Jongchul Journal: Food packaging and shelf life Issue: Volume 19(2019) Page Start: 40 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. A kinetic approach to describe the time evolution of red wine as a function of packaging conditions adopted: Influence of closure and storage position. (September 2017) Authors: Venturi, Francesca; Sanmartin, Chiara; Taglieri, Isabella; Xiaoguo, Ying; Quartacci, Mike F.; Sgherri, Cristina; Andrich, Gianpaolo; Zinnai, Angela Journal: Food packaging and shelf life Issue: Volume 13(2017) Page Start: 44 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. A mathematical model to predict ripening degree of kimchi, a Korean fermented vegetable for meeting consumer preference and controlling shelf life on real time basis. (June 2017) Authors: Jaisan, Chalalai; Lee, Dong Sun Journal: Food packaging and shelf life Issue: Volume 12(2017) Page Start: 23 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗