articleTop 1% cited
Preparation and characterization of antioxidant and pH-sensitive films based on chitosan and black soybean seed coat extract
Food Hydrocolloids · 2018 · Vol. 89 · pp. 56–66
Xingchi Wang(Yangzhou University)Huimin Yong(Yangzhou University)Li Gao(Yangzhou University)Lulu Li(Yangzhou University)Jin Mei-juan(Yangzhou University)Jun Liu✉(Yangzhou University)
Nanocomposite Films for Food PackagingConducting polymers and applicationsPostharvest Quality and Shelf Life ManagementChitosanAntioxidantChemistryNuclear chemistryAnthocyaninMaterials scienceChemical engineeringFood scienceOrganic chemistry
Funding
- National Natural Science Foundation of China
- Natural Science Foundation of Jiangsu Province
Citations
584
FWCI
14.23
field-weighted impact
References
51
Percentile
100%
vs. same field & year
Citations per year
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References
The role of antioxidants in the chemistry of oxidative stress: A review
European Journal of Medicinal Chemistry · 2015 · 2,781 citations
Non-thermal stabilization mechanisms of anthocyanins in model and food systems—An overview
Food Research International · 2010 · 537 citations
Anthocyanins - nature, occurrence and dietary burden
Journal of the Science of Food and Agriculture · 2000 · 786 citations
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
Preparation and characterization of active films based on chitosan incorporated tea polyphenols
Food Hydrocolloids · 2012 · 422 citations
Physical properties and antioxidant activity of an active film from chitosan incorporated with green tea extract
Food Hydrocolloids · 2010 · 1,093 citations
Chitosan biobased and intelligent films: Monitoring pH variations
LWT · 2013 · 289 citations
Influence of α-tocopherol on physicochemical properties of chitosan-based films
Food Hydrocolloids · 2011 · 469 citations
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