This review article features comprehensive discussions on the dietary restrictions issued to
patients taking a classic monoamine oxidase inhibitor (phenelzine, tranylcypromine …

A colorimetric mixed-pH dye-based indicator with potential for the development of intelligent
packaging, as a “chemical barcode” for real-time monitoring of skinless chicken breast …

Contamination of meat with pathogenic microorganisms can cause severe illnesses and
food waste, which has significant negative impacts on both general health and the economy …

This study utilized different plant-based composites to develop restructured meat-analog
(MA). Physicochemical, thermal, mechanical, structural, and sensory properties of …

Chicken meat is highly perishable and mainly preserved by plastic packaging materials,
whereas their widely used have increased environmental burden and threatened human …

This comprehensive monograph surveys original data on the subject of both dietary
tyramine and drug interactions relevant to Monoamine Oxidase Inhibitors (MAOIs), about …

Innovation in colorimetric sensors to detect early signs of food spoilage is a growing interest
in food safety and quality control. Currently available chemical dyes for sensor applications …

An indicator for freshness and quality measurement was utilized to perceive changes in
freshness quality while storing chicken breasts. Visible color changes of the indicator shows …

Antioxidant and antibacterial coatings incorporated with biological agents are an emerging
alternative for preserving meat products. In this study, Farsi gum-based coatings (FG) …

This study is focusing on the presence of pigments called anthocyanin in hibiscus, can be
used as pH indicator as the pigments react with OH-ions before changing its color …