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pH-Responsive Bacterial Nanocellulose Smart Labels Derived from Acid Whey for Estimating Beef Mince Quality Alterations During Storage.

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Title: pH-Responsive Bacterial Nanocellulose Smart Labels Derived from Acid Whey for Estimating Beef Mince Quality Alterations During Storage.
Authors: Liu DZ; Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011, USA., Hassan S; Institute of Innovation, Science, and Sustainability, Federation University Australia, Mount Helen, VIC 3350, Australia., Long BM; Institute of Innovation, Science, and Sustainability, Federation University Australia, Mount Helen, VIC 3350, Australia., Labas A; Institute of Innovation, Science, and Sustainability, Federation University Australia, Mount Helen, VIC 3350, Australia., Amamcharla JK; Midwest Dairy Foods Research Center, Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55108, USA., Yoo MJY; School of Science, Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland 1010, New Zealand., Hu X; Institute of Innovation, Science, and Sustainability, Federation University Australia, Mount Helen, VIC 3350, Australia., Bean DC; Institute of Innovation, Science, and Sustainability, Federation University Australia, Mount Helen, VIC 3350, Australia.
Source: Foods (Basel, Switzerland) [Foods] 2025 Apr 28; Vol. 14 (9). Date of Electronic Publication: 2025 Apr 28.
Publication Type: Journal Article
Journal Info: Publisher: MDPI AG Country of Publication: Switzerland NLM ID: 101670569 Publication Model: Electronic Cited Medium: Print ISSN: 2304-8158 (Print) Linking ISSN: 23048158 NLM ISO Abbreviation: Foods Subsets: PubMed not MEDLINE
Database: MEDLINE Ultimate
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  Data: pH-Responsive Bacterial Nanocellulose Smart Labels Derived from Acid Whey for Estimating Beef Mince Quality Alterations During Storage.
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  Data: <searchLink fieldCode="AU" term="%22Liu+DZ%22">Liu DZ</searchLink>; Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011, USA.<br /><searchLink fieldCode="AU" term="%22Hassan+S%22">Hassan S</searchLink>; Institute of Innovation, Science, and Sustainability, Federation University Australia, Mount Helen, VIC 3350, Australia.<br /><searchLink fieldCode="AU" term="%22Long+BM%22">Long BM</searchLink>; Institute of Innovation, Science, and Sustainability, Federation University Australia, Mount Helen, VIC 3350, Australia.<br /><searchLink fieldCode="AU" term="%22Labas+A%22">Labas A</searchLink>; Institute of Innovation, Science, and Sustainability, Federation University Australia, Mount Helen, VIC 3350, Australia.<br /><searchLink fieldCode="AU" term="%22Amamcharla+JK%22">Amamcharla JK</searchLink>; Midwest Dairy Foods Research Center, Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55108, USA.<br /><searchLink fieldCode="AU" term="%22Yoo+MJY%22">Yoo MJY</searchLink>; School of Science, Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland 1010, New Zealand.<br /><searchLink fieldCode="AU" term="%22Hu+X%22">Hu X</searchLink>; Institute of Innovation, Science, and Sustainability, Federation University Australia, Mount Helen, VIC 3350, Australia.<br /><searchLink fieldCode="AU" term="%22Bean+DC%22">Bean DC</searchLink>; Institute of Innovation, Science, and Sustainability, Federation University Australia, Mount Helen, VIC 3350, Australia.
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  Data: <searchLink fieldCode="JN" term="%22101670569%22">Foods (Basel, Switzerland)</searchLink> [Foods] 2025 Apr 28; Vol. 14 (9). <i>Date of Electronic Publication: </i>2025 Apr 28.
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  Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22MDPI+AG%22">MDPI AG </searchLink><i>Country of Publication: </i>Switzerland <i>NLM ID: </i>101670569 <i>Publication Model: </i>Electronic <i>Cited Medium: </i>Print <i>ISSN: </i>2304-8158 (Print) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2223048158%22">23048158 </searchLink><i>NLM ISO Abbreviation: </i>Foods <i>Subsets: </i>PubMed not MEDLINE
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        Value: 10.3390/foods14091544
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      – TitleFull: pH-Responsive Bacterial Nanocellulose Smart Labels Derived from Acid Whey for Estimating Beef Mince Quality Alterations During Storage.
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              Text: 2025 Apr 28
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