Open Access
| Issue |
E3S Web Conf.
Volume 679, 2025
The 6th Research, Invention, and Innovation Congress (RI2C 2025)
|
|
|---|---|---|
| Article Number | 01006 | |
| Number of page(s) | 6 | |
| DOI | https://doi.org/10.1051/e3sconf/202567901006 | |
| Published online | 18 December 2025 | |
- R. Sompong, N. Tansakul, Thai traditional vegetables and fruits:Diversity and nutritional value. Journal of Agricultural Science and Technology. 21, 215–222 (2019) [Google Scholar]
- S. Chuenchom, A. Kongsuwan, Nutritional and health-promoting properties of Thai fruits. Asian Journal of Food and Agro-Industry. 13, 45–53 (2020) [Google Scholar]
- T. Noppakun, A. Watcharapasorn, Anthocyanins in colored fruits and vegetables: Health benefits and applications. Thai Journal of Nutrition. 26, 133–141 (2021) [Google Scholar]
- P. Khampan, P. Ratanatraiwong, Sources and extraction methods of anthocyanins in Thai plants. Journal of Natural Products. 17, 77–85 (2020) [Google Scholar]
- K. Saengkaew, A. Worachartcheewan, Anthocyanins as natural pH indicators and smart sensors. Journal of Applied Science and Innovation. 14, 102–110 (2021) [Google Scholar]
- S. Boonsong, W. Chaiyasit, Anti-inflammatory and anticancer potential of anthocyanins. Journal of Medicinal Plants Research. 16, 128–136 (2022) [Google Scholar]
- S. Wongsagul, T. Lekprichakul, Anthocyanin-based supplements and functional foods: Safety and efficacy. International Journal of Food Science and Nutrition. 28, 91–98 (2023) [Google Scholar]
- T. Chanthasena, T. Jaidee, Antibacterial properties of purple corn extracts. Asian Journal of Microbiology and Biotechnology. 19, 110–116 (2023) [Google Scholar]
- M. Phumthum, U. Srisawat, Bioactive compounds in purple corn (Zea mays L. var. ceratina). Thai Journal of Agricultural Science. 55, 123–130 (2022) [Google Scholar]
- W. Rungseevijitprapa, S. Chanthai, Ultrasonic-assisted extraction of anthocyanins from purple corn husk. Food Chemistry and Biochemistry. 48, 72–80 (2021) [Google Scholar]
- W. Kittikorn, T. Limboonreung, Eco-friendly pH sensors using natural pigments from purple corn. Green Chemistry Letters and Reviews. 13, 289–297 (2020) [Google Scholar]
- N. Nualkaew, U. Jittasopa, Application of purple corn extract as a natural colorimetric pH sensor. Journal of Food and Cosmetic Science. 18, 55–62 (2023) [Google Scholar]
- C. Yimyam, S. Tinnarat, Development of natural pH sensors from purple corn extract for industrial use. Journal of Innovation in Applied Sciences. 22, 101–108 (2024) [Google Scholar]
- A. Amanah, A. Aminullah, R. Martien, Isolation and characterization of anthocyanin from black rice and their application in smart packaging. Heliyon. 6, e04543 (2020) [Google Scholar]
- Z. Zhang et al, Self-association and color stability of anthocyanins under acidic conditions. Food chemistry. 344, 128660 (2021) [Google Scholar]
- T. Wu et al., Structural transformations and stability of nthocyanin under various pH conditions: A review. Trends in Food Science & Technology. 83, 86–98 (2019) [Google Scholar]
- L. Zhao et al., Color and Structural changes of anthocyanins under different pH conditions: Experimental and computational approaches. Food Chemistry. 314. 126170 (2020) [Google Scholar]
- N. T. Thuy et al., Natural anthocyanins as pH-sensitive indicators: Recent advances and applications in food packaging. Journal of Food Engineering. 356, 111299 (2023) [Google Scholar]
- Y. Li et al., pH-responsive behavior of anthocyanins from butterfly pea flower and their application in smart packaging. Food Hydrocolloids. 128, 107609 (2022) [Google Scholar]
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.