- L. Yam, P. T. Takhistov, and J. Miltz, “Intelligent packaging: concepts and applications. Journal of Food Science,” vol.70, no. 1, p. 110, 2005.##
- Kuswandi, Y. Wicaksono, A. Abdullah, L. Y. Heng, and M. Ahmad, “Smart packaging: sensors for monitoring of food quality and safety. Sensing and Instrumentation for Food Quality and Safety,” vol. 5, no. 3, pp. 137 - 143.##
- Biji, C. Ravishankar, C. Mohan, and T. S. Gopal, “Smart packaging systems for food applications: a review. Journal of Food Science and Technology,” vol. 52, no. 10,
pp. 6125 - 6135.##
- Tsironi, M. Giannoglou, E. Platakou, and P. Taoukis, “Evaluation of Time Temperature Integrators for shelf-life monitoring of frozen seafood under real cold chain conditions. Food Packaging and Shelf Life,” vol. 10,
pp. 46 - 53.##
- Subramaniam and P. Wareing, “The Stability and Shelf Life of Food, Wood head Publishing,” 2016.##
- H. Han, “Innovations in food packaging, Academic Press,” 2005.##
- Arias - Mendez, C. Vilas, A. A. Alonso, and E.##
Balsa - Canto, “Time–temperature integrators as predictive temperature sensors. Food Control,” vol. 44, p. 258, 2015.##
- Vaikousi, C. G. Biliaderis, and K. P. Koutsoumanis, “Development of a microbial time/temperature indicator prototype for monitoring the microbiological quality of chilled foods. Applied and Environmental Microbiology,” vol. 74, no. 10, pp. 3242 - 3250, 2008.##
- Ellouze and J. Augustin, “Applicability of biological time temperature integrators as quality and safety indicators for meat products. International Journal of Food Microbiology,” vol. 138, no. 1, pp. 119 - 129, 2010.##
- Vaikousi, C. Biliaderis, and K. P. Koutsoumanis, “Applicability of a microbial Time Temperature Indicator (TTI) for monitoring spoilage of modified atmosphere packed minced meat,” International Journal of Food Microbiology, pp. 272 - 278, 2009.##
- S. Lee and H. S. Shin, “Polymer-based time
temperature indicator for high temperature processed food products. Food Science and Biotechnology,” vol. 21, no. 5, pp. 1483 - 1487, 2012.##
- Kreyenschmidt, H. Christiansen, A. Hübner, V. Raab, and B. A Petersen, “novel photochromic time–temperature indicator to support cold chain management. International Journal of Food Science and Technology,” vol. 45, no. 2,
pp. 208-215, 2010.##
- Mai, H. Audorff, W. Reichstein, D. Haarer, G. Olafsdottir, S. G. Bogason, J. Kreyenschmidt, and S. Arason, “Performance of a photochromic time – temperature indicator under simulated fresh fish supply chain conditions. International Journal of Food Science and Technology,”
vol. 46, no. 2, pp. 297-304, 2011.##
- Yamamoto and K. Isshiki, “Development of the indicator using Maillard reaction to warn against the temperature rise of the chilled food. Japanese Journal of Food Chemistry and Safety,” vol. 19, no. 2, pp. 84-87, 2012.##
- Rokugawa and H. Fujikawa, “Evaluation of a new Maillard reaction type time-temperature integrator at various temperatures, Food Control,” vol. 57. pp. 355-361, 2015.##
- L. Yam, P. T. Takhistov, and J. Miltz, “Intelligent packaging: concepts and applications, Journal of Food Science,” vol. 70, no. 1, p. 110, 2005.##
- Kuswandi, Y. Wicaksono, A. Abdullah, L. Y. Heng, and M. Ahmad, “Smart packaging: sensors for monitoring of food quality and safety, Sensing and Instrumentation for Food Quality and Safety,” vol. 5, no. 3, pp. 137-143.##
- Biji, C. Ravishankar, C. Mohan, and T. S. Gopal, “Smart packaging systems for food applications: a review Journal of Food Science and Technology,” vol. 52, no. 10,
pp. 6125 - 6135.##
- Tsironi, M. Giannoglou, E. Platakou, and P. Taoukis, “Evaluation of Time Temperature Integrators for shelf-life monitoring of frozen seafood under real cold chain conditions. Food Packaging and Shelf Life,” vol. 10,
pp. 46 -53.##
- Subramaniam and P. Wareing, “The Stability and Shelf Life of Food, Wood Head Publishing,” 2016.##
- H. Han, “Innovations in food packaging, Academic Press,” 2005.##
- Arias - Mendez, C. Vilas, A. A. Alonso, and E. Balsa,##
- “Time–temperature integrators as predictive temperature sensors. Food Control,” vol. 44, pp. 258-266, 2015.##
- Vaikousi, C. G. Biliaderis, and K. P. Koutsoumanis, “Development of a microbial time/temperature indicator prototype for monitoring the microbiological quality of chilled foods. Applied and Environmental Microbiology,” vol. 74, no. 10, pp. 3242-3250, 2008.##
- Ellouze and J. Augustin, “Applicability of biological time temperature integrators as quality and safety indicators for meat products. International Journal of Food Microbiology,” vol. 138, no. 1, pp. 119-129, 2010.##
- Vaikousi, C. G, Biliaderis, and K. P. Koutsoumanis, “Applicability of a microbial Time Temperature Indicator (TTI) for monitoring spoilage of modified atmosphere packed minced meat,” International Journal of Food Microbiology, pp. 272-278, 2009.##
- S. Lee and H. S. Shin, “Polymer-based time-temperature indicator for high temperature processed food products. Food Science and Biotechnology,” vol. 21, no. 5, pp. 1483-1487, 2012.##
- Kreyenschmidt, H. Christiansen, A. Hübner, and
V. Raab, “Petersen, B. A novel photochromic time temperature indicator to support cold chain management. International Journal of Food Science and Technology,”
vol. 45, no. 2, pp. 208-215, 2010.##
- Mai, H. Audorff, W. Reichstein, D. Haarer, G. Olafsdottir, S. G. Bogason, J. Kreyenschmidt, and S. Arason, “Performance of a photochromic time–temperature indicator under simulated fresh fish supply chain conditions. International Journal of Food Science and Technology,” vol. 46, no. 2, pp. 297-304, 2011.##
- Yamamoto and K. Isshiki, “Development of the indicator using Maillard reaction to warn against the temperature rise of the chilled food. Japanese Journal of Food Chemistry and Safety,” vol. 19, no. 2, pp. 84-87, 2012.##
- Rokugawa and H. Fujikawa, “Evaluation of a new Maillard reaction type time-temperature integrator at various temperatures. Food Control,” vol. 57, pp. 355-361, 2015.##
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