1. Active and intelligent packaging: an introduction;Ahvenainen,2003
2. Detection of improper sealing and quality deterioration of modified-atmosphere-packed pizza by a colour indicator;Ahvenainen;Food Control,1997
3. Allen, P., Doherty, A. M., Buckley, D. J., Kerry, J., O’Grady, M. N., & Monahan, F. J. (1996). Effect of oxygen scavengers and vitamin E supplementation on colour stability of MAP beef. In Proceedings 42nd international congress of meat science and technology (pp. 88–89), 1–6 September 1996, Lillehammer, Norway.
4. Market analysis of biosensors for food safety;Alocilja;Biosensors and Bioelectronics,2003
5. Anonymous. (1991). Time-temperature indicators: research into consumer attitudes and behaviour, MAFF, Food Safety Directorate, UK.