1. Dabbene, F. Optimisation of fresh-food supply chains in uncertain environments, Part I: Background and methodology / F. Dabbene et al. // Biosystems Engineering. – 2008. – V. 99 (3). – P. 348–359.
2. Franco, M.R. Janus principle applied to food safety: An active two-faced indicator label for tracking meat freshness / M.R. Franco et al. // Sensors and Actuators, B: Chemical. – 2021. – V. 333. – P. 129466.
3. De Cesare, A. Modeling growth kinetics of Listeria monocytogenes in pork cuts from packaging to fork under different storage practices / A. De Cesare et al. // Food Control. – 2013. – V. 34 (1). – P. 198–207.
4. Muermans, M.L. Modelling of the microbiological quality of meat / M.L. Muermans et al. // Food Control. – 1993. – V. 4 (4). – P. 216–221.
5. Banga, J.R. Improving food processing using modern optimization methods / J.R. Banga et al. // Trends in Food Science and Technology. – 2003. – № 14 (4). – Р. 131–144.
6. Cozzolino, D. The use of visible and near-infrared reflectance spectroscopy to predict color on both intact and homogenized pork muscle LWT / D. Cozzolino et al. // Food Science and Technology. – 2003. – V. 36 (2). – P. 195–202.
7. Zhang, X. Quantitative estimation of cold storage time of meat using hyperspectra data / X. Zhang et al. // 2011 International Conference on Remote Sensing, Environment and Transportation Engineering. – IEEE, 2011. – P. 1441–1444.
8. Bouaziz, F. Structural data and biological properties of almond gum oligosaccharide: Application to beef meat preservation / F. Bouaziz et al. // International Journal of Biological Macromolecules. – 2014. – V. 72 (1). – P. 472–479.
9. Ye, X. Nondestructive monitoring of chicken meat freshness using hyperspectral imaging technology / X. Ye et al. // 7th Workshop on Hyperspectral Image and Signal Processing: Evolution in Remote Sensing (WHISPERS). – IEEE, 2015. – P. 1–4.
10. Sieuwerts, S. A simple and fast method for determining colony forming units / S. Sieuwerts et al. // Letters in Applied Microbiology. – 2008. – № 47 (4). – P. 275–278.
11. Патент RU № 186056. Прибор для определения качества мяса и рыбы / Гайдукевич Г.В., Романчикова Я.С., Сабиров Р.С., Бабенков В.И., Николюк О.И. Патентообладатели: Гайдукевич Г.В., Романчикова Я.С., Сабиров Р.С., Бабенков В.И., Николюк О.И. / опубл. 28.12.2018. – Бюл. № 1.
Patent RU № 186056. Pribor dlya opredeleniya kachestva myasa i ryby [Patent RU № 186056. Device for determining the quality of meat and fish] / Gaydukevich G.V., Romanchikova Ya.S., Sabirov R.S., Babenkov V.I., Nikolyuk O.I. Patentoobladateli: Gaydukevich G.V., Romanchikova Ya.S., Sabirov R.S., Babenkov V.I., Nikolyuk O.I. / opubl. 28.12.2018. – Byul. № 1.
12. Патент RU № 177107. Устройство для оценки свежести пищевых продуктов / Сабиров Р.С., Романчикова Я.С., Боравкова О.В., Лысенков С.А., Ермошин Н.А., Романчиков С.А., Пахомов В.И. Патентообладатели: Сабиров Р.С., Романчикова Я.С., Боравкова О.В., Лысенков С.А., Ермошин Н.А., Романчиков С.А., Пахомов В.И. / опубл. 08.02.2018. Бюл. № 4.
Patent RU № 177107. Ustroystvo dlya otsenki svezhesti pishchevykh produktov [Patent RU № 177107. A device for assessing the freshness of food products] / Sabirov R.S., Romanchikova Ya.S., Boravkova O.V., Lysenkov S.A., Yermoshin N.A., Romanchikov S.A., Pakhomov V.I. Patentoobladateli: Sabirov R.S., Romanchikova Ya.S., Boravkova O.V., Lysenkov S.A., Yermoshin N.A., Romanchikov S.A., Pakhomov V.I. / opubl. 08.02.2018. Byul. № 4.
13. Сусь, Е.Б. Разработка экспресс-метода оценки функционально-технологических свойств мясного сырья на основе изучения удельной электропроводности: автореф. на соиск. уч. степ. канд. техн. наук (19.12.2013) / Егор Борисович Сусь; ГНУ ВНИИМП им. В.М. Горбатова Россельхозакадемии. – М., 2013. – 27 с.
Sus’, Ye.B. Razrabotka ekspress-metoda otsenki funktsional’no-tekhnologicheskikh svoystv myasnogo syr’ya na osnove izucheniya udel’noy elektroprovodnosti [Development of an express method for assessing the functional and technological properties of raw meat based on the study of specific electrical conductivity]: avtoref. na soisk. uch. step. kand. tekhn. nauk (19.12.2013) / Yegor Borisovich Sus’; GNU VNIIMP im. V.M. Gorbatova Rossel’khozakademii. – M., 2013. – 27 р.
14. Peña, A. Evaluation of Freshness of Soft Tissue Samples with Optical Coherence Tomography Assisted by Low Frequency Electric Field / A. Peña et al. // SovremennyeTehnologii v Medicine. – 2015. – V. 7 (1). – P. 69–74.
15. Castañeda-Ovando, A. Chemical studies of anthocyanins: A review / А. Castañeda-Ovando et al. // Food chemistry. – 2009. – № 113 (4). – P. 859–871.
16. Konczak, I. Anthocyanins – More than nature’s colours / I. Konczak, W. Zhang // Journal of Biomedicine and Biotechnology. – 2004. – № 5. – P. 239–240.
17. Cabrita, L. Colour and stability of the six common anthocyanidin 3-glucosides in aqueous solutions / L. Cabrita et al. // Chemistry. – 2000. – V. 68 (1). – P. 101–107.
18. Mohammadian, E. Jafari Smart monitoring of gas/temperature changes within food packaging based on natural colorants / E. Mohammadian et al. // Comprehensive reviews in food science and food safety. – 2020. – Т. 19. – № 6. – P. 2885–2931.
19. Taherkhani, E.M. Preparation of on-package halochromic freshness/spoilage nanocellulose label for the visual shelf life estimation of meat / E.M. Taherkhani et al. // Int J Biol Macromol. – 2020. – № 1 (164). – P. 2632–2640.
20. Shi, C. Intelligent pH indicator films containing anthocyanins extracted from blueberry peel for monitoring tilapia fillet freshness / C. Shi et al. // J Sci Food Agric. – 2021. – № 30; 101 (5). – P. 1800–1811. DOI: 10.1002/jsfa.10794.
21. Lee, E.J. Development of a freshness indicator for monitoring the quality of beef during storage / E.J. Lee, H.S. Shin // Food Sci Biotechnol. – 2019. – № 28 (6). – P. 1899–1906.
22. Moazami Goodarzi, M. Development of an easy-to-use colorimetric pH label with starch and carrot anthocyanins for milk shelf-life assessment / M. Moazami Goodarzi et al. // Int J Biol Macromol. – 2020. – № 1536. – P. 240–247.
23. Franco, M.R. Janus principle applied to food safety: An active two-faced indicator label for tracking meat freshness / M.R. Franco et al. // Sensors and Actuators, B: Chemical. – 2021. – V. 333. – P. 129466.
24. Заявка на изобретение № 2021101621 Способ определения свежести мяса / Грачев В.И., Дьячкова А.В., Тихонов С.Л., Третьякова И.Н, Тихонова Н.В. заявл. от 26.01.2021.
Zayavka na izobreteniye № 2021101621 Sposob opredeleniya svezhesti myasa [Method for determining the freshness of meat] / Grachev V.I., D’yachkova A.V., Tikhonov S.L., Tret’yakova I.N, Tikhonova N.V. zayavl. ot 26.01.2021.
25. Кульченко, А.Я. Влияние состава антоцианового комплекса на окраску экстрактов при повышенных значениях рН / Я.Ю. Кульченко, Л.А. Дейнека // Научные ведомости. Серия Естественные науки. – 2017. – № 11 (260). – С. 79–83.
Kul’chenko, A. Ya. Vliyaniye sostava antotsianovogo kompleksa na okrasku ekstraktov pri poyshennykh znacheniyakh рН [The influence of the composition of the anthocyanin complex on the coloring of extracts at elevated pH values] / Ya. Yu. Kul’chenko, L.A. Deyneka // Nauchnyye vedomosti. Seriya Yestestvennyye nauki. – 2017. – № 11 (260). – Р. 79–83.
26. Marotz, J. Effective object recognition for automated counting of colonies in Petri dishes (automated colony counting) / J. Marotz, C. Lübbert, ß. Eisenbei // Computer Methods and Programs in Biomedicine. – 2001. – № 66 (2–3). – P. 183–198.
27. Смирнова, Н.С. Ветеринарно-санитарная оценка мяса птицы при использовании диарина: диссертация … канд. вет. наук: 16.00.06 / Смирнова Наталья Сергеевна. – Санкт-Петербург, 2007. – 125 с.
Smirnova, N.S. Veterinarno-sanitarnaya otsenka myasa ptitsy pri ispol’zovanii diarina [Veterinary and sanitary assessment of poultry meat when using diarin]: dissertatsiya … kand. vet. nauk: 16.00.06 / Smirnova Natal’ya Sergeyevna. – Sankt-Peterburg, 2007. – 125 p.