Lungten Wangmo, Atitaya Suratsawadee, Thanchanok Ratvijitvech, and Atitaya Siripinyanond* A colorimetric pH sensor was developed for freshness monitoring of shrimp.  The sensor was fabricated by using commercially available tapioca pearl as a detection platform and anthocyanin from purple sweet potato as a sensing element. Five tapioca pearls were stacked in a pipette tip to observe … Continue reading A Novel Sensor Based on Bead-Counting of Purple Sweet Potato Tapioca Pearl for Freshness Monitoring of Shrimp