Monitoring the Interaction between Thermally Induced Whey Protein and Anthocyanin by Fluorescence Quenching Spectroscopy

by Shuai Ren, M. Monica Giusti
Published 2021-02-01

Improvement of Naturally Derived Food Colorant Performance with Efficient Pyranoanthocyanin Formation from <i>Sambucus nigra</i> Anthocyanins Using Caffeic Acid and Heat

by Nicole Straathof, M. Monica Giusti
Published 2020-12-01

Metal Chelates of Petunidin Derivatives Exhibit Enhanced Color and Stability

by Peipei Tang, M. Monica Giusti
Published 2020-10-01

Anthocyanins—Nature’s Bold, Beautiful, and Health-Promoting Colors

by Taylor C. Wallace, M. Monica Giusti
Published 2019-11-01

Cis–Trans Configuration of Coumaric Acid Acylation Affects the Spectral and Colorimetric Properties of Anthocyanins

by Gregory T. Sigurdson, Peipei Tang, M. Mónica Giusti
Published 2018-03-01

Accumulation of Anthocyanins and Other Phytochemicals in American Elderberry Cultivars during Fruit Ripening and its Impact on Color Expression

by Yucheng Zhou, Yu Gary Gao, M. Monica Giusti
Published 2020-12-01

Influence of the Anthocyanin and Cofactor Structure on the Formation Efficiency of Naturally Derived Pyranoanthocyanins

by Gonzalo Miyagusuku-Cruzado, Danielle M. Voss, M. Monica Giusti
Published 2021-06-01

Copigmentation with Chlorogenic and Ferulic Acid Affected Color and Anthocyanin Stability in Model Beverages Colored with <i>Sambucus peruviana</i>, <i>Sambucus nigra</i>, and <i>D...

by Nuryati P. Pangestu, Gonzalo Miyagusuku-Cruzado, M. Monica Giusti
Published 2020-10-01

Time, Concentration, and pH-Dependent Transport and Uptake of Anthocyanins in a Human Gastric Epithelial (NCI-N87) Cell Line

by Allison A. Atnip, Gregory T. Sigurdson, Joshua Bomser, M. Mónica Giusti
Published 2017-02-01

Ex Vivo and In Vivo Assessment of the Penetration of Topically Applied Anthocyanins Utilizing ATR-FTIR/PLS Regression Models and HPLC-PDA-MS

by Alexandra Westfall, Gregory T. Sigurdson, Luis E. Rodriguez-Saona, M. Mónica Giusti
Published 2020-06-01

Monitoring Hydroxycinnamic Acid Decarboxylation by Lactic Acid Bacteria Using High-Throughput UV-Vis Spectroscopy

by Gonzalo Miyagusuku-Cruzado, Israel García-Cano, Diana Rocha-Mendoza, Rafael Jiménez-Flores, M. Monica Giusti
Published 2020-07-01

Acylated Anthocyanins from Red Cabbage and Purple Sweet Potato Can Bind Metal Ions and Produce Stable Blue Colors

by Julie-Anne Fenger, Gregory T. Sigurdson, Rebecca J. Robbins, Thomas M. Collins, M. Mónica Giusti, Olivier Dangles
Published 2021-04-01