Anthocyanins: natural colorants with health-promoting properties von He, Jian, Giusti, M Monica

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Investigating the Interaction of Ascorbic Acid with Anthocyanins and Pyranoanthocyanins von Farr, Jacob E, Giusti, M Monica

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Monitoring the Interaction between Thermally Induced Whey Protein and Anthocyanin by Fluorescence Quenching Spectroscopy von Ren, Shuai, Giusti, M Monica

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Influence of the Anthocyanin and Cofactor Structure on the Formation Efficiency of Naturally Derived Pyranoanthocyanins von Miyagusuku-Cruzado, Gonzalo, Voss, Danielle M., Giusti, M. Monica

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Improvement of Naturally Derived Food Colorant Performance with Efficient Pyranoanthocyanin Formation from Sambucus nigra Anthocyanins Using Caffeic Acid and Heat von Straathof, Nicole, Giusti, M Monica

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Time, Concentration, and pH-Dependent Transport and Uptake of Anthocyanins in a Human Gastric Epithelial (NCI-N87) Cell Line von Atnip, Allison A, Sigurdson, Gregory T, Bomser, Joshua, Giusti, M Mónica

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Metal Chelates of Petunidin Derivatives Exhibit Enhanced Color and Stability von Tang, Peipei, Giusti, M Monica

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Bathochromic and Hyperchromic Effects of Aluminum Salt Complexation by Anthocyanins from Edible Sources for Blue Color Development von Sigurdson, Gregory T, Giusti, M. Monica

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Analyzing the Interaction between Anthocyanins and Native or Heat-Treated Whey Proteins Using Infrared Spectroscopy von Ren, Shuai, Rodriguez-Saona, Luis, Giusti, M Monica

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Anthocyanins Contents, Profiles, and Color Characteristics of Red Cabbage Extracts from Different Cultivars and Maturity Stages von Ahmadiani, Neda, Robbins, Rebecca J, Collins, Thomas M, Giusti, M. Monica

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Anthocyanins-Nature's Bold, Beautiful, and Health-Promoting Colors von Wallace, Taylor C, Giusti, M Monica

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Effect of glycosylation patterns of Chinese eggplant anthocyanins and other derivatives on antioxidant effectiveness in human colon cell lines von Jing, Pu, Qian, Bingjun, Zhao, Shujuan, Qi, Xin, Ye, Ludan, Mónica Giusti, M., Wang, Xingya

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High-purity isolation of anthocyanins mixtures from fruits and vegetables – A novel solid-phase extraction method using mixed mode cation-exchange chromatography von He, Jian, Giusti, M. Monica

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Impact of location, type, and number of glycosidic substitutions on the color expression of o-dihydroxylated anthocyanidins von Sigurdson, Gregory T., Robbins, Rebecca J., Collins, Thomas M., Giusti, M. Mónica

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Anthocyanin and other phenolic compounds in Ceylon gooseberry (Dovyalis hebecarpa) fruits von Bochi, Vivian Caetano, Godoy, Helena Teixeira, Giusti, M. Monica

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Monitoring Hydroxycinnamic Acid Decarboxylation by Lactic Acid Bacteria Using High-Throughput UV-Vis Spectroscopy von Miyagusuku-Cruzado, Gonzalo, García-Cano, Israel, Rocha-Mendoza, Diana, Jiménez-Flores, Rafael, Giusti, M Monica

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Molar absorptivity (ε) and spectral characteristics of cyanidin-based anthocyanins from red cabbage von Ahmadiani, Neda, Robbins, Rebecca J., Collins, Thomas M., Giusti, M. Monica

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Characterization and Quantitation of Anthocyanins and Other Phenolics in Native Andean Potatoes von Giusti, M. Monica, Polit, Maria Fernanda, Ayvaz, Huseyin, Tay, David, Manrique, Ivan

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Black goji as a potential source of natural color in a wide pH range von Tang, Peipei, Giusti, M. Monica

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Ex Vivo and In Vivo Assessment of the Penetration of Topically Applied Anthocyanins Utilizing ATR-FTIR/PLS Regression Models and HPLC-PDA-MS von Westfall, Alexandra, Sigurdson, Gregory T., Rodriguez-Saona, Luis E., Giusti, M. Mónica

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