Natural Colorants: Food Colorants from Natural Sources von Sigurdson, Gregory T, Tang, Peipei, Giusti, M. Mónica

Volltext

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

Volltext

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

Volltext

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

Volltext

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

Volltext

Health Benefits of Purple Corn (Zea mays L.) Phenolic Compounds von Lao, Fei, Sigurdson, Gregory T., Giusti, M. Mónica

Volltext

The effect of whey protein concentration and preheating temperature on the color and stability of purple corn, grape and black carrot anthocyanins in the presence of ascorbic acid von Ren, Shuai, Giusti, M. Monica

Volltext

Cis-Trans Configuration of Coumaric Acid Acylation Affects the Spectral and Colorimetric Properties of Anthocyanins von Sigurdson, Gregory T, Tang, Peipei, Giusti, M Mónica

Volltext

The effect of pigment matrix, temperature and amount of carrier on the yield and final color properties of spray dried purple corn (Zea mays L.) cob anthocyanin powders von Lao, Fei, Giusti, M. Monica

Volltext

Metabolic fingerprinting for diagnosis of fibromyalgia and other rheumatologic disorders von Hackshaw, Kevin V., Aykas, Didem P., Sigurdson, Gregory T., Plans, Marcal, Madiai, Francesca, Yu, Lianbo, Buffington, Charles A.T., Giusti, M. Mónica, Rodriguez-Saona, Luis

Volltext

Acylated Anthocyanins from Red Cabbage and Purple Sweet Potato Can Bind Metal Ions and Produce Stable Blue Colors von Fenger, Julie-Anne, Sigurdson, Gregory T., Robbins, Rebecca J., Collins, Thomas M., Giusti, M. Monica, Dangles, Olivier

Volltext

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

Volltext

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

Volltext

Molar absorptivities (ε) and spectral and colorimetric characteristics of purple sweet potato anthocyanins von Sigurdson, Gregory T., Robbins, Rebecca J., Collins, Thomas M., Giusti, M. Mónica

Volltext

Encapsulation of purple corn and blueberry extracts in alginate-pectin hydrogel particles: Impact of processing and storage parameters on encapsulation efficiency von Guo, Jingxin, Giusti, M. Monica, Kaletunç, Gönül

Volltext

Anthocyanins von Wallace, Taylor C, Giusti, M Monica

Volltext

Pyranoanthocyanin formation rates and yields as affected by cyanidin-3-substitutions and pyruvic or caffeic acids von Zhu, Xiaoyi, Giusti, M. Monica

Volltext

Thermal stability comparison between 10-catechyl-pyranoanthocyanins and anthocyanins derived from pelargonidin, cyanidin, and malvidin von Voss, Danielle M., Miyagusuku-Cruzado, Gonzalo, Giusti, M. Monica

Volltext

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

Volltext

Polymeric Nanoparticle-Based Photodynamic Therapy for Chronic Periodontitis in Vivo von de Freitas, Laura Marise, Calixto, Giovana Maria Fioramonti, Chorilli, Marlus, Giusti, Juçaíra Stella M, Bagnato, Vanderlei Salvador, Soukos, Nikolaos S, Amiji, Mansoor M, Fontana, Carla Raquel

Volltext