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M. Monica Giusti
M. Monica Giusti
Professor of Food Science and Technology, The Ohio State University
Bekræftet mail på osu.edu - Startside
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Characterization and measurement of anthocyanins by UV‐visible spectroscopy
MM Giusti, RE Wrolstad
Current protocols in food analytical chemistry, F1. 2.1-F1. 2.13, 2001
4602*2001
Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method: collaborative study
J Lee, RW Durst, RE Wrolstad, ...
Journal of AOAC international 88 (5), 1269-1278, 2005
24842005
Anthocyanins: natural colorants with health-promoting properties
J He, MM Giusti
Annu. Rev. Food Sci. Technol 1 (1), 163-187, 2010
14782010
Acylated anthocyanins from edible sources and their applications in food systems
MM Giusti, RE Wrolstad
Biochemical engineering journal 14 (3), 217-225, 2003
10672003
Effects of commercial anthocyanin-rich extracts on colonic cancer and nontumorigenic colonic cell growth
C Zhao, MM Giusti, M Malik, MP Moyer, BA Magnuson
Journal of Agricultural and food Chemistry 52 (20), 6122-6128, 2004
4162004
Molar absorptivity and color characteristics of acylated and non-acylated pelargonidin-based anthocyanins
MM Giusti, LE Rodríguez-Saona, RE Wrolstad
Journal of agricultural and food chemistry 47 (11), 4631-4637, 1999
4021999
Electrospray and tandem mass spectroscopy as tools for anthocyanin characterization
MM Giusti, LE Rodríguez-Saona, D Griffin, RE Wrolstad
Journal of agricultural and food chemistry 47 (11), 4657-4664, 1999
3701999
Anthocyanin-rich extracts inhibit multiple biomarkers of colon cancer in rats
G Lala, M Malik, C Zhao, J He, Y Kwon, MM Giusti, BA Magnuson
Nutrition and cancer 54 (1), 84-93, 2006
3332006
Natural colorants: Food colorants from natural sources
GT Sigurdson, P Tang, MM Giusti
Annual review of food science and technology 8, 261-280, 2017
3222017
Structure− function relationships of anthocyanins from various anthocyanin-rich extracts on the inhibition of colon cancer cell growth
P Jing, JA Bomser, SJ Schwartz, J He, BA Magnuson, MM Giusti
Journal of agricultural and food chemistry 56 (20), 9391-9398, 2008
3182008
Anthocyanin pigment composition of red‐fleshed potatoes
LE RODRIGUEZ‐SAONA, MM GIUSTI, RE Wrolstad
Journal of food science 63 (3), 458-465, 1998
2691998
Characterization of red radish anthocyanins
MM GIUSTI, RE Wrolstad
Journal of food science 61 (2), 322-326, 1996
2601996
Anthocyanin-rich extract from Aronia meloncarpa E. induces a cell cycle block in colon cancer but not normal colonic cells
M Malik, C Zhao, N Schoene, MM Guisti, MP Moyer, BA Magnuson
Nutrition and cancer 46 (2), 186-196, 2003
2412003
Color and pigment stability of red radish and red‐fleshed potato anthocyanins in juice model systems
LE Rodriguez‐Saona, MM Giusti, RE Wrolstad
Journal of food science 64 (3), 451-456, 1999
2221999
Phenolics, betacyanins and antioxidant activity in Opuntia joconostle fruits
O Osorio-Esquivel, VB Álvarez, L Dorantes-Álvarez, MM Giusti
Food Research International 44 (7), 2160-2168, 2011
1902011
Anthocyanins from banana bracts (Musa X paradisiaca) as potential food colorants
EA Pazmiño-Durán, MM Giusti, RE Wrolstad, MBA Glória
Food chemistry 73 (3), 327-332, 2001
1832001
Screening for anthocyanins using high-performance liquid chromatography coupled to electrospray ionization tandem mass spectrometry with precursor-ion analysis, product-ion …
Q Tian, MM Giusti, GD Stoner, SJ Schwartz
Journal of chromatography A 1091 (1-2), 72-82, 2005
1812005
Anthocyanins
TC Wallace, MM Giusti
Advances in Nutrition 6 (5), 620-622, 2015
1622015
Anthocyanins from Oxalis triangularis as potential food colorants
EA Pazmiño-Durán, MM Giusti, RE Wrolstad, MBA Glória
Food Chemistry 75 (2), 211-216, 2001
1582001
Radish anthocyanin extract as a natural red colorant for maraschino cherries
MM GIUSTI, RE WROLSTAD
Journal of food science 61 (4), 688-694, 1996
1581996
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Artikler 1–20