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Jacob Farr
Jacob Farr
Ohio State University
Verificeret mail på osu.edu
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Citeret af
Citeret af
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Investigating the interaction of ascorbic acid with anthocyanins and pyranoanthocyanins
JE Farr, MM Giusti
Molecules 23 (4), 744, 2018
632018
Influence of cyanidin glycosylation patterns on carboxypyranoanthocyanin formation
JE Farr, GT Sigurdson, MM Giusti
Food chemistry 259, 261-269, 2018
282018
Stereochemistry and glycosidic linkages of C3-glycosylations affected the reactivity of cyanidin derivatives
JE Farr, GT Sigurdson, MM Giusti
Food chemistry 278, 443-451, 2019
152019
ColorbySpectra-academic license
JE Farr, MM Giusti
Tech License Express, Ohio State Innovation Foundation, Columbus, OH, 2017
102017
ColorBySpectra
JE Farr, MM Giusti
Retrieved from, 2017
52017
Evaluating the Mechanism of Ascorbic Acid Bleaching of Anthocyanins and Proposed Ways to Mitigate the Interaction
JE Farr
The Ohio State University, 2018
32018
Formation of Stable Pyranoanthocyanins, and Uses Thereof as Sources of Natural Color
J Farr, MM Giusti
US Patent App. 16/001,099, 2018
2018
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Artikler 1–7