1. Anthocyanin and other phenolic compounds in Ceylon gooseberry (Dovyalis hebecarpa) fruits. (1st June 2015) Authors: Bochi, Vivian Caetano; Godoy, Helena Teixeira; Giusti, M. Monica Journal: Food chemistry Issue: Volume 176(2015) Page Start: 234 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Anthocyanins in health and disease. ([2014]) Editors: Wallace, Taylor C; Giusti, M. Monica Record Type: Book Extent: 1 online resource (xv, 355 pages .) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Black goji as a potential source of natural color in a wide pH range. (15th December 2018) Authors: Tang, Peipei; Giusti, M. Monica Journal: Food chemistry Issue: Volume 269(2018) Page Start: 419 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Comparing the effect of whey protein preheating temperatures on the color expression and stability of anthocyanins from different sources. (March 2022) Authors: Ren, Shuai; Giusti, M. Monica Journal: Food hydrocolloids Issue: Volume 124:Part A(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Encapsulation of purple corn and blueberry extracts in alginate-pectin hydrogel particles: Impact of processing and storage parameters on encapsulation efficiency. (May 2018) Authors: Guo, Jingxin; Giusti, M. Monica; Kaletunç, Gönül Journal: Food research international Issue: Volume 107(2018) Page Start: 414 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Establishing Standards on Colors from Natural Sources. Issue 11 (14th October 2017) Authors: Simon, James E.; Decker, Eric A.; Ferruzzi, Mario G.; Giusti, M. Monica; Mejia, Carla D.; Goldschmidt, Mark; Talcott, Stephen T. Journal: Journal of food science Issue: Volume 82:Issue 11(2017) Page Start: 2539 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Establishing Standards on Colors from Natural Sources. Issue 11 (14th October 2017) Authors: Simon, James E.; Decker, Eric A.; Ferruzzi, Mario G.; Giusti, M. Monica; Mejia, Carla D.; Goldschmidt, Mark; Talcott, Stephen T. Journal: Journal of food science Issue: Volume 82:Issue 11(2017) Page Start: 2539 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Extraction of purple corn (Zea mays L.) cob pigments and phenolic compounds using food-friendly solvents. (March 2018) Authors: Lao, Fei; Giusti, M. Monica Journal: Journal of cereal science Issue: Volume 80(2018) Page Start: 87 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Improving the screening of potato breeding lines for specific nutritional traits using portable mid-infrared spectroscopy and multivariate analysis. (15th November 2016) Authors: Ayvaz, Huseyin; Bozdogan, Adnan; Giusti, M. Monica; Mortas, Mustafa; Gomez, Rene; Rodriguez-Saona, Luis E. Journal: Food chemistry Issue: Volume 211(2016) Page Start: 374 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Molar absorptivity (ε) and spectral characteristics of cyanidin-based anthocyanins from red cabbage. (15th April 2016) Authors: Ahmadiani, Neda; Robbins, Rebecca J.; Collins, Thomas M.; Giusti, M. Monica Journal: Food chemistry Issue: Volume 197:Part A(2016) Page Start: 900 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗