335 Parker Food Science and Technology Building
Personal webpage: http://fst.osu.edu/giusti/mmg.htm
Structure and conformation of red radish (Raphanus sativus L.) anthocyanins and their effect on color and pigment stability Corvallis: Oregon State University. 1998.
Radish anthocyanin extract as a natural red colorant for maraschino cherries Corvallis: Oregon State University. 1995.
Determinación del tiempo y presión de vapor, en el pelado de papaya verde Lima: Universidad Nacional Agraria - La Molina. 1992.
"Analysis of Anthocyanins in Biological Samples." In Anthocyanins in Health and Disease.. Edited by Wallace, TC. and Giusti, MM.. Boca Raton: CRC Press. 2013.
"Rapid Authentication of Fruit Juices by Infrared Spectroscopic Techniques" In Progress in authentication of food and wine. Edited by Ebeler, Susan E; Takeoka, Gary R; Winterhalter, Peter.. Washington, DC: American Chemical Society, Division of Agricultural and Food Chemistry. 2011.
"Contribution of Berry Anthocyanins to Their Chemopreventive Properties" In Berries and Cancer Prevention. Edited by G.D. Stoner, N.P. Seeram. New York: Springer Science+Business Media. 2011.
"Rapid Authentication of Fruit Juices by Infrared Spectroscopic Techniques" In Progress in Authentication of Food and Wine. Edited by Ebeler, SE; Takeoka, GR; Winterhalter, P.. Washington: ACS Symposium series. 2011.
"Calculation of CIE Color Specifications from Reflectance or Transmittance Spectra" In Food Analysis Laboratory Manual. Edited by Suzanne Nielsen. New York: Springer Science+Business media. 2010.
"Flavonoids as natural pigments" In Handbook of Natural Colorants. Edited by T Bechtold and RAM Mussak. West Sussex: John Wiley and Sons. 2009.
"Samples, sampling, and data interpretation. Tools for managing and improving quality in snack food production." In Total Quality Management - Manual.. Edited by SL Plimpton. Arlington: Snack Food Association. 2008.
"Expanding the potato industry: Exotic colored-fleshed tubers." In Color Quality of Fresh and Processed Foods.. Edited by RE Wrolstad and CA Culver. Washington: American Chemical Society. 2008.
"Color quality of maraschino cherries" In Color Quality of Fresh and Processed Fruits and Vegetables. Edited by RE Wrolstad and CA Culver. Washington: American chemical society. 2008.
"Colorants." In Fennemaâ€™s Food chemistry.. Edited by S Damodaran, K Parkin, and OR Fennema. Boca Raton: CRC Press / Taylor and Francis Inc.. 2007.
"Effects of Food Processing in Polyphenol Compounds" XV Reunion de COIFFA. 1st Symposium of Pharmaceutical and Food Sciences 2012.
"Polyphenol Compounds in Pharmaceutical and Food Industries" XV Reunion de COIFFA. 1st Symposium of Pharmaceutical and Food Sciences 2012.
"Metabolomic models of fruit extracts and chemoprevention" 242nd National Meeting of the American-Chemical-Society (ACS) 2011.
"Analysis of black raspberry polyphenols by high field NMR and HPLC-ESI-MS/MS" 242nd National Meeting of the American-Chemical-Society (ACS) 2011.
"Correlating component variability of black raspberry (Rubus occidentalis L.) fruit extracts with chemical and biological responses using NMR data and multivariate statistical analysis" 2010.
"Pigments from nonthermal browning formed in Gouda and Parmesan cheeses" Joint Annual Meeting of the American-Dairy-Science-Association (ADSA) / Poultry-Science-Association/Asociacion-Mexicana-de-Produccion-Animal/Canadian-Society-of-Animal-Science/Western Section of the American-Society-of-Animal-Science 2010.
"Effect of black raspberry extracts on colon cancer cell proliferation" 2009.
"Optimization of the 4-dimethylaminocinnamaldehye assay for flavan-3-ols." 2009.
"A candidate serum biomarker for bladder pain syndrome/interstitial cystitis" SPEC 2008 Conference on Shedding Light on Disease - Optical Diagnosis for the New Millenium 2009.
"AGFD 249-Analysis of anthocyanin fractions by high field nuclear magnetic resonance spectroscopy." 236th National Meeting of the American-Chemical-Society 2008.
"Effect of glycosylation patterns of Chinese eggplant anthocyanins and other derivatives on antioxidant effectiveness in human colon cell lines" Food Chemistry 172 (2015) 183-189
"Pigment changes in cool-season turfgrasses in response to ultraviolet-B light irradiance" Agronomy Journal 107 1 (2015) 41-50
"Polyphenol extraction optimization from Ceylon gooseberry (Dovyalis hebecarpa)" Food Chemisty 164 (2014) 347-354
"Anthocyanins contents, profiles and color characteristics of red cabbage extracts from different cultivars and maturity stages" Journal of Agricultural and Food Chemistry 62 30 (2014)
"Phytochemicals in fruits of Hawaiian wild cranberry relatives." J Sci Food Agric 94 8 (2014)
"Characterization and quantitation of anthocyanins and other phenolics in native andean potatoes" J Agr Food Chem 62 19 (2014)
"Rapid authentication of concord juice concentration in a grape juice blend using Fourier-Transform infrared spectroscopy and chemometric analysis" Food Chemistry 147 (2014) 295-301
"Anthocyanin structure determines susceptibility to microbial degradation and bioavailability to the buccal mucosa" Journal of Agricultural and Food Chemistry 62 29 (2014)
"Bathochromic and Hyperchromic Effects of Aluminum Salt Complexation by Anthocyanins from Edible Sources for Blue Color Development" J. Agri Food Chem 62 29 (2014)
"NMR-based Metabolomic Investigation of Bioactivity of Chemical Constituents in Black Raspberry (Rubus occidentalis L.) Fruit Extracts" Journal of Agricultural and Food Chemistry 62 (2014) 1989-1998
Petrella, D; Gardner, D; Nangle, E; Giusti, MM. Methods for Inducing Anthocyanin Production in Plants. Filed Oct 2013
Giusti, MM and Sigurdson, G. Anthocyanin-metallo complexation blue and purple colorants for food application. Filed Aug 2013
Robbins, RJ; Collins, TM; Giusti, MM; Ahmadiani, N. Natural blue anthocyanin-containing colorants from red cabbage. Filed Jun 2013
Rebecca J. Robbins Thomas M. Collins J. Christopher Johnson M. Monica Giusti Neda Ahmadiani. METHOD OF ISOLATING BLUE ANTHOCYANIN FRACTIONS. Filed Feb 2013
Rebecca J. Robbins, Thomas M. Collins, J. Christopher Johnson, M. Monica Giusti, Neda Ahmadiani. NATURAL BLUE ANTHOCYANIN-CONTAINING COLORANTS. Filed Feb 2013
Giusti, MM and He, J. Mixed-mode Cation-exchange Technique for the Fractionation of High Purity Anthocyanins (Invention report Tech ID 08012F). 8575334 Filed Dec 2008 and Issued Oct 2013.
Magnuson, BA; Giusti, MM; Malik, M; Zhao, C. Anthocyanin-rich compositions and methods for inhibiting cancel cell growth. 8034388 Filed Feb 2006 and Issued Sep 2011.
"Anthocyanin Chemistry and Innovation." InACS Central Regional Meeting. Pittsburg: 2014.
"Effects of acylation and intra or extramolecular copigmentation on the production of red and blue colors with Cyanidin derivatives.." InMARS Anthocyanin Research Meeting. 2014.
"Anthocyanin Pigment Activity and Metabolism in the Oral Cavity." In2nd International Congress on Food Technology. Kusadasi: 2014.
"Developing New Blue Food Colors from Natural Anthocyanins through Metal Complexation." In5th OVIFT Annual Symposium. Trends in Foods: Novel technologies for Safe and High Quality Foods.. Columbus: 2014.
"In-vitro uptake of chokeberry anthocyanins by gastric cells using a novel cell model.." In5th OVIFT Annual Symposium. Trends in Foods: Novel technologies for Safe and High Quality Foods.. Columbus: 2014.
"Efficiently Extract Anthocyanin from Purple Corn." In5th OVIFT Annual Symposium. Trends in Foods: Novel technologies for Safe and High Quality Foods.. Columbus: 2014.
"Clover Isoflavones are Found in Commercial Eggs." In5th OVIFT Annual Symposium. Trends in Foods: Novel technologies for Safe and High Quality Foods.. Columbus: 2014.
"Anthocyanin contents, profiles and color characteristics of Red Cabbage Extracts from different cultivars and maturity stages." In5th OVIFT Annual Symposium. Trends in Foods: Novel technologies for Safe and High Quality Foods.. Columbus: 2014.
"Anthocyanin Color Stability During Storage by using Catechins as Copigments." In5th OVIFT Annual Symposium. Trends in Foods: Novel technologies for Safe and High Quality Foods.. Columbus: 2014.
"Anthocyanin Activity and Metabolism Starts on the Oral Cavity." In7th International Workshop on Anthocyanins: Tasting new Colorful Sensations.. Porto: 2013.
"Antocianinas, color y salud." 2005.
"Applications of acylated anthocyanins as natural food colorants. In Innovative Food Ingredients." 2002.