Dr. Monica Giusti

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Dr. Monica Giusti

Professor

giusti.6@osu.edu

https://u.osu.edu/giustilab/

614-247-8016

Office:

335 Parker Food Science and Technology Building

Professional Information

Biography:

M. Mónica Giusti, born in Lima, Peru, received a Food Engineer degree from the Universidad Nacional Agraria, Peru and Master’s and Doctorate degrees in Food Science from Oregon State University. She is now Professor at the Food Science and Technology Department, The Ohio State University, and visiting faculty at the Universidad Nacional Agraria in Peru. Her research is focused on the chemistry and functionality of flavonoids, with emphasis on anthocyanins. Her research has generated over 100 peer-reviewed publications, 3 books and 6 patents. She has received many awards for research and teaching including the 2011 TechColumbus Outstanding Woman in Technology, the 2013 OSU Early Career Innovator of the Year and received the 2017 Educator Award from the North American Colleges and Teachers in Agriculture. Dr. Giusti is a member of the American Chemical Society, the Institute of Food Technologists (IFT) and the AOAC.

Area of Expertise: Functional foods, phytonutrients, natural colorants. Incidence, chemistry, analytical techniques, food applications and potential biological activity of polyphenols (with emphasis on anthocyanins) and other non-volatile phytochemicals.

Research Interests: My research has focused on the study of polyphenolics, potent antioxidants abundant in fruits and vegetables, believed to contribute to the ability of fruits and vegetables to fight chronic diseases. We can make foods healthier without sacrificing sensory appeal. Anthocyanins, for example, are natural pigments that can replace synthetic dyes, improving visual appeal and making foods healthier.

Works

Books

Giusti Hundskopf, MM, Structure and conformation of red radish (Raphanus sativus L.) anthocyanins and their effect on color and pigment stability Oregon State University. 1998.

Giusti Hundskopf, MM, Determinación del tiempo y presión de vapor, en el pelado de papaya verde Universidad Nacional Agraria - La Molina. 1992.

Journal Articles

Ren, S.; Giusti, M.M., "Comparing the effect of whey protein preheating temperatures on the color expression and stability of anthocyanins from different sources" Food Hydrocolloids 124 (2022)

Miyagusuku-Cruzado, G.; Voss, D.M.; Giusti, M.M., "Influence of the Anthocyanin and Cofactor Structure on the Formation Efficiency of Naturally Derived Pyranoanthocyanins." Int J Mol Sci 22 13 (2021)

Ren, S.; Giusti, M.M., "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" Food Research International 144 (2021)

Zhu, X.; Giusti, M.M., "Pyranoanthocyanin formation rates and yields as affected by cyanidin-3-substitutions and pyruvic or caffeic acids" Food Chemistry 345 (2021)

Fenger, J.A.; Sigurdson, G.T.; Robbins, R.J.; Collins, T.M. et al., "Acylated anthocyanins from red cabbage and purple sweet potato can bind metal ions and produce stable blue colors" International Journal of Molecular Sciences 22 9 (2021)

Denish, P.R.; Fenger, J.A.; Powers, R.; Sigurdson, G.T. et al., "Discovery of a natural cyan blue: A unique food-sourced anthocyanin could replace synthetic brilliant blue" Science Advances 7 15 (2021)

Ren, S.; Giusti, M.M., "Monitoring the Interaction between Thermally Induced Whey Protein and Anthocyanin by Fluorescence Quenching Spectroscopy." Foods 10 2 (2021)

Rocha-Mendoza, D.; Kosmerl, E.; Krentz, A.; Zhang, L. et al., "Invited review: Acid whey trends and health benefits" Journal of Dairy Science 104 2 (2021) 1262-1275-1262-1275

Miyagusuku-Cruzado, G.; Jiménez-Flores, R.; Giusti, M.M., "Whey protein addition and its increased light absorption and tinctorial strength of model solutions colored with anthocyanins" J. Dairy Sci. 104 6 (2021) 6449-6462-6449-6462

Ren, S.; Jiménez-Flores, R.; Giusti, M.M., "The interactions between anthocyanin and whey protein: A review" Comprehensive Reviews in Food Science and Food Safety (2021)

Straathof, N.; Giusti, M.M., "Improvement of Naturally Derived Food Colorant Performance with Efficient Pyranoanthocyanin Formation from Sambucus nigra Anthocyanins Using Caffeic Acid and Heat" Molecules (Basel, Switzerland) 25 24 (2020)

Zhou, Y.; Gao, Y.G.; Giusti, M.M., "Accumulation of anthocyanins and other phytochemicals in american elderberry cultivars during fruit ripening and its impact on color expression" Plants 9 12 (2020) 1-14-1-14

Pangestu, N.P.; Miyagusuku-Cruzado, G.; Giusti, M.M., "Copigmentation with chlorogenic and ferulic acid affected color and anthocyanin stability in model beverages colored with sambucus peruviana, sambucus nigra, and daucus carota during storage" Foods 9 10 (2020)

Tang, P.; Giusti, M.M., "Metal Chelates of Petunidin Derivatives Exhibit Enhanced Color and Stability." Foods 9 10 (2020)

Rocha-Mendoza, D.; Kosmerl, E.; Miyagusuku-Cruzado, G.; Giusti, M.M. et al., "Growth of lactic acid bacteria in milk phospholipids enhances their adhesion to Caco-2 cells" Journal of Dairy Science 103 9 (2020) 7707-7718-7707-7718

Miyagusuku-Cruzado, G.; García-Cano, I.; Rocha-Mendoza, D.; Jiménez-Flores, R. et al., "Monitoring hydroxycinnamic acid decarboxylation by lactic acid bacteria using high-throughput UV-Vis spectroscopy" Molecules 25 14 (2020)

Westfall, A.; Sigurdson, G.T.; Rodriguez-Saona, L.E.; Giusti, M.M., "Ex vivo and in vivo assessment of the penetration of topically applied anthocyanins utilizing atr-ftir/pls regression models and hplc-pda-ms" Antioxidants 9 6 (2020)

Hackshaw, K.V.; Aykas, D.P.; Sigurdson, G.T.; Plans, M. et al., "Erratum: Metabolic fingerprinting for diagnosis of fibromyalgia and other rheumatologic disorders (Journal of Biological Chemistry (2019) 294:7 (2555-2568) DOI: 10.1074/jbc.RA118.005816)" Journal of Biological Chemistry 295 17 (2020) 5834-5834

Hackshaw, K.V.; Aykas, D.P.; Sigurdson, G.T.; Plans, M. et al., "Correction: Metabolic fingerprinting for diagnosis of fibromyalgia and other rheumatologic disorders." J Biol Chem 295 17 (2020) 5834-5834-5834-5834

Atnip, A.; Giusti, M.M.; Sigurdson, G.T.; Failla, M.L. et al., "The NCI-N87 Cell Line as a Gastric Epithelial Model to Study Cellular Uptake, Trans-Epithelial Transport, and Gastric Anti-Inflammatory Properties of Anthocyanins." Nutr Cancer 72 4 (2020) 686-695-686-695

Sigurdson, G.T.; Giusti, M.M., "Natural colorants: Challenges and opportunities" AGRO FOOD INDUSTRY HI-TECH 30 6 (2019) 44-46-44-46

Westfall, A.; Sigurdson, G.T.; Giusti, M.M., "Antioxidant, UV Protection, and Antiphotoaging Properties of Anthocyanin-Pigmented Lipstick Formulations" JOURNAL OF COSMETIC SCIENCE 70 2 (2019) 63-76-63-76

Farr, J.E.; Sigurdson, G.T.; Giusti, M.M., "Stereochemistry and glycosidic linkages of C3-glycosylations affected the reactivity of cyanidin derivatives" FOOD CHEMISTRY 278 (2019) 443-451-443-451

Ahmadiani, N.; Sigurdson, G.T.; Robbins, R.J.; Collins, T.M. et al., "Solid phase fractionation techniques for segregation of red cabbage anthocyanins with different colorimetric and stability properties" Food Research International (2019)

Wallace, T.C.; Giusti, M.M., "Anthocyanins—nature’s bold, beautiful, and health-promoting colors" Foods 8 11 (2019)

Hackshaw, K.V.; Aykas, D.P.; Sigurdson, G.T.; Pujolras, M.P. et al., "Metabolic fingerprinting for diagnosis of fibromyalgia and other rheumatologic disorders." J Biol Chem 294 7 (2019) 2555-2568-2555-2568

Rodriguez-Saona, C.; Cloonan, K.R.; Sanchez-Pedraza, F.; Zhou, Y. et al., "Differential Susceptibility of Wild and Cultivated Blueberries to an Invasive Frugivorous Pest" Journal of Chemical Ecology (2019)

Sigurdson, G.T.; Robbins, R.J.; Collins, T.M.; Giusti, M.M., "Molar absorptivities (epsilon) and spectral and colorimetric characteristics of purple sweet potato anthocyanins" FOOD CHEMISTRY 271 (2019) 497-504-497-504

Tang, P.; Giusti, M.M., "Black goji as a potential source of natural color in a wide pH range" Food Chemistry 269 (2018) 419-426-419-426

Farr, J.E.; Sigurdson, G.T.; Giusti, M.M., "Influence of cyanidin glycosylation patterns on carboxypyranoanthocyanin formation" FOOD CHEMISTRY 259 (2018) 261-269-261-269

Hernandez-Cumplido, J.; Giusti, M.M.; Zhou, Y.; Kyryczenko-Roth, V. et al., "Testing the 'plant domestication-reduced defense' hypothesis in blueberries: the role of herbivore identity" ARTHROPOD-PLANT INTERACTIONS 12 4 (2018) 483-493-483-493

Sigurdson, G.T.; Robbins, R.J.; Collins, T.M.; Giusti, M.M., "Impact of Location, Type, and Number of Glycosidic Substitutions on the Color Expression of o -dihydroxylated Anthocyanidins" Food Chemistry 268 (2018) 416-423-416-423

Guo, J.; Giusti, M.M.; Kaletunc, G., "Encapsulation of purple corn and blueberry extracts in alginate-pectin hydrogel particles: Impact of processing and storage parameters on encapsulation efficiency" FOOD RESEARCH INTERNATIONAL 107 (2018) 414-422-414-422

Gordillo, B.; Sigurdson, G.T.; Lao, F.; Lourdes Gonzalez-Miret, M. et al., "Assessment of the color modulation and stability of naturally copigmented anthocyanin-grape colorants with different levels of purification" FOOD RESEARCH INTERNATIONAL 106 (2018) 791-799-791-799

Farr, J.E.; Giusti, M.M., "Investigating the Interaction of Ascorbic Acid with Anthocyanins and Pyranoanthocyanins" MOLECULES 23 4 (2018)

Lao, F.; Giusti, M.M., "Extraction of purple corn (Zea mays L.) cob pigments and phenolic compounds using food-friendly solvents" JOURNAL OF CEREAL SCIENCE 80 (2018) 87-93-87-93

Sigurdson, G.T.; Tang, P.; Giusti, M.M., "Cis-Trans Configuration of Coumaric Acid Acylation Affects the Spectral and Colorimetric Properties of Anthocyanins" MOLECULES 23 3 (2018)

Sigurdson, G.T.; Atnip, A.; Bomser, J.; Giusti, M.M., "Aglycone structures and glycosylations affect anthocyanin transport and uptake in human gastric epithelial (NCI-N87) cells" JOURNAL OF FOOD COMPOSITION AND ANALYSIS 65 (2018) 33-39-33-39

Sigurdson, G.T.; Robbins, R.J.; Collins, T.M.; Giusti, M.M., "Effects of hydroxycinnamic acids on blue color expression of cyanidin derivatives and their metal chelates" FOOD CHEMISTRY 234 (2017) 131-138-131-138

Simon, J.E.; Decker, E.A.; Ferruzzi, M.G.; Giusti, M.M. et al., "Establishing Standards on Colors from Natural Sources" Journal of Food Science 82 11 (2017) 2539-2553-2539-2553

Lao, F.; Giusti, M.M., "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" Food Chemistry 227 (2017) 376-382-376-382

Castada, H.Z.; Mirondo, R.; Sigurdson, G.T.; Giusti, M.M. et al., "Deodorization of Garlic Odor by Spearmint, Peppermint, and Chocolate Mint Leaves and Rosmarinic Acid" LWT - Food Science and Technology 84 (2017) 160-167-160-167

Westfall, A.; Giusti, M.M., "Color profiles and stability of acylated and nonacylated anthocyanins as novel pigment sources in a lipstick model: A viable alternative to synthetic colorants" Journal of Cosmetic Science 68 3 (2017) 233-244-233-244

Sigurdson, G.T.; Robbins, R.J.; Collins, T.M.; Giusti, M.M., "Spectral and Colorimetric Characteristics of Metal Chelates of Acylated Cyanidin Derivatives" Food Chemistry 221 (2017) 1088-1095-1088-1095

Lao, F.; Sigurdson, G.T.; Giusti, M.M., "Health Beneﬁts of Purple Corn (Zea mays L.) Phenolic Compounds" Comprehensive Reviews in Food Science and Food Safety 16 2 (2017) 234-246-234-246

Atnip, A.A.; Sigurdson, G.T.; Bomser, J.; Giusti, M.M., "Time, Concentration, and pH-Dependent Transport and Uptake of Anthocyanins in a Human Gastric Epithelial (NCI-N87) Cell Line" INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES 18 2 (2017)

Sigurdson, G.T.; Tang, P.; Giusti, M.M., "Natural Colorants: Food Colorants from Natural Sources" Annual Review of Food Science and Technology 8 (2017) 261-280-261-280

Ayvaz, H; Bozdoganb, A; Giusti, MM; Mortasd, M; Tay, D; Manrique, I; Rodriguez-Saona, LE, "Improving the Screening of Potato Breeding Lines for Specific Nutritional Traits Using Portable Mid-Infrared (MIR) Spectroscopy and Multivariate Analysis" Food Chemistry 211 (2016) 374-382-374-382

Sigurdson, G.T.; Robbins, R.J.; Collins, T.M.; Giusti, M.M., "Evaluating the role of metal ions in the bathochromic and hyperchromic responses of cyanidin derivatives in acidic and alkaline pH" FOOD CHEMISTRY 208 (2016) 26-34-26-34

Zhou, Y.; Giusti, M.M.; Parker, J.; Salamanca, J. et al., "Frugivory by Brown Marmorated Stink Bug (Hemiptera: Pentatomidae) Alters Blueberry Fruit Chemistry and Preference by Conspecifics" ENVIRONMENTAL ENTOMOLOGY 45 5 (2016) 1227-1234-1227-1234

Dhakal, S.; Giusti, M.M.; Balasubramaniam, V.M., "Effect of high pressure processing on dispersive and aggregative properties of almond milk" Journal of The Science of Food and Agriculture 96 (2016) 3821-3830-3821-3830

Lao, F.; Giusti, M.M., "Quantification of Purple Corn (Zea Mays L.) Anthocyanins Using Spectrophotometric and HPLC Approaches: Method Comparison and Correlation" Food Analytical Methods 9 (2016) 1367-1380-1367-1380

Ahmadiani, N.; Robbins, R.J.; Collins, T.M.; Giusti, M.M., "Molar Absorptivity (ε) and Spectral Characteristics of Cyanidin-Based Anthocyanins from Red Cabbage" Journal of Agricultural and Food Chemistry 197 (2016) 900-906-900-906

Wallace, T.C.; Giusti, M.M., "Anthocyanins" Advances in Nutrition 6 (2015) 620-622-620-622

Bochi, V.C.; Godoy, H.T.; Giusti, M.M., "Anthocyanin and other phenolic compounds in Ceylon gooseberry (Dovyalis hebecarpa) fruits" FOOD CHEMISTRY 176 (2015) 234-243-234-243

Jing, P.; Qian, B.; Zhao, S.; Qi, X. et al., "Effect of glycosylation patterns of Chinese eggplant anthocyanins and other derivatives on antioxidant effectiveness in human colon cell lines" FOOD CHEMISTRY 172 (2015) 183-189-183-189

Nangle, EJ; Gardner, DS; Metzger, JD; Rodriguez-Saona, LE; Giusti, MM; Dannebergerb, TK; Petrella, DP, "Pigment changes in cool-season turfgrasses in response to ultraviolet-B light irradiance" Agronomy Journal 107 1 (2015) 41-50-41-50

Bochi, VC, Barcia, M; Rodrigues, D; Giusti, MM; Godoy, HT, "Polyphenol extraction optimization from Ceylon gooseberry (Dovyalis hebecarpa)" Food Chemisty 164 (2014) 347-354-347-354

Ahmadiani, N; Robbins, R; Collins, T; Giusti, MM, "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) 7524–7531-7524–7531

Sigurdson,Gregory,T; Giusti,M,Monica, "Bathochromic and Hyperchromic Effects of Aluminum Salt Complexation by Anthocyanins from Edible Sources for Blue Color Development" JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 62 29 (2014) 6955-6965-6955-6965

Hummer, K; Durst, R; Zee, F; Atnip, A; Giusti, MM, "Phytochemicals in fruits of Hawaiian wild cranberry relatives." Journal of The Science of Food and Agriculture 94 8 (2014) 1530–1536-1530–1536

Giusti, MM; Polit, M; Ayvaz, H; Tay, D; Manrique, I, "Characterization and quantitation of anthocyanins and other phenolics in native andean potatoes" Journal of Agricultural and Food Chemistry 62 19 (2014) 4408–4416-4408–4416

Kamonpatana, K; Failla, M; Kumar, P; Giusti, MM, "Anthocyanin structure determines susceptibility to microbial degradation and bioavailability to the buccal mucosa" Journal of Agricultural and Food Chemistry 62 29 (2014) 6903–6910-6903–6910

Snyder, AB; Sweeney, CF; Rodriguez-Saona, LE; Giusti, MM, "Rapid authentication of concord juice concentration in a grape juice blend using Fourier-Transform infrared spectroscopy and chemometric analysis" Food Chemistry 147 (2014) 295-301-295-301

Paudel, L.; Wyzgoski, F.J.; Giusti, M.M.; Johnson, J.L.; Rinaldi, P.L.; Scheerens, J.C.; Chanon, A.M.; Bomser, J.A.; Miller, A.R.; Hardy, J.K.; Reese, R.N., "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) 1989-1998-1989-1998

Kamonpatana, K.; Giusti, M.M.; Chirchumroonchokchai, C.; MorenoCruz, M. et al., "Susceptibility of anthocyanins to ex vivo degradation in human saliva" Food Chemistry 135 2 (2012) 738-747-738-747

Johnson, JL; Bomser, JA; Scheerens, JC; Giusti, MM, "Effect of black raspberry ( Rubus occidentalis L.) extract variation conditioned by cultivar, production site, and fruit maturity stage on colon cancer cell proliferation." Journal of Agricultural and Food Chemistry 59 5 (2011) 1638-1645-1638-1645

Wallace, TC; Giusti, MM, "Selective Removal of the Violet Color Produced by Anthocyanins in Procyanidin-Rich Unfermented Cocoa Extracts" Journal of Food Science 76 (2011) C1010-C1017-C1010-C1017

Del Carpio Jiménez, C; Serrano Flores, C; He, J; Tian, Q, Schwartz, SJ; Giusti, MM, "Characterization and preliminary bioactivity determination of Berberis boliviana Lechler fruits anthocyanins" Food Chemistry 128 (2011) 717-724-717-724

Osorio-Esquivel, O; Ortiz-Moreno, A; Alvarez, VB; Dorantes-Alvarez, L; Giusti, MM, "Phenolics, betacyanins and antioxidant activity in Opuntia joconostle fruits" Food Research International 44 7 (2011) 2160-2168-2160-2168

He, J; Giusti, MM, "High-purity Isolation of Anthocyanins Mixtures from Fruits and Vegetables - a Novel Solid-Phase Extraction Method Using Mixed Mode Cation-exchange Chromatography" Journal of Chromatography A 1218 44 (2011) 7914-7922-7914-7922

Johnson, J.L., J.A. Bomser, J.C. Scheerens and M.M. Giusti, "Effect of black raspberry (Rubus occidentalis L.) extract variation conditioned by cultivar, production site, and fruit maturity stage on colon cancer cell proliferation" J. Agric. Food Chem. 59 (2011) 1638-1645-1638-1645

Wallace, T.C.; Giusti, M.M., "Extraction and Normal-Phase HPLC-Fluorescence-Electrospray MS Characterization and Quantification of Procyanidins in Cranberry Extracts" JOURNAL OF FOOD SCIENCE 75 8 (2010) C690-C696-C690-C696

Wallace, T.C.; Giusti, M.M., "Evaluation of Parameters that Affect the 4-Dimethylaminocinnamaldehyde Assay for Flavanols and Proanthocyanidins" JOURNAL OF FOOD SCIENCE 75 7 (2010) C619-C625-C619-C625

Wallace, TC; Giusti, MM, "Evaluation of Parameters that Affect the4-Dimethylaminocinnamaldehyde Assayfor Flavanols and Proanthocyanidins" Journal of Food Science 7 75 (2010) C619-C625-C619-C625

He, J; Giusti, MM, "Anthocyanins: Natural colorants with health promoting properties" Annual Review of Food Science and Technology 1 1 (2010) 163-187-163-187

Rubio-Diaz, D.E.; Pozza, M.E.; Dimitrakov, J.; Gilleran, J.P. et al., "A candidate serum biomarker for bladder pain syndrome/interstitial cystitis" Analyst 134 6 (2009) 1133-1137-1133-1137

He, J; Wallace, TC; Keatley, KE; Failla, ML; Giusti, MM, "Stability of black raspberry anthocyanins in the digestive tract lumen and transport efficiency into gastric and small intestinal tissues in the rat" Journal of Agricultural and Food Chemistry 57 8 (2009) 3141-3148-3141-3148

Wallace, TC; Giusti, MM, "Determination of color, pigment, and phenolic stability in yogurt systems colored with nonacylated anthocyanins from Berberis boliviana L. as compared to other natural/synthetic colorants." Journal of Food Science 73 4 (2008) C241-C248-C241-C248

Shiroma-Kian, C; Tay, D; Manrique, I; Giusti, MM; Rodriguez-Saona, LE, "Improving the Screening Process for the Selection of Potato Breeding Lines with Enhanced Polyphenolics Content" Journal of Agricultural and Food Chemistry 56 21 (2008) 9835-9842-9835-9842

Pu, J.; Bomser, J.; Schwartz, S.; He, J. et al., "Structure-function relationships of anthocyanins from various anthocyanin-rich extracts on the inhibition of colon cancer cell growth" Journal of Agricultural and Food Chemistry 56 20 (2008) 9391-9391-9391-9391

Jing, P; Giusti, MM, "Effects of extraction conditions on improving the yield and quality of an anthocyanin-rich purple corn (Zea mays L.) color extract." Journal of Food Science 72 7 (2007) C363-C368-C363-C368

Jing, P; Noriega, V; Schwartz, SJ; Giusti, MM, "Effects of growing conditions on purple corncob (Zea mays L.) anthocyanins." Journal of Agricultural and Food Chemistry 55 21 (2007) 8625-8629-8625-8629

Singletary, KW; Jung, KJ; Giusti, MM, "Anthocyanin-rich grape extract blocks breast cell DNA damage." Journal of Medicinal Food 10 2 (2007) 244-251-244-251

He, J; Rodriguez-Saona, LE; Giusti, MM, "Midinfrared spectroscopy for juice authentication-rapid differentiation of commercial juices." Journal of Agricultural and Food Chemistry 55 11 (2007) 4443-4452-4443-4452

Tian, Q.; Giusti, M.M.; Stoner, G.D.; Schwartz, S.J., "Characterization of a new anthocyanin in black raspberries (Rubus occidentalis) by liquid chromatography electrospray ionization tandem mass spectrometry" Food Chemistry 94 3 (2006) 465-468-465-468

Tian, Q; Giusti, MM; Stoner, GD; Schwartz, SJ, "Urinary excretion of black raspberry (Rubus occidentalis) anthocyanins and their metabolites." Journal of Agricultural and Food Chemistry 54 4 (2006) 1467-1472-1467-1472

Chirinos, R; Campos, D; Betalleluz, I; Giusti, MM; Schwartz, SJ; Tian, Q; Pedreschi, R; Larondelle, Y, "High-performance liquid chromatography with photodiode array detection (hplc-dad)/hplc-mass spectrometry (ms) profiling of anthocyanins from Andean mashua tubers (tropaeolum tuberosum Ruiz and Pavon) and their contribution to the overall antioxidant" Journal of Agricultural and Food Chemistry 54 19 (2006) 7089-7097-7089-7097

Lala, G; Malik, M; Zhao, C; He, J; Kwon, Y; Giusti, MM; Magnuson, BA, "Anthocyanin-rich extracts inhibit multiple biomarkers of colon cancer in rats." Nutrition and Cancer 54 1 (2006) 84-93-84-93

He, J; Magnuson, BA; Lala, G; Tian, Q; Schwartz, SJ; Giusti, MM, "Intact anthocyanins and metabolites in rat urine and plasma after 3 months of anthocyanin supplementation." Nutrition and Cancer 54 1 (2006) 3-12-3-12

Tian, Q; Giusti, MM; Stoner, GD; Schwartz, SJ, "Characterization of a new anthocyanin in black raspberries (Rubus occidentalis) by liquid chromatography electrospray ionization tandem mass spectrometry" Food Chemistry 94 3 (2006) 465-468-465-468

Lee,J; Durst,RW; Wrolstad,RE; Barnes; KW; Eisele, T; Giusti, MM; Haché, J; Hofsommer, H; Koswig, S; Krueger, DA; Kupina, S; Martin, SK; Martinsen, BK; Miller, TC; Paquette, F; Ryabkova, A; Skrede, G; Trenn, U; Wightman, JD., "Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method: Collaborative study" JOURNAL OF AOAC INTERNATIONAL 88 5 (2005) 1269-1278-1269-1278

Jing, P; Giusti, MM, "Characterization of anthocyanin-rich waste from purple corncobs (Zea mays L.) and its application to color milk" Journal of Agricultural and Food Chemistry 53 22 (2005) 8775-8781-8775-8781

Tian, Q; Giusti, MM; Stoner, GD; Schwartz, SJ, "Screening for anthocyanins using high-performance liquid chromatography coupled to electrospray ionization tandem mass spectrometry with precursor-ion analysis, product-ion analysis, common-neutral-loss analysis, and selected reaction monitoring" Journal of Chromatography A 1091 1-2 (2005) 72-82-72-82

Lin, F; Giusti, MM, "Effects of solvent polarity and acidity on the extraction efficiency of isoflavones from soybeans (glycine max)" Journal of Agricultural and Food Chemistry 53 10 (2005) 3795-3800-3795-3800

He, J; Magnuson, BA; Giusti, MM, "Analysis of anthocyanins in rat intestinal contents - Impact of anthocyanin chemical structure on fecal excretion" Journal of Agricultural and Food Chemistry 53 8 (2005) 2859-2866-2859-2866

Lin, F; Wu, J; Abdelnabi, MA; Ottinger, MA; Giusti, MM, "Effects of dose and glycosylation on the transfer of genistein into the eggs of the Japanese quail (coturnix japonica)" Journal of Agricultural and Food Chemistry 52 8 (2004) 2397-2403-2397-2403

Zhao, C; Giusti, MM; Malik, M; Moyer, MP; Magnuson, BA, "Effects of commercial anthocyanin-rich extracts on colonic cancer and nontumorigenic colonic cell growth" Journal of Agricultural and Food Chemistry 52 20 (2004) 6122-6128-6122-6128

Singletary, KW; Stansbury, MJ; Giusti MM; Van Breemen, RB; Wallig, M; Rimando, A, "Inhibition of rat mammary tumorigenesis by concord grape juice constituents." Journal of Agricultural and Food Chemistry 51 25 (2003) 7280-7286-7280-7286

Giusti, MM; Wrolstad, RE, "Acylated anthocyanins from edible sources and their applications in food systems." Biochemical Engineering Journal 14 3 (2003) 217-225-217-225

Malik, M; Zhao, C; Schoene, N; Giusti, MM; Moyer, MP; Magnuson, BA, "Anthocyanin-rich extract from Aronia meloncarpa E induces a cell cycle block in colon cancer but not normal colonic cells." Nutrition and Cancer 46 2 (2003) 186-196-186-196

Wrolstad, R.E.; Durst, R.W.; Giusti, M.M.; Rodriguez-Saona, L.E., "Analysis of anthocyanins in nutraceuticals" ACS Symposium Series 803 (2002) 42-62-42-62

Rodriguez-Saona, LE; Giusti, MM; Durst, RW; Wrolstad, RE, "Development and process optimization of red radish juice concentrate extract as potential natural red colorant." Journal of Food Processing and Preservation 25 (2001) 165-182-165-182

Pazmino-Duran, EA; Giusti, MM; Wrolstad, RE; Gloria, MBA, "Anthocyanins from Oxalis triangularis as potential food colorants" Food Chemistry 75 2 (2001) 211-216-211-216

Pazmino-Duran, EA; Giusti, MM; Wrolstad, RE; Gloria, MBA, "Anthocyanins from banana bracts (Musa X paradisiaca) as potential food colorants" Food Chemistry 73 3 (2001) 327-332-327-332

Giusti, MM; Rodriguez-Saona, LE; Griffin, D; Wrolstad, RE, "Electrospray and tandem mass spectroscopy as tools for anthocyanin characterization" Journal of Agricultural and Food Chemistry 47 11 (1999) 4657-4664-4657-4664

Wrolstad, Ronald E.; Giusti, M. Monica; Rodriguez-Saona, Luis E., "Anthocyanins from radishes and red-fleshed potatoes" Abstracts of Papers American Chemical Society 218 1-2 (1999) AGFD 20-AGFD 20

Giusti, MM; Rodriguez-Saona, LE; Wrolstad, RE, "Molar absorptivity and color characteristics of acylated and non-acylated pelargonidin-based anthocyanins" Journal of Agricultural and Food Chemistry 47 11 (1999) 4631-4637-4631-4637

Rodriguez-Saona, LE; Giusti, MM; Wrolstad, RE, "Color and pigment stability of red radish and red-fleshed potato anthocyanins in juice model systems" Journal of Food Science 64 3 (1999) 451-456-451-456

Giusti, M.M.; Rodriguez, L.E.; Baggett, J.R.; Reed, G.L. et al., "Erratum: Anthocyanin pigment composition of red radish cultivars as potential food colorants (Journal of Food Science 63:2 (219-224))" Journal of Food Science 63 4 (1998) 744-744

Giusti, MM; Ghanadan, H; Wrolstad, RE., "Elucidation of the structure and conformation of red radish (Raphanus sativus) anthocyanins using one- and two-dimensional nuclear magnetic resonance techniques." Journal of Agricultural and Food Chemistry 46 (1998) 4858-4863-4858-4863

Rodriguez-Saona, LE; Giusti, MM; Wrolstad, RE, "Anthocyanin pigment composition of red-fleshed potatoes" Journal of Food Science 63 3 (1998) 458-465-458-465

Giusti, MM; Rodriguez-Saona, LE; Baggett, JR; Reed, GL; Durst, RW; Wrolstad, RE, "Anthocyanin pigment composition of red radish cultivars as potential food colorants" Journal of Food Science 63 2 (1998) 219-224-219-224

Giusti, MM; Wrolstad, RE., "Radish anthocyanin extract as a natural red colorant for maraschino cherries" Journal of Food Science 61 4 (1996) 688-694-688-694

Giusti, MM; Wrolstad, Ronald E., "Characterization of red radish anthocyanins" Journal of Food Science 61 2 (1996) 322-326-322-326

Chapters

"Black goji" In Health Professional’s Guide to Dietary Supplements. Edited by Wallace, T.. 2021.

"Bilberry extract." In Health Professional’s Guide to Dietary Supplements. Edited by Wallace, T.. 2021.

"Black Goji (Lycium ruthenicum Murr.), Polyphenols: Potent Antioxidants and Natural Colorants" In Phytochemicals in Goji Berries: Applications in Functional Foods. Edited by Ye, X.; Jiang, Y.. 2020.

"The Stability and Absorption of Anthocyanins in the Mouth" In Anthocyanins from Natural Sources: Exploiting Targeted Delivery for Improved Health. Edited by Su-Ling Brooks, M.; Celli, G.B.. 2019.

"Calculation of CIE Color Specifications from Reflectance or Transmittance Spectra" In Food Analysis Laboratory Manual. Edited by Suzanne Nielsen. 2017.

"Colorants" In Fennema’s Food chemistry. Edited by S Damodaran, K Parkin. 2017.

"Advances in Infrared Spectroscopy for Food Authenticity Testing" In Advances in Food Authenticity Testing. Edited by Downey, G.. 2016.

"Targeted and Non-Targeted Analysis" In Analytical Separation Science: Sample preparation, method validation, and applications. Edited by Pino, V; Anderson, JL. 2016.

"Isoflavone and Flavonoid Supplemented Eggs in Health" In Handbook of Egg in Promotion of Health. Edited by Watson, RR; De Meester, F.. 2015.

"Analysis of Anthocyanins in Biological Samples." In Anthocyanins in Health and Disease.. Edited by Wallace, TC. and Giusti, MM.. 2014.

Jing, P.; Giusti, M.M., "Contribution of berry anthocyanins to their chemopreventive properties" In Berries and Cancer Prevention. 2011.

Giusti, M.M.; Atnip, A.; Sweeney, C.; Rodriguez-Saona, L.E., "Rapid authentication of fruit juices by infrared spectroscopic techniques" 2011.

"Calculation of CIE Color Specifications from Reflectance or Transmittance Spectra" In Food Analysis Laboratory Manual. Edited by Suzanne Nielsen. 2010.

Giusti, M.M.; Wallace, T.C., "Flavonoids as Natural Pigments" In Handbook of Natural Colorants. 2009.

Rodriguez-Saona, L.E.; Giusti, M.M.; Wrolstad, R.E., "Expanding the potato industry: Exotic-colored fleshed tubers" 2008.

Giusti, M.M.; Wrolstad, R.E., "Color quality of maraschino cherries" 2008.

"Samples, sampling, and data interpretation. Tools for managing and improving quality in snack food production." In Total Quality Management - Manual.. Edited by SL Plimpton. 2008.

"Natural pigments of berries: functionality and applications" In Berry Fruit: Value-Added Products for Health Promotion. Edited by Y Zhao. 2007.

"Colorants." In Fennema’s Food chemistry.. Edited by Damodaran, S.; Parkin, K.; Fennema, O.R.. 2007.

"Analysis of pigments and colorants: Analysis of anthocyanins." In Food Colorants: Chemical and Functional Properties. Edited by C Socaciu. 2007.

"Characterization and measurement of anthocyanins by UV-visible spectroscopy" In Handbook of Food Analytical Chemistry. Edited by RE Wrolstad, SJ Schwartz. 2005.

"Analysis of anthocyanins in nutraceuticals" In Quality Management of Nutraceuticals. Edited by Chi-Tang Ho & Qun Yi Zheng. 2002.

"Characterization and measurement of anthocyanins by UV-visible spectroscopy" In Current Protocols in Food Analytical Chemistry. Edited by RE Wrolstad, SJ Schwartz. 2001.

Conferences

Atnip, A.; Giusti, M.M.; Bomser, J., "Transport and uptake of anthocyanins in gastric tissue and their effect on the gastric inflammatory response: Developing an in vitro model using the NCI-N87 gastric cell line" American Chemical Society 2015.

Jing,P; Qian,B; Wang,W; Giusti,MM, "Effect of glycosylation and acylation patterns of delphinidin derivatives on their antioxidant activities in cell free system and HT-29 and HCT-116 cell lines" 246th National Meeting of the American-Chemical-Society (ACS) 2013.

Jing,P; Giusti,MM, "Anthocyanin structure-function relationships and their impact on cancer cells" 246th National Meeting of the American-Chemical-Society (ACS) 2013.

Giusti,M,Monica, "Can we make food that are healthier and more appealing at the same time?" Symposium on Physicochemical Characterization of Organic Matter - Past, Present, Future, and Role of Environment / 245th National Spring Meeting of the American-Chemical-Society (ACS) 2013.

Giusti, M.M., "Polyphenol Compounds in Pharmaceutical and Food Industries" Revista de la Facultad Quimica Farmaceutica 2012.

Giusti, M.M., "Effects of Food Processing in Polyphenol Compounds" VITAE: Revista de la Facultad Quimica Farmaceutica 2012.

Giusti, MM, "Effects of Food Processing in Polyphenol Compounds" XV Reunion de COIFFA. 1st Symposium of Pharmaceutical and Food Sciences 2012.

Giusti, MM, "Polyphenol Compounds in Pharmaceutical and Food Industries" XV Reunion de COIFFA. 1st Symposium of Pharmaceutical and Food Sciences 2012.

Wyzgoski, F.J.; Reese, R.N.; Paudel, L.; Rinaldi, P.L. et al., "Metabolomic models of fruit extracts and chemoprevention" 242nd National Meeting of the American Chemical Society (ACS) 2011.

Paudel, L.; Scheerens, J.C.; Wyzgoski, F.J.; Rinaldi, P.L. et al., "Analysis of black raspberry polyphenols by high field NMR and HPLC-ESI-MS/MS" 242nd National Meeting of the American-Chemical-Society (ACS) 2011.

Giusti, M.M.; Wyzgoski, F.; Reese, N.; Liladhar, P. et al., "Correlating component variability of black raspberry (Rubus occidentalis L.) fruit extracts with chemical and biological responses using NMR data and multivariate statistical analysis" ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY 2010.

Giusti, M.M.; Lopez-Hernandez, A.; Rodriguez-Saona, L.; Johnson, M.E. et al., "Pigments from nonthermal browning formed in Gouda and Parmesan cheeses" J. Dair. Sci. 2010.

Johnson, J.L.; Bomser, J.L.; Scheerens, J.C.; Giusti, M.M., "Effect of black raspberry extracts on colon cancer cell proliferation" Abstracts of the Papers of the American Chemical Society 2009.

Wallace, T.; Giusti, M.M., "Optimization of the 4-dimethylaminocinnamaldehye assay for flavan-3-ols." ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY 2009.

Rubio-Diaz,Daniel,E; Pozza,Megan,E; Dimitrakov,Jordan; Gilleran,Jason,P; Giusti,M,Monica; Stella,Judith,L; Rodriguez-Saona,Luis,E; Buffington,C,ATony, "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.

Wyzgoski, F.J.; Tulio, A.Z.; Rinaldi, P.L.; Scheerens, J.C. et al., "AGFD 249-Analysis of anthocyanin fractions by high field nuclear magnetic resonance spectroscopy." 236th National Meeting of the American Chemical Society 2008.

Rodriguez-Saona, L.E., Giusti, M.M., Schwartz, S.J., Francis, D.M., Tay, D., Manrique, I., De Nardo, T., and Shiroma, C., "Rapid profiling of plant pigments by infrared spectroscopy" 5th International Congress on Pigments in Food, "Pigments in Foods - For Quality and Health" 2008.

He, J; Wallace, TC; Keatley, KE; Failla, ML; Giusti, MM., "A Kinetic Study of Black Raspberry Anthocyanins in Rat Stomach and Intestine." 5th Pigments in Food Congress - for Quality and Health 2008.

Giusti, M.M., "AGFD 2-Effect of glycosylation and acylation on the chemoprotective effects of anthocyanins" Abstracts of Papers of the American Chemical Society 2007.

Scheerens, J; Tulio, AZ; Ozgen, M; Miller, R; Wyzgoski, F; Giusti, MM; Jing, P; Bomser, JA; Bishop, BL; Wright, SR; Reese, RN; Rinaldi, PL; Fu, R., "The dietary intervention research program. Plant based research summary 2007" North American Bramble Growers Assoc. Conference Proceedings. 2007.

Wyzgoski, F.; Rinaldi, P.L.; Reese, N.; Scheerens, J. et al., "ANYL 176-Using high field cryoprobe NMR experiments and multivariate analysis to identify bioactive components in black raspberries" ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY 2006.

Wyzgoski, F.; Miller, R.; Scheerens, J.; Rinaldi, P. et al., "A nuclear magnetic resonance spectroscopy-based approach to profile biologically active plant metabolites using black raspberry inhibition of colon cancer cell proliferation as a model system" HORTSCIENCE 2006.

Wongs-Aree, C; Giusti, MM; Schwartz, SJ, "Anthocyanins Derived Only From Delphinidin in the Blue Petals of Clitoria Ternatea" Acta Horticulturae: IV International Conference on Managing Quality in Chains - The Integrated View on Fruits and Vegetables Quality 2006.

He, J.; Magnuson, B.; Lala, G.; Tian, Q. et al., "Intact anthocyanins and metabolites in rat urine and plasma after 3 months of anthocyanin supplementation" NUTRITION AND CANCER-AN INTERNATIONAL JOURNAL 2006.

Wongs-Aree, C.; Giusti, M.M.; Schwartz, S.J., "Anthocyanins derived only from delphinidin in the blue petals of Clitoria ternatea" Proceedings of the IVth International Conference on Managing Quality in Chains 2006.

Ottinger, MA; Lin, F; Wu, JM; Quinn, MJ Jr; Abdelnabi, MA; Lavoie, ET; Giusti, MM, "Isoflavones-enriched Eggs: Transfer of isoflavones into eggs and health benefits" The Amazing Egg: Nature's Perfect Functional Food for Health. The Post-Symposium Proceeding Book. The 3rd International Symposium on Egg Nutrition for Health 2006.

Lala, G.; Malik, M.; Zhao, C.; He, J. et al., "Anthocyanin-rich extracts inhibit multiple biomarkers of colon cancer in rats" NUTRITION AND CANCER-AN INTERNATIONAL JOURNAL 2006.

Tian, Q; Giusti, MM; Stoner, GD; Campos, D; Schwartz, SJ., "Tandem mass spectrometry determination of anthocyanins and metabolites in fruits, vegetables and biological samples" Pigments in Food: A Challenge to Life Sciences, Section 1, Analysis and chemistry of pigments. 4th International Congress on Pigments in Food 2006.

He, J; Rodríguez-Saona, LE; Giusti, MM., "Rapid differentiation of commercial anthocyanin-rich juices based on FTIR analysis." Pigments in Food: A Challenge to Life Sciences, Section 1, Analysis and chemistry of pigments. The 4th International Congress on Pigments in Food. 2006.

Jing, P; Bomser, JA; Magnuson, BA; Giusti, MM, "Structure-function relationship between anthocyanins and their chemoprotective properties" Pigments in Food: A Challenge to Life Sciences, Section 1, Analysis and chemistry of pigments. The 4th International Congress on Pigments in Food. 2006.

Wrolstad, R.E.; Giusti, M.M., "Acylated anthocyanins from edible sources and their applications in food systems" BIOCHEMICAL ENGINEERING JOURNAL 2003.

Giusti, MM, "Acylated anthocyanins and their applications in food systems" International Workshop on Anthocyanins: “Research and Development in Anthocyanins” 2002.

Giusti, MM; Wrolstad, RE; Rodríguez-Saona, LE, "Use of electrospray and tandem mass spectrometry for the characterization of anthocyanin pigments" The 4th International Symposium on Natural Colorants for Foods, Nutraceuticals, Beverages, Confectionary and Cosmetics. INF/COL IV 2000.

Rodríguez-Saona, LE; Giusti, MM; Wrolstad, RE, "Properties of anthocyanin extracts from radish and red-fleshed potato" The 4th International Symposium on Natural Colorants for Foods, Nutra2aceuticals, Beverages, Confectionary and Cosmetics. INF/COL IV 2000.

Wrolstad,R,E; Giusti,M,M; Rodriguez-Saona,L,E, "Anthocyanins from radishes and red-fleshed potatoes." 1999.

Wrolstad, RE; Giusti, MM; Rodríguez-Saona, LE, "Anthocyanin colorants from radishes and red-fleshed potatoes" The 3rd International Symposium on Natural Colorants INF/COL III 1998.

Wrolstad, RE and Giusti, MM, "Radish anthocyanin extract as a food colorant" The 2nd International Symposium on Natural Colorants INF/COL II 1996.

Wrolstad, RE; Price, CL; Giusti, MM., "Potential colorants containing acylated anthocyanins: Royal Okanogan Huckleberry juice and radish extract" The First International Symposium on Natural Colorants for Foods, Nutraceuticals, Beverages and Confectionery 1993.

Patents

Method to use cyanidin-3-derivatives and pyruvic acid or caffeic acid to produce pyranoanthocyanins efficiently: reagents, temperature and lactic acid bacteria mediation.. Filed Dec 2019

Formation of pyranoanthocyanins, a more stable natural colorant derived from fruit and vegetable pigments, with enhanced resistance to bleaching for food applications. Filed Jun 2017

Blue and green colorants derived from naturally sourced delphinidin based anthocyanins by metal interaction. Filed Apr 2017

Colorant Compositions and Methods of Use Thereof. 10750761 Filed Jan 2017 and Issued Aug 2020.

Black Goji Anthocyanins for Natural Blue Colorant. Filed May 2016 and Issued Jan 2016.

Natural Blue Anthocyanin-Containing Colorants. Filed Jan 2016 and Issued Jul 2016.

Robbins, RJ; Johnson, JC; Collins, TM; Ahmadiani, N and Giusti, MM. Natural blue anthocyanin-containing colorants. Filed Jan 2016

Anthocyanin-Metal Chelates For Use As Purple, Blue, and Green Hued Colorants. Filed Jun 2015

Sigurdson, G; Collins, TM; Giusti, MM; Robbins, RJ. Acylated anthocyanin based colourant composition and methods of use thereof. Filed Jun 2015 and Issued Jan 2017.

Giusti, MM; Westfall, A. Lipstick Formulations Containing Anthocyanins As Colorants And Active Ingredients. Filed Apr 2015

Robbins, RJ; Johnson, JC; Collins, TM; Ahmadiani, N; Giusti, MM. Natural blue anthocyanin-containing colorants. 2984140 Filed Mar 2014 and Issued Jul 2016.

Robbins, RJ; Johnson, JC; Collins, TM; Ahmadiani, N; Giusti, MM. Natural blue anthocyanin-containing colorants. Filed Mar 2014 and Issued May 2016.

Petrella, D; Gardner, D; Nangle, E; Giusti, MM. Methods for Inducing Anthocyanin Production in Plants. Filed Nov 2013

Giusti, MM and Sigurdson, G. Anthocyanin-metallo complexation blue and purple colorants for food application. Filed Sep 2013

Robbins, RJ; Johnson, JC; Collins, TM; Ahmadiani, N; Giusti, MM. Method of isolating blue anthocyanin fractions. 9598581 Filed Mar 2013 and Issued Mar 2017.

Giusti, MM and He, J. High-Purity Fractionation of Anthocyanins from Fruits and Vegetables. 2714084 Filed Aug 2010 and Issued Sep 2015.

Giusti,MM; He,J. High-purity fractionation of anthocyanins from fruits and vegetables. 8575334 Filed Jul 2010 and Issued Nov 2013.

Magnuson, BA; Giusti, MM; Malik, M; Zhao, C. Anthocyanin-rich compositions and methods for inhibiting cancel cell growth. 8034388 Filed Mar 2006 and Issued Oct 2011.

Presentations

"The effect of preheated whey protein on anthocyanin color stability." In IFT Annual Meeting and Food Expo. 2021.

"Biotransformation of hydroxycinnamic acids into volatile aroma compounds by lactic acid bacteria strain isolated from dairy products." In Ohio Valley Institute of Food Technologists / CIFT Networking and Poster Competition. 2021.

"A Colorful Road to Innovation." In Food Science and Technology Seminar Series. 2021.

"Making Foods Colorful and Healthier with Anthocyanins. Functional Foods symposium." In e-Latin Food 2020: 9th Food Science, Biotechnology & Safety Congress. 2020.

"Rapid Analysis of Agrochemical Contaminants in Cocoa (Theobroma Cacao L.) by Vibrational Spectroscopy." In 2020 SHIFT Annual Meeting and Food Expo.. 2020.

"Improving colorimetric properties and stability of acylated anthocyanins through UV irradiation.." In IFT Annual Meeting and Food Expo. 2020.

"Decarboxylation of hydroxycinnamic acids by lactic acid bacteria isolated from dairy products." In American Dairy Science Association Annual Meeting. 2020.

"Effect of Light Energy on Photoisomerization of Acylated Anthocyanin for the Expansion of Their Color Expression." In IFT Annual Meeting and Expo. 2020.

"Improving colorimetric properties and stability of acylated anthocyanins through UV irradiation." In College of Food, Agricultural, and Environmental Sciences Annual Research Conference. 2020.

"Biotransformation of hydroxycinnamic acids into volatile aroma compounds by lactic acid bacteria strains from dairy products." In College of Food, Agricultural, and Environmental Sciences Annual Research Conference. 2020.

"Monitoring the Interaction Between Thermally-Induced Whey Protein and Anthocyanin by Fluorescence Quenching Spectroscopy." In College of Food, Agricultural, and Environmental Sciences Annual Research Conference. 2020.

"Increasing Pyranoanthocyanin Formation with Use of Caffeic Acid and Heat for Production of Naturally Derived Food Colorants." In College of Food, Agricultural, and Environmental Sciences Annual Research Conference. 2020.

"Comparison of hot water and acetone extraction methods on anthocyanin content and color characteristics of butterfly pea flower extracts." In College of Food, Agricultural, and Environmental Sciences Annual Research Conference. 2020.

"Formation of the more stable pyranoanthocyanin pigments using cyanidin derivatives and pyruvic or caffeic acids.." In Ohio Valley Institute of Food Technologists / CIFT Networking. 2020.

"Increasing Pyranoanthocyanin Formation Efficiency with the use of Heat for Production of Naturally Derived Food Colorants." In Ohio Valley Institute of Food Technologists / CIFT Networking and Poster Competition. 2020.

"Effect of Light Energy on Anthocyanin Color Expression and Stability." In Ohio Valley Institute of Food Technologists / CIFT Networking Poster Competition. 2020.

"Comparison of hot water and acetone extraction methods on anthocyanin content and color characteristics of butterfly pea flower extracts." In Ohio Valley Institute of Food Technologists. 2020.

"Improvement of Natural Food Colorant Performance with Efficient Pyranoanthocyanin Formation from Sambucus nigra Anthocyanins Using Caffeic Acid and Heat.." In 34th Annual Edward F. Hayes Graduate Research Forum. 2020.

"). Improving Anthocyanin Color Performance with Efficient Pyranoanthocyanin Formation.." In American Association for the Advancement of Science Annual Meeting. 2020.

"The Future of Foods is Colorful, Anthocyanin Colorants." In 13th Latin American Symposium on Food Sciences SLACA. 2019.

"The Colorful World of Anthocyanins: Learning from Nature." In University of Sao Paulo, Piracicaba. 2019.

"Validación de la técnica infrarroja para el análisis de contaminación por pesticidas en muestras de grano de cacao." In Ill Encuentro de lnvestigadores del Centro de lnnovaci6n del Cacao. 2019.

"Chromatography and Spectrometry as Tools to Monitor the Quality and Safety of Cocoa Beans." In Salon del Cacao. 2019.

"Comparing the anthocyanins from the fruits of Sambucus species, their color performance and potential as natural colorants.." In IFT Annual Meeting and Expo. 2019.

"Study of the interaction between whey proteins and anthocyanins using fluorescence spectroscopy.." In American Dairy Science Association Annual Meeting. 2019.

"Color enhancement of anthocyanin-colored model juices by whey protein addition." In IFT Annual Meeting and Expo. 2019.

"Aplicación de pigmentos naturales y métodos para extender su estabilidad.." In Congreso de Innovaciones Agroindustriales de Productos Andinos y Amazónicos ALINNOVA. 50th Anniversary of the Food Industry College. 2019.

"Develop a more food-friendly method to obtain more vibrant anthocyanin-based colorant through UV irradiation." In OVIFT Spring Research Forum. 2019.

"Enhancement of color intensity in anthocyanin-colored model juices due to interaction with whey proteins.." In OVIFT Spring Research Forum. 2019.

"The Colorful World of Anthocyanins: Learning From Nature." In Penn State Seminar Series. 2018.

"PRIORIZACIÓN DE LA INVESTIGACIÓN UNSAAC - REGIÓN CUSCO EN CIENCIAS BÁSICAS." In VII SEMANA INTERNACIONAL DE INVESTIGACIÓN, INNOVACIÓN Y EMPRENDIMIENTO - UNSAAC 2018. 2018.

"LAS PROPIEDADES BIOACTIVAS DE LAS ANTOCIANINAS DEL MAÍZ MORADO.." In VII SEMANA INTERNACIONAL DE INVESTIGACIÓN, INNOVACIÓN Y EMPRENDIMIENTO - UNSAAC 2018. 2018.

"Anthocyanins, Much More than Color." In OSUN Nutrition Seminar Series. 2018.

"El Futuro Brillante de los Colorantes Naturales en el Peru." In VII Semana Internacional de Investigación, Innovaciòn y emprendimiento,. 2018.

"Color Expression of Purple Sweet Potato Anthocyanins in Different pH Environments, and Metal Chelation." In Anthocyanin Research Meeting. 2018.

"Red Cabbage Anthocyanins: The Sinapic family, and its odd child, Peak B." In Anthocyanin Research Meeting. 2018.

"The Colorful World of Anthocyanins: Learning From Nature." In Colors and Nutrition. 2018.

"Challenges and Opportunities for the use of Food Colorants from Natural Sources." In 33rd Philippine Chemistry Conference, 2018.. 2018.

"The Colorful world of anthocyanins: Learning from nature." In Mahidol University Meeting, Institute of Nutrition. 2018.

"Natural Colorants: Challenges and Opportunities." In 2018 Clean Label Conference. 2018.

"Colorful World of Anthocyanins: Learning From Nature." In American Chemical Society 254th National Meeting. 2017.

"Los Múltiples Colores de las Antocianinas: Aprendiendo de la Naturaleza." In XIX Congreso Nacional de Ciencia y Tecnología de Alimentos & IV Congreso Internacional de Innovación y Tendencias en Procesamiento de Alimentos. 2017.

"Antioxidant, UV Protection and Anti-Photoaging Properties of Anthocyanin-Pigmented Lipstick Formulations, and their Penetration into the Skin." In 9th International Workshop on Anthocyanins. 2017.

"The Chemistry of Anthocyanins: Diverse Structures for a Colorful World." In 131st AOAC Annual Meeting. 2017.

"Roles of Metallic Cations, Hydroxycinnamic Acids, and Glycosylation on the Blue Color Expression of Cyanidin Derivatives." In MARS Anthocyanin Research Meeting at the Scuola Internazionale Superiore di Studi Avanzati (SISSA). 2016.

"Establishing Standards on Colors from Natural Sources: Recommendations from an Expert Panel." In International Association of Color Manufacturer, Natural Colorants Meeting.. 2016.

"Anthocyanin Pigments Absorption, Degradation and Bioactivity in the Gastrointestinal Tract and the Skin." In Workshop on Bioactive Compounds & Food Quality. 2016.

"The Colorful World of Anthocyanins: Learning From Nature." In Institute of Food Technologists Annual Meeting and Food Expo. 2016.

"Black Goji (Lycium Ruthenicum Murr.) as a Potential Source of Natural Color in a Wide pH Range." In Institute of Food Technologists Annual Meeting and Food Expo. 2016.

"Enhancing the Stability of an Anthocyanin Colorant and Vitamin C in a Model Juice by Inclusion of Green Tea Catechins." In Institute of Food Technologists Annual Meeting and Food Expo. 2016.

"Anthocyanin chemical structure affects their stability, bioavailability, and functionality in the human body." In International Congress on Pigments in Foods. 2016.

"Comparison of Diffusion Characteristics of Dry and Wet Hydrogel Particles by Fluorescence." In Institute of Food Technologists Annual Meeting and Food Expo. 2015.

"Acylation of Anthocyanin Influences Its Co-Pigmentation with Isoflavone." In IFT Annual Meeting and Expo. 2015.

"Effect of Catechin Copigmentation and Ascorbic Acid Fortification on Color Stability of Black Carrot and Chokeberry Anthocyanins Under Heat Treatment." In Institute of Food Technologists Annual Meeting and Food Expo. 2015.

"Rapid Quantitation of Protein Content in an Anthocyanin-Rich System Using Fourier Transformed Mid Infrared Spectroscopy." In Institute of Food Technologists Annual Meeting and Food Expo. 2015.

"Overview of Natural Colors: Sources and Chemistry." In IFT Annual Meeting and Expo. 2015.

"Evaluating the Spectral Characteristics and Color of Acylated Anthocyanins Induced by Metal Chelation." In IFT Annual Meeting and Expo. 2015.

"Evaluation of the Efficacy of Anthocyanins as Biologically Active Ingredients in Cosmetic Formulations." In Institute of Food Technologists Annual Meeting and Food Expo. 2015.

"The multiple colors of anthocyanins: Learning from nature." In ACS Joint Great Lakes and Central Regional Meeting. 2015.

"Intramolecular and intermolecular copigmentation of acylated cyaniding derivatives from Red Cabbage for the production of blue colors." In MARS Anthocyanin Research Meeting at the Scuola Internazionale Superiore di Studi Avanzati (SISSA). 2015.

"Effect of process on color quality stability of anthocyanin-rich juices." In CAPPS Spring Meeting. 2015.

"Anthocyanin Chemistry and Innovation." In ACS Central Regional Meeting. 2014.

"Effect of process on color quality stability of fruit and vegetable juices." In CAPPS Fall Meeting. 2014.

"Effects of acylation and intra or extramolecular copigmentation on the production of red and blue colors with Cyanidin derivatives." In MARS Anthocyanin Research Meeting. 2014.

"Anthocyanin Pigment Activity and Metabolism in the Oral Cavity." In 2nd International Congress on Food Technology. 2014.

"Developing New Blue Food Colors from Natural Anthocyanins through Metal Complexation." In 5th OVIFT Annual Symposium. Trends in Foods: Novel technologies for Safe and High Quality Foods. 2014.

"Anthocyanin Color Stability During Storage by using Catechins as Copigments." In 5th OVIFT Annual Symposium. Trends in Foods: Novel technologies for Safe and High Quality Foods. 2014.

"In-vitro uptake of chokeberry anthocyanins by gastric cells using a novel cell model." In 5th OVIFT Annual Symposium. Trends in Foods: Novel technologies for Safe and High Quality Foods. 2014.

"Clover Isoflavones are Found in Commercial Eggs." In 5th OVIFT Annual Symposium. Trends in Foods: Novel technologies for Safe and High Quality Foods. 2014.

"Efficiently Extract Anthocyanin from Purple Corn." In 5th OVIFT Annual Symposium. Trends in Foods: Novel technologies for Safe and High Quality Foods. 2014.

"Anthocyanin Activity and Metabolism Starts on the Oral Cavity." In 7th International Workshop on Anthocyanins: Tasting new Colorful Sensations. 2013.

"Can we make food healthier and appealing at the same time?." In ACS Annual Meeting. 2013.

"Increasing Dietary Intake of Bioactive Flavonoids without Major Changes in Dietary Habits.." In ASA, CSSA, and SSSA Annual Meetings. 2012.

"Antocianinas: Color y Salud." In Simposio Internacional de InnovaciÃ³n Alimentaria (SIIA). 2012.

"Compuestos Polifenoles En La Industria Alimenticia Y Farmaceutica (Polyphenol Compounds in Pharmaceutical and Food Industries)." In XV COIFFA & 1er Simposio Internacional de Ciencias Farmaceuticas y Alimentarias (1st Symposium of Pharmaceutical and Food Sciences). 2012.

"Efectos Del Procesamiento De Alimentos En Los Compuestos Polifenoles (Effects of Food Processing in Polyphenol Compounds)." In XV COIFFA & 1er Simposio Internacional de Ciencias Farmaceuticas y Alimentarias (1st Symposium of Pharmaceutical and Food Sciences). 2012.

"The Relationship Between Anthocyanin Chemical Structure and Its Stability in Foods and the GI Tract.." In IFT Annual Meeting and Food Exposition. 2012.

"Chemoprotective Effects of Aronia (Chokeberry) Components." In Annual Conference of the Midwest Aronia Association. 2012.

"Incorporando salud y color en la dieta diaria (Incorporatng health and color in the daily diet)." In VIII Iberoamerican Congress in Food Engineering (CIBIA) 2011. 2011.

"Infrared Spectroscopy as Means of Determining Concord Juice Concentration in a Grape Juice Blend.." In III OVIFT Annual Symposium. Food Innovation: Working in the Present, Building the Future.. 2011.

"Comparative study of phytonutrients stability in functional beverages stored under different environment conditions.." In III OVIFT Annual Symposium. Food Innovation: Working in the Present, Building the Future.. 2011.

"Production of a Red Radish Juice Concentrate for Use as a Food Colorant.." In III OVIFT Annual Symposium. Food Innovation: Working in the Present, Building the Future.. 2011.

"Bioactive Berry Pigments: Uptake and Transformations in the Gastrointestinal Tract." In Berry Health Benefits Symposium. 2011.

"Anthocyanin Colors and Chemistry." In Mars Science and Technology Workshop - Natural Colors. 2011.

"Anthocyanins for Color and Health." In Winter 2011 HortScience Department Seminar Series. 2011.

"Blue Color Characteristics and Stability of Red Cabbage Extract Solutions at Neutral to Alkaline pH.." In III OVIFT Annual Symposium. Food Innovation: Working in the Present, Building the Future.. 2011.

"Quantification of Soy Isoflavones in Commercial Eggs and Their Transfer from Poultry Feed into Hen Eggs and Tissues." In SBCTA 2010 (The 22nd Brazilian Congress of Food Science and Technology). 2010.

"Monitoring authenticity of commercial juices by infrared spectroscopy." In SBCTA 2010 (The 22nd Brazilian Congress of Food Science and Technology). 2010.

"Anthocyanins, the healthy colors of foods." In CREAS (Regional Center for Healthy Foods Research) Annual Meeting. 2010.

"Selected anthocyanins are stable in the digestive tract: A kinetic study of black raspberry anthocyanins in rat stomach and intestine." 2010.

"Metabolism of anthocyanins in human oral cavity â€“ Preliminary observations." In First Annual MCC/OSUCCC Summer Research Workshop on Food-Based Cancer Prevention. 2010.

"Impact of black raspberry variety, maturity and growing location on their ability to inhibit cancer cell proliferation." In First Annual MCC/OSUCCC Summer Research Workshop on Food-Based Cancer Prevention. 2010.

"Chemoprotection, bioavailability and metabolism of anthocyanins from small fruits." In IFT Annual Meeting and Expo - Bioavailability and nutrigenomics of small fruit polyphenols Symposium. 2010.

"Authentication of fruit juices by spectroscopic techniques." In ACS Spring Annual Meeting - Progress in Authentication of Food and Wine Symposium. 2010.

"Anthocyanins from chokeberry and strawberry are metabolized in saliva." In Russell Klein Memorial Nutrition Research Symposium, Department of Human Nutrition, The Ohio State University. 2010.

"Anthocyanins from chokeberry and strawberry are metabolized in saliva." In EHE Student Research Forum, Columbus, Ohio. 2010.

"Enhancing nutrition with phenolic-rich potatoes." In BioPotato Network. 2009.

"Tecnicas espectroscopicas y cromatograficas para el analisis de antocianinas.." 2009.

"Expanding the market of anthocyanin-rich commodities through the characterization of components with biological activity." In Fruits and Vegetables Division: Focus on phenolics, Annual Meeting and Food Exposition of the Institute of Food Technologists (IFT). 2009.

"A Kinetic Study of Black Raspberry Anthocyanins in Rat Stomach and Intestine." In 5th International Congress on Pigments in Foods.. 2008.

"Anthocyanins for Color and Health." In V Congreso Internacional de IngenierÃa BioquÃmica / XVI Congreso Nacional de IngenierÃa BioquÃmica / VI Jornadas CientÃficas de Biomedicina y BiotecnologÃa Molecular.. 2008.

"Anthocyanins for Color and Health." In DSM 2008 Juice Workshop. Meeting sponsored by DSM Food Specialties USA, Inc.. 2008.

"Effect of glycosylation and acylation on the chemoprotective effects of anthocyanins." In Division of Agricultural & Food Chemistry. 234th National Meeting & Exposition. 2007.

"Tandem mass spectrometry determination of anthocyanins and metabolites in fruits, vegetables and biological samples.." In 4th International Congress on Pigments in Food.. 2006.

"Absorption, excretion, and in vivo transformations of different individual anthocyanins as affected by their chemical structure." In Annual Meeting of the IFT. 2005.

"Evaluation of the potential toxicity of soybean isoflavones in development and aging." In JIFSAN Research Presentation Symposium. 2003.

"Anthocyanin rich extracts and their potential chemo preventive effects." In 226th ACS National Meeting, Division of Agricultural and Food Chemistry. 2003.

"Acylated anthocyanins and their applications in food systems.." In 1st International Workshop on Anthocyanins. 2002.

"Use of electrospray and tandem mass spectrometry for the characterization of anthocyanin pigments." In The 4th International Symposium on Natural Colorants for Foods, Nutraceuticals, Beverages, Confectionary and Cosmetics. INF/COL IV,. 2000.

"Anthocyanin contents, profiles and color characteristics of Red Cabbage Extracts from different cultivars and maturity stages." In 5th OVIFT Annual Symposium. Trends in Foods: Novel technologies for Safe and High Quality Foods.

"Spectral and Colorimetric Characteristics of Metal Chelates of Acylated Cyanidin Derivatives." In IFT Annual Meeting.

Technical Reports

Giusti, M.M., "Antocianinas, color y salud." 2005.

Giusti, M.M., "Applications of acylated anthocyanins as natural food colorants. In Innovative Food Ingredients." 2002.

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Dr. Monica Giusti

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