Site

September 2020 Highlights

https://fst.osu.edu/newsletter/food-science-and-technology-news/september-2020-highlights

Science. Authors include Diana Rocha-Mendoza, Erica Kosmerl, Gonzalo Miyagusuku-Cruzado, Dr. Monica Giusti ... Monica Giusti, Dr. Matthias Klein, Dr. Devin Peterson, Dr. Yael Vodovotz, and Dr. Ahmed Yousef. Dr. Hua ...

Phytochemicals Lab hosts Philippine Scientists

https://fst.osu.edu/news/phytochemicals-lab-hosts-philippine-scientists

The week of August 14-19, the Phytochemicals Laboratory lead by Dr. Giusti hosted a team of ...

September 2021 Highlights

https://fst.osu.edu/newsletter/food-science-and-technology-news/september-2021-highlights

Balasubramaniam, Dr. Jessica Cooperstone, Dr. Monica Giusti, Dr. Rafael Jimenez-Flores, Dr. Farnaz Maleky, and Dr. ...

Buckeye Love 2015 is Here!

https://advancement.cfaes.ohio-state.edu/node/21

Married couple Monica Giusti and Luis Rodriguez-Saona, who met in college in Peru and are both ...

Buckeye Love With Monica Giusti and Luis Rodriguez-Saona

https://cfaes.osu.edu/news/videos/buckeye-love-with-monica-giusti-and-luis-rodriguez-saona

Monica Giusti is an associate professor and Luis Rodriguez-Saona is a professor in the Department ...

2021 Poster Competition

https://grad.cfaes.ohio-state.edu/news/2021-poster-competition

advised by Monica Giusti First place (tied): Dylan Ricke, Entomology, advised by Reed Johnson First place ...

Effect of Radiant Energy on Anthocyanin Color Expression and Stability

https://grad.cfaes.ohio-state.edu/research-projects/ellia-h-la

Ellia H. La PhD Monica Giusti Department of Food Science and Technology As natural colorants get ...

Comparison of hot water and acetone extraction methods on anthocyanin content and color characteristics of butterfly pea flower extracts.

https://grad.cfaes.ohio-state.edu/research-projects/danielle-voss

Danielle Voss MS M. Monica Giusti Department of Food Science and Technology Naturally derived ...

Improving colorimetric properties and stability of acylated anthocyanins through UV irradiation

https://grad.cfaes.ohio-state.edu/research-projects/yucheng-zhou

Yucheng Zhou PhD Monica Giusti Department of Food Science and Technology Anthocyanin-based food ...

Improving the flavor of fermented foods: Biotransformation of hydroxycinnamic acids into volatile aroma compounds by lactic acid bacteria from dairy products

https://grad.cfaes.ohio-state.edu/research-projects/gonzalo-miyagusuku-cruzado

Gonzalo Miyagusuku Cruzado PhD Monica Giusti Department of Food Science and Technology The sensory ...

Search results