N. Ahmadiani

20. Isoflavone and flavonoid supplemented eggs in health

M. Ottinger, M. Giusti, P. Tang, 2015 .

Solid phase fractionation techniques for segregation of red cabbage anthocyanins with different colorimetric and stability properties.

G. T. Sigurdson, M. Giusti, R. J. Robbins, 2019, Food research international.

Anthocyanins contents, profiles, and color characteristics of red cabbage extracts from different cultivars and maturity stages.

M. Giusti, R. J. Robbins, T. Collins, 2014, Journal of agricultural and food chemistry.

Discovery of a natural cyan blue: A unique food-sourced anthocyanin could replace synthetic brilliant blue

J. Siegel, S. Baroni, O. Dangles, 2021, Science Advances.

Molar absorptivity (ε) and spectral characteristics of cyanidin-based anthocyanins from red cabbage.

M. Giusti, R. J. Robbins, T. Collins, 2016, Food chemistry.

RED CABBAGE ANTHOCYANINS: HORTICULTURAL AND CHEMICAL FACTORS AFFECTING COLOR CHARACTERISTICS OF CRUDE EXTRACTS, SELECT PIGMENT MIXTURES, AND ISOLATED PIGMENTS

N. Ahmadiani, 2015 .