| Invited review: Acid whey trends and health benefits D Rocha-Mendoza, E Kosmerl, A Krentz, L Zhang, S Badiger, ... Journal of Dairy Science 104 (2), 1262-1275, 2021 | 119 | 2021 |
| Flavonoids as natural pigments MM Giusti, G Miyagusuku‐Cruzado, TC Wallace Handbook of natural colorants, 371-390, 2023 | 49 | 2023 |
| Growth of lactic acid bacteria in milk phospholipids enhances their adhesion to Caco-2 cells D Rocha-Mendoza, E Kosmerl, G Miyagusuku-Cruzado, MM Giusti, ... Journal of dairy science 103 (9), 7707-7718, 2020 | 41 | 2020 |
| Copigmentation with Chlorogenic and Ferulic Acid Affected Color and Anthocyanin Stability in Model Beverages Colored with Sambucus peruviana, Sambucus nigra, and … NP Pangestu, G Miyagusuku-Cruzado, MM Giusti Foods 9 (10), 1476, 2020 | 27 | 2020 |
| Monitoring hydroxycinnamic acid decarboxylation by lactic acid bacteria using high-throughput UV-Vis spectroscopy G Miyagusuku-Cruzado, I García-Cano, D Rocha-Mendoza, ... Molecules 25 (14), 3142, 2020 | 21 | 2020 |
| Whey protein addition and its increased light absorption and tinctorial strength of model solutions colored with anthocyanins G Miyagusuku-Cruzado, R Jiménez-Flores, MM Giusti Journal of Dairy Science 104 (6), 6449-6462, 2021 | 17 | 2021 |
| A novel handheld FT-NIR spectroscopic approach for real-time screening of major cannabinoids content in hemp S Yao, C Ball, G Miyagusuku-Cruzado, MM Giusti, DP Aykas, ... Talanta 247, 123559, 2022 | 15 | 2022 |
| Influence of the anthocyanin and cofactor structure on the formation efficiency of naturally derived pyranoanthocyanins G Miyagusuku-Cruzado, DM Voss, MM Giusti International Journal of Molecular Sciences 22 (13), 6708, 2021 | 15 | 2021 |
| Thermal stability comparison between 10-catechyl-pyranoanthocyanins and anthocyanins derived from pelargonidin, cyanidin, and malvidin DM Voss, G Miyagusuku-Cruzado, MM Giusti Food Chemistry 403, 134305, 2023 | 8 | 2023 |
| Comparing the thermal stability of 10-carboxy-, 10-methyl-, and 10-catechyl-pyranocyanidin-3-glucosides and their precursor, cyanidin-3-glucoside DM Voss, G Miyagusuku-Cruzado, MM Giusti npj Science of Food 6 (1), 16, 2022 | 7 | 2022 |
| Anti-prediabetic effect of 6-O-caffeoylsophorose in prediabetic rats and its stimulation of glucose uptake in L6 myotubes G Miyagusuku-Cruzado, N Morishita, K Fukui, N Terahara, T Matsui Food Science and Technology Research 23 (3), 449-456, 2017 | 4 | 2017 |
| High yield production of cyanidin-derived pyranoanthocyanins using 4-vinylphenol and 4-vinylguaiacol as cofactors G Miyagusuku-Cruzado, DM Voss, TN Ortiz-Santiago, Y Cheng, ... Food Chemistry 427, 136705, 2023 | 2 | 2023 |
| THE AMAZING COLORS OF PERUVIAN BIODIVERSITY: SELECT PERUVIAN PLANTS FOR USE AS FOOD COLORANTS G Miyagusuku-Cruzado, DM Voss, C Del Carpio-Jiménez, F Lao, P Jing, ... Anales Científicos 83 (1), 1-17, 2022 | 1 | 2022 |
| Dietary, socioeconomic, and maize handling practices associated with aflatoxin and fumonisin exposure among women tortilla makers in 5 departments in Guatemala AV Garsow, OR Torres, JA Matute, DM Voss, G Miyagusuku-Cruzado, ... PLOS Global Public Health 4 (2), e0001623, 2024 | | 2024 |
| Nondestructive and Rapid Screening of Aflatoxin-Contaminated Single Peanut Kernels Using Field-Portable Spectroscopy Instruments (FT-IR and Raman) S Yao, G Miyagusuku-Cruzado, M West, V Nwosu, E Dowd, J Fountain, ... Foods 13 (1), 157, 2024 | | 2024 |
| Methods for rapid synthesis of pyranoanthocyanins X Zhu, N Straathof, G Miyagusuku-cruzado, MM Giusti, IG Cano, ... US Patent App. 17/799,393, 2023 | | 2023 |
| Structure elucidation of 4-carboxy-3-deoxyanthocyanidins formed from thermal degradation of hydroxyphenyl-pyranoanthocyanins DM Voss, F Tang, KM Riedl, G Miyagusuku-Cruzado, S Yao, ... New Journal of Chemistry 47 (43), 20048-20060, 2023 | | 2023 |
| Evaluation of the Interaction between Whey Proteins and Anthocyanins or Pyranoanthocyanins in Solution and its Effects on Color Expression GM Cruzado The Ohio State University, 2021 | | 2021 |
| Study of the interaction between whey proteins and anthocyanins using fluorescence spectroscopy. G Miyagusuku-Cruzado, R Jimenez-Flores, MM Giusti JOURNAL OF DAIRY SCIENCE 102, 82-83, 2019 | | 2019 |
| Improving the flavor of fermented foods: Biotransformation of hydroxycinnamic acids into volatile aroma compounds by lactic acid bacteria from dairy products. G Miyagusuku-Cruzado, I García-Cano, D Rocha-Mendoza, ... | | |
M. Monica GiustiDistinguished Professor of Food Science and Technology, The Ohio State UniversityEmail confirmado em osu.edu
