| Browning index of anthocyanin‐rich fruit juice depends on pH and anthocyanin loss more than the gain of soluble polymeric pigments MR Dorris, DM Voss, MA Bollom, MP Krawiec‐Thayer, BW Bolling Journal of food science 83 (4), 911-921, 2018 | 27 | 2018 |
| 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 | 10 | 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 | 8 | 2022 |
| 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 | 3 | 2023 |
| Comparison of Hot Water and Acetone Extraction Methods on Anthocyanin Content and Color Characteristics of Butterfly Pea Flower Extracts DM Voss, SM Grouge, MM Giusti Columbus, OH: CFAES, 2020 | 2 | 2020 |
| The amazing colors of peruvian biodiversity: Select peruvian plants for use as food colorants GM Cruzado, DM Voss, C del Carpio Jiménez, F Lao, P Jing, K Zhang, ... Anales Científicos 83 (1), 1-17, 2022 | 1 | 2022 |
| Color Measurements of a Solid and Calculation of Color Specifications from Spectral Data MM Giusti, DM Voss, G Miyagusuku-Cruzado Nielsen's Food Analysis Laboratory Manual, 219-223, 2024 | | 2024 |
| 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 |
| Evaluating Pyranoanthocyanins as Innovative, Naturally Derived Colorants for Foods D Voss | | 2024 |
| Methods of isolating phenols from phenol-containing media B Bolling, WU Yuwei, D Voss, M Dorris US Patent 11,548,845, 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 |
| 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 | | 2022 |
| Methods of isolating phenols from phenol-containing media B Bolling, WU Yuwei, D Voss, M Dorris US Patent 11,142,492, 2021 | | 2021 |
| Developing more stable colorants from natural sources: Influence of anthocyanin aglycone and cofactor structure on pyranoanthocyanin formation efficiency D Voss | | 2021 |
| Influence of Chemical Structure on the Thermal Stability of Pyranoanthocyanins in Comparison to Anthocyanins DM Voss The Ohio State University, 2021 | | 2021 |
| 10-Catechyl-Pyranoanthocyanins as Heat-Stable, Naturally-Derived Pigments for Coloring Food DM Voss, G Miyagusuku-Cruzado, MM Giusti | | |
