| The chemical reactivity of anthocyanins and its consequences in food science and nutrition O Dangles, JA Fenger Molecules 23 (8), 1970, 2018 | 279 | 2018 |
| The influence of acylation, metal binding and natural antioxidants on the thermal stability of red cabbage anthocyanins in neutral solution JA Fenger, M Moloney, RJ Robbins, TM Collins, O Dangles Food & Function 10 (10), 6740-6751, 2019 | 63 | 2019 |
| Discovery of a natural cyan blue: A unique food-sourced anthocyanin could replace synthetic brilliant blue PR Denish, JA Fenger, R Powers, GT Sigurdson, L Grisanti, ... Science advances 7 (15), eabe7871, 2021 | 48 | 2021 |
| The fate of acylated anthocyanins in mildly heated neutral solution JA Fenger, RJ Robbins, TM Collins, O Dangles Dyes and Pigments 178, 108326, 2020 | 32 | 2020 |
| The influence of phenolic acyl groups on the color of purple sweet potato anthocyanins and their metal complexes JA Fenger, H Roux, RJ Robbins, TM Collins, O Dangles Dyes and Pigments 185, 108792, 2021 | 27 | 2021 |
| Acylated anthocyanins from red cabbage and purple sweet potato can bind metal ions and produce stable blue colors JA Fenger, GT Sigurdson, RJ Robbins, TM Collins, MM Giusti, O Dangles International Journal of Molecular Sciences 22 (9), 4551, 2021 | 23 | 2021 |
| Effects of seasonal variations of sugarcane stalk and extraneous matter quantity and quality as they affect recoverable sugar, starch and fiber: Part I. G Eggleston, R Viator, A Gateuil, JA Fenger, P White, W Jackson, ... | 13 | 2013 |
| Seasonal variations of sugarcane stalk and extraneous matter on pH, color and ash as they affect the production of high quality raw sugars (Part II). G Eggleston, R Viator, A Gateuil, J Fenger, P White, W Jackson, ... | 6 | 2013 |
| Shades of Fine Dark Chocolate Colors: Polyphenol Metabolomics and Molecular Networking to Enlighten the Brown from the Black ALS Dias, JA Fenger, E Meudec, A Verbaere, P Costet, C Hue, F Coste, ... Metabolites 13 (5), 667, 2023 | 4 | 2023 |
| Acylated Anthocyanins as Natural Colors: reactivity in aqueous solution, metal binding, stabilization for food applications JA Fenger Université d'Avignon, 2020 | 1 | 2020 |
| Shades of Fine Dark Chocolate Colors: Polyphenol Metabolomics and Molecular Networking to Enlighten the Brown from the Black. Metabolites 2023, 13, 667 ALS Dias, JA Fenger, E Meudec, A Verbaere, P Costet, C Hue, F Coste, ... | | 2023 |
| Les anthocyanes acylées en tant que colorants naturels: réactivité en solution aqueuse, complexation métallique et stabilisation pour des applications alimentaires JA Fenger Avignon, 2020 | | 2020 |
| Les anthocyanes acylées en tant que colorants naturels JA FENGER | | |
| The fate of acylated anthocyanins in neutral mildly heated solution JA Fenger, RJ Robbins, TM Collins, O Dangles Acylated Anthocyanins as Natural Colors: reactivity in aqueous solution …, 0 | | |
| Food & Function JA Fenger, M Moloney, RJ Robbins, TM Collinsc, O Dangles | | |
