| Natural pigments: stabilization methods of anthocyanins for food applications R Cortez, DA Luna‐Vital, D Margulis, E Gonzalez de Mejia Comprehensive Reviews in Food Science and Food Safety 16 (1), 180-198, 2017 | 496 | 2017 |
| Blackcurrants (Ribes nigrum): A Review on Chemistry, Processing, and Health Benefits RE Cortez, E Gonzalez de Mejia Journal of food science 84 (9), 2387-2401, 2019 | 100 | 2019 |
| Protection of color and chemical degradation of anthocyanin from purple corn (Zea mays L.) by zinc ions and alginate through chemical interaction in a beverage model Diego Luna-Vital, Regina Cortez, Paulina Ongkowijoyo, Elvira Gonzalez de Mejia Food Research International, 2017 | 39* | 2017 |
| Natural pigments: stabilization methods of anthocyanins for food applications. Compr Rev Food Sci Food Saf 16: 180–198 R Cortez, DA Luna-Vital, D Margulis, EG de Mejia | 5 | 2017 |
| Characterization of blackcurrant berries (Ribes nigrum) and the evaluation of their bioactive compounds after ultrasound-assisted water extractions, enzymatic treatments, and … RE Cortez University of Illinois at Urbana-Champaign, 2019 | 1 | 2019 |
| LC-ESI-MS characterization of the components of four varieties of blackcurrants (Ribes nigrum), grown in Illinois and Wisconsin after water-based sonication extraction and … R Cortez, M Berhow, E Demejia ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY 256, 2018 | | 2018 |
| Stabilization of natural pigments from purple corn pericarp in a beverage model through complex formation with metal ions and polysaccharides R Cortez, D Luna, E Demejia ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY 253, 2017 | | 2017 |
Elvira de MejiaUniversity of Illinois在 illinois.edu 的电子邮件经过验证
Elvira de MejiaUniversity of Illinois在 illinois.edu 的电子邮件经过验证
Diego A. Luna-VitalTecnologico de Monterrey, Campus Puebla在 tec.mx 的电子邮件经过验证