M. Monica Giusti

Cited by

	All	Since 2019
Citations	24552	12205
h-index	63	47
i10-index	127	120

2300

1150

575

1725

200320042005200620072008200920102011201220132014201520162017201820192020202120222023202472 141 166 242 353 406 490 522 719 935 992 1095 1228 1529 1463 1578 1808 1871 2236 2181 2173 1914

Public access

View all

37 articles

3 articles

available

not available

Based on funding mandates

Co-authors

Luis Rodriguez-SaonaProfessorVerified email at osu.edu
Steven J. SchwartzThe Ohio State UniversityVerified email at osu.edu
jian hethe Ohio State University; YiliVerified email at osu.edu
Pu JingProfessor, Department of Food Science and Engineering, Shanghai Jiao Tong UniversityVerified email at sjtu.edu.cn
Taylor C. WallaceThink Healthy Group, LLC | George Washington University | Tufts UniversityVerified email at email.gwu.edu
Gonzalo Miyagusuku-CruzadoLead Scientist, Kalsec Inc.Verified email at kalsec.com
Peipei TangDuPont, Ohio State UniversityVerified email at jhu.edu
Rafael Jimenez-FloresEndowed Professor, The Ohio State UniversityVerified email at osu.edu
Jungmin LeeUSDA-ARS-Horticultural Crops Production and Genetic Improvement Research UnitVerified email at usda.gov
Joseph C. ScheerensProfessor of Horticulture and Crop Science, The Ohio State UniversityVerified email at osu.edu
Cesar Rodriguez-SaonaRutgers UniversityVerified email at aesop.rutgers.edu
Maria Beatriz Abreu GloriaProfessor de Ciência de Alimentos, Universidade Federal de Minas GeraisVerified email at ufmg.br
Jacob FarrOhio State UniversityVerified email at osu.edu
Purnima S KumarChair, Department of Periodontics and Oral Medicine, University of Michigan School of DentistryVerified email at umich.edu
Didem Peren AykasAydin Adnan Menderes UniversityVerified email at adu.edu.tr
Helena Teixeira GodoyProfessor de Ciência de Alimentos, UNICAMPVerified email at fea.unicamp.br
Ken RiedlBeaconPoint Labs LLCVerified email at beaconpointlabs.com
CA Tony BuffingtonClinical Professor Department of Medicine and Epidemiology UC Davis School of Veterinary MedicineVerified email at ucdavis.edu
Mary Ann OttingerProfessor Emeritus, Research Professor University of HoustonVerified email at central.uh.edu
Jingxin GuoThe Ohio State UniversityVerified email at buckeyemail.osu.edu

M. Monica Giusti

Distinguished Professor of Food Science and Technology, The Ohio State University

Verified email at osu.edu - Homepage

Polyphenols anthocyanins phytochemicals functional foods


Title Sort by citations Sort by year Sort by title	Cited by Cited by	Year
Characterization and measurement of anthocyanins by UV‐visible spectroscopy MM Giusti, RE Wrolstad Current protocols in food analytical chemistry, F1. 2.1-F1. 2.13, 2001	5733*	2001
Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method: collaborative study J Lee, RW Durst, RE Wrolstad, ... Journal of AOAC international 88 (5), 1269-1278, 2005	3441	2005
Anthocyanins: natural colorants with health-promoting properties J He, MM Giusti Annual review of food science and technology 1 (1), 163-187, 2010	1912	2010
Acylated anthocyanins from edible sources and their applications in food systems MM Giusti, RE Wrolstad Biochemical engineering journal 14 (3), 217-225, 2003	1310	2003
Natural colorants: Food colorants from natural sources GT Sigurdson, P Tang, MM Giusti Annual review of food science and technology 8 (1), 261-280, 2017	605	2017
Effects of commercial anthocyanin-rich extracts on colonic cancer and nontumorigenic colonic cell growth C Zhao, MM Giusti, M Malik, MP Moyer, BA Magnuson Journal of Agricultural and food Chemistry 52 (20), 6122-6128, 2004	456	2004
Molar absorptivity and color characteristics of acylated and non-acylated pelargonidin-based anthocyanins MM Giusti, LE Rodríguez-Saona, RE Wrolstad Journal of agricultural and food chemistry 47 (11), 4631-4637, 1999	444	1999
Electrospray and tandem mass spectroscopy as tools for anthocyanin characterization MM Giusti, LE Rodríguez-Saona, D Griffin, RE Wrolstad Journal of agricultural and food chemistry 47 (11), 4657-4664, 1999	405	1999
Structure− function relationships of anthocyanins from various anthocyanin-rich extracts on the inhibition of colon cancer cell growth P Jing, JA Bomser, SJ Schwartz, J He, BA Magnuson, MM Giusti Journal of agricultural and food chemistry 56 (20), 9391-9398, 2008	388	2008
Anthocyanin-rich extracts inhibit multiple biomarkers of colon cancer in rats G Lala, M Malik, C Zhao, J He, Y Kwon, MM Giusti, BA Magnuson Nutrition and cancer 54 (1), 84-93, 2006	371	2006
Anthocyanins TC Wallace, MM Giusti Advances in Nutrition 6 (5), 620-622, 2015	304	2015
Characterization of red radish anthocyanins MM GIUSTI, RE Wrolstad Journal of food science 61 (2), 322-326, 1996	303	1996
Anthocyanin-rich extract from Aronia meloncarpa E. induces a cell cycle block in colon cancer but not normal colonic cells M Malik, C Zhao, N Schoene, MM Guisti, MP Moyer, BA Magnuson Nutrition and cancer 46 (2), 186-196, 2003	284	2003
Anthocyanin pigment composition of red‐fleshed potatoes LE RODRIGUEZ‐SAONA, MM GIUSTI, RE Wrolstad Journal of food science 63 (3), 458-465, 1998	280	1998
Color and pigment stability of red radish and red‐fleshed potato anthocyanins in juice model systems LE Rodriguez‐Saona, MM Giusti, RE Wrolstad Journal of food science 64 (3), 451-456, 1999	254	1999
Phenolics, betacyanins and antioxidant activity in Opuntia joconostle fruits O Osorio-Esquivel, VB Álvarez, L Dorantes-Álvarez, MM Giusti Food Research International 44 (7), 2160-2168, 2011	242	2011
Anthocyanins from banana bracts (Musa X paradisiaca) as potential food colorants EA Pazmiño-Durán, MM Giusti, RE Wrolstad, MBA Glória Food chemistry 73 (3), 327-332, 2001	228	2001
Colorants SJ Schwartz, JL Cooperstone, MJ Cichon, JH von Elbe, MM Giusti Fennema's food chemistry, 681-752, 2017	208*	2017
Health Benefits of Purple Corn (Zea mays L.) Phenolic Compounds F Lao, GT Sigurdson, MM Giusti Comprehensive Reviews in Food Science and Food Safety 16 (2), 234-246, 2017	197	2017
Determination of Color, Pigment, and Phenolic Stability in Yogurt Systems Colored with Nonacylated Anthocyanins from Berberis boliviana L. as Compared to … TC Wallace, MM Giusti Journal of Food Science 73 (4), C241-C248, 2008	197	2008

The system can't perform the operation now. Try again later.

Articles 1–20

Citations per year

Duplicate citations

Merged citations

Add co-authorsCo-authors

Follow

Cited by

Co-authors