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Year | Number of Results |
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2018 | 1 |
2021 | 1 |
2022 | 2 |
2023 | 2 |
2024 | 1 |
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Dietary, socioeconomic, and maize handling practices associated with aflatoxin and fumonisin exposure among women tortilla makers in 5 departments in Guatemala.
PLOS Glob Public Health. 2024 Feb 7;4(2):e0001623. doi: 10.1371/journal.pgph.0001623. eCollection 2024.
PLOS Glob Public Health. 2024.
PMID: 38324582
Free PMC article.
High yield production of cyanidin-derived pyranoanthocyanins using 4-vinylphenol and 4-vinylguaiacol as cofactors.
Miyagusuku-Cruzado G, Voss DM, Ortiz-Santiago TN, Cheng Y, Giusti MM.
Miyagusuku-Cruzado G, et al. Among authors: voss dm.
Food Chem. 2023 Nov 30;427:136705. doi: 10.1016/j.foodchem.2023.136705. Epub 2023 Jun 24.
Food Chem. 2023.
PMID: 37406449
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Thermal stability comparison between 10-catechyl-pyranoanthocyanins and anthocyanins derived from pelargonidin, cyanidin, and malvidin.
Voss DM, Miyagusuku-Cruzado G, Giusti MM.
Voss DM, et al.
Food Chem. 2023 Mar 1;403:134305. doi: 10.1016/j.foodchem.2022.134305. Epub 2022 Sep 18.
Food Chem. 2023.
PMID: 36182854
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Comparing the thermal stability of 10-carboxy-, 10-methyl-, and 10-catechyl-pyranocyanidin-3-glucosides and their precursor, cyanidin-3-glucoside.
Voss DM, Miyagusuku-Cruzado G, Giusti MM.
Voss DM, et al.
NPJ Sci Food. 2022 Feb 18;6(1):16. doi: 10.1038/s41538-022-00131-9.
NPJ Sci Food. 2022.
PMID: 35181657
Free PMC article.
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Influence of the Anthocyanin and Cofactor Structure on the Formation Efficiency of Naturally Derived Pyranoanthocyanins.
Miyagusuku-Cruzado G, Voss DM, Giusti MM.
Miyagusuku-Cruzado G, et al. Among authors: voss dm.
Int J Mol Sci. 2021 Jun 23;22(13):6708. doi: 10.3390/ijms22136708.
Int J Mol Sci. 2021.
PMID: 34201477
Free PMC article.
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Browning Index of Anthocyanin-Rich Fruit Juice Depends on pH and Anthocyanin Loss More Than the Gain of Soluble Polymeric Pigments.
Dorris MR, Voss DM, Bollom MA, Krawiec-Thayer MP, Bolling BW.
Dorris MR, et al. Among authors: voss dm.
J Food Sci. 2018 Apr;83(4):911-921. doi: 10.1111/1750-3841.14106. Epub 2018 Mar 25.
J Food Sci. 2018.
PMID: 29574726
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