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The Chemical Reactivity of Anthocyanins and Its Consequences in Food Science and Nutrition

 Olivier O. Dangles , Julie-Anne Fenger
Molecules, 2018, 23 (8), pp.1970. ⟨10.3390/molecules23081970⟩
Article dans une revue hal-02623758v1
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Acylated Anthocyanins from Red Cabbage and Purple Sweet Potato Can Bind Metal Ions and Produce Stable Blue Colors

 Julie-Anne Fenger , Gregory T Sigurdson , Rebecca J Robbins , Thomas M Collins , M. Mónica Mónica Giusti , et al.
International Journal of Molecular Sciences, 2021, 22 (9), pp.4551. ⟨10.3390/ijms22094551⟩
Article dans une revue hal-03326839v1

The influence of acylation, metal binding and natural antioxidants on the thermal stability of red cabbage anthocyanins in neutral solution

 Julie-Anne Fenger , Micheàl Moloney , Rebecca J. Robbins , Thomas M. Collins , Olivier O. Dangles
Food and Function, 2019, 10 (10), pp.6740-6751. ⟨10.1039/C9FO01884K⟩
Article dans une revue hal-02620015v1
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The influence of phenolic acyl groups on the color of purple sweet potato anthocyanins and their metal complexes

 Julie-Anne Fenger , Hugo Roux , Rebecca Robbins , Thomas Collins , Olivier O. Dangles
Dyes and Pigments, 2021, 185, pp.108792. ⟨10.1016/j.dyepig.2020.108792⟩
Article dans une revue hal-03140118v1
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The fate of acylated anthocyanins in mildly heated neutral solution

 Julie-Anne Fenger , Rebecca Robbins , Thomas Collins , Olivier Dangles
Dyes and Pigments, 2020, 178, pp.108326. ⟨10.1016/j.dyepig.2020.108326⟩
Article dans une revue hal-03111200v1
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