Julie-Anne Fenger

Julie-Anne Fenger

Université d'Avignon - Avignon / France
Engineering & Technology / Food Science and Engineering
AD Scientific Index ID: 4722662
Avignon University
person_outline Julie-Anne Fenger's MOST POPULAR ARTICLES
1-) The chemical reactivity of anthocyanins and its consequences in food science and nutritionO Dangles, JA FengerMolecules 23 (8), 1970, 20181702018
2-) The influence of acylation, metal binding and natural antioxidants on the thermal stability of red cabbage anthocyanins in neutral solutionJA Fenger, M Moloney, RJ Robbins, TM Collins, O DanglesFood & function 10 (10), 6740-6751, 2019342019
3-) Discovery of a natural cyan blue: A unique food-sourced anthocyanin could replace synthetic brilliant bluePR Denish, JA Fenger, R Powers, GT Sigurdson, L Grisanti, ...Science advances 7 (15), eabe7871, 2021282021
4-) The fate of acylated anthocyanins in mildly heated neutral solutionJA Fenger, RJ Robbins, TM Collins, O DanglesDyes and Pigments 178, 108326, 2020352020
5-) The influence of phenolic acyl groups on the color of purple sweet potato anthocyanins and their metal complexesJA Fenger, H Roux, RJ Robbins, TM Collins, O DanglesDyes and Pigments 185, 108792, 2021302021