Thomas M. Collins

Anthocyanins Contents, Profiles, and Color Characteristics of Red Cabbage Extracts from Different Cultivars and Maturity Stages

Neda Ahmadiani, Rebecca J. Robbins, Thomas M. Collins et al. · Journal of Agricultural and Food Chemistry · 2014 · 158 citations

Agriculture, Plant Biology, Plant Sciences +17

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

Julie-Anne Fenger, Mícheál P. Moloney, Rebecca J. Robbins et al. · Food & Function · 2019 · 81 citations

Agriculture, Biochemistry, Chemistry +17

Evaluating the role of metal ions in the bathochromic and hyperchromic responses of cyanidin derivatives in acidic and alkaline pH

Gregory T. Sigurdson, Rebecca J. Robbins, Thomas M. Collins et al. · Food Chemistry · 2016 · 75 citations

Natural Sciences, Biophysics, Chemistry +4

Discovery of a natural cyan blue: A unique food-sourced anthocyanin could replace synthetic brilliant blue

Pamela R. Denish, Julie-Anne Fenger, Randall K. Powers et al. · Science Advances · 2021 · 65 citations · Full text

Agriculture, Chemistry, Food Science +17

Molar absorptivity (ε) and spectral characteristics of cyanidin-based anthocyanins from red cabbage

Neda Ahmadiani, Rebecca J. Robbins, Thomas M. Collins et al. · Food Chemistry · 2015 · 60 citations

Agriculture, Food Science, Plant Sciences +12