Concepedia

Julie-Anne Fenger

JF

5

Publications

244

Citations

5

H-Index

2019

Active since

Affiliations

Université d'Avignon et des Pays de Vaucluse(Current)

Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement

The Ohio State University

Blackhawk Technical College

Sécurité et Qualité des Produits d'Origine Végétale

Julie-Anne Fenger is an author at Université d'Avignon et des Pays de Vaucluse specializing in engineering, chemical kinetics, and chemical engineering.

ORCID

Top concepts

Publications per year

2019–2021

5

Publications

5

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 · 76 citations

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

Pamela R. Denish, Julie-Anne Fenger, Randall Powers et al. · Science Advances · 2021 · 59 citations · Full text

, , +19

The fate of acylated anthocyanins in mildly heated neutral solution

Julie-Anne Fenger, Rebecca J. Robbins, Thomas M. Collins et al. · Dyes and Pigments · 2020 · 44 citations

, , +3

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 et al. · International Journal of Molecular Sciences · 2021 · 36 citations · Full text

The influence of phenolic acyl groups on the color of purple sweet potato anthocyanins and their metal complexes

Julie-Anne Fenger, Hugo Roux, Rebecca J. Robbins et al. · Dyes and Pigments · 2020 · 29 citations · Full text

Rows per page

1–5 of 5