Neda Ahmadiani

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 · 156 citations

Food Chemistry, Red Cabbage Extracts, Natural Pigments +10

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

Food Chemistry, Carotenoid, Biochemistry +5

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

Engineering, Cyanobacteria, Chemical Biology +19

Solid phase fractionation techniques for segregation of red cabbage anthocyanins with different colorimetric and stability properties

Neda Ahmadiani, Gregory T. Sigurdson, Rebecca J. Robbins et al. · Food Research International · 2018 · 23 citations

Food Chemistry, Separation Science, Different Colorimetric +7