Julie-Anne Fenger

Most-cited papers

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

   O. Dangles, Julie-Anne Fenger

   2018Molecules291 citations Open access

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

   Julie-Anne Fenger, M. Moloney, R. J. Robbins, T. Collins +1 more

   2019Food & Function65 citations

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

   Pamela R. Denish, Julie-Anne Fenger, Randall Powers, G. T. Sigurdson +18 more

   2021Science Advances59 citations Open access

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4. The fate of acylated anthocyanins in mildly heated neutral solution

   Julie-Anne Fenger, R. J. Robbins, T. Collins, O. Dangles

   202043 citations Open access

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5. Acylated Anthocyanins from Red Cabbage and Purple Sweet Potato Can Bind Metal Ions and Produce Stable Blue Colors

   Julie-Anne Fenger, G. T. Sigurdson, R. J. Robbins, T. Collins +2 more

   2021International Journal of Molecular Sciences38 citations Open access

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

   Julie-Anne Fenger, H. Roux, R. J. Robbins, T. Collins +1 more

   202131 citations Open access

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7. Shades of Fine Dark Chocolate Colors: Polyphenol Metabolomics and Molecular Networking to Enlighten the Brown from the Black

   A. L. de Sousa Dias, Julie-Anne Fenger, E. Meudec, A. Verbaere +7 more

   2023Metabolites12 citations Open access

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8. Acylated Anthocyanins as Natural Colors : reactivity in aqueous solution, metal binding, stabilization for food applications

   Julie-Anne Fenger

   3 citations Open access

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