M. Monica Giusti

Distinguished Professor

Ohio State University

United States

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Dr. M. Monica Giusti is a Distinguished Professor at The Ohio State University in the United States. Her research focuses on the application of spectroscopy and chemometrics in the areas of food science and health diagnostics, with recent publications addressing topics such as anthocyanin interactions, fibromyalgia, and fungal contamination in food products. She utilizes advanced techniques like Surface-Enhanced Raman Spectroscopy and portable mid-infrared spectroscopy to enable rapid and nondestructive analysis in her studies.

Articles (14)

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2020

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2020

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UNITED STATES

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OLIVIER DANGLES

Avignon Université

FRANCE

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M. Monica Giusti

Research Interests

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Articles (14)

Early Diagnosis of Fibromyalgia Using Surface-Enhanced Raman Spectroscopy Combined with Chemometrics

Nondestructive and Rapid Screening of Aflatoxin-Contaminated Single Peanut Kernels Using Field-Portable Spectroscopy Instruments (FT-IR and Raman)

Portable Mid-Infrared Spectroscopy Combined with Chemometrics to Diagnose Fibromyalgia and Other Rheumatologic Syndromes Using Rapid Volumetric Absorptive Microsampling

Surface-Enhanced Raman Spectroscopy Combined with Multivariate Analysis for Fingerprinting Clinically Similar Fibromyalgia and Long COVID Syndromes

A Comparative Study of Physicochemical, Aroma, and Color Profiles Affecting the Sensory Properties of Grape Juice from Four Chinese <i>Vitis vinifera</i> × <i>Vitis labrusca</i> and <i>Vitis vinifera</i> Grapes

Metabolic Fingerprinting for the Diagnosis of Clinically Similar Long COVID and Fibromyalgia Using a Portable FT-MIR Spectroscopic Combined with Chemometrics

Analyzing the Interaction between Anthocyanins and Native or Heat-Treated Whey Proteins Using Infrared Spectroscopy

Influence of the Anthocyanin and Cofactor Structure on the Formation Efficiency of Naturally Derived Pyranoanthocyanins

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

Monitoring the Interaction between Thermally Induced Whey Protein and Anthocyanin by Fluorescence Quenching Spectroscopy

Accumulation of Anthocyanins and Other Phytochemicals in American Elderberry Cultivars during Fruit Ripening and its Impact on Color Expression

Improvement of Naturally Derived Food Colorant Performance with Efficient Pyranoanthocyanin Formation from <i>Sambucus nigra</i> Anthocyanins Using Caffeic Acid and Heat

Copigmentation with Chlorogenic and Ferulic Acid Affected Color and Anthocyanin Stability in Model Beverages Colored with <i>Sambucus peruviana</i>, <i>Sambucus nigra</i>, and <i>Daucus carota</i> during Storage

Metal Chelates of Petunidin Derivatives Exhibit Enhanced Color and Stability

Collaborators (6)

Gonzalo Miyagusuku Cruzado

Luis Rodriguez-Saona

Scott Selinger

William Brode

Xinyue Fan

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