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Daiana Albulescu, Daniel Ursu, Anamaria Dabici, Mihaela Birdeanu, Narcis Duteanu, Simona Popa, Marinela Miclau & Sabina Nitu. (2021) Impact of the selectivity of titanium dioxide on photovoltaic performance of anthocyanin-sensitized solar cells. Energy Sources, Part A: Recovery, Utilization, and Environmental Effects 0:0, pages 1-15.
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Vanja Šeregelj, Vesna Tumbas Šaponjac, Steva Lević, Ana Kalušević, Gordana Ćetković, Jasna Čanadanović-Brunet, Viktor Nedović, Slađana Stajčić, Jelena Vulić & Ana Vidaković. (2019) Application of encapsulated natural bioactive compounds from red pepper waste in yogurt. Journal of Microencapsulation 36:8, pages 704-714.
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Chi Zhang, Luping Qu, Huan Liu, Danni Cai, Yi Yuan & Shaoyun Wang. (2024) pH-responsive color-indicating film of pea protein isolate cross-linked with dialdehyde carboxylated cellulose nanofibers for pork freshness monitoring. International Journal of Biological Macromolecules 257, pages 128671.
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Ana-Maria Manea-Saghin, Grațiela Teodora Tihan, Roxana Gabriela Zgarian, Carla-Cezarina Pădurețu & François Kajzar. (2020) Linear and non-linear optical properties of gelatin membranes doped with photoresponsive berries extracts. Optical Materials 108, pages 110429.
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Tânia C. S. P. PiresMaria Inês Dias, Márcio Carocho, João C. M. Barreira, Celestino Santos-Buelga, Lillian Barros & Isabel C. F. R. Ferreira. (2020)
Extracts from
Vaccinium myrtillus
L. fruits as a source of natural colorants: chemical characterization and incorporation in yogurts
. Food & Function 11:4, pages 3227-3234.
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Tânia C.S. P. Pires, Lillian Barros, Celestino Santos-Buelga & Isabel C.F.R. Ferreira. (2019) Edible flowers: Emerging components in the diet. Trends in Food Science & Technology 93, pages 244-258.
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Stefania Cesa, Simone Carradori, Giuseppe Bellagamba, Marcello Locatelli, Maria Antonietta Casadei, Alessandra Masci & Patrizia Paolicelli. (2017) Evaluation of processing effects on anthocyanin content and colour modifications of blueberry ( Vaccinium spp.) extracts: Comparison between HPLC-DAD and CIELAB analyses. Food Chemistry 232, pages 114-123.
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