Doctoral Students
Ellia La
2018–2022
Modulating Photochromism of Acylated Anthocyanins by Ultraviolet-Visible Excitation and Acylation Patterns for the Expansion of Color Diversification
Current position: 2024 California Council on Science and Technology Fellow
Gonzalo Miyagusuku-Crusado
2016 – 2021
Evaluation of the Interaction between Whey Proteins and Anthocyanins or Pyranoanthocyanins in Solution and its Effects on Color Expression
Current Position: Lead Scientist in Discovery and Open Innovation Platform at Kalsec Inc.
Yucheng Zhou
2016 – 2021
Comparing the Biochemical Compositions of Fruits from the Sambucus Species and the Color Expression of their Anthocyanin Extracts as Modulated by UV Irradiation
Current Position: Devote into natural color development and improvement
Shuai Ren
2017 – 2021
Evaluation the Interaction between Anthocyanin and Whey Protein and Their Impacts on Anthocyanin Color and Stability
Current Position: Senior Food Technologist at Yili Group
Xiaoyi Zhu
2015 – 2020
Using copigmentation and pyranoanthocyanin formation as means to enhance and stabilize anthocyanin color in beverages. Studying copigmentation effects of phenolic acids and derivatives, flavonoids and flavonoid-rich plant extracts, pyranoanthocyanin formation efficiency and color and stability of pyranoanthocyanins
Jacob Farr
2014 – 2018
Evaluating the Interactions Between Ascorbic Acid and Anthocyanins and Proposed Ways to Mitigate Color Loss
Current Position: Data and Technology Manager at Danone, Denver, CO
Peipei Tang
2013 – 2018
Pt-Derivatives from Black Goji and Purple Potato as Promising Natural Colorants, and Their Co-pigmentation with Metals and Isoflavones
Current Position: Research Statistician at DuPont, Madison, WI
Greg T. Sigurdson
2012 – 2016
Effects of Anthocyanin Structure & the Role of Metals on the Blue Color Evolution of Anthocyanins in Varied pH
Current Position: Researcher at Sensient Food Colors, Saint Louis, MO
Fei Lao
2011 – 2016
Purple Corn (Zea mays L.) Cob Anthocyanins: Extraction, Quantification, Spray Drying and Complexation with Proteins
Current Position: Associate Professor in College of Food Science & Nutritional Engineering at China Agricultural University, Beijing, China
Neda Ahmadiani 
2012 – 2015
Red cabbage anthocyanins: Horticultural and chemical factors affecting color characteristics of crude extracts, isolated pigments, and select pigment mixtures
Current Position: Researcher, Spain
Allison Atnip 
2010 – 2014
Transport and uptake of anthocyanins by gastric cells: developing an in vitro model with the NCI-N87 cell line
Current Position: Senior scientist at Abbott in Columbus, OH
Kom Kamonpatana 
OSUN: 2008 – 2012
Metabolism and anti-inflammatory activity of anthocyanins in human oral cavity.
Current Position: Nutrition & Health Manager at SE Asia Unilever in Thailand
Taylor C. Wallace 
2007 – 2010
Analysis of Procyanidins and Anthocyanins in Food Products using Chromatographic and Spectroscopic Techniques.
Current Positions: Principal, CEO at Think Healthy Group; Adjunct Professor in Dep. of Nutrition and Food Studies at George Mason University
Jian He
2004 – 2008
Stability and availability of anthocyanins in the gastrointestinal tract: anthocyanin’s health-promoting effects.
Current Position: R&D Director at Inner Mongolia Yili Industrial Group Co. in Shanghai, China
Pu Jing
2002 – 2007
Purple corn anthocyanins: Chemical Structure, Chemoprotective Activity and Structure/Function Relationships.
Current Position: Professor at Shanghai Jiao Tong University in China
Masters Students
Lu Xun
2021 – 2023
Efficient Formation and Color Evaluation of Pyaranoanthocyanins Derived from Agro-industrial Byproducts
Current position: Research and Development Scientist at Kerry
Erica Grush
2020 – 2022
Characterization and quantification of anthocyanins and other phenolics in the fruit of Beautyberry species
Current Position: Research and Development Food Scientist at Heartland Food Products
Danielle Voss
2019 – 2021
Influence of chemical structure on the thermal stability of pyranoanthocyanins in comparison to anthocyanins
Current Position: See PhD Section
Sydney Grouge
2019-2021
Blue Color Production from Huito and Watermelon Juice as a Potential Naturally-Derived Blue Colorant for Food Applications
Current Position: Product Development R&D Scientist at The Coca-Cola Company
Nicole Straathof
2018 -2020
Stabilization of naturally derived pigment by increasing pyranoanthocyanin formation.
Current position: Accelerator Innovation Specialist at Nestle
Megan Hoehn
2017 – 2019
Optimizing the factors that affect Pyranoanthocyanin formation.
Current position: Researcher at Abbott in Columbus, OH
Kai Zhang
2015 – 2017
Evaluating the effect of selected soaking pretreatments on the color quality and phenolic content of purple potato chips.
Current Position: Food Scientist
Yucheng Zhou
2013 – 2015
Cultivated and Wild Highbush Blueberry Composition and Influence of BMSB Infestation on Its Anthocyanin and Phenolics Accumulation.
Current Position: See PhD section
Alexandra Sirosky (née Westfall)
2013 – 2015
Evaluation of the Efficacy of Anthocyanins as Biologically Active Ingredients in Lipstick Formulations.
Current Position: Technical Services Manager at Sensient Food Colors, Saint Louis, MO
Hui-Chun (Rachel) Hsiao
2012-2014
Anthocyanin Color Enhancement by Using Catechin as Copigments and Stability During Storage.
Current Position: Food Scientist in Taiwan
Andrew Barry
2011 – 2013
Encapsulation, Color Stability, and Distribution of Anthocyanins in a Cold-Setting Pectin-Alginate Gel.
Current Position: R&D Project Manager at Nestle in Cleveland, OH
Neda Ahmadiani
2010 – 2012
Anthocyanin Based Blue Colorants.
Current Position: See PhD section
Steven Simmons
2010 – 2012
Commercial Applicability of an Innovative Anthocyanin Purification Technique, Utilizing Mixed-Mode Solid-Phase Extraction.
Current Position: Program Specialist in The Ohio State University Food Industries Center (FIC) in Columbus, OH
Scott Kottman
2009 – 2011
Production of a colorant from radish cull materials.
Current Position: Sr. Sales Rep at Aakash Chemicals in New Orleans, LA
Shirley Witarsa
2009 – 2011
Comparative study of phytonutrients stability in functional beverage stored under different environment conditions.
Current Position: Industry
Christian Sweeney
2007 – 2009
Rapid authentication and content determination of Concord grape juice via FT-IR and chemometric analysis.
Current Position: Vice President of Science & Technology at Cannabistry Labs in Denver, CO
Maria F. Polit
2007 – 2009
Characterization and quantification of anthocyanins and other phenolics in native Andean potatoes.
Current Position: General Manager at Provefrut S.A., Ecuador
Jodee Johnson
2007 – 2009
Effect of black raspberry extracts on colon cancer cell proliferation.
Current Position: Associate Principal Scientist at PepsiCo Global R&D Nutrition Sciences in Barrington, IL
Jennifer Willig
2007 – 2009
The effect of anthocyanin acylation on the inhibition of HT-29 colon cancer cell proliferation.
Current Position: Senior consultant at Eurofins in Louisville, KY
Dante Vargas
2007 – 2009
Quantification of soy isoflavones in commercial eggs and their transfer from poultry feed into tissues.
Current Position: R&D Innovation Manager at Bush Brothers & Co in Knoxville, TN
Nuryati (Ria) Pangestu
2006 – 2008
Characterization of anthocyanins from Sambucus peruviana and their application into juice model systems.
Current Position: Food & Nutrition Consultant & Lecturer in Indonesia
Matthew Bunce
2005 – 2007
Anthocyanin and tea extract enriched hard candy to increase visual appeal and total phenolics.
Current Position: Food Science Consultant, self-employed in Cincinnati, OH
Taylor C. Wallace
2005 – 2007
Determination of color, pigment and phenolic stability in yogurt colored with non-acylated anthocyanins from Berberis boliviana L. as compared to other natural / synthetic colorants.
Current Position: See PhD section
Jian He
2001 – 2004
Absorption, excretion and transformations of individual anthocyanins in rats. University of Maryland.
Current Position: R&D Director at Inner Mongolia Yili Industrial Group Co in Shanghai, China
Victor B. Figallo
2000-2003
Effect of planting time and location on isoflavone content and profile of soybeans [Glycine max (l.)] cultivars. University of Maryland.
Current Position: Director of Quality at Pompeian Inc. in MD
Fei Lin
2000 – 2003
Evaluation of soy isoflavones and their transfer into the egg yolks of Japanese Quails. Univ of Maryland.
Current Position: QA Manager at McDonalds Asia Pacific, Middle E. Africa in Hong Kong
Undergraduate Students
Yuhan Xu
2019 – 2019
Application of Anthocyanins to Color Carbonated Beverages.
Kelly Pan
2017 – 2018
Propylene Glycol and its Effects on Reducing Hydration and Increasing Color Stability of Red Cabbage Anthocyanins.
Poster at Undergraduate Research Festival –highlighted by CFAES.
McKayla Wilson
2017 – 2018
Extraction and isolation of anthocyanins from plant materials.
Joshua Song
2017 – 2018
Isolation of anthocyanins from plant materials.
Siti Fatimah Khairuddin
2017 – 2018
Application of anthocyanin-based colorants for pectin and gelatin based gummies.
Presented at the Denman Undergraduate Research Forum
Zihan Zhang
2017 – 2018
Application of anthocyanin-based colorants for cosmetic application – use of anthocyanins in lotions.
Presented at the Denman Undergraduate Research Forum
Megan Hoehn
2016 – 2017
Research Distinction, FoodSURE
Production of pyranoanthocyanin pigments from cy-derivatives for food colorant use.
Placed 1st in CFAES Undergraduate Research Forum, Food Science
Claudia Lavinia
2016 – 2017
Research Distinction
Hue Expression and Shelf-Life of Natural Blues in Beverage Solution: commercial Clitoria ternatea, Spirulina, Genipa americana, and Gardenia jasminoides.