Doctoral Students
Yunyang Qi
Doctoral Students
Danielle Voss (she/her/s)
Educational background:
Favorite part about OSU:
In addition to my wonderful coworkers in the Giusti Lab, I enjoy the camaraderie among all graduate students in the Food Science and Technology Department and the many clubs and organizations offered by the department to become involved in the food science community (like IFT College Bowl, Product Development Competitions, Citation Needed organization). Thinking of OSU as a whole, the expansive student recreation facilities provide fun opportunities to exercise!
Research focus:
Understanding the chemical characteristics of pyranoanthocyanins for their use as naturally-derived food colorants
Publications and conference presentations:
Voss, DM., Miyagusuku-Cruzado, G., Giusti, MM. (2023). Thermal stability comparison between 10-catechyl-pyranoanthocyanins and anthocyanins derived from pelargonidin, cyanidin, and malvidin. Food Chemistry. 403(134305). https://doi.org/10.1016/j.foodchem.2022.134305
Miyagusuku-Cruzado, G., Voss, DM., Del Carpio-Jimenez, C., Lao, F., Jung, P., Zhang, K., Zhou, Y., Grouge, S., Giusti, MM. (2022). The amazing colors of Peruvian biodiversity: select peruvian plants for use as food colorants. Anales Cientificos. 83(1). 1-17. http://dx.doi.org/10.21704/ac.v83i1.1888
Voss, DM, Miyagusuku-Cruzado, G., Giusti, MM. (2022). Comparing the thermal stability of 10-carboxy-, 10-methyl-, and 10-catechyl-pyranocyanidin-3-glucosides and their precursor, cyanidin-3-glucoside. npj Science of Food. 6(16). https://doi.org/10.1038/s41538-022-00131-9
Voss, DM. Giusti, MM. (2022). Novel naturally derived food colorants: The thermal stability of pyranoanthocyanins and identification of their degradation compounds. Presentation presented at: 36th Annual Edward F. Hayes Graduate Research Forum, Math and Physical Sciences Division. March, 2022. Columbus, OH. Placed Honorable Mention
Bolling, BW, Wu, Y, Voss, DM, Dorris, MR. (October, 21, 2021). Methods of Isolating Phenols from Phenol-Containing Media. US Patent No. 11142492 B2.
Voss, DM; Miyagusuku-Cruzado, G; Giusti, MM. (2021). Influence of cofactor structure and anthocyanin aglycone on formation efficiency of pyranoanthocyanins. Presentation presented at: IFT21 Annual Meeting & Food Expo. Food Chemistry Division Oral Presentation First Place Finisher.July, 2021. Virtual Conference
Miyagusuku-Cruzado, G; Rocha-Mendoza, D; García-Cano, I; Voss, DM; Jiménez-Flores, R; Giusti, MM. (2021). Study on the cytotoxicity and cellular antioxidant activity of novel pyranoanthocyanin pigments using Caco-2 cells. Abstract accepted for virtual poster presentation to the IFT21 Annual Meeting & Food Expo. Nutraceuticals and Functional Foods Division Oral Presentation Finalist. July, 2021. Virtual Conference.
Voss, DM; Miyagusuku-Cruzado, G; Giusti, MM. (2021). Thermal degradation of 10-catechyl pyranoanthocyanin derivatives of pelargonidin-, cyanidin-, and malvidin-3-glucosides. Abstract accepted for virtual poster presentation to the ICP2020 XXX International Conference on Polyphenols.July, 2021. Virtual Conference.
Miyagusuku-Cruzado, G; Voss, DM; Giusti, MM. (2021). Separation of pyranoanthocyanins from precursor anthocyanins using cation-exchange chromatography. Abstract accepted for virtual presentation to the ICP2020 XXX International Conference on Polyphenols. July, 2021. Virtual Conference.
Miyagusuku-Cruzado, G., Voss, DM., Giusti, MM. (2021). Influence of anthocyanin and cofactor structure on the formation efficiency of naturally derived pyranoanthocyanins. International Journal of Molecular Science. 22 (6708).
Voss, DM; Giusti, MM. (2021). Developing more stable colorants from natural sources: Influence of anthocyanin aglycone and cofactor structure on pyranoanthocyaninsformation efficiency. Presentation presented at: 35th Annual Edward F. Hayes Graduate Research Forum. April 9, 2021. Virtual Conference.
Voss, DM; Miyagusuku-Cruzado, G; Giusti, MM. (2021). 10-catechyl-pyranoanthocyanins as heat-stable naturally-derived pigments for coloring food. Presented at: The Ohio State University College of Food, Agriculture, and EnvironmentalSciences Annual Research Conference. April, 2021. Virtual Conference.
Voss, DM, Grouge, SM, Giusti, MM. (2020). Comparison of hot water and acetone extraction methods on anthocyanin content and color characteristics of butterfly pea flower extracts. Poster Presented at: Ohio Agricultural Research and Development Center Annual Research Conference, April 24, 2020. Virtual Conference.
Dorris MR., Voss DM., Bollom MA., Krawiec-Thayer MP., Bolling BW. (2018). Browning index of anthocyanin-rich fruit juice depends on pH and anthocyanin loss more than the gain of soluble polymeric pigments. Journal of Food Science. 83(4)
Voss DM, Dorris MR, Bollom MA, Bolling BW. (2018). Fruit juice browning index is dependent on anthocyanins content, pH, and polymerized anthocyanins. Poster Presented at: The 2018 IFT Annual Meeting, July 16, 2018. Chicago, IL. Food Chemistry Poster Session.
Xinyue Fan (she/her/s)
Educational background:
North Carolina State University, NC
Favorite part about OSU:
Ellia <3, Scott Dining Hall, Learning Garden
Research focus:
Aluminum complexation with anthocyanins and cofactors
Publications and conference presentations:
Fan X, Xun L, Giusti MM. 2022. Color and Anthocyanins Differences between Organic and Conventional Red Seedless Grapes. OVIFT, Columbus
Fan X, Johanningsmeier SD, Schultheis J, Starke K, and Collins M. 2021. Cucurbitacin distribution and stability in bitter and non-bitter pickling cucumber during fermentation and acidification. Institute of Food Technologists Annual Meeting, Virtual, July 19-21.
Aayasee Nanda (she/her/s)
Educational Background:
Jamia Hamdard University, New Delhi, India
Favorite part about OSU:
My favorite part about Ohio State University is the sense of community and support that I have encountered as a graduate student. From faculty to staff, everyone has been extremely helpful and welcoming during my time here. The university has a wide variety of resources and services to offer, from research funding to student organizations, which makes it a great place to pursue my studies. Additionally, the campus is beautiful and provides many opportunities to get involved in the local community. Overall, Ohio State University has been a wonderful place to pursue my graduate degree I am thankful to be part of the Ohio State University community.
Research focus:
Currently my research focus is exploring the role of anthocyanins in improving the antioxidant properties of cream formulations for cosmeceutical use
Publications and conference presentations:
Jan, K., Kazmi, S., Nanda, A., Bashir, K., Khan, A. L., & Jan, S. (2022). Methods for the Improvement of Barrier and Mechanical Properties of Edible Packaging. In Edible Food Packaging: Applications, Innovations and Sustainability (pp. 353-368). Singapore: Springer Nature Singapore.
Yunyang Qi
Educational background
The University of Melbourne, Vic, Australia
2023-Master of Food Science
Northeast Agricultural University, Heilongjiang, China
2020-Bacheolr of Food Science
Publication & Patents
Qi, Y., Liu, H., Agar, O. T., Imran, A., de Souza, T. S., Barrow, C., Dunshea, F., & Suleria, H. A. R. (2023). Phytochemicals in finger lime and their potential health benefits: A Review. Food Reviews International, 1–21. https://doi.org/10.1080/87559129.2023.2255900
Fan, S., Qi, Y., Shi, L., Giovani, M., Zaki, N. A. A., Guo, S., & Suleria, H. A. R. (2022). Screening of Phenolic Compounds in Rejected Avocado and Determination of Their Antioxidant Potential. Processes, 10(9), 1747. https://doi.org/10.3390/pr10091747
Liu, Z., Shi, L., Qi, Y., Barrow, C. J., Dunshea, F. R., & Suleria, H. A. (2022). Antioxidative Properties and Phenolic Profile of the Core, Pulp and Peel of Commercialized Kiwifruit by LC-ESI-QTOF-MS/MS. Processes, 10(9), 1811. https://doi.org/10.3390/pr10091811
Yang, Z., Shi, L., Qi, Y., Xie, C., Zhao, W., Barrow, C. J., Dunshea, F. R., & Suleria, H. A. (2022). Effect of processing on polyphenols in butternut pumpkin (Cucurbita moschata). Food Bioscience, 49, 101925. https://doi.org/10.1016/j.fbio.2022.101925
Song, S., Li, J., Liu, H., Qi, Y., Subbiah, V., Sharifi‐Rad, J., Setzer, W. N., & Suleria, H. A. (2023). pyracantha as a promising functional food: A comprehensive review on bioactive characteristics, pharmacological activity, and Industrial Applications. Food Frontiers. https://doi.org/10.1002/fft2.300
Master’s Students
Carlos Porras-Guardado
Educational background:
Zamorano University – Honduras
2021 – Bachelor’s in Food Science and Technology
Favorite part about OSU:
The people and the food! I like that there is always somethig to do here. Also, the way the campus and the college life is combined with the city and activities outside OSU.
Research focus:
My interest is focused to evaluate the potential of pre-adapted Lactic Acid Bacteria strains to produce anthocyanin-derived pigments under acidic conditions
Publications and conference presentations:
Porras-Guardado, C; Voss, DM; Giusti, MM. 2023. Bioreactor production of more stable naturally derived colorants: Efficient pyranoanthocyanin formation using 4-vinylphenol. OARDC, Columbus. Presented on March 30th, 2023.
Porras-Guardado, C; Voss, DM; Giusti, MM 2023. Bioreactor production of more stable naturally derived colorants for food applications. OVIFT, Columbus. Presented on April 13th, 2023.
Malek El Mir (she/her/s)
Educational background:
The National Higher Institute of Food Industries of Tunis – University of Carthage
2018- Bachelor’s in Food Industries and Processes
2020- Advocate Master’s in Food Innovation and Valorization
Favorite part about OSU:
My favorite part about OSU has undoubtedly been the vibrant sense of community that envelops the campus. It truly feels like being part of a big family 🙂 The collaborative and supportive nature of the FST department fosters a sense of community among students and faculty, creating an environment that genuinely promotes growth and exploration.
Research focus:
Gaining insight into how anthocyanins interact with biological materials to explore their potential applications in the medical field.
Publications and conference presentations:
Working on it!