Discovery of a natural cyan blue : A unique food-sourced anthocyanin could replace synthetic brilliant blue
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Denish, Pamela R. (University of California. Genome Center)
;
Fenger, Julie-Anne (Avignon University) ;
Powers, Randall (Mars Wrigley Global Innovation Center) ;
Sigurdson, Gregory T. (The Ohio State University. Department of Food Science and Technology) ;
Grisanti, Luca (Institut Ruđer Bošković. Division of Theoretical Physics) ;
Guggenheim, Kathryn G. (University of California. Chemistry Department) ;
Laporte, Sara (Scuola Internazionale Superiore di Studi Avanzati) ;
Li, Julia (Mars Wrigley Global Innovation Center) ;
Kondo, Tadao (Nagoya University. Graduate School of Informatics) ;
Magistrato, Alessandra (Scuola Internazionale Superiore di Studi Avanzati. Istituto Officina dei Materiali) ;
Moloney, Mícheál P. (Avignon University) ;
Riley, Mary (Microbiology Graduate Group, University of California) ;
Rusishvili, Mariami (The University of Chicago. Pritzker School of Molecular Engineering) ;
Ahmadiani, Neda (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments) ;
Baroni, Stefano (Nagoya University. Graduate School of Informatics) ;
Dangles, Olivier (Avignon University) ;
Giusti, Monica (The Ohio State University. Department of Food Science and Technology) ;
Collins, Thomas M. (Mars Wrigley Global Innovation Center) ;
Didzbalis, John (Mars Advanced Research Institute) ;
Yoshida, Kumi (Nagoya University. Graduate School of Informatics) ;
Siegel, Justin B. (University of California. Department of Biochemistry and Molecular Medicine) ;
Robbins, Rebecca J. (Mars Wrigley Global Innovation Center)
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