LabCompass

Danielle M. Voss

Medicine · The Ohio State University

OpenAlex ORCID
Mid career · publishing since 2015
Phytochemicals and Antioxidant ActivitiesFermentation and Sensory AnalysisAntioxidant Activity and Oxidative StressBiochemical and biochemical processesMycotoxins in Agriculture and Food

Publications

11

Citations

127

Est. group size

~2

Recurring co-author estimate

Active years

10

Publishing since 2015

Research summary
AI-generated

Danielle M. Voss's research focuses on the chemistry of natural pigments, particularly anthocyanins (the compounds that give fruits and juices their red, purple, and blue colors). Her work examines how these pigments degrade, change color, and can be chemically stabilized to create more durable natural colorants for food products. This research sits at the intersection of food science, chemistry, and food quality/appearance.

Anthocyanins and natural food pigmentsFood color stability and browningAntioxidant and phytochemical propertiesFruit juice quality and sensory analysisFood chemistry and biochemical processes

Publication output has been modest but has increased somewhat since 2021, following a gap with no recorded publications between 2019 and 2020.

Generated by claude-sonnet-5 from public bibliographic data · Jul 20, 2026

Publication cadence
Publications per year over the last 10 years — averaging 1.4/year recently
172018: 1 publication1819202021: 2 publications212022: 3 publications3222023: 2 publications232024: 2 publications242526
Recent publications
Publishes in
  • Food Chemistry×2
  • Journal of Food Science×1
  • International Journal of Molecular Sciences×1
  • npj Science of Food×1
  • PLOS Global Public Health×1
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This profile was generated automatically from public scholarly data (OpenAlex). Group size and activity levels are estimates derived from co-authorship patterns.

Last updated Jul 19, 2026.

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