 Connection
Colin Kay to Carotenoids
This is a "connection" page, showing publications Colin Kay has written about Carotenoids.
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Connection Strength |
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0.622 |
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Grace MH, Hoskin RT, Hayes M, Iorizzo M, Kay C, Ferruzzi MG, Lila MA. Spray-dried and freeze-dried protein-spinach particles; effect of drying technique and protein type on the bioaccessibility of carotenoids, chlorophylls, and phenolics. Food Chem. 2022 Sep 15; 388:133017.
Score: 0.200
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Hayes M, Corbin S, Nunn C, Pottorff M, Kay CD, Lila MA, Iorrizo M, Ferruzzi MG. Influence of simulated food and oral processing on carotenoid and chlorophyll in vitro bioaccessibility among six spinach genotypes. Food Funct. 2021 Aug 02; 12(15):7001-7016.
Score: 0.191
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Hayes M, Pottorff M, Kay C, Van Deynze A, Osorio-Marin J, Lila MA, Iorrizo M, Ferruzzi MG. In Vitro Bioaccessibility of Carotenoids and Chlorophylls in a Diverse Collection of Spinach Accessions and Commercial Cultivars. J Agric Food Chem. 2020 Mar 18; 68(11):3495-3505.
Score: 0.173
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Munoz B, Hayes M, Perkins-Veazie P, Gillitt N, Munoz M, Kay CD, Lila MA, Ferruzzi MG, Iorizzo M. Genotype and ripening method affect carotenoid content and bio-accessibility in banana. Food Funct. 2024 Apr 02; 15(7):3433-3445.
Score: 0.057
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Connection Strength
The connection strength for concepts is the sum of the scores for each matching publication.
Publication scores are based on many factors, including how long ago they were written and whether the person is a first or senior author.
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