Connection
Colin Kay to Hydrolysis
This is a "connection" page, showing publications Colin Kay has written about Hydrolysis.
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0.225 |
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Woodward GM, McCarthy D, Pham-Thanh D, Kay CD. Anthocyanins remain stable during commercial blackcurrant juice processing. J Food Sci. 2011 Aug; 76(6):S408-14.
Score: 0.091
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Kay CD, Kroon PA, Cassidy A. The bioactivity of dietary anthocyanins is likely to be mediated by their degradation products. Mol Nutr Food Res. 2009 May; 53 Suppl 1:S92-101.
Score: 0.078
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Kay CD, Mazza G, Holub BJ, Wang J. Anthocyanin metabolites in human urine and serum. Br J Nutr. 2004 Jun; 91(6):933-42.
Score: 0.056