 Connection
Mario Ferruzzi to Zea mays
This is a "connection" page, showing publications Mario Ferruzzi has written about Zea mays.
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Connection Strength |
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3.179 |
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Li M, Griffin LE, Corbin S, Neilson AP, Ferruzzi MG. Modulating Phenolic Bioaccessibility and Glycemic Response of Starch-Based Foods in Wistar Rats by Physical Complexation between Starch and Phenolic Acid. J Agric Food Chem. 2020 Nov 18; 68(46):13257-13266.
Score: 0.729
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Li M, Ndiaye C, Corbin S, Foegeding EA, Ferruzzi MG. Starch-phenolic complexes are built on physical CH-p interactions and can persist after hydrothermal treatments altering hydrodynamic radius and digestibility of model starch-based foods. Food Chem. 2020 Mar 05; 308:125577.
Score: 0.688
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Ortiz D, Ponrajan A, Bonnet JP, Rocheford T, Ferruzzi MG. Carotenoid Stability during Dry Milling, Storage, and Extrusion Processing of Biofortified Maize Genotypes. J Agric Food Chem. 2018 May 09; 66(18):4683-4691.
Score: 0.623
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Ortiz D, Rocheford T, Ferruzzi MG. Influence of Temperature and Humidity on the Stability of Carotenoids in Biofortified Maize (Zea mays L.) Genotypes during Controlled Postharvest Storage. J Agric Food Chem. 2016 Apr 06; 64(13):2727-36.
Score: 0.539
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Kean EG, Hamaker BR, Ferruzzi MG. Carotenoid bioaccessibility from whole grain and degermed maize meal products. J Agric Food Chem. 2008 Nov 12; 56(21):9918-26.
Score: 0.322
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De Groote H, Mugalavai V, Ferruzzi M, Onkware A, Ayua E, Duodu KG, Ndegwa M, Hamaker BR. Consumer Acceptance and Willingness to Pay for Instant Cereal Products With Food-to-Food Fortification in Eldoret, Kenya. Food Nutr Bull. 2020 06; 41(2):224-243.
Score: 0.177
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Schmidt LCR, Ozturk OK, Young J, Bugusu B, Li M, Claddis D, Mohamedshah Z, Ferruzzi M, Hamaker BR. Formation of cereal protein disulfide-linked stable matrices by apigeninidin, a 3-deoxyanthocyanidin. Food Chem. 2023 Mar 15; 404(Pt B):134611.
Score: 0.053
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Adetola OY, Kruger J, Ferruzzi MG, Hamaker BR, Taylor JRN. Potential of moringa leaf and baobab fruit food-to-food fortification of wholegrain maize porridge to improve iron and zinc bioaccessibility. Int J Food Sci Nutr. 2022 Feb; 73(1):15-27.
Score: 0.048
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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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