 Connection
Mario Ferruzzi to Chromatography, High Pressure Liquid
This is a "connection" page, showing publications Mario Ferruzzi has written about Chromatography, High Pressure Liquid.
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Connection Strength |
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1.229 |
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Neilson AP, Green RJ, Wood KV, Ferruzzi MG. High-throughput analysis of catechins and theaflavins by high performance liquid chromatography with diode array detection. J Chromatogr A. 2006 Nov 03; 1132(1-2):132-40.
Score: 0.257
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Ortiz D, Ferruzzi MG. Identification and Quantification of Carotenoids and Tocochromanols in Sorghum Grain by High-Performance Liquid Chromatography. Methods Mol Biol. 2019; 1931:141-151.
Score: 0.151
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Lipkie TE, Morrow AL, Jouni ZE, McMahon RJ, Ferruzzi MG. Longitudinal Survey of Carotenoids in Human Milk from Urban Cohorts in China, Mexico, and the USA. PLoS One. 2015; 10(6):e0127729.
Score: 0.118
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Cardinali A, Linsalata V, Lattanzio V, Ferruzzi MG. Verbascosides from olive mill waste water: assessment of their bioaccessibility and intestinal uptake using an in vitro digestion/Caco-2 model system. J Food Sci. 2011 Mar; 76(2):H48-54.
Score: 0.087
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Green RJ, Murphy AS, Schulz B, Watkins BA, Ferruzzi MG. Common tea formulations modulate in vitro digestive recovery of green tea catechins. Mol Nutr Food Res. 2007 Sep; 51(9):1152-62.
Score: 0.069
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Kean EG, Ejeta G, Hamaker BR, Ferruzzi MG. Characterization of carotenoid pigments in mature and developing kernels of selected yellow-endosperm sorghum varieties. J Agric Food Chem. 2007 Apr 04; 55(7):2619-26.
Score: 0.067
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Ferruzzi MG, Lumpkin JL, Schwartz SJ, Failla M. Digestive Stability, micellarization, and uptake of beta-carotene isomers by Caco-2 human intestinal cells. J Agric Food Chem. 2006 Apr 05; 54(7):2780-5.
Score: 0.063
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Ferruzzi MG, Schwartz SJ. Thermal degradation of commercial grade sodium copper chlorophyllin. J Agric Food Chem. 2005 Sep 07; 53(18):7098-102.
Score: 0.060
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Ferruzzi MG, Failla ML, Schwartz SJ. Sodium copper chlorophyllin: in vitro digestive stability and accumulation by Caco-2 human intestinal cells. J Agric Food Chem. 2002 Mar 27; 50(7):2173-9.
Score: 0.047
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Pico J, Xu K, Guo M, Mohamedshah Z, Ferruzzi MG, Martinez MM. Manufacturing the ultimate green banana flour: Impact of drying and extrusion on phenolic profile and starch bioaccessibility. Food Chem. 2019 Nov 01; 297:124990.
Score: 0.039
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Lim J, Zhang X, Ferruzzi MG, Hamaker BR. Starch digested product analysis by HPAEC reveals structural specificity of flavonoids in the inhibition of mammalian a-amylase and a-glucosidases. Food Chem. 2019 Aug 01; 288:413-421.
Score: 0.038
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Lipkie TE, Ferruzzi MG, Weaver CM. Low bioaccessibility of vitamin D2 from yeast-fortified bread compared to crystalline D2 bread and D3 from fluid milks. Food Funct. 2016 Nov 09; 7(11):4589-4596.
Score: 0.033
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Dzakovich MP, Ferruzzi MG, Mitchell CA. Manipulating Sensory and Phytochemical Profiles of Greenhouse Tomatoes Using Environmentally Relevant Doses of Ultraviolet Radiation. J Agric Food Chem. 2016 Sep 14; 64(36):6801-8.
Score: 0.032
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Guo Y, Mah E, Davis CG, Jalili T, Ferruzzi MG, Chun OK, Bruno RS. Dietary fat increases quercetin bioavailability in overweight adults. Mol Nutr Food Res. 2013 May; 57(5):896-905.
Score: 0.025
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Wang J, Ferruzzi MG, Ho L, Blount J, Janle EM, Gong B, Pan Y, Gowda GA, Raftery D, Arrieta-Cruz I, Sharma V, Cooper B, Lobo J, Simon JE, Zhang C, Cheng A, Qian X, Ono K, Teplow DB, Pavlides C, Dixon RA, Pasinetti GM. Brain-targeted proanthocyanidin metabolites for Alzheimer's disease treatment. J Neurosci. 2012 Apr 11; 32(15):5144-50.
Score: 0.024
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Blount JW, Ferruzzi M, Raftery D, Pasinetti GM, Dixon RA. Enzymatic synthesis of substituted epicatechins for bioactivity studies in neurological disorders. Biochem Biophys Res Commun. 2012 Jan 06; 417(1):457-61.
Score: 0.023
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Xu Y, Simon JE, Welch C, Wightman JD, Ferruzzi MG, Ho L, Pasinetti GM, Passinetti GM, Wu Q. Survey of polyphenol constituents in grapes and grape-derived products. J Agric Food Chem. 2011 Oct 12; 59(19):10586-93.
Score: 0.023
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Hiatt AN, Ferruzzi MG, Taylor LS, Mauer LJ. Impact of deliquescence on the chemical stability of vitamins B1, B6, and C in powder blends. J Agric Food Chem. 2008 Aug 13; 56(15):6471-9.
Score: 0.018
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Oonsivilai R, Cheng C, Bomser J, Ferruzzi MG, Ningsanond S. Phytochemical profiling and phase II enzyme-inducing properties of Thunbergia laurifolia Lindl. (RC) extracts. J Ethnopharmacol. 2007 Dec 03; 114(3):300-6.
Score: 0.017
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Brown MJ, Ferruzzi MG, Nguyen ML, Cooper DA, Eldridge AL, Schwartz SJ, White WS. Carotenoid bioavailability is higher from salads ingested with full-fat than with fat-reduced salad dressings as measured with electrochemical detection. Am J Clin Nutr. 2004 Aug; 80(2):396-403.
Score: 0.014
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Wu K, Schwartz SJ, Platz EA, Clinton SK, Erdman JW, Ferruzzi MG, Willett WC, Giovannucci EL. Variations in plasma lycopene and specific isomers over time in a cohort of U.S. men. J Nutr. 2003 Jun; 133(6):1930-6.
Score: 0.013
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B?hm V, Puspitasari-Nienaber NL, Ferruzzi MG, Schwartz SJ. Trolox equivalent antioxidant capacity of different geometrical isomers of alpha-carotene, beta-carotene, lycopene, and zeaxanthin. J Agric Food Chem. 2002 Jan 02; 50(1):221-6.
Score: 0.012
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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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