 Connection
Mario Ferruzzi to Dietary Fiber
This is a "connection" page, showing publications Mario Ferruzzi has written about Dietary Fiber.
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Connection Strength |
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1.047 |
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Ferruzzi MG, Jonnalagadda SS, Liu S, Marquart L, McKeown N, Reicks M, Riccardi G, Seal C, Slavin J, Thielecke F, van der Kamp JW, Webb D. Developing a standard definition of whole-grain foods for dietary recommendations: summary report of a multidisciplinary expert roundtable discussion. Adv Nutr. 2014 Mar 01; 5(2):164-76.
Score: 0.484
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Moser SE, Shin JE, Kasturi P, Hamaker BR, Ferruzzi MG, Bordenave N. Formulation of Orange Juice with Dietary Fibers Enhances Bioaccessibility of Orange Flavonoids in Juice but Limits Their Ability to Inhibit In Vitro Glucose Transport. J Agric Food Chem. 2020 Sep 02; 68(35):9387-9397.
Score: 0.190
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Furrer AN, Chegeni M, Ferruzzi MG. Impact of potato processing on nutrients, phytochemicals, and human health. Crit Rev Food Sci Nutr. 2018 Jan 02; 58(1):146-168.
Score: 0.153
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Kachenpukdee N, Santerre CR, Ferruzzi MG, Oonsivilai R. Modified Dietary Fiber from Cassava Pulp and Assessment of Mercury Bioaccessibility and Intestinal Uptake Using an In Vitro Digestion/Caco-2 Model System. J Food Sci. 2016 Jul; 81(7):T1854-63.
Score: 0.141
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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: 0.044
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Menon R, Gonzalez T, Ferruzzi M, Jackson E, Winderl D, Watson J. Oats-From Farm to Fork. Adv Food Nutr Res. 2016; 77:1-55.
Score: 0.035
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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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