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Connection

Mario Ferruzzi to Food Technology

This is a "connection" page, showing publications Mario Ferruzzi has written about Food Technology.

 
Connection Strength
  
 
 
0.822
  
  1. Ferruzzi MG, Peterson DG, Singh RP, Schwartz SJ, Freedman MR. Nutritional translation blended with food science: 21st century applications. Adv Nutr. 2012 Nov 01; 3(6):813-9.
    View in: PubMed
    Score: 0.433
  2. Ferruzzi MG, Neilson AP. Technological progress as a driver of innovation in infant foods. Nestle Nutr Workshop Ser Pediatr Program. 2010; 66:81-95.
    View in: PubMed
    Score: 0.369
  3. Machado CM, Ferruzzi MG, Nielsen SS. Impact of the hard-to-cook phenomenon on phenolic antioxidants in dry beans (Phaseolus vulgaris). J Agric Food Chem. 2008 May 14; 56(9):3102-10.
    View in: PubMed
    Score: 0.020
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.