 Connection
Mario Ferruzzi to Wine
This is a "connection" page, showing publications Mario Ferruzzi has written about Wine.
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Connection Strength |
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0.135 |
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Ho L, Chen LH, Wang J, Zhao W, Talcott ST, Ono K, Teplow D, Humala N, Cheng A, Percival SS, Ferruzzi M, Janle E, Dickstein DL, Pasinetti GM. Heterogeneity in red wine polyphenolic contents differentially influences Alzheimer's disease-type neuropathology and cognitive deterioration. J Alzheimers Dis. 2009; 16(1):59-72.
Score: 0.083
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Ho L, Ferruzzi MG, Janle EM, Wang J, Gong B, Chen TY, Lobo J, Cooper B, Wu QL, Talcott ST, Percival SS, Simon JE, Pasinetti GM. Identification of brain-targeted bioactive dietary quercetin-3-O-glucuronide as a novel intervention for Alzheimer's disease. FASEB J. 2013 Feb; 27(2):769-81.
Score: 0.027
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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: 0.025
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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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