Connection
Mario Ferruzzi to Triglycerides
This is a "connection" page, showing publications Mario Ferruzzi has written about Triglycerides.
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0.612 |
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Goltz SR, Campbell WW, Chitchumroonchokchai C, Failla ML, Ferruzzi MG. Meal triacylglycerol profile modulates postprandial absorption of carotenoids in humans. Mol Nutr Food Res. 2012 Jun; 56(6):866-77.
Score: 0.384
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Goltz SR, Sapper TN, Failla ML, Campbell WW, Ferruzzi MG. Carotenoid bioavailability from raw vegetables and a moderate amount of oil in human subjects is greatest when the majority of daily vegetables are consumed at one meal. Nutr Res. 2013 May; 33(5):358-66.
Score: 0.102
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Huo T, Ferruzzi MG, Schwartz SJ, Failla ML. Impact of fatty acyl composition and quantity of triglycerides on bioaccessibility of dietary carotenoids. J Agric Food Chem. 2007 Oct 31; 55(22):8950-7.
Score: 0.070
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Kim JE, Gordon SL, Ferruzzi MG, Campbell WW. Effects of egg consumption on carotenoid absorption from co-consumed, raw vegetables. Am J Clin Nutr. 2015 Jul; 102(1):75-83.
Score: 0.030
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Failla ML, Chitchumronchokchai C, Ferruzzi MG, Goltz SR, Campbell WW. Unsaturated fatty acids promote bioaccessibility and basolateral secretion of carotenoids and a-tocopherol by Caco-2 cells. Food Funct. 2014 Jun; 5(6):1101-12.
Score: 0.027