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Connection

Mario Ferruzzi to Proteins

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

 
Connection Strength
  
 
 
0.896
  
  1. Ferruzzi MG, Hamaker BR, Bordenave N. Phenolic compounds are less degraded in presence of starch than in presence of proteins through processing in model porridges. Food Chem. 2020 Mar 30; 309:125769.
    View in: PubMed
    Score: 0.564
  2. Ferruzzi MG, Bordenave N, Hamaker BR. Does flavor impact function? Potential consequences of polyphenol-protein interactions in delivery and bioactivity of flavan-3-ols from foods. Physiol Behav. 2012 Nov 05; 107(4):591-7.
    View in: PubMed
    Score: 0.332
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.