Connection
Mario Ferruzzi to Drug Stability
This is a "connection" page, showing publications Mario Ferruzzi has written about Drug Stability.
|
|
| |
Connection Strength |
|
 |
|
 |
| |
0.273 |
|
|
|
-
Green RJ, Murphy AS, Schulz B, Watkins BA, Ferruzzi MG. Common tea formulations modulate in vitro digestive recovery of green tea catechins. Mol Nutr Food Res. 2007 Sep; 51(9):1152-62.
Score: 0.075
-
Ferruzzi MG, Schwartz SJ. Thermal degradation of commercial grade sodium copper chlorophyllin. J Agric Food Chem. 2005 Sep 07; 53(18):7098-102.
Score: 0.065
-
Ferruzzi MG, Failla ML, Schwartz SJ. Sodium copper chlorophyllin: in vitro digestive stability and accumulation by Caco-2 human intestinal cells. J Agric Food Chem. 2002 Mar 27; 50(7):2173-9.
Score: 0.052
-
Koga CC, Andrade JE, Ferruzzi MG, Lee Y. Stability of Trans-Resveratrol Encapsulated in a Protein Matrix Produced Using Spray Drying to UV Light Stress and Simulated Gastro-Intestinal Digestion. J Food Sci. 2016 Feb; 81(2):C292-300.
Score: 0.033
-
Li N, Taylor LS, Ferruzzi MG, Mauer LJ. Kinetic study of catechin stability: effects of pH, concentration, and temperature. J Agric Food Chem. 2012 Dec 26; 60(51):12531-9.
Score: 0.027
-
Hiatt AN, Ferruzzi MG, Taylor LS, Mauer LJ. Impact of deliquescence on the chemical stability of vitamins B1, B6, and C in powder blends. J Agric Food Chem. 2008 Aug 13; 56(15):6471-9.
Score: 0.020