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Connection

Mario Ferruzzi to Gallic Acid

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

 
Connection Strength
  
 
 
0.670
  
  1. Ferruzzi MG, Lobo JK, Janle EM, Cooper B, Simon JE, Wu QL, Welch C, Ho L, Weaver C, Pasinetti GM. Bioavailability of gallic acid and catechins from grape seed polyphenol extract is improved by repeated dosing in rats: implications for treatment in Alzheimer's disease. J Alzheimers Dis. 2009; 18(1):113-24.
    View in: PubMed
    Score: 0.343
  2. 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: 0.182
  3. Li M, Koecher K, Hansen L, Ferruzzi MG. Phenolic recovery and bioaccessibility from milled and finished whole grain oat products. Food Funct. 2016 Aug 10; 7(8):3370-81.
    View in: PubMed
    Score: 0.145
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.