Connection
Mario Ferruzzi to Chlorogenic Acid
This is a "connection" page, showing publications Mario Ferruzzi has written about Chlorogenic Acid.
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0.426 |
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Moser S, Aragon I, Furrer A, Van Klinken JW, Kaczmarczyk M, Lee BH, George J, Hamaker BR, Mattes R, Ferruzzi MG. Potato phenolics impact starch digestion and glucose transport in model systems but translation to phenolic rich potato chips results in only modest modification of glycemic response in humans. Nutr Res. 2018 04; 52:57-70.
Score: 0.161
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Furrer A, Cladis DP, Kurilich A, Manoharan R, Ferruzzi MG. Changes in phenolic content of commercial potato varieties through industrial processing and fresh preparation. Food Chem. 2017 Mar 01; 218:47-55.
Score: 0.146
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Ferruzzi MG. The influence of beverage composition on delivery of phenolic compounds from coffee and tea. Physiol Behav. 2010 Apr 26; 100(1):33-41.
Score: 0.092
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Ho L, Varghese M, Wang J, Zhao W, Chen F, Knable LA, Ferruzzi M, Pasinetti GM. Dietary supplementation with decaffeinated green coffee improves diet-induced insulin resistance and brain energy metabolism in mice. Nutr Neurosci. 2012 Jan; 15(1):37-45.
Score: 0.026