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Connection

Mario Ferruzzi to Hot Temperature

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

 
Connection Strength
  
 
 
0.576
  
  1. Ferruzzi MG, Schwartz SJ. Thermal degradation of commercial grade sodium copper chlorophyllin. J Agric Food Chem. 2005 Sep 07; 53(18):7098-102.
    View in: PubMed
    Score: 0.247
  2. Arag?n IJ, Ceballos H, Dufour D, Ferruzzi MG. Pro-vitamin A carotenoids stability and bioaccessibility from elite selection of biofortified cassava roots (Manihot esculenta, Crantz) processed to traditional flours and porridges. Food Funct. 2018 Sep 19; 9(9):4822-4835.
    View in: PubMed
    Score: 0.152
  3. Song BJ, Sapper TN, Burtch CE, Brimmer K, Goldschmidt M, Ferruzzi MG. Photo- and thermodegradation of anthocyanins from grape and purple sweet potato in model beverage systems. J Agric Food Chem. 2013 Feb 13; 61(6):1364-72.
    View in: PubMed
    Score: 0.103
  4. Machado CM, Ferruzzi MG, Nielsen SS. Impact of the hard-to-cook phenomenon on phenolic antioxidants in dry beans (Phaseolus vulgaris). J Agric Food Chem. 2008 May 14; 56(9):3102-10.
    View in: PubMed
    Score: 0.074
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.