 Connection
Mario Ferruzzi to Milk
This is a "connection" page, showing publications Mario Ferruzzi has written about Milk.
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Connection Strength |
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1.030 |
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Song BJ, Manganais C, Ferruzzi MG. Thermal degradation of green tea flavan-3-ols and formation of hetero- and homocatechin dimers in model dairy beverages. Food Chem. 2015 Apr 15; 173:305-12.
Score: 0.464
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Ferruzzi MG, Tanprasertsuk J, Kris-Etherton P, Weaver CM, Johnson EJ. Perspective: The Role of Beverages as a Source of Nutrients and Phytonutrients. Adv Nutr. 2020 05 01; 11(3):507-523.
Score: 0.171
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Ahmad AF, Rich L, Koch H, Croft KD, Ferruzzi MG, Kay CD, Hodgson JM, Ward NC. Effect of adding milk to black tea on vascular function in healthy men and women: a randomised controlled crossover trial. Food Funct. 2018 Dec 13; 9(12):6307-6314.
Score: 0.155
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Lipkie TE, Ferruzzi MG, Weaver CM. Low bioaccessibility of vitamin D2 from yeast-fortified bread compared to crystalline D2 bread and D3 from fluid milks. Food Funct. 2016 Nov 09; 7(11):4589-4596.
Score: 0.134
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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: 0.071
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Byrd-Bredbenner C, Ferruzzi MG, Fulgoni VL, Murray R, Pivonka E, Wallace TC. Satisfying America's Fruit Gap: Summary of an Expert Roundtable on the Role of 100% Fruit Juice. J Food Sci. 2017 Jul; 82(7):1523-1534.
Score: 0.035
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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.
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