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Connection

Mario Ferruzzi to Water

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

 
Connection Strength
  
 
 
0.043
  
  1. Kim CY, Bordenave N, Ferruzzi MG, Safavy A, Kim KH. Modification of curcumin with polyethylene glycol enhances the delivery of curcumin in preadipocytes and its antiadipogenic property. J Agric Food Chem. 2011 Feb 09; 59(3):1012-9.
    View in: PubMed
    Score: 0.023
  2. 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.
    View in: PubMed
    Score: 0.020
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.