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Connection

Mario Ferruzzi to Taste

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

 
Connection Strength
  
 
 
0.284
  
  1. Ferruzzi MG, Peterson DG, Singh RP, Schwartz SJ, Freedman MR. Nutritional translation blended with food science: 21st century applications. Adv Nutr. 2012 Nov 01; 3(6):813-9.
    View in: PubMed
    Score: 0.108
  2. Ferruzzi MG, Bordenave N, Hamaker BR. Does flavor impact function? Potential consequences of polyphenol-protein interactions in delivery and bioactivity of flavan-3-ols from foods. Physiol Behav. 2012 Nov 05; 107(4):591-7.
    View in: PubMed
    Score: 0.103
  3. De Groote H, Kariuki SW, Traore D, Taylor JR, Ferruzzi MG, Hamaker BR. Measuring consumers' interest in instant fortified pearl millet products: a field experiment in Touba, Senegal. J Sci Food Agric. 2018 Apr; 98(6):2320-2331.
    View in: PubMed
    Score: 0.038
  4. Dzakovich MP, Ferruzzi MG, Mitchell CA. Manipulating Sensory and Phytochemical Profiles of Greenhouse Tomatoes Using Environmentally Relevant Doses of Ultraviolet Radiation. J Agric Food Chem. 2016 Sep 14; 64(36):6801-8.
    View in: PubMed
    Score: 0.035
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.