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Connection

Mario Ferruzzi to Cacao

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

 
Connection Strength
  
 
 
0.976
  
  1. Neilson AP, Ferruzzi MG. Influence of formulation and processing on absorption and metabolism of flavan-3-ols from tea and cocoa. Annu Rev Food Sci Technol. 2011; 2:125-51.
    View in: PubMed
    Score: 0.393
  2. Neilson AP, George JC, Janle EM, Mattes RD, Rudolph R, Matusheski NV, Ferruzzi MG. Influence of chocolate matrix composition on cocoa flavan-3-ol bioaccessibility in vitro and bioavailability in humans. J Agric Food Chem. 2009 Oct 28; 57(20):9418-26.
    View in: PubMed
    Score: 0.363
  3. Racine KC, Iglesias-Carres L, Herring JA, Ferruzzi MG, Kay CD, Tessem JS, Neilson AP. Cocoa extract exerts sex-specific anti-diabetic effects in an aggressive type-2 diabetes model: A pilot study. Biochem Biophys Res Commun. 2022 10 20; 626:205-210.
    View in: PubMed
    Score: 0.220
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.