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Connection

Mario Ferruzzi to Candy

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

 
Connection Strength
  
 
 
0.351
  
  1. 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: 0.351
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.