Connection
Mario Ferruzzi to Cooking
This is a "connection" page, showing publications Mario Ferruzzi has written about Cooking.
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0.417 |
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Arag?n IJ, Ceballos H, Dufour D, Ferruzzi MG. Pro-vitamin A carotenoids stability and bioaccessibility from elite selection of biofortified cassava roots (Manihot esculenta, Crantz) processed to traditional flours and porridges. Food Funct. 2018 Sep 19; 9(9):4822-4835.
Score: 0.162
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Lipkie TE, De Moura FF, Zhao ZY, Albertsen MC, Che P, Glassman K, Ferruzzi MG. Bioaccessibility of carotenoids from transgenic provitamin A biofortified sorghum. J Agric Food Chem. 2013 Jun 19; 61(24):5764-71.
Score: 0.112
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Decker EA, Ferruzzi MG. Innovations in food chemistry and processing to enhance the nutrient profile of the white potato in all forms. Adv Nutr. 2013 May 01; 4(3):345S-50S.
Score: 0.111
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Kim JE, Gordon SL, Ferruzzi MG, Campbell WW. Effects of egg consumption on carotenoid absorption from co-consumed, raw vegetables. Am J Clin Nutr. 2015 Jul; 102(1):75-83.
Score: 0.032