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Search Results to Mario Ferruzzi

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Ferruzzi, Mario

One or more keywords matched the following items that are connected to Ferruzzi, Mario

Item Type	Name
Concept	Tea
Academic Article	Influence of formulation and processing on absorption and metabolism of flavan-3-ols from tea and cocoa.
Academic Article	High-throughput analysis of catechins and theaflavins by high performance liquid chromatography with diode array detection.
Academic Article	Kinetic study of catechin stability: effects of pH, concentration, and temperature.
Academic Article	Common tea formulations modulate in vitro digestive recovery of green tea catechins.
Academic Article	Dose-Response Relation between Tea Consumption and Risk of Cardiovascular Disease and All-Cause Mortality: A Systematic Review and Meta-Analysis of Population-Based Studies.
Academic Article	Short-Term Tea Consumption Is Not Associated with a Reduction in Blood Lipids or Pressure: A Systematic Review and Meta-Analysis of Randomized Controlled Trials.
Academic Article	The influence of beverage composition on delivery of phenolic compounds from coffee and tea.
Academic Article	Formulation with ascorbic acid and sucrose modulates catechin bioavailability from green tea.
Academic Article	Thermal degradation of green tea flavan-3-ols and formation of hetero- and homocatechin dimers in model dairy beverages.
Academic Article	Tea catechin auto-oxidation dimers are accumulated and retained by Caco-2 human intestinal cells.
Academic Article	Interactions Between Flavonoid-Rich Extracts and Sodium Caseinate Modulate Protein Functionality and Flavonoid Bioaccessibility in Model Food Systems.
Academic Article	Green and black tea inhibit cytokine-induced IL-8 production and secretion in AGS gastric cancer cells via inhibition of NF-?B activity.
Academic Article	Effect of adding milk to black tea on vascular function in healthy men and women: a randomised controlled crossover trial.
Academic Article	(Poly)phenol toxicity in vivo following oral administration: A targeted narrative review of (poly)phenols from green tea, grape, and anthocyanin-rich extracts.

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