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G Ferruzzi

Showing results (91-100 of 184) with videos related to

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Nutrition Research (New York, N.Y.)|June 29, 2010
Tea catechin auto-oxidation dimers are accumulated and retained by Caco-2 human intestinal cellsAndrew P Neilson, Brian J Song, Teryn N Sapper, et al.
The Plant Journal : for Cell and Molecular Biology|June 30, 2010
Overexpression of yeast spermidine synthase impacts ripening, senescence and decay symptoms in tomatoSavithri Nambeesan, Tatsiana Datsenka, Mario G Ferruzzi, et al.
Advances in Nutrition (Bethesda, Md.)|November 17, 2012
Nutritional translation blended with food science: 21st century applicationsMario G Ferruzzi, Devin G Peterson, R Paul Singh, et al.
Nutrients|August 14, 2025
Associations Between Serum Gut-Derived Tryptophan Metabolites and Cardiovascular Health Markers in Adolescents with ObesityJeny E Rivera, Renny Lan, Mario G Ferruzzi, et al.
Journal of Agricultural and Food Chemistry|August 14, 2020
Formulation of Orange Juice with Dietary Fibers Enhances Bioaccessibility of Orange Flavonoids in Juice but Limits Their Ability to Inhibit <i>In Vitro</i> Glucose TransportSydney E Moser, Jin-E Shin, Prabhakar Kasturi, et al.
Journal of Food Science and Technology|April 19, 2019
Improving iron and zinc bioaccessibility through food-to-food fortification of pearl millet with tropical plant foodstuffs (moringa leaf powder, roselle calyces and baobab fruit pulp)Reneè van der Merwe, Johanita Kruger, Mario G Ferruzzi, et al.
Journal of Lipid Research|February 14, 2025
Comparison of the capillary and venous blood plasma lipidomes: validation of self-collected blood for plasma lipidomicsAhsan Hameed, Mario G Ferruzzi, Colin D Kay, et al.
Journal of Agricultural and Food Chemistry|January 22, 2013
Photo- and thermodegradation of anthocyanins from grape and purple sweet potato in model beverage systemsBrian J Song, Teryn N Sapper, Claire E Burtch, et al.
Food Chemistry: X|July 30, 2025
Characterization of anthocyanins, phenolics, and flavonoids in a global carrot collection through application of chemometrics and FT-NIR spectroscopyRomit Seth, Chelsey Fiecke, Guoying Ma, et al.
Journal of Food Science|June 7, 2017
Satisfying America's Fruit Gap: Summary of an Expert Roundtable on the Role of 100% Fruit JuiceCarol Byrd-Bredbenner, Mario G Ferruzzi, Victor L Fulgoni, et al.
Pageof 19

Showing results (91-100 of 184) with videos related to

Sort By:
Pageof 19
Nutrition Research (New York, N.Y.)|June 29, 2010
Tea catechin auto-oxidation dimers are accumulated and retained by Caco-2 human intestinal cellsAndrew P Neilson, Brian J Song, Teryn N Sapper, et al.
The Plant Journal : for Cell and Molecular Biology|June 30, 2010
Overexpression of yeast spermidine synthase impacts ripening, senescence and decay symptoms in tomatoSavithri Nambeesan, Tatsiana Datsenka, Mario G Ferruzzi, et al.
Advances in Nutrition (Bethesda, Md.)|November 17, 2012
Nutritional translation blended with food science: 21st century applicationsMario G Ferruzzi, Devin G Peterson, R Paul Singh, et al.
Nutrients|August 14, 2025
Associations Between Serum Gut-Derived Tryptophan Metabolites and Cardiovascular Health Markers in Adolescents with ObesityJeny E Rivera, Renny Lan, Mario G Ferruzzi, et al.
Journal of Agricultural and Food Chemistry|August 14, 2020
Formulation of Orange Juice with Dietary Fibers Enhances Bioaccessibility of Orange Flavonoids in Juice but Limits Their Ability to Inhibit <i>In Vitro</i> Glucose TransportSydney E Moser, Jin-E Shin, Prabhakar Kasturi, et al.
Journal of Food Science and Technology|April 19, 2019
Improving iron and zinc bioaccessibility through food-to-food fortification of pearl millet with tropical plant foodstuffs (moringa leaf powder, roselle calyces and baobab fruit pulp)Reneè van der Merwe, Johanita Kruger, Mario G Ferruzzi, et al.
Journal of Lipid Research|February 14, 2025
Comparison of the capillary and venous blood plasma lipidomes: validation of self-collected blood for plasma lipidomicsAhsan Hameed, Mario G Ferruzzi, Colin D Kay, et al.
Journal of Agricultural and Food Chemistry|January 22, 2013
Photo- and thermodegradation of anthocyanins from grape and purple sweet potato in model beverage systemsBrian J Song, Teryn N Sapper, Claire E Burtch, et al.
Food Chemistry: X|July 30, 2025
Characterization of anthocyanins, phenolics, and flavonoids in a global carrot collection through application of chemometrics and FT-NIR spectroscopyRomit Seth, Chelsey Fiecke, Guoying Ma, et al.
Journal of Food Science|June 7, 2017
Satisfying America's Fruit Gap: Summary of an Expert Roundtable on the Role of 100% Fruit JuiceCarol Byrd-Bredbenner, Mario G Ferruzzi, Victor L Fulgoni, et al.
Pageof 19