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G Ferruzzi

Showing results (11-20 of 186) with videos related to

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Advances in Nutrition (Bethesda, Md.)|November 17, 2017
Vitamin AHawi Debelo, Janet A Novotny, Mario G Ferruzzi
Critical Reviews in Food Science and Nutrition|February 9, 2016
Impact of potato processing on nutrients, phytochemicals, and human healthAmber N Furrer, Mohammad Chegeni, Mario G Ferruzzi
Food Chemistry|December 4, 2014
Thermal degradation of green tea flavan-3-ols and formation of hetero- and homocatechin dimers in model dairy beveragesBrian J Song, Chris Manganais, Mario G Ferruzzi
Carbohydrate Polymers|September 25, 2021
Dietary starch is weight reducing when distally digested in the small intestineJongbin Lim, Mario G Ferruzzi, Bruce R Hamaker
Physiology & Behavior|March 6, 2012
Does flavor impact function? Potential consequences of polyphenol-protein interactions in delivery and bioactivity of flavan-3-ols from foodsMario G Ferruzzi, Nicolas Bordenave, Bruce R Hamaker
Food & Function|December 12, 2013
Nature and consequences of non-covalent interactions between flavonoids and macronutrients in foodsNicolas Bordenave, Bruce R Hamaker, Mario G Ferruzzi
Biochimica Et Biophysica Acta|August 28, 1981
Amphitrite ornata erythrocruorin. II. Molecular controls of functionE Chiancone, G Ferruzzi, C Bonaventura, et al.
Food & Function|November 4, 2016
Differentiated Caco-2 cell monolayers exhibit adaptation in the transport and metabolism of flavan-3-ols with chronic exposure to both isolated flavan-3-ols and enriched extractsBenjamin W Redan, Mohammad Chegeni, Mario G Ferruzzi
Metabolites|June 14, 2020
Feasibility of Mass-Spectrometry to Lower Cost and Blood Volume Requirements for Assessment of B Vitamins in Patients Undergoing Bariatric SurgerySeth Armah, Mario G Ferruzzi, Nana Gletsu-Miller
Food Chemistry|September 9, 2021
Structural requirements of flavonoids for the selective inhibition of α-amylase versus α-glucosidaseJongbin Lim, Mario G Ferruzzi, Bruce R Hamaker
Pageof 19

Showing results (11-20 of 186) with videos related to

Sort By:
Pageof 19
Advances in Nutrition (Bethesda, Md.)|November 17, 2017
Vitamin AHawi Debelo, Janet A Novotny, Mario G Ferruzzi
Critical Reviews in Food Science and Nutrition|February 9, 2016
Impact of potato processing on nutrients, phytochemicals, and human healthAmber N Furrer, Mohammad Chegeni, Mario G Ferruzzi
Food Chemistry|December 4, 2014
Thermal degradation of green tea flavan-3-ols and formation of hetero- and homocatechin dimers in model dairy beveragesBrian J Song, Chris Manganais, Mario G Ferruzzi
Carbohydrate Polymers|September 25, 2021
Dietary starch is weight reducing when distally digested in the small intestineJongbin Lim, Mario G Ferruzzi, Bruce R Hamaker
Physiology & Behavior|March 6, 2012
Does flavor impact function? Potential consequences of polyphenol-protein interactions in delivery and bioactivity of flavan-3-ols from foodsMario G Ferruzzi, Nicolas Bordenave, Bruce R Hamaker
Food & Function|December 12, 2013
Nature and consequences of non-covalent interactions between flavonoids and macronutrients in foodsNicolas Bordenave, Bruce R Hamaker, Mario G Ferruzzi
Biochimica Et Biophysica Acta|August 28, 1981
Amphitrite ornata erythrocruorin. II. Molecular controls of functionE Chiancone, G Ferruzzi, C Bonaventura, et al.
Food & Function|November 4, 2016
Differentiated Caco-2 cell monolayers exhibit adaptation in the transport and metabolism of flavan-3-ols with chronic exposure to both isolated flavan-3-ols and enriched extractsBenjamin W Redan, Mohammad Chegeni, Mario G Ferruzzi
Metabolites|June 14, 2020
Feasibility of Mass-Spectrometry to Lower Cost and Blood Volume Requirements for Assessment of B Vitamins in Patients Undergoing Bariatric SurgerySeth Armah, Mario G Ferruzzi, Nana Gletsu-Miller
Food Chemistry|September 9, 2021
Structural requirements of flavonoids for the selective inhibition of α-amylase versus α-glucosidaseJongbin Lim, Mario G Ferruzzi, Bruce R Hamaker
Pageof 19