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Mario G Ferruzzi

Showing results (21-30 of 175) with videos related to

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Food & Function|July 14, 2016
Phenolic recovery and bioaccessibility from milled and finished whole grain oat productsMin Li, Katie Koecher, Laura Hansen, et al.
Phytotherapy Research : PTR|November 2, 2021
(Poly)phenol toxicity in vivo following oral administration: A targeted narrative review of (poly)phenols from green tea, grape, and anthocyanin-rich extractsDennis P Cladis, Connie M Weaver, Mario G Ferruzzi
Journal of the American Society for Mass Spectrometry|July 7, 2023
Optimization of Mass Spectrometric Parameters in Data Dependent Acquisition for Untargeted Metabolomics on the Basis of Putative AssignmentsHailemariam Abrha Assress, Mario G Ferruzzi, Renny S Lan
The Journal of Nutrition|September 23, 2016
Egg Consumption Increases Vitamin E Absorption from Co-Consumed Raw Mixed Vegetables in Healthy Young MenJung Eun Kim, Mario G Ferruzzi, Wayne W Campbell
Journal of Food Science|May 4, 2011
Verbascosides from olive mill waste water: assessment of their bioaccessibility and intestinal uptake using an in vitro digestion/Caco-2 model systemAngela Cardinali, Vito Linsalata, Vincenzo Lattanzio, et al.
Journal of Agricultural and Food Chemistry|March 21, 2002
Sodium copper chlorophyllin: in vitro digestive stability and accumulation by Caco-2 human intestinal cellsMario G Ferruzzi, Mark L Failla, Steven J Schwartz
Journal of Agricultural and Food Chemistry|October 22, 2008
Carotenoid bioaccessibility from whole grain and degermed maize meal productsEllie G Kean, Bruce R Hamaker, Mario G Ferruzzi
Journal of Agricultural and Food Chemistry|April 18, 2008
Impact of the hard-to-cook phenomenon on phenolic antioxidants in dry beans (Phaseolus vulgaris)Cynthia M Machado, Mario G Ferruzzi, S Suzanne Nielsen
Food & Function|October 14, 2016
Low bioaccessibility of vitamin D<sub>2</sub> from yeast-fortified bread compared to crystalline D<sub>2</sub> bread and D<sub>3</sub> from fluid milksTristan E Lipkie, Mario G Ferruzzi, Connie M Weaver
Journal of Agricultural and Food Chemistry|August 27, 2016
Manipulating Sensory and Phytochemical Profiles of Greenhouse Tomatoes Using Environmentally Relevant Doses of Ultraviolet RadiationMichael P Dzakovich, Mario G Ferruzzi, Cary A Mitchell
Pageof 18

Showing results (21-30 of 175) with videos related to

Sort By:
Pageof 18
Food & Function|July 14, 2016
Phenolic recovery and bioaccessibility from milled and finished whole grain oat productsMin Li, Katie Koecher, Laura Hansen, et al.
Phytotherapy Research : PTR|November 2, 2021
(Poly)phenol toxicity in vivo following oral administration: A targeted narrative review of (poly)phenols from green tea, grape, and anthocyanin-rich extractsDennis P Cladis, Connie M Weaver, Mario G Ferruzzi
Journal of the American Society for Mass Spectrometry|July 7, 2023
Optimization of Mass Spectrometric Parameters in Data Dependent Acquisition for Untargeted Metabolomics on the Basis of Putative AssignmentsHailemariam Abrha Assress, Mario G Ferruzzi, Renny S Lan
The Journal of Nutrition|September 23, 2016
Egg Consumption Increases Vitamin E Absorption from Co-Consumed Raw Mixed Vegetables in Healthy Young MenJung Eun Kim, Mario G Ferruzzi, Wayne W Campbell
Journal of Food Science|May 4, 2011
Verbascosides from olive mill waste water: assessment of their bioaccessibility and intestinal uptake using an in vitro digestion/Caco-2 model systemAngela Cardinali, Vito Linsalata, Vincenzo Lattanzio, et al.
Journal of Agricultural and Food Chemistry|March 21, 2002
Sodium copper chlorophyllin: in vitro digestive stability and accumulation by Caco-2 human intestinal cellsMario G Ferruzzi, Mark L Failla, Steven J Schwartz
Journal of Agricultural and Food Chemistry|October 22, 2008
Carotenoid bioaccessibility from whole grain and degermed maize meal productsEllie G Kean, Bruce R Hamaker, Mario G Ferruzzi
Journal of Agricultural and Food Chemistry|April 18, 2008
Impact of the hard-to-cook phenomenon on phenolic antioxidants in dry beans (Phaseolus vulgaris)Cynthia M Machado, Mario G Ferruzzi, S Suzanne Nielsen
Food & Function|October 14, 2016
Low bioaccessibility of vitamin D<sub>2</sub> from yeast-fortified bread compared to crystalline D<sub>2</sub> bread and D<sub>3</sub> from fluid milksTristan E Lipkie, Mario G Ferruzzi, Connie M Weaver
Journal of Agricultural and Food Chemistry|August 27, 2016
Manipulating Sensory and Phytochemical Profiles of Greenhouse Tomatoes Using Environmentally Relevant Doses of Ultraviolet RadiationMichael P Dzakovich, Mario G Ferruzzi, Cary A Mitchell
Pageof 18