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Showing results for ferruzzi m lemon
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Formulation of Orange Juice with Dietary Fibers Enhances Bioaccessibility of Orange Flavonoids in Juice but Limits Their Ability to Inhibit In Vitro Glucose Transport.
Moser SE, Shin JE, Kasturi P, Hamaker BR, Ferruzzi MG, Bordenave N. Moser SE, et al. Among authors: ferruzzi mg. J Agric Food Chem. 2020 Sep 2;68(35):9387-9397. doi: 10.1021/acs.jafc.0c03334. Epub 2020 Aug 24. J Agric Food Chem. 2020. PMID: 32786825
The effect of formulating orange juice (OJ) with dietary fibers (DFs) on in vitro bioaccessibility of flavonoids and their ability to inhibit glucose transport in Caco-2 cells were investigated on Valencia orange fruit (OF), OJ, and OJ formulated with 1 and 2.8% DFs. DFs were eit …
The effect of formulating orange juice (OJ) with dietary fibers (DFs) on in vitro bioaccessibility of flavonoids and their ability to inhibi …
Common tea formulations modulate in vitro digestive recovery of green tea catechins.
Green RJ, Murphy AS, Schulz B, Watkins BA, Ferruzzi MG. Green RJ, et al. Among authors: ferruzzi mg. Mol Nutr Food Res. 2007 Sep;51(9):1152-62. doi: 10.1002/mnfr.200700086. Mol Nutr Food Res. 2007. PMID: 17688297
Common commercial beverage additives; citric acid (CA), BHT, EDTA, ascorbic acid (AA), milk (bovine, soy, and rice), and citrus juice (orange, grapefruit, lemon, and lime) were formulated into finished tea beverages at incremental dosages. ...
Common commercial beverage additives; citric acid (CA), BHT, EDTA, ascorbic acid (AA), milk (bovine, soy, and rice), and citrus juice …