Micaela Hayes

Hayes, M., Mohamedshah, Z., Chadwick-Corbin, S., Hoskin, R., Iorizzo, M., Lila, M. A., … Ferruzzi, M. G. (2022, March 8). Bioaccessibility and intestinal cell uptake of carotenoids and chlorophylls differ in powdered spinach by the ingredient form as measured using in vitro gastrointestinal digestion and anaerobic fecal fermentation models. FOOD & FUNCTION, Vol. 13. https://doi.org/10.1039/d2fo00051b

Mohamedshah, Z., Hayes, M., Chadwick-Corbin, S., Neilson, A. P., & Ferruzzi, M. G. (2022, March 9). Bioaccessibility, gut microbial metabolism and intestinal transport of phenolics from 100% Concord grape juice and whole grapes are similar in a simulated digestion and fecal fermentation model. FOOD & FUNCTION, Vol. 3. https://doi.org/10.1039/d1fo04226b

Grace, M. H., Hoskin, R. T., Hayes, M., Iorizzo, M., Kay, C., Ferruzzi, M. G., & Lila, M. A. (2022). Spray-dried and freeze-dried protein-spinach particles; effect of drying technique and protein type on the bioaccessibility of carotenoids, chlorophylls, and phenolics. FOOD CHEMISTRY, 388. https://doi.org/10.1016/j.foodchem.2022.133017

Lewandowski, K., Zhang, X., Hayes, M., Ferruzzi, M. G., & Paton, C. M. (2021). Design and Nutrient Analysis of a Carotenoid-Rich Food Product to Address Vitamin A and Protein Deficiency. FOODS, 10(5). https://doi.org/10.3390/foods10051019

Hayes, M., Corbin, S., Nunn, C., Pottorff, M., Kay, C. D., Lila, M. A., … Ferruzzi, M. G. (2021, May 14). Influence of simulated food and oral processing on carotenoid and chlorophyll in vitro bioaccessibility among six spinach genotypes. FOOD & FUNCTION, Vol. 5. https://doi.org/10.1039/d1fo00600b

Hayes, M., Pottorff, M., Kay, C., Van Deynze, A., Osorio-Marin, J., Lila, M. A., … Ferruzzi, M. G. (2020). In Vitro Bioaccessibility of Carotenoids and Chlorophylls in a Diverse Collection of Spinach Accessions and Commercial Cultivars. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 68(11), 3495–3505. https://doi.org/10.1021/acs.jafc.0c00158

Hayes, M., & Ferruzzi, M. G. (2020). [Review of Update on the bioavailability and chemopreventative mechanisms of dietary chlorophyll derivatives]. NUTRITION RESEARCH, 81, 19–37. https://doi.org/10.1016/j.nutres.2020.06.010

Li, M., Ho, K. K. H. Y., Hayes, M., & Ferruzzi, M. G. (2019). The Roles of Food Processing in Translation of Dietary Guidance for Whole Grains, Fruits, and Vegetables. ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 10, Vol. 10, pp. 569–596. https://doi.org/10.1146/annurev-food-032818-121330