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Formation of cereal protein disulfide-linked stable matrices by apigeninidin, a 3-deoxyanthocyanidin. FOOD CHEMISTRY, 404. https://doi.org/10.1016/j.foodchem.2022.134611 Iglesias-Carres, L., Racine, K. C., Chadwick, S., Nunn, C., Kalambur, S. B., Neilson, A. P., & Ferruzzi, M. G. (2023). Mechanism of off-color formation in potato chips fried in oil systems containing ascorbic acid as a stabilizer. LWT-FOOD SCIENCE AND TECHNOLOGY, 179. https://doi.org/10.1016/j.lwt.2023.114682 Solverson, P., Albaugh, G. P., Debelo, H. A., Ferruzzi, M. G., Baer, D. J., & Novotny, J. A. (2023). Mixed Berry Juice and Cellulose Fiber Have Differential Effects on Peripheral Blood Mononuclear Cell Respiration in Overweight Adults. NUTRIENTS, 15(7). https://doi.org/10.3390/nu15071709 Hodges, J. K., Maiz, M., Cao, S., Lachcik, P. J., Peacock, M., McCabe, G. P., … Weaver, C. M. (2023). Moderate consumption of freeze-dried blueberry powder increased net bone calcium retention compared with no treatment in healthy postmenopausal women: a randomized crossover trial. AMERICAN JOURNAL OF CLINICAL NUTRITION, 118(2), 382–390. https://doi.org/10.1016/j.ajcnut.2023.05.033 Tambe, M. A., Jacquet, A. de R., Strathearn, K. E., Hensel, J. A., Colon, B. D., Chandran, A., … Rochet, J.-C. (2023). Protective Effects of Polyphenol-Rich Extracts against Neurotoxicity Elicited by Paraquat or Rotenone in Cellular Models of Parkinson's Disease. ANTIOXIDANTS, 12(7). https://doi.org/10.3390/antiox12071463 Dzakovich, M. P., Debelo, H., Albertsen, M. C., Che, P., Jones, T. J., Simon, M. K., … Ferruzzi, M. G. (2023, July 14). Trait stacking simultaneously enhances provitamin A carotenoid and mineral bioaccessibility in biofortified Sorghum bicolor. FOOD & FUNCTION. https://doi.org/10.1039/d2fo03606a 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 Lila, M. A., Hoskin, R. T., Grace, M. H., Xiong, J., Strauch, R., Ferruzzi, M., … Kay, C. (2022, April 8). Boosting the Bioaccessibility of Dietary Bioactives by Delivery as Protein-Polyphenol Aggregate Particles. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, Vol. 4. https://doi.org/10.1021/acs.jafc.2c00398 Racine, K. C., Iglesias-Carres, L., Herring, J. A., Ferruzzi, M. G., Kay, C. D., Tessem, J. S., & Neilson, A. P. (2022). Cocoa extract exerts sex-specific anti-diabetic effects in an aggressive type-2 diabetes model: A pilot study. BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS, 626, 205–210. https://doi.org/10.1016/j.bbrc.2022.08.018 Mengist, M. F., Grace, M. H., Mackey, T., Munoz, B., Pucker, B., Bassil, N., … Iorizzo, M. (2022). Dissecting the genetic basis of bioactive metabolites and fruit quality traits in blueberries (Vaccinium corymbosum L.). FRONTIERS IN PLANT SCIENCE, 13. https://doi.org/10.3389/fpls.2022.964656 Bechoff, A., Shee, A., Mvumi, B. M., Ngwenyama, P., Debelo, H., Ferruzzi, M. G., … Tomlins, K. I. (2022, February 4). Estimation of nutritional postharvest losses along food value chains: A case study of three key food security commodities in sub-Saharan Africa. FOOD SECURITY. https://doi.org/10.1007/s12571-021-01238-9 Adetola, O. Y., Kruger, J., Ferruzzi, M. G., Hamaker, B. R., & Taylor, J. R. N. (2022). Potential of moringa leaf and baobab fruit food-to-food fortification of wholegrain maize porridge to improve iron and zinc bioaccessibility. INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, 73(1), 15–27. https://doi.org/10.1080/09637486.2021.1911962 Simpson, A. M. R., De Souza, M. J., Damani, J., Rogers, C., Williams, N. I., Weaver, C., … Nakatsu, C. H. (2022, November 7). Prune supplementation for 12 months alters the gut microbiome in postmenopausal women. FOOD & FUNCTION, Vol. 11. https://doi.org/10.1039/d2fo02273g 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 Lim, J., Ferruzzi, M. G., & Hamaker, B. R. (2022). Structural requirements of flavonoids for the selective inhibition of alpha-amylase versus alpha-glucosidase. FOOD CHEMISTRY, 370. https://doi.org/10.1016/j.foodchem.2021.130981 Cladis, D. P., Weaver, C. M., & Ferruzzi, M. G. (2021, November 2). (Poly)phenol toxicity in vivo following oral administration: A targeted narrative review of (poly)phenols from green tea, grape, and anthocyanin-rich extracts. PHYTOTHERAPY RESEARCH. https://doi.org/10.1002/ptr.7323 Geocze, K. C., Barbosa, L. C. A., Lima, C. F., Ferruzzi, M. G., Fidencio, P. H., Sant'ana, H. M. P., & Silverio, F. O. (2021). Caryocar brasiliense Camb. fruits from the Brazilian Cerrado as a rich source of carotenoids with pro-vitamin A activity. JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 101. https://doi.org/10.1016/j.jfca.2021.103943 Lyu, W., Rodriguez, D., Ferruzzi, M. G., Pasinetti, G. M., Murrough, J. W., Simon, J. E., & Wu, Q. (2021). Chemical, Manufacturing, and Standardization Controls of Grape Polyphenol Dietary Supplements in Support of a Clinical Study: Mass Uniformity, Polyphenol Dosage, and Profiles. FRONTIERS IN NUTRITION, 8. https://doi.org/10.3389/fnut.2021.780226 Xu, K., Debelo, H., Roman, L., Guo, M., Ferruzzi, M. G., & Martinez, M. M. (2021). Co-extruded wheat/okra composite blends result in soft, cohesive and resilient crumbs rich in health-promoting compounds. FOOD CHEMISTRY, 364. https://doi.org/10.1016/j.foodchem.2021.130395 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 Lim, J., Ferruzzi, M. G., & Hamaker, B. R. (2021). Dietary starch is weight reducing when distally digested in the small intestine. CARBOHYDRATE POLYMERS, 273. https://doi.org/10.1016/j.carbpol.2021.118599 Lyu, W., Omar, T., Patel, H., Rodriguez, D., Ferruzzi, M. G., Pasinetti, G. M., … Wu, Q. (2021). Dissolution Study on Grape Polyphenol Hard Gelatin Capsule Dietary Supplements. FRONTIERS IN NUTRITION, 8. https://doi.org/10.3389/fnut.2021.780260 Coelho, O. G. L., Alfenas, R. de C. G., Debelo, H., Wightman, J. L. D., Ferruzzi, M. G., & Mattes, R. D. (2021, October 18). Effects of Concord grape juice flavor intensity and phenolic compound content on glycemia, appetite and cognitive function in adults with excess body weight: a randomized double-blind crossover trial. FOOD & FUNCTION. https://doi.org/10.1039/d1fo02049h Mengist, M. F., Bostan, H., Young, E., Kay, K. L., Gillitt, N., Ballington, J., … Iorizzo, M. (2021). High-density linkage map construction and identification of loci regulating fruit quality traits in blueberry. HORTICULTURE RESEARCH, 8(1). https://doi.org/10.1038/s41438-021-00605-z 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 De Groote, H., Munyua, B., Traore, D., Taylor, J. R. N., Ferruzzi, M., Ndiaye, C., … Hamaker, B. R. (2021). Measuring consumer acceptance of instant fortified millet products using affective tests and auctions in Dakar, Senegal. INTERNATIONAL FOOD AND AGRIBUSINESS MANAGEMENT REVIEW, 24(3), 499–522. https://doi.org/10.22434/IFAMR2020.0068 Sato, A. Y., Pellegrini, G. G., Cregor, M., McAndrews, K., Choi, R. B., Maiz, M., … Bellido, T. (2021). Skeletal Protection and Promotion of Microbiome Diversity by Dietary Boosting of the Endogenous Antioxidant Response. JOURNAL OF BONE AND MINERAL RESEARCH, 36(4), 768–778. https://doi.org/10.1002/jbmr.4231 Nkhata, S. G., Liceaga, A. M., Rocheford, T., Hamaker, B. R., & Ferruzzi, M. G. (2021). Storage of biofortified maize in Purdue Improved Crop Storage (PICS) bags reduces disulfide linkage-driven decrease in porridge viscosity. LWT-FOOD SCIENCE AND TECHNOLOGY, 136. https://doi.org/10.1016/j.lwt.2020.110262 Nino, M. C., Reddivari, L., Ferruzzi, M. G., & Liceaga, A. M. (2021). Targeted Phenolic Characterization and Antioxidant Bioactivity of Extracts from Edible Acheta domesticus. FOODS, 10(10). https://doi.org/10.3390/foods10102295 Debelo, H., Ndiaye, C., Kruger, J., Hamaker, B. R., & Ferruzzi, M. G. (2020). African Adansonia digitata fruit pulp (baobab) modifies provitamin A carotenoid bioaccessibility from composite pearl millet porridges. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 57(4), 1382–1392. https://doi.org/10.1007/s13197-019-04173-y Iorizzo, M., Curaba, J., Pottorff, M., Ferruzzi, M. G., Simon, P., & Cavagnaro, P. F. (2020). [Review of Carrot Anthocyanins Genetics and Genomics: Status and Perspectives to Improve Its Application for the Food Colorant Industry]. GENES, 11(8). https://doi.org/10.3390/genes11080906 Mohamedshah, Z., Chadwick-Corbin, S., Wightman, J. L. D., & Ferruzzi, M. G. (2020). Comparative assessment of phenolic bioaccessibility from 100% grape juice and whole grapes. FOOD & FUNCTION, 11(7), 6433–6445. https://doi.org/10.1039/d0fo00792g De Groote, H., Mugalavai, V., Ferruzzi, M., Onkware, A., Ayua, E., Duodu, K. G., … Hamaker, B. R. (2020). Consumer Acceptance and Willingness to Pay for Instant Cereal Products With Food-to-Food Fortification in Eldoret, Kenya. FOOD AND NUTRITION BULLETIN, 41(2), 224–243. https://doi.org/10.1177/0379572119876848 Mengist, M. F., Burtch, H., Debelo, H., Pottorff, M., Bostan, H., Nunn, C., … Iorizzo, M. (2020). Development of a genetic framework to improve the efficiency of bioactive delivery from blueberry. SCIENTIFIC REPORTS, 10(1). https://doi.org/10.1038/s41598-020-74280-w Chung, M., Zhao, N., Wang, D., Shams-White, M., Karlsen, M., Cassidy, A., … Wallace, T. C. (2020). [Review of Dose-Response Relation between Tea Consumption and Risk of Cardiovascular Disease and All-Cause Mortality: A Systematic Review and Meta-Analysis of Population-Based Studies]. ADVANCES IN NUTRITION, 11(4), 790–814. https://doi.org/10.1093/advances/nmaa010 Ndiaye, C., Martinez, M. M., Hamaker, B. R., Campanella, O. H., & Ferruzzi, M. G. (2020). Effect of edible plant materials on provitamin A stability and bioaccessibility from extruded whole pearl millet (P. typhoides) composite blends. LWT-FOOD SCIENCE AND TECHNOLOGY, 123. https://doi.org/10.1016/j.lwt.2020.109109 Armah, S., Ferruzzi, M. G., & Gletsu-Miller, N. (2020). Feasibility of Mass-Spectrometry to Lower Cost and Blood Volume Requirements for Assessment of B Vitamins in Patients Undergoing Bariatric Surgery. METABOLITES, 10(6). https://doi.org/10.3390/metabo10060240 Moser, S. E., Shin, J.-E., Kasturi, P., Hamaker, B. R., Ferruzzi, M. G., & Bordenave, N. (2020). Formulation of Orange Juice with Dietary Fibers Enhances Bioaccessibility of Orange Flavonoids in Juice but Limits Their Ability to Inhibit In Vitro Glucose Transport. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 68(35), 9387–9397. https://doi.org/10.1021/acs.jafc.0c03334 Sorkin, B. C., Kuszak, A. J., Bloss, G., Fukagawa, N. K., Hoffman, F. A., Jafari, M., … Pauli, G. F. (2020). Improving natural product research translation: From source to clinical trial. FASEB JOURNAL, 34(1), 41–65. https://doi.org/10.1096/fj.201902143R 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 Cladis, D. P., Debelo, H., Lachcik, P. J., Ferruzzi, M. G., & Weaver, C. M. (2020). Increasing Doses of Blueberry Polyphenols Alters Colonic Metabolism and Calcium Absorption in Ovariectomized Rats. MOLECULAR NUTRITION & FOOD RESEARCH, 64(12). https://doi.org/10.1002/mnfr.202000031 Ferruzzi, M. G., Kruger, J., Mohamedshah, Z., Debelo, H., & Taylor, J. R. N. (2020). [Review of Insights from in vitro exploration of factors influencing iron, zinc and provitamin A carotenoid bioaccessibility and intestinal absorption from cereals]. JOURNAL OF CEREAL SCIENCE, 96. https://doi.org/10.1016/j.jcs.2020.103126 Li, M., Griffin, L. E., Corbin, S., Neilson, A. P., & Ferruzzi, M. G. (2020). Modulating Phenolic Bioaccessibility and Glycemic Response of Starch-Based Foods in Wistar Rats by Physical Complexation between Starch and Phenolic Acid. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 68(46), 13257–13266. https://doi.org/10.1021/acs.jafc.0c01387 Ferruzzi, M. G., Hamaker, B. R., & Bordenave, N. (2020). Phenolic compounds are less degraded in presence of starch than in presence of proteins through processing in model porridges. FOOD CHEMISTRY, 309. https://doi.org/10.1016/j.foodchem.2019.125769 Ho, K. K. H. Y., Ferruzzi, M. G., & Wightman, J. L. D. (2020). [Review of Potential health benefits of (poly)phenols derived from fruit and 100% fruit juice]. NUTRITION REVIEWS, 78(2), 145–174. https://doi.org/10.1093/nutrit/nuz041 Debelo, H., Li, M., & Ferruzzi, M. G. (2020). Processing influences on food polyphenol profiles and biological activity. CURRENT OPINION IN FOOD SCIENCE, 32, 90–102. https://doi.org/10.1016/j.cofs.2020.03.001 Igho-Osagie, E., Cara, K., Wang, D., Yao, Q., Penkert, L. P., Cassidy, A., … Wallace, T. (2020). 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Assessment of oxygen sequestration on effectiveness of Purdue Improved Crop Storage (PICS) bags in reducing carotenoid degradation during post-harvest storage of two biofortified orange maize genotypes. JOURNAL OF CEREAL SCIENCE, 87, 68–77. https://doi.org/10.1016/j.jcs.2019.02.007 Pico, J., Corbin, S., Ferruzzi, M. G., & Martinez, M. M. (2019). Banana flour phenolics inhibit trans-epithelial glucose transport from wheat cakes in a coupled in vitro digestion/Caco-2 cell intestinal model. FOOD & FUNCTION, 10(10), 6300–6311. https://doi.org/10.1039/c9fo01679a Cheng, C. J., Ferruzzi, M., & Jones, O. G. (2019). Fate of lutein-containing zein nanoparticles following simulated gastric and intestinal digestion. Food Hydrocolloids, 87, 229–236. https://doi.org/10.1016/J.FOODHYD.2018.08.013 Merwe, R., Kruger, J., Ferruzzi, M. G., Duodu, K. G., & Taylor, J. R. N. (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). JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 56(4), 2244–2256. https://doi.org/10.1007/s13197-019-03711-y Pico, J., Xu, K., Guo, M., Mohamedshah, Z., Ferruzzi, M. G., & Martinez, M. M. (2019). Manufacturing the ultimate green banana flour: Impact of drying and extrusion on phenolic profile and starch bioaccessibility. FOOD CHEMISTRY, 297. https://doi.org/10.1016/j.foodchem.2019.124990 Li, M., George, J., Hunter, S., Hamaker, B., Mattes, R., & Ferruzzi, M. G. (2019). Potato product form impacts in vitro starch digestibility and glucose transport but only modestly impacts 24 h blood glucose response in humans. FOOD & FUNCTION, 10(4), 1846–1855. https://doi.org/10.1039/c8fo02530d Lim, J., Zhang, X., Ferruzzi, M. G., & Hamaker, B. R. (2019). Starch digested product analysis by HPAEC reveals structural specificity of flavonoids in the inhibition of mammalian alpha-amylase and alpha-glucosidases. FOOD CHEMISTRY, 288, 413–421. https://doi.org/10.1016/j.foodchem.2019.02.117 Ortiz, D., Nkhata, S. G., Rocheford, T., & Ferruzzi, M. G. (2019). Steeping of Biofortified Orange Maize Genotypes for Ogi Production Modifies Pasting Properties and Carotenoid Stability. AGRONOMY-BASEL, 9(11). https://doi.org/10.3390/agronomy9110771 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 Ho, L., Cheng, H., Wang, J., Simon, J. E., Wu, Q., Zhao, D., … Pasinetti, G. M. (2018). 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Food & Function, 9(12), 6307–6314. https://doi.org/10.1039/C8FO01019F Fenton, M. E., Owens, B. F., Lipka, A. E., Ortiz, D., Tiede, T., Mateos-Hernandez, M., … Rocheford, T. (2018). High-density linkage mapping of vitamin E content in maize grain. Molecular Breeding, 38(3). https://doi.org/10.1007/S11032-018-0780-7 Furrer, A. N., Chegeni, M., & Ferruzzi, M. G. (2018). Impact of potato processing on nutrients, phytochemicals, and human health. Critical Reviews in Food Science and Nutrition, 58(1), 146–168. https://doi.org/10.1080/10408398.2016.1139542 Elegbede, J. L., Li, M., Jones, O. G., Campanella, O. H., & Ferruzzi, M. G. (2018). Interactions Between Flavonoid-Rich Extracts and Sodium Caseinate Modulate Protein Functionality and Flavonoid Bioaccessibility in Model Food Systems. JOURNAL OF FOOD SCIENCE, 83(5), 1229–1236. https://doi.org/10.1111/1750-3841.14132 De Groote, H., Kariuki, S. W., Traore, D., Taylor, J. R. N., Ferruzzi, M. G., & Hamaker, B. R. (2018). 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Food & Function, 7(11), 4589–4596. https://doi.org/10.1039/C6FO00935B Dzakovich, M. P., Ferruzzi, M. G., & Mitchell, C. A. (2016). Manipulating Sensory and Phytochemical Profiles of Greenhouse Tomatoes Using Environmentally Relevant Doses of Ultraviolet Radiation. Journal of Agricultural and Food Chemistry, 64(36), 6801–6808. https://doi.org/10.1021/ACS.JAFC.6B02983 Li, M., Koecher, K., Hansen, L., & Ferruzzi, M. G. (2016). Phenolic recovery and bioaccessibility from milled and finished whole grain oat products. Food & Function, 7(8), 3370–3381. https://doi.org/10.1039/C6FO00760K Camelo-Méndez, G. A., Ferruzzi, M. G., González-Aguilar, G. A., & Bello-Pérez, L. A. (2015). Carbohydrate and Phytochemical Digestibility in Pasta. Food Engineering Reviews, 8(1), 76–89. https://doi.org/10.1007/S12393-015-9117-Z Villani, T. S., Reichert, W., Ferruzzi, M. G., Pasinetti, G. M., Simon, J. E., & Wu, Q. (2015). Chemical investigation of commercial grape seed derived products to assess quality and detect adulteration. Food Chemistry, 170, 271–280. https://doi.org/10.1016/J.FOODCHEM.2014.08.084 Xu, Y., Simon, J. E., Welch, C., Wightman, J. L. D., Ferruzzi, M. G., Ho, L., … Wu, Q. (2015). Correction to Survey of Polyphenol Constituents in Grapes and Grape-Derived Products. Journal of Agricultural and Food Chemistry, 63(14), 3804–3804. https://doi.org/10.1021/ACS.JAFC.5B01552 Blount, J. W., Ferruzzi, M., Raftery, D., Pasinetti, G. M., & Dixon, R. A. (2015). Corrigendum to “Enzymatic synthesis of substituted epicatechins for bioactivity studies in neurological disorders” [Biochem. Biophys. Res. Commun. 417 (1) (6 January 2012) 457–461]. Biochemical and Biophysical Research Communications, 460(2), 489. https://doi.org/10.1016/J.BBRC.2015.02.142 Simsek, M., Quezada-Calvillo, R., Ferruzzi, M. G., Nichols, B. L., & Hamaker, B. R. (2015). Dietary Phenolic Compounds Selectively Inhibit the Individual Subunits of Maltase-Glucoamylase and Sucrase-Isomaltase with the Potential of Modulating Glucose Release. Journal of Agricultural and Food Chemistry, 63(15), 3873–3879. https://doi.org/10.1021/JF505425D Malaypally, S. P., Liceaga, A. M., Kim, K.-H., Ferruzzi, M., Martin, F. S., & Goforth, R. R. (2015). Influence of molecular weight on intracellular antioxidant activity of invasive silver carp ( Hypophthalmichthys molitrix ) protein hydrolysates. Journal of Functional Foods, 18, 1158–1166. https://doi.org/10.1016/J.JFF.2014.06.011 Ho, K. K. H. Y., Ferruzzi, M. G., Liceaga, A. M., & San Martín-González, M. F. (2015). Microwave-assisted extraction of lycopene in tomato peels: Effect of extraction conditions on all-trans and cis-isomer yields. LWT - Food Science and Technology, 62(1), 160–168. https://doi.org/10.1016/J.LWT.2014.12.061 Zhao, W., Wang, J., Bi, W., Ferruzzi, M., Yemul, S., Freire, D., … Pasinetti, G. M. (2015). Novel application of brain-targeting polyphenol compounds in sleep deprivation-induced cognitive dysfunction. Neurochemistry International, 89, 191–197. https://doi.org/10.1016/J.NEUINT.2015.07.023 Chen, T.-Y., Kritchevsky, J., Hargett, K., Feller, K., Klobusnik, R., Song, B. J., … Janle, E. M. (2015). Plasma bioavailability and regional brain distribution of polyphenols from apple/grape seed and bilberry extracts in a young swine model. Molecular Nutrition & Food Research, 59(12), 2432–2447. https://doi.org/10.1002/MNFR.201500224 Wang, D., Ho, L., Faith, J., Ono, K., Janle, E. M., Lachcik, P. J., … Pasinetti, G. M. (2015). Role of intestinal microbiota in the generation of polyphenol-derived phenolic acid mediated attenuation of Alzheimer's disease β-amyloid oligomerization. Molecular Nutrition & Food Research, 59(6), 1025–1040. https://doi.org/10.1002/MNFR.201400544 Blount, J. W., Redan, B. W., Ferruzzi, M. G., Reuhs, B. L., Cooper, B. R., Harwood, J. S., … Dixon, R. A. (2015). Synthesis and Quantitative Analysis of Plasma-Targeted Metabolites of Catechin and Epicatechin. Journal of Agricultural and Food Chemistry, 63(8), 2233–2240. https://doi.org/10.1021/JF505922B Song, B. J., Manganais, C., & Ferruzzi, M. G. (2015). Thermal degradation of green tea flavan-3-ols and formation of hetero- and homocatechin dimers in model dairy beverages. Food Chemistry, 173, 305–312. https://doi.org/10.1016/J.FOODCHEM.2014.10.026 Lipkie, T. E., Banavara, D., Shah, B., Morrow, A. L., McMahon, R. J., Jouni, Z. E., & Ferruzzi, M. G. (2014). Caco-2 accumulation of lutein is greater from human milk than from infant formula despite similar bioaccessibility. Molecular Nutrition & Food Research, 58(10), 2014–2022. https://doi.org/10.1002/MNFR.201400126 Xu, Y., Simon, J. E., Welch, C., Wightman, J. L. D., Ferruzzi, M. G., Ho, L., … Wu, Q. (2014). Correction to Survey of Polyphenol Constituents in Grapes and Grape-Derived Products. Journal of Agricultural and Food Chemistry, 62(13), 3010–3010. https://doi.org/10.1021/JF5012819 Sharma, R. S., Joy, R. C., Boushey, C. J., Ferruzzi, M. G., Leonov, A. P., & McCrory, M. A. (2014). Effects of Para-Aminobenzoic Acid (PABA) Form and Administration Mode on PABA Recovery in 24-Hour Urine Collections. Journal of the Academy of Nutrition and Dietetics, 114(3), 457–463. https://doi.org/10.1016/J.JAND.2013.07.045 Bordenave, N., Hamaker, B. R., & Ferruzzi, M. G. (2014). Nature and consequences of non-covalent interactions between flavonoids and macronutrients in foods. Food Funct., 5(1), 18–34. https://doi.org/10.1039/C3FO60263J Strathearn, K. E., Yousef, G. G., Grace, M. H., Roy, S. L., Tambe, M. A., Ferruzzi, M. G., … al. (2014). Neuroprotective effects of anthocyanin- and proanthocyanidin-rich extracts in cellular models of Parkinson׳s disease. Brain Research, 1555, 60–77. https://doi.org/10.1016/J.BRAINRES.2014.01.047 Pawlowski, J. W., Martin, B. R., McCabe, G. P., Ferruzzi, M. G., & Weaver, C. M. (2014). Plum and Soy Aglycon Extracts Superior at Increasing Bone Calcium Retention in Ovariectomized Sprague Dawley Rats. Journal of Agricultural and Food Chemistry, 62(26), 6108–6117. https://doi.org/10.1021/JF403310Q D'Imperio, M., Cardinali, A., D'Antuono, I., Linsalata, V., Minervini, F., Redan, B. W., & Ferruzzi, M. G. (2014). Stability–activity of verbascoside, a known antioxidant compound, at different pH conditions. Food Research International, 66, 373–378. https://doi.org/10.1016/J.FOODRES.2014.09.037 Moser, S., Chegeni, M., Jones, O. G., Liceaga, A., & Ferruzzi, M. G. (2014). The effect of milk proteins on the bioaccessibility of green tea flavan-3-ols. Food Research International, 66, 297–305. https://doi.org/10.1016/J.FOODRES.2014.09.018 Failla, M. L., Chitchumronchokchai, C., Ferruzzi, M. G., Goltz, S. R., & Campbell, W. W. (2014). 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Food Research International, 54(1), 132–138. https://doi.org/10.1016/J.FOODRES.2013.06.017 Lipkie, T. E., De Moura, F. F., Zhao, Z.-Y., Albertsen, M. C., Che, P., Glassman, K., & Ferruzzi, M. G. (2013). Bioaccessibility of Carotenoids from Transgenic Provitamin A Biofortified Sorghum. Journal of Agricultural and Food Chemistry, 61(24), 5764–5771. https://doi.org/10.1021/JF305361S Goltz, S. R., Sapper, T. N., Failla, M. L., Campbell, W. W., & Ferruzzi, M. G. (2013). Carotenoid bioavailability from raw vegetables and a moderate amount of oil in human subjects is greatest when the majority of daily vegetables are consumed at one meal. Nutrition Research, 33(5), 358–366. https://doi.org/10.1016/J.NUTRES.2013.02.010 Li, N., Taylor, L. S., Ferruzzi, M. G., & Mauer, L. J. (2013). Color and chemical stability of tea polyphenol (−)-epigallocatechin-3-gallate in solution and solid states. Food Research International, 53(2), 909–921. https://doi.org/10.1016/j.foodres.2012.11.019 Guo, Y., Mah, E., Davis, C. G., Jalili, T., Ferruzzi, M. G., Chun, O. K., & Bruno, R. S. (2013). Dietary fat increases quercetin bioavailability in overweight adults. Molecular Nutrition & Food Research, 57(5), 896–905. https://doi.org/10.1002/mnfr.201200619 Wang, D., Williams, B. A., Ferruzzi, M. G., & D’Arcy, B. R. (2013). Microbial metabolites, but not other phenolics derived from grape seed phenolic extract, are transported through differentiated Caco-2 cell monolayers. Food Chemistry, 138(2-3), 1564–1573. https://doi.org/10.1016/j.foodchem.2012.09.103 Song, B. J., Sapper, T. N., Burtch, C. E., Brimmer, K., Goldschmidt, M., & Ferruzzi, M. G. (2013). Photo- and Thermodegradation of Anthocyanins from Grape and Purple Sweet Potato in Model Beverage Systems. Journal of Agricultural and Food Chemistry, 61(6), 1364–1372. https://doi.org/10.1021/jf3044007 Lipkie, T. E., Janasch, A., Cooper, B. R., Hohman, E. E., Weaver, C. M., & Ferruzzi, M. G. (2013). Quantification of vitamin D and 25-hydroxyvitamin D in soft tissues by liquid chromatography–tandem mass spectrometry. Journal of Chromatography B, 932, 6–11. https://doi.org/10.1016/J.JCHROMB.2013.05.029 Wang, J., Tang, C., Ferruzzi, M. G., Gong, B., Song, B. J., Janle, E. M., … Pasinetti, G. M. (2013). Role of standardized grape polyphenol preparation as a novel treatment to improve synaptic plasticity through attenuation of features of metabolic syndrome in a mouse model. Molecular Nutrition & Food Research, 57(12), 2091–2102. https://doi.org/10.1002/MNFR.201300230 Wang, D., Williams, B. A., Ferruzzi, M. G., & D'Arcy, B. R. (2012). Different concentrations of grape seed extract affectin vitrostarch fermentation by porcine small and large intestinal inocula. Journal of the Science of Food and Agriculture, 93(2), 276–283. https://doi.org/10.1002/jsfa.5753 Ferruzzi, M. G., Bordenave, N., & Hamaker, B. R. (2012). Does flavor impact function? Potential consequences of polyphenol–protein interactions in delivery and bioactivity of flavan-3-ols from foods. Physiology & Behavior, 107(4), 591–597. https://doi.org/10.1016/j.physbeh.2012.02.020 Paranjpe, S. S., Ferruzzi, M., & Morgan, M. T. (2012). Effect of a flash vacuum expansion process on grape juice yield and quality. LWT - Food Science and Technology, 48(2), 147–155. https://doi.org/10.1016/J.LWT.2012.02.021 Blount, J. W., Ferruzzi, M., Raftery, D., Pasinetti, G. M., & Dixon, R. A. (2012). Enzymatic synthesis of substituted epicatechins for bioactivity studies in neurological disorders. Biochemical and Biophysical Research Communications, 417(1), 457–461. https://doi.org/10.1016/j.bbrc.2011.11.139 Li, N., Taylor, L. S., Ferruzzi, M. G., & Mauer, L. J. (2012). Kinetic Study of Catechin Stability: Effects of pH, Concentration, and Temperature. Journal of Agricultural and Food Chemistry, 60(51), 12531–12539. https://doi.org/10.1021/jf304116s Goltz, S. R., Campbell, W. W., Chitchumroonchokchai, C., Failla, M. L., & Ferruzzi, M. G. (2012). Meal triacylglycerol profile modulates postprandial absorption of carotenoids in humans. Molecular Nutrition & Food Research, 56(6), 866–877. https://doi.org/10.1002/mnfr.201100687 Knable, L., Vempati, P., Freire, D., Ferruzzi, M., & Pasinetti, G. (2012). P3-342: Intranasal delivery of bioactive polyphenol metabolites to prevent and/or treat Alzheimer's disease and other forms of dementia. Alzheimer's & Dementia, 8(4S_Part_16), P577–P577. https://doi.org/10.1016/j.jalz.2012.05.1566 Xu, Y., Simon, J. E., Ferruzzi, M. G., Ho, L., Pasinetti, G. M., & Wu, Q. (2012). Quantification of anthocyanidins in the grapes and grape juice products with acid assisted hydrolysis using LC/MS. Journal of Functional Foods, 4(4), 710–717. https://doi.org/10.1016/j.jff.2012.04.010 Houchins, J. A., Burgess, J. R., Campbell, W. W., Daniel, J. R., Ferruzzi, M. G., McCabe, G. P., & Mattes, R. D. (2011). Beverage vs. Solid Fruits and Vegetables: Effects on Energy Intake and Body Weight. Obesity, 20(9), 1844–1850. https://doi.org/10.1038/oby.2011.192 Kean, E. G., Bordenave, N., Ejeta, G., Hamaker, B. R., & Ferruzzi, M. G. (2011). Carotenoid bioaccessibility from whole grain and decorticated yellow endosperm sorghum porridge. Journal of Cereal Science, 54(3), 450–459. https://doi.org/10.1016/j.jcs.2011.08.010 Hiatt, A. N., Ferruzzi, M. G., Taylor, L. S., & Mauer, L. J. (2011). Deliquescence Behavior and Chemical Stability of Vitamin C Forms (Ascorbic Acid, Sodium Ascorbate, and Calcium Ascorbate) and Blends. International Journal of Food Properties, 14(6), 1330–1348. https://doi.org/10.1080/10942911003650338 Kim, C. Y., Bordenave, N., Ferruzzi, M. G., Safavy, A., & Kim, K.-H. (2011). Modification of Curcumin with Polyethylene Glycol Enhances the Delivery of Curcumin in Preadipocytes and Its Antiadipogenic Property. Journal of Agricultural and Food Chemistry, 59(3), 1012–1019. https://doi.org/10.1021/jf103873k Pasinetti, G. M., Wang, J., Marambaud, P., Ferruzzi, M., Gregor, P., Knable, L. A., & Ho, L. (2011). Neuroprotective and metabolic effects of resveratrol: Therapeutic implications for Huntington's disease and other neurodegenerative disorders. Experimental Neurology, 232(1), 1–6. https://doi.org/10.1016/j.expneurol.2011.08.014 Xu, Y., Simon, J. E., Welch, C., Wightman, J. L. D., Ferruzzi, M. G., Ho, L., … Wu, Q. (2011). Survey of Polyphenol Constituents in Grapes and Grape-Derived Products. Journal of Agricultural and Food Chemistry, 59(19), 10586–10593. https://doi.org/10.1021/jf202438d Vingtdeux, V., Giliberto, L., Zhao, H., Chandakkar, P., Wu, Q., Simon, J. E., … Marambaud, P. (2010). AMP-activated Protein Kinase Signaling Activation by Resveratrol Modulates Amyloid-β Peptide Metabolism. Journal of Biological Chemistry, 285(12), 9100–9113. https://doi.org/10.1074/jbc.M109.060061 Neilson, A. P., Sapper, T. N., Janle, E. M., Rudolph, R., Matusheski, N. V., & Ferruzzi, M. G. (2010). Chocolate Matrix Factors Modulate the Pharmacokinetic Behavior of Cocoa Flavan-3-ol Phase II Metabolites Following Oral Consumption by Sprague−Dawley Rats. Journal of Agricultural and Food Chemistry, 58(11), 6685–6691. https://doi.org/10.1021/jf1005353 Adamec, J., Jannasch, A., Huang, J., Hohman, E., Fleet, J. C., Peacock, M., … Weaver, C. M. (2010). Development and optimization of an LC-MS/MS-based method for simultaneous quantification of vitamin D2, vitamin D3, 25-hydroxyvitamin D2 and 25-hydroxyvitamin D3. Journal of Separation Science, 34(1), 11–20. https://doi.org/10.1002/jssc.201000410 Peters, C. M., Green, R. J., Janle, E. M., & Ferruzzi, M. G. (2010). Formulation with ascorbic acid and sucrose modulates catechin bioavailability from green tea. Food Research International, 43(1), 95–102. https://doi.org/10.1016/j.foodres.2009.08.016 Gutierrez-Orozco, F., Stephens, B., Neilson, A., Green, R., Ferruzzi, M., & Bomser, J. (2010). Green and Black Tea Inhibit Cytokine-Induced Il-8 Production and Secretion in AGS Gastric Cancer Cells via Inhibition of NF-κB Activity. Planta Medica, 76(15), 1659–1665. https://doi.org/10.1055/s-0030-1249975 Marambaud, P., Vingtdeux, V., Giliberto, L., Zhao, H., Chandakkar, P., Wu, Q., … Davies, P. (2010). P2-317: Resveratrol lowers beta-amyloid accumulation and deposition in vivo by controlling AMPK signaling. Alzheimer's & Dementia, 6, S406–S406. https://doi.org/10.1016/j.jalz.2010.05.1368 Neilson, A. P., Song, B. J., Sapper, T. N., Bomser, J. A., & Ferruzzi, M. G. (2010). Tea catechin auto-oxidation dimers are accumulated and retained by Caco-2 human intestinal cells. Nutrition Research, 30(5), 327–340. https://doi.org/10.1016/j.nutres.2010.05.006 Ferruzzi, M. G. (2010). The influence of beverage composition on delivery of phenolic compounds from coffee and tea. Physiology & Behavior, 100(1), 33–41. https://doi.org/10.1016/j.physbeh.2010.01.035 Vingtdeux, V., Zhao, H., Chandakkar, P., Wu, Q., Simon, J., Janle, E., … Marambaud, P. (2009). C1 Régulation des taux cérébraux de peptide Aß par l’AMP kinase. Revue Neurologique, 165(10), 19. https://doi.org/10.1016/S0035-3787(09)72554-8 Shim, S.-M., Ferruzzi, M. G., Kim, Y.-C., Janle, E. M., & Santerre, C. R. (2009). Impact of phytochemical-rich foods on bioaccessibility of mercury from fish. Food Chemistry, 112(1), 46–50. https://doi.org/10.1016/j.foodchem.2008.05.030 Neilson, A. P., George, J. C., Janle, E. M., Mattes, R. D., Rudolph, R., Matusheski, N. V., & Ferruzzi, M. G. (2009). Influence of Chocolate Matrix Composition on Cocoa Flavan-3-ol Bioaccessibility In Vitro and Bioavailability in Humans. Journal of Agricultural and Food Chemistry, 57(20), 9418–9426. https://doi.org/10.1021/jf902919k Weaver, C. M., Barnes, S., Wyss, J. M., Kim, H., Morré, D. M., Morré, D. J., … Ferruzzi, M. G. (2009). Research highlights from the Purdue-UAB Botanicals Research Center for Age Related Diseases. Pharmaceutical Biology, 47(8), 768–773. https://doi.org/10.1080/13880200902988603 Kean, E. G., Hamaker, B. R., & Ferruzzi, M. G. (2008). Carotenoid Bioaccessibility from Whole Grain and Degermed Maize Meal Products. Journal of Agricultural and Food Chemistry, 56(21), 9918–9926. https://doi.org/10.1021/jf8018613 Albrecht, D. S., Clubbs, E. A., Ferruzzi, M., & Bomser, J. A. (2008). Epigallocatechin-3-gallate (EGCG) inhibits PC-3 prostate cancer cell proliferation via MEK-independent ERK1/2 activation. Chemico-Biological Interactions, 171(1), 89–95. https://doi.org/10.1016/j.cbi.2007.09.001 Hiatt, A. N., Ferruzzi, M. G., Taylor, L. S., & Mauer, L. J. (2008). Impact of Deliquescence on the Chemical Stability of Vitamins B1, B6, and C in Powder Blends. Journal of Agricultural and Food Chemistry, 56(15), 6471–6479. https://doi.org/10.1021/jf800709f Machado, C. M., Ferruzzi, M. G., & Nielsen, S. S. (2008). Impact of the Hard-to-Cook Phenomenon on Phenolic Antioxidants in Dry Beans (Phaseolus vulgaris). Journal of Agricultural and Food Chemistry, 56(9), 3102–3110. https://doi.org/10.1021/jf072861y Ortiz, J., Ferruzzi, M. G., Taylor, L. S., & Mauer, L. J. (2008). Interaction of Environmental Moisture with Powdered Green Tea Formulations: Effect on Catechin Chemical Stability. Journal of Agricultural and Food Chemistry, 56(11), 4068–4077. https://doi.org/10.1021/jf800246s Neilson, A. P., Hopf, A. S., Cooper, B. R., Pereira, M. A., Bomser, J. A., & Ferruzzi, M. G. (2007). Catechin Degradation with Concurrent Formation of Homo- and Heterocatechin Dimers duringin VitroDigestion. Journal of Agricultural and Food Chemistry, 55(22), 8941–8949. https://doi.org/10.1021/jf071645m Kean, E. G., Ejeta, G., Hamaker, B. R., & Ferruzzi, M. G. (2007). Characterization of Carotenoid Pigments in Mature and Developing Kernels of Selected Yellow-Endosperm Sorghum Varieties. Journal of Agricultural and Food Chemistry, 55(7), 2619–2626. https://doi.org/10.1021/jf062939v Green, R. J., Murphy, A. S., Schulz, B., Watkins, B. A., & Ferruzzi, M. G. (2007). Common tea formulations modulatein vitro digestive recovery of green tea catechins. Molecular Nutrition & Food Research, 51(9), 1152–1162. https://doi.org/10.1002/mnfr.200700086 Watkins, B., Hannon, K., Ferruzzi, M., & Li, Y. (2007). Dietary PUFA and flavonoids as deterrents for environmental pollutants. The Journal of Nutritional Biochemistry, 18(3), 196–205. https://doi.org/10.1016/j.jnutbio.2006.12.002 Ferruzzi, M. G., & Blakeslee, J. (2007). Digestion, absorption, and cancer preventative activity of dietary chlorophyll derivatives. Nutrition Research, 27(1), 1–12. https://doi.org/10.1016/j.nutres.2006.12.003 Rudelle, S., Ferruzzi, M. G., Cristiani, I., Moulin, J., Macé, K., Acheson, K. J., & Tappy, L. (2007). Effect of a Thermogenic Beverage on 24-Hour Energy Metabolism in Humans*. Obesity, 15(2), 349–355. https://doi.org/10.1038/oby.2007.529 Huo, T., Ferruzzi, M. G., Schwartz, S. J., & Failla, M. L. (2007). Impact of Fatty Acyl Composition and Quantity of Triglycerides on Bioaccessibility of Dietary Carotenoids. Journal of Agricultural and Food Chemistry, 55(22), 8950–8957. https://doi.org/10.1021/jf071687a Oonsivilai, R., Cheng, C., Bomser, J., Ferruzzi, M. G., & Ningsanond, S. (2007). Phytochemical profiling and phase II enzyme-inducing properties of Thunbergia laurifolia Lindl. (RC) extracts. Journal of Ethnopharmacology, 114(3), 300–306. https://doi.org/10.1016/j.jep.2007.08.015 Ferruzzi, M. G., & Green, R. J. (2006). Analysis of catechins from milk–tea beverages by enzyme assisted extraction followed by high performance liquid chromatography. Food Chemistry, 99(3), 484–491. https://doi.org/10.1016/j.foodchem.2005.08.010 Ferruzzi, M. G., Lumpkin, J. L., Schwartz, S. J., & Failla, M. (2006). Digestive Stability, Micellarization, and Uptake of β-Carotene Isomers by Caco-2 Human Intestinal Cells. Journal of Agricultural and Food Chemistry, 54(7), 2780–2785. https://doi.org/10.1021/jf0530603 Neilson, A. P., Green, R. J., Wood, K. V., & Ferruzzi, M. G. (2006). High-throughput analysis of catechins and theaflavins by high performance liquid chromatography with diode array detection. Journal of Chromatography A, 1132(1-2), 132–140. https://doi.org/10.1016/j.chroma.2006.07.059 Ferruzzi, M. G., & Schwartz, S. J. (2005). Thermal Degradation of Commercial Grade Sodium Copper Chlorophyllin. Journal of Agricultural and Food Chemistry, 53(18), 7098–7102. https://doi.org/10.1021/jf051010s