Koga, C. C., Andrade, J. E., Ferruzzi, M., & Lee, Y. (2015). Stability of Trans-Resveratrol Encapsulated in a Protein Matrix Produced Using Spray Drying to UV Light Stress and Simulated Gastro-Intestinal Digestion. Journal of Food Science. doi:10.1111/1750-3841.13176
Zhao, W., Wang, J., Bi, W., Ferruzzi, M., Yemul, S., Freire, D., Mazzola, P., . . . Pasinetti, G. M. (2015). Novel application of brain-targeting polyphenol compounds in sleep deprivation-induced cognitive dysfunction. Neurochemistry international, 89, 191-7. doi:10.1016/j.neuint.2015.07.023
Chen, T., Kritchevsky, J. E., Hargett, K., Feller, K., Klobusnik, R., Song, B. J., Cooper, B., . . . 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. doi:10.1002/mnfr.201500224
Kim, J. E., Gordon, S. L., Ferruzzi, M., & Campbell, W. W. (2015). Effects of egg consumption on carotenoid absorption from co-consumed, raw vegetables. The American Journal of Clinical Nutrition, 102(1), 75-83. doi:10.3945/ajcn.115.111062
Balentine, D. A., Dwyer, J. T., Erdman, Jr, J. W., Ferruzzi, M., Gaine, P. C., Harnly, J. M., & Kwik-Uribe, C. L. (2015). Recommendations on reporting requirements for flavonoids in research. The American Journal of Clinical Nutrition, 101(6), 1113-25. doi:10.3945/ajcn.113.071274
Wang, D., Ho, L., Faith, J., Ono, K., Janle, E. M., Lachcik, P. J., Cooper, B. R., . . . 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), 1025-40. doi:10.1002/mnfr.201400544
Simsek, M., Quezada-Calvillo, R., Ferruzzi, M., 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), 3873-9. doi:10.1021/jf505425d
Song, B. J., Manganais, C., & Ferruzzi, M. (2015). Thermal degradation of green tea flavan-3-ols and formation of hetero- and homocatechin dimers in model dairy beverages. Food Chemistry, 173, 305-12. doi:10.1016/j.foodchem.2014.10.026
Clemens, R., Drewnowski, A., Ferruzzi, M., Toner, C. D., & Welland, D. (2015). Squeezing fact from fiction about 100% fruit juice. Advances in Nutrition (Bethesda, Md.), 6(2), 236S-243S. doi:10.3945/an.114.007328
Blount, J. W., Redan, B. W., Ferruzzi, M., Reuhs, B. L., Cooper, B. R., Harwood, J. S., Shulaev, V., . . . Dixon, R. A. (2015). Synthesis and quantitative analysis of plasma-targeted metabolites of catechin and epicatechin. Journal of Agricultural and Food Chemistry, 63(8), 2233-40. doi:10.1021/jf505922b