Mário G. Ferruzzi

2 ta ish

North Carolina State University

1. Does flavor impact function? Potential consequences of polyphenol–protein interactions in delivery and bioactivity of flavan-3-ols from foods

   Mário G. Ferruzzi, Nicolas Bordenave, Bruce R. Hamaker

   Maqola20123 iqtibos

   ABIABI:AkademIndex/2026.other.185557

2. Structural requirements of flavonoids for the selective inhibition of α-amylase versus α-glucosidase

   Jongbin Lim, Mário G. Ferruzzi, Bruce R. Hamaker

   Maqola20212 iqtibos

   ABIABI:AkademIndex/2026.other.146246