Sydney Corbin

Starch-phenolic complexes are built on physical CH-π interactions and can persist after hydrothermal treatments altering hydrodynamic radius and digestibility of model starch-based foods.

E. Foegeding, C. Ndiaye, M. Ferruzzi, 2020, Food chemistry.

Modulating Phenolic Bioaccessibility and Glycemic Response of Starch-Based Foods in Wistar Rats by Physical Complexation between Starch and Phenolic Acid.

A. Neilson, M. Ferruzzi, Min Li, 2020, Journal of agricultural and food chemistry.

Banana flour phenolics inhibit trans-epithelial glucose transport from wheat cakes in a coupled in vitro digestion/Caco-2 cell intestinal model.

Mario M. Martinez, M. Ferruzzi, Joana Pico, 2019, Food & function.

Development of a genetic framework to improve the efficiency of bioactive delivery from blueberry

N. Bassil, M. Lila, K. Hummer, 2020, Scientific Reports.

Redox phospholipidomics analysis reveals specific oxidized phospholipids and regions in the diabetic mouse kidney

Bindesh Shrestha, S. Dhungana, K. Stadler, 2022, Redox biology.

Influence of simulated food and oral processing on carotenoid and chlorophyll in vitro bioaccessibility among six spinach genotypes.

M. Lila, M. Ferruzzi, C. Kay, 2021, Food & function.