 Connection
Emily Hill to Seafood
This is a "connection" page, showing publications Emily Hill has written about Seafood.
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Connection Strength |
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0.459 |
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Lu P, Reisdorph N, Hendricks AE, Reisdorph R, Quinn K, Armstrong M, Michel C, Doenges KA, Frank DN, Campbell WW, Hill EB, Krebs NF, Tang Y, Lin D, Tang M. Characterization of astaxanthin isomers in different types of salmon filets and human plasma after salmon consumption. Food Chem. 2025 Aug 01; 482:144024.
Score: 0.241
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Hill EB, Reisdorph RM, Rasolofomanana-Rajery S, Michel C, Khajeh-Sharafabadi M, Doenges KA, Weaver N, Quinn K, Sutliff AK, Tang M, Borengasser SJ, Frank DN, O'Connor LE, Campbell WW, Krebs NF, Hendricks AE, Reisdorph NA. Salmon Food-Specific Compounds and Their Metabolites Increase in Human Plasma and Are Associated with Cardiometabolic Health Indicators Following a Mediterranean-Style Diet Intervention. J Nutr. 2024 01; 154(1):26-40.
Score: 0.219
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Connection Strength
The connection strength for concepts is the sum of the scores for each matching publication.
Publication scores are based on many factors, including how long ago they were written and whether the person is a first or senior author.
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