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Nuria Mateo Anson

Showing results (1-10 of 6) with videos related to

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Critical Reviews in Food Science and Nutrition|March 29, 2012
Wheat aleurone: separation, composition, health aspects, and potential food useFred Brouns, Youna Hemery, Ruth Price, et al.
Food & Function|February 17, 2012
Optimizing the bioactive potential of wheat bran by processingNuria Mateo Anson, Youna M Hemery, Aalt Bast, et al.
Journal of Agricultural and Food Chemistry|June 19, 2008
Ferulic acid from aleurone determines the antioxidant potency of wheat grain (Triticum aestivum L.)Nuria Mateo Anson, Robin van den Berg, Rob Havenaar, et al.
Food Chemistry|September 13, 2014
Effect of bioprocessing of wheat bran in wholemeal wheat breads on the colonic SCFA production in vitro and postprandial plasma concentrations in menNuria Mateo Anson, Robert Havenaar, Wouter Vaes, et al.
Journal of Agricultural and Food Chemistry|June 23, 2009
Bioprocessing of wheat bran improves in vitro bioaccessibility and colonic metabolism of phenolic compoundsNuria Mateo Anson, Emilia Selinheimo, Rob Havenaar, et al.
The Journal of Nutrition|November 26, 2010
Bioprocessing of wheat bran in whole wheat bread increases the bioavailability of phenolic acids in men and exerts antiinflammatory effects ex vivoNuria Mateo Anson, Anna-Marja Aura, Emilia Selinheimo, et al.
Pageof 1

Showing results (1-10 of 6) with videos related to

Sort By:
Pageof 1
Critical Reviews in Food Science and Nutrition|March 29, 2012
Wheat aleurone: separation, composition, health aspects, and potential food useFred Brouns, Youna Hemery, Ruth Price, et al.
Food & Function|February 17, 2012
Optimizing the bioactive potential of wheat bran by processingNuria Mateo Anson, Youna M Hemery, Aalt Bast, et al.
Journal of Agricultural and Food Chemistry|June 19, 2008
Ferulic acid from aleurone determines the antioxidant potency of wheat grain (Triticum aestivum L.)Nuria Mateo Anson, Robin van den Berg, Rob Havenaar, et al.
Food Chemistry|September 13, 2014
Effect of bioprocessing of wheat bran in wholemeal wheat breads on the colonic SCFA production in vitro and postprandial plasma concentrations in menNuria Mateo Anson, Robert Havenaar, Wouter Vaes, et al.
Journal of Agricultural and Food Chemistry|June 23, 2009
Bioprocessing of wheat bran improves in vitro bioaccessibility and colonic metabolism of phenolic compoundsNuria Mateo Anson, Emilia Selinheimo, Rob Havenaar, et al.
The Journal of Nutrition|November 26, 2010
Bioprocessing of wheat bran in whole wheat bread increases the bioavailability of phenolic acids in men and exerts antiinflammatory effects ex vivoNuria Mateo Anson, Anna-Marja Aura, Emilia Selinheimo, et al.
Pageof 1