E-LIB Suche - Ergebnisse für: Anson, N. Mateo

1

Anti-inflammatory effect of breads in relation to the bioav..:

Anson, N. Mateo ; Selinheimo, E. ; Aura, A.-M....
Proceedings of the Nutrition Society. 69 (2010) OCE3 - p. , 2010

Link: https://doi.org/10.1017/..

2

Antioxidant and anti-inflammatory potency of different whea..:

Mateo Anson, N. ; Berg, R. v. d. ; Havenaar, R...
Proceedings of the Nutrition Society. 67 (2008) OCE1 - p. , 2008

Link: https://doi.org/10.1017/..

3

Bioprocessing of Wheat Bran in Whole Wheat Bread Increases ..:

Mateo Anson, N ; Aura, A.M ; Selinheimo, E...
Mateo Anson , N , Aura , A M , Selinheimo , E , Mattila , I , Poutanen , K , van den Berg , R , Havenaar , R , Bast , A & Haenen , G R M M 2011 , ' Bioprocessing of Wheat Bran in Whole Wheat Bread Increases the Bioavailability of Phenolic Acids in Men and Exerts Antiinflammatory Effects ex Vivo. ' , Journal of Nutrition , vol. 141 , no. 1 , pp. 137-143 . https://doi.org/10.3945/jn.110.127720. , 2011

Link: https://cris.maastrichtu..

4

Bioprocessing of wheat bran in whole wheat bread increases ..:

Mateo Anson, N ; Aura, Anna-Marja ; Selinheimo, Emilia...
Mateo Anson , N , Aura , A-M , Selinheimo , E , Mattila , I , Poutanen , K , van den Bergh , R , Havenaar , R , Bast , A & Haenen , G R M M 2011 , ' Bioprocessing of wheat bran in whole wheat bread increases the bioavailability of phenolic acids in men and exerts anti-inflammatory effects ex vivo ' , Journal of Nutrition , vol. 141 , no. 1 , pp. 137-143 . https://doi.org/10.3945/jn.110.127720. , 2011

Link: https://cris.vtt.fi/en/p..

5

Bioactive compounds in whole grain wheat:

Mateo Anson, N
Mateo Anson , N 2010 , ' Bioactive compounds in whole grain wheat ' , Doctor of Philosophy , Maastricht University , Maastricht . https://doi.org/10.26481/dis.20100528nm. , 2010

Link: https://cris.maastrichtu..

6

Antioxidant and anti-inflammatory potency of different whea..:

Mateo Anson, N ; van den Berg, R ; Havenaar, R..
Mateo Anson , N , van den Berg , R , Havenaar , R , Haenen , G R & Bast , A 2008 , ' Antioxidant and anti-inflammatory potency of different wheat varieties and fractions ' , Proceedings of the Nutrition Society , vol. 67 , no. OCE1 , E56 . https://doi.org/10.1017/S0029665108006654. , 2008

Link: https://cris.maastrichtu..

7

Cereal grains for nutrition and health benefits: Overview o..:

Björck, Inger ; Östman, Elin ; Kristensen, Mette...
Trends in Food Science & Technology. 25 (2012) 2 - p. 87-100 , 2012

Link: https://doi.org/10.1016/..

8

Bioprocessing of Wheat Bran in Whole Wheat Bread Increases ..:

Mateo Anson, Nuria ; Aura, Anna‐Marja ; Selinheimo, Emilia...
The Journal of Nutrition. 141 (2010) 1 - p. 137-143 , 2010

Link: https://doi.org/10.3945/..

9

Antioxidant and anti-inflammatory capacity of bioaccessible..:

Mateo Anson, Nuria ; Havenaar, Robert ; Bast, Aalt.
Journal of Cereal Science. 51 (2010) 1 - p. 110-114 , 2010

Link: https://doi.org/10.1016/..

10

Bioavailability of ferulic acid is determined by its bioacc..:

Mateo Anson, Nuria ; van den Berg, Robin ; Havenaar, Rob..
Journal of Cereal Science. 49 (2009) 2 - p. 296-300 , 2009

Link: https://doi.org/10.1016/..

11

Ferulic Acid from Aleurone Determines the Antioxidant Poten..:

Mateo Anson, Nuria ; van den Berg, Robin ; Havenaar, Rob..
Journal of Agricultural and Food Chemistry. 56 (2008) 14 - p. 5589-5594 , 2008

Link: https://doi.org/10.1021/..

12

Theater Arts:

Anson, Edith N. ; Frisch, Jack E. ; Lippke, Richard L..
Change. 6 (1974) 8 - p. 64 ff. , 1974

Link: https://www.jstor.org/st..

13

Optimizing the bioactive potential of wheat bran by process..:

Anson, Nuria Mateo ; Hemery, Youna M. ; Bast, Aalt.
Food & Function. 3 (2012) 4 - p. 362 , 2012

Link: https://doi.org/10.1039/..

14

Wheat Aleurone: Separation, Composition, Health Aspects, an..:

Brouns, Fred ; Hemery, Youna ; Price, Ruth.
Critical Reviews in Food Science and Nutrition. 52 (2012) 6 - p. 553-568 , 2012

Link: https://doi.org/10.1080/..

15

Effect of bioprocessing of wheat bran in wholemeal wheat br..:

Anson, Nuria Mateo ; Havenaar, Robert ; Vaes, Wouter...
Food Chemistry. 128 (2011) 2 - p. 404-409 , 2011

Link: https://doi.org/10.1016/..