Nuria Mateo Anson - Concepedia

Author

Nuria Mateo Anson

Maastricht University

Also Known As

N. Mateo Anson, Nuria Mateo Anson

Publications

1.5K

Citations

H-Index

Concepts

All Affiliations

Maastricht University Pension Fund for Care and Well-Being VTT Technical Research Centre of Finland Unilever (Netherlands)

About

Nuria Mateo Anson is an author at Maastricht University specializing in nutrition, medicine, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	5	5	882
2	Health Sciences	3	3	449
3	Engineering	1	1	102
4	Natural Sciences	1	1	125
5	Public Health	1	1	102

Nuria Mateo Anson

Publications

1.2K

Citations

H-Index

Page 1

	Year	Citations
Bioprocessing of Wheat Bran Improves in vitro Bioaccessibility and Colonic Metabolism of Phenolic Compounds Nuria Mateo Anson, Emilia Selinheimo, R. Havenaar, Journal of Agricultural and Food Chemistry NutritionNutraceutical IngredientDietary FibreFood ChemistryBiochemical Engineering	2009	248
Bioavailability of ferulic acid is determined by its bioaccessibility Nuria Mateo Anson, Robin van den Berg, R. Havenaar, Journal of Cereal Science Food ChemistryNutrient BioavailabilityBiochemistryBioanalysisBioaccumulation	2008	246
Bioprocessing of Wheat Bran in Whole Wheat Bread Increases the Bioavailability of Phenolic Acids in Men and Exerts Antiinflammatory Effects ex Vivo Nuria Mateo Anson, Anna‐Marja Aura, Emilia Selinheimo, Journal of Nutrition NutritionFood FunctionPolyphenolicsFood Bioactive CompoundWhole Wheat Bread	2010	206
Dry-fractionation of wheat bran increases the bioaccessibility of phenolic acids in breads made from processed bran fractions Youna Hémery, Nuria Mateo Anson, R. Havenaar, Food Research International Food ChemistryHealth SciencesBran FractionsFood AnalysisGrain Quality	2010	171
Ferulic Acid from Aleurone Determines the Antioxidant Potency of Wheat Grain (<i>Triticum aestivum</i> L.) Nuria Mateo Anson, Robin van den Berg, R. Havenaar, Journal of Agricultural and Food Chemistry NutritionBotanyGrain QualityPolyphenolicsOxidative Stress	2008	125
Cereal grains for nutrition and health benefits: Overview of results from in vitro, animal and human studies in the HEALTHGRAIN project Inger Björck, Elin Östman, Mette Kristensen, Trends in Food Science & Technology Healthgrain ProjectNutritionEngineeringNutritive ValueAgricultural Economics	2011	102
Antioxidant and anti-inflammatory capacity of bioaccessible compounds from wheat fractions after gastrointestinal digestion Nuria Mateo Anson, R. Havenaar, Aalt Bast, Journal of Cereal Science Food ChemistryNutritionWheat FractionsBioaccessible CompoundsFood Function	2009	57
Effect of bioprocessing of wheat bran in wholemeal wheat breads on the colonic SCFA production in vitro and postprandial plasma concentrations in men Nuria Mateo Anson, R. Havenaar, Wouter H. J. Vaes, Food Chemistry Wholemeal Wheat BreadsNutritionHealth SciencesIn Vitro FermentationAgricultural Economics	2011	30

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