Research Explorer

Your browser does not support JavaScript or JavaScript is not enabled. Without JavaScript some functions of this webapplication may be disabled or cause error messages. To enable JavaScript, please consult the manual of your browser or contact your system administrator.

Researcher

Núria Elias Masiques

Publications & Research Data

Awards & Distinctions

8 Results

2025

Dietary fiber mitigates the differential impact of beef and chicken meat consumption on rat intestinal health

Núria Elias MasiquesJo De VriezeLieselot HemeryckLynn VanhaeckeStefaan De SmetThomas Van Hecke

A1 Journal Article in FOOD & FUNCTION

Food hydrocolloids κ-carrageenan and xanthan gum in processed red meat modify gut health in rats

Núria Elias MasiquesSam VermeirenJo De VriezeYannick GansemansDieter DeforceFilip Van NieuwerburghStefaan De SmetThomas Van Hecke

A1 Journal Article in CURRENT RESEARCH IN FOOD SCIENCE

Metabolic consequences and gut microbiome alterations in rats consuming pork or a plant-based meat analogue

Thomas Van HeckeLouise Margrethe Arildsen JakobsenXiaona TianJasper Van PeeNúria Elias MasiquesAnne-Sofie VermeerschDieter DeforceFilip Van NieuwerburghGeert Van RoyenJo De Vrieze et al.

A1 Journal Article in FOOD & FUNCTION

2024

The effect of carrageenan and xanthan gum on protein digestibility and protein fermentation during in vitro gastrointestinal digestion of pork

Núria Elias MasiquesSam VermeirenStefaan De SmetThomas Van Hecke

The formation of sulfur metabolites during in vitro gastrointestinal digestion of fish, white meat and red meat is affected by the addition of fructo-oligosaccharides

Núria Elias MasiquesEls VossenJo De VriezeStefaan De SmetThomas Van Hecke

A1 Journal Article in FOOD & FUNCTION

2023

Fructo-oligosaccharides alter gut microbiota, oxidation and colonic fermentation in rats on a red (vs. white) meat diet

Núria Elias MasiquesJo De VriezeLieselot HemeryckStefaan De SmetThomas Van Hecke

2022

The formation of sulfur metabolites during in vitro gastrointestinal digestion of fish, white and red meat is affected by fructo-oligosaccharides

Núria Elias MasiquesEls VossenStefaan De SmetThomas Van Hecke

2021

The formation of sulfur metabolites during in vitro gastrointestinal digestion of fish, white and red meat is affected by fructo-oligosaccharides

Núria Elias MasiquesEls VossenStefaan De SmetThomas Van Hecke