Phloroglucinol-Mediated Hsp70 Production in Crustaceans: Protection against Vibrio parahaemolyticus in Artemia franciscana and Macrobrachium rosenbergii
Kumar, Vikash, Baruah, Kartik, Nguyen, Dung Viet, Smagghe, Guy, Vossen, Els, Bossier, Peter
Published in Frontiers in immunology (22.05.2018)
Published in Frontiers in immunology (22.05.2018)
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Fat content and nitrite-curing influence the formation of oxidation products and NOC-specific DNA adducts during in vitro digestion of meat
Van Hecke, Thomas, Vossen, Els, Vanden Bussche, Julie, Raes, Katleen, Vanhaecke, Lynn, De Smet, Stefaan
Published in PloS one (30.06.2014)
Published in PloS one (30.06.2014)
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Corrigendum: Phloroglucinol-Mediated Hsp70 Production in Crustaceans: Protection against Vibrio parahaemolyticus in Artemia franciscana and Macrobrachium rosenbergii
Kumar, Vikash, Baruah, Kartik, Nguyen, Dung Viet, Smagghe, Guy, Vossen, Els, Bossier, Peter
Published in Frontiers in immunology (18.08.2020)
Published in Frontiers in immunology (18.08.2020)
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The kinetics of glutathione in the gastrointestinal tract of weaned piglets supplemented with different doses of dietary reduced glutathione
Hou, Yuhuang, Michiels, Joris, Kerschaver, Céline V., Vandaele, Mario, Majdeddin, Maryam, Vossen, Els, Degroote, Jeroen
Published in Frontiers in veterinary science (10.08.2023)
Published in Frontiers in veterinary science (10.08.2023)
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Background Diet Influences TMAO Concentrations Associated with Red Meat Intake without Influencing Apparent Hepatic TMAO-Related Activity in a Porcine Model
Thøgersen, Rebekka, Rasmussen, Martin Krøyer, Sundekilde, Ulrik K, Goethals, Sophie A, Van Hecke, Thomas, Vossen, Els, De Smet, Stefaan, Bertram, Hanne Christine
Published in Metabolites (06.02.2020)
Published in Metabolites (06.02.2020)
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Validity and Reproducibility of a Food Frequency Questionnaire for Dietary Factors Related to Colorectal Cancer
Tollosa, Daniel Nigusse, Van Camp, John, Huybrechts, Inge, Huybregts, Lieven, Van Loco, Joris, De Smet, Stefaan, Sterck, Ellen, Rabâi, Céline, Van Hecke, Thomas, Vanhaecke, Lynn, Vossen, Els, Peeters, Marc, Lachat, Carl
Published in Nutrients (17.11.2017)
Published in Nutrients (17.11.2017)
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Glucose addition and oven-heating of pork stimulate glycoxidation and protein carbonylation, while reducing lipid oxidation during simulated gastrointestinal digestion
Tian, Xiaona, Vossen, Els, De Smet, Stefaan, Van Hecke, Thomas
Published in Food chemistry (30.09.2024)
Published in Food chemistry (30.09.2024)
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Protein oxidation affects proteolysis in a meat model system
Berardo, Alberto, Claeys, Erik, Vossen, Els, Leroy, Frédéric, De Smet, Stefaan
Published in Meat science (01.08.2015)
Published in Meat science (01.08.2015)
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Long‐Chain n‐3 PUFA Content and n‐6/n‐3 PUFA Ratio in Mammal, Poultry, and Fish Muscles Largely Explain Differential Protein and Lipid Oxidation Profiles Following In Vitro Gastrointestinal Digestion
Van Hecke, Thomas, Goethals, Sophie, Vossen, Els, De Smet, Stefaan
Published in Molecular nutrition & food research (01.11.2019)
Published in Molecular nutrition & food research (01.11.2019)
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Commercial luncheon meat products and their in vitro gastrointestinal digests contain more protein carbonyl compounds but less lipid oxidation products compared to fresh pork
Goethals, Sophie, Van Hecke, Thomas, Vossen, Els, Vanhaecke, Lynn, Van Camp, John, De Smet, Stefaan
Published in Food research international (01.10.2020)
Published in Food research international (01.10.2020)
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Increased oxidative and nitrosative reactions during digestion could contribute to the association between well-done red meat consumption and colorectal cancer
Van Hecke, Thomas, Vossen, Els, Hemeryck, Lieselot Y, Vanden Bussche, Julie, Vanhaecke, Lynn, De Smet, Stefaan
Published in Food chemistry (15.11.2015)
Published in Food chemistry (15.11.2015)
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Nitrite Curing of Chicken, Pork, and Beef Inhibits Oxidation but Does Not Affect N‑Nitroso Compound (NOC)-Specific DNA Adduct Formation during in Vitro Digestion
Van Hecke, Thomas, Vanden Bussche, Julie, Vanhaecke, Lynn, Vossen, Els, Van Camp, John, De Smet, Stefaan
Published in Journal of agricultural and food chemistry (26.02.2014)
Published in Journal of agricultural and food chemistry (26.02.2014)
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Red and processed meat consumption within two different dietary patterns: Effect on the colon microbial community and volatile metabolites in pigs
Vossen, Els, Goethals, Sophie, De Vrieze, Jo, Boon, Nico, Van Hecke, Thomas, De Smet, Stefaan
Published in Food research international (01.03.2020)
Published in Food research international (01.03.2020)
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