dr. Thomas Van Hecke
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- PhD Thesis
- open access
Formation of oxidation products and N-nitroso-compounds during gastrointestinal digestion of fresh and processed meat
(2016) -
Reducing compounds equivocally influence oxidation during digestion of a high-fat beef product, which promotes cytotoxicity colorectal carcinoma cell lines
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High resolution mass spectrometry based metabolomics reveals acetylcarnitines as key metabolites discriminating red from white meat colonic digestion
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High-resolution mass spectrometry based metabolomics reveals acylcarnitines as key metabolites discriminating red from white meat colonic digestion
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High resolution mass spectrometry based digestion metabolomics and DNA adductomics reveal red meat digestion associated biomarkers
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When phenolic acids become pro-oxidant during in vitro digestion of a low-fat and high-fat beef product
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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
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O⁶-carboxymethylguanine DNA adduct formation and lipid peroxidation upon in vitro gastrointestinal digestion of haem-rich meat
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- Journal Article
- A1
- open access
Fat content and nitrite-curing influence the formation of oxidation products and NOC-specific DNA adducts during in vitro digestion of meat
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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