dr. Thomas Van Hecke
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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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- journalArticle
- 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
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- journalArticle
- A2
- open access
Copper status of free ranging cattle: what’s hidden behind?: a pilot study at the Gilgel Gibe catchment, Ethiopia
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Fat, cooking method and nitrite-curing of meat influences formation of malondialdehyde and NOC-specific DNA adducts during in vitro digestion
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The effect of nitrite-curing of chicken, pork and beef on oxidation and NOC-specific DNA adduct formation during in vitro digestion
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Does in vitro gastrointestinal digestion of red meat, in comparison to white meat, give rise to the formation of more cyto- and genotoxic compounds?
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Does the healthy human colonic microbiota give rise to the formation of cyto- and genotoxic compounds upon red meat digestion?
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Trace element imbalance in vegetation as a threat to free ranging cattle in the Gilgel Gibe valley, Ethiopia