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Carbohydrate usage and protein density in meat products and meat analogues : a survey of the Belgian market
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- Journal Article
- A1
- open access
Metabolic consequences and gut microbiome alterations in rats consuming pork or a plant-based meat analogue
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High-moisture extruded pea balls exhibit lower (glyc)oxidative stability than pork balls following barbecuing and simulated gastrointestinal digestion
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(Glyc)Oxidation during barbecuing and in vitro gastrointestinal digestion of HME-pea and pork balls
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Glucose addition and oven-heating of pork stimulate glycoxidation and protein carbonylation, while reducing lipid oxidation during simulated gastrointestinal digestion
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Effects of different processing techniques on oxidation during mealworm protein fractionation and simulated gastrointestinal digestion
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Glycoxidation during thermal processing and in vitro gastrointestinal digestion of pork