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In vitro and in vivo digestion of red cured cooked meat : oxidation, intestinal microbiota and fecal metabolites
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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
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- PhD Thesis
- open access
Formation of oxidation products and alterations in the gut metabolome and microbiome upon digestion of red and processed meat
(2020) -
- Journal Article
- A1
- open access
Untargeted metabolomics to reveal red versus white meat‐associated gut metabolites in a prudent and western dietary context
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- Journal Article
- A1
- open access
Background diet influences TMAO concentrations associated with red meat intake without influencing apparent hepatic TMAO-related activity in a porcine model
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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
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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
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Impact of red versus white meat consumption in a prudent or Western dietary pattern on the oxidative status in a pig model
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Selective pharmacological inhibitors of HDAC6 reveal biochemical activity but functional tolerance in cancer models
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The formation of 4-HHE and 4-HNE during cooking and in vitro gastroduodenal digestion of meat and fish