prof. dr. Thomas Van Hecke
- ORCID iD
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0000-0002-6176-6523
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Meat products in human nutrition and health : about hazards and risks
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- Journal Article
- A1
- open access
The formation of sulfur metabolites during in vitro gastrointestinal digestion of fish, white meat and red meat is affected by the addition of fructo-oligosaccharides
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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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- Conference Paper
- C3
- open access
The effect of carrageenan and xanthan gum on protein digestibility and protein fermentation during in vitro gastrointestinal digestion of pork
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Effects of different processing techniques on oxidation during mealworm protein fractionation and simulated gastrointestinal digestion
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- Journal Article
- A1
- open access
Alcoholic beverages reduce oxidation during in vitro gastrointestinal digestion of meat and fish, but induce fatty acid ethyl ester formation
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Fructo-oligosaccharides alter gut microbiota, oxidation and colonic fermentation in rats on a red (vs. white) meat diet
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- Conference Paper
- C3
- open access
Upscaling sample preparation, analysis and data preprocessing in DNA adductomics for large-scale exposomics
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- Journal Article
- A1
- open access
Exploration and optimization of extraction, analysis and data normalization strategies for mass spectrometry-based DNA adductome mapping and modeling
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- Conference Paper
- C3
- open access
Perspectives for DNA adductomics in large-scale exposomics : upscaling sample preparation and preprocessing data