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DNA adductomics to study the genotoxic effects of red meat consumption with and without added animal fat in rats

Lieselot Hemeryck (UGent), Thomas Van Hecke (UGent), Els Vossen (UGent), Stefaan De Smet (UGent) and Lynn Vanhaecke (UGent)
(2017) FOOD CHEMISTRY. 230. p.378-387
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Keywords
DNA damage, Dietary fat, High resolution mass spectrometry, Lipid peroxidation products, N-nitroso compounds, Red meat, TANDEM MASS-SPECTROMETRY, N-NITROSO COMPOUNDS, LIQUID-CHROMATOGRAPHY, COLORECTAL-CANCER, OXIDATIVE STRESS, DAMAGE, ACETALDEHYDE, COLON, ACIDS, MALONDIALDEHYDE

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Citation

Please use this url to cite or link to this publication:

Chicago
Hemeryck, Lieselot, Thomas Van Hecke, Els Vossen, Stefaan De Smet, and Lynn Vanhaecke. 2017. “DNA Adductomics to Study the Genotoxic Effects of Red Meat Consumption with and Without Added Animal Fat in Rats.” Food Chemistry 230: 378–387.
APA
Hemeryck, L., Van Hecke, T., Vossen, E., De Smet, S., & Vanhaecke, L. (2017). DNA adductomics to study the genotoxic effects of red meat consumption with and without added animal fat in rats. FOOD CHEMISTRY, 230, 378–387.
Vancouver
1.
Hemeryck L, Van Hecke T, Vossen E, De Smet S, Vanhaecke L. DNA adductomics to study the genotoxic effects of red meat consumption with and without added animal fat in rats. FOOD CHEMISTRY. 2017;230:378–87.
MLA
Hemeryck, Lieselot, Thomas Van Hecke, Els Vossen, et al. “DNA Adductomics to Study the Genotoxic Effects of Red Meat Consumption with and Without Added Animal Fat in Rats.” FOOD CHEMISTRY 230 (2017): 378–387. Print.
@article{8516281,
  author       = {Hemeryck, Lieselot and Van Hecke, Thomas and Vossen, Els and De Smet, Stefaan and Vanhaecke, Lynn},
  issn         = {0308-8146},
  journal      = {FOOD CHEMISTRY},
  keyword      = {DNA damage,Dietary fat,High resolution mass spectrometry,Lipid peroxidation products,N-nitroso compounds,Red meat,TANDEM MASS-SPECTROMETRY,N-NITROSO COMPOUNDS,LIQUID-CHROMATOGRAPHY,COLORECTAL-CANCER,OXIDATIVE STRESS,DAMAGE,ACETALDEHYDE,COLON,ACIDS,MALONDIALDEHYDE},
  language     = {eng},
  pages        = {378--387},
  title        = {DNA adductomics to study the genotoxic effects of red meat consumption with and without added animal fat in rats},
  url          = {http://dx.doi.org/10.1016/j.foodchem.2017.02.129},
  volume       = {230},
  year         = {2017},
}

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