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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
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
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
journal title
FOOD CHEMISTRY
Food Chem.
volume
230
pages
378 - 387
Web of Science type
Article
Web of Science id
000400533200046
ISSN
0308-8146
DOI
10.1016/j.foodchem.2017.02.129
language
English
UGent publication?
yes
classification
A1
copyright statement
I have transferred the copyright for this publication to the publisher
id
8516281
handle
http://hdl.handle.net/1854/LU-8516281
date created
2017-03-30 09:50:04
date last changed
2017-06-15 07:14:48
@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},
}

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.