Show
Sort by
-
High-resolution mass spectrometry based metabolomics reveals acetylcarnitines as metabolites discriminating red from white meat colonic digestion
-
High resolution mass spectrometry based metabolomics reveals acetylcarnitines as key metabolites discriminating red from white meat colonic digestion
-
High-resolution mass spectrometry based metabolomics reveals acylcarnitines as key metabolites discriminating red from white meat colonic digestion
-
High resolution mass spectrometry based digestion metabolomics and DNA adductomics reveal red meat digestion associated biomarkers
-
Increased oxidative and nitrosative reactions during digestion could contribute to the association between well-done red meat consumption and colorectal cancer
-
- Journal Article
- A1
- open access
Fat content and nitrite-curing influence the formation of oxidation products and NOC-specific DNA adducts during in vitro digestion of meat
-
O⁶-carboxymethylguanine DNA adduct formation and lipid peroxidation upon in vitro gastrointestinal digestion of haem-rich meat
-
Nitrite curing of chicken, pork, and beef inhibits oxidation but does not affect N‑nitroso compound (NOC)-specific DNA adduct formation during in vitro digestion
-
The effect of nitrite-curing of chicken, pork and beef on oxidation and NOC-specific DNA adduct formation during in vitro digestion
-
Fat, cooking method and nitrite-curing of meat influences formation of malondialdehyde and NOC-specific DNA adducts during in vitro digestion
-
Does the healthy human colonic microbiota give rise to the formation of cyto- and genotoxic compounds upon red meat digestion?
-
Does in vitro gastrointestinal digestion of red meat, in comparison to white meat, give rise to the formation of more cyto- and genotoxic compounds?
-
- Conference Paper
- C1
- open access
Does digestion of red meat cause more procarcinogenic DNA adducts in healthy subjects as opposed to white meat?
-
Do gastrointestinal bacteria affect the (geno)toxic activity of different meats?