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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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Meat products in human nutrition and health : about hazards and risks
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Meat lipids, NaCl and carnitine : do they unveil the conundrum of the association between red and processed meat intake and cardiovascular diseases? Invited review
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- Journal Article
- A1
- open access
Replacement of nitrite in meat products by natural bioactive compounds results in reduced exposure to N-nitroso compounds : the PHYTOME project
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Inulin-fortification of a processed meat product attenuates formation of nitroso compounds in the gut of healthy rats
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- 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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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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- Journal Article
- A1
- open access
Biomarkers of meat and seafood intake : an extensive literature review
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Stakeholder and consumer reactions towards innovative processed meat products: insights from a qualitative study about nitrite reduction and phytochemical addition
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Increased oxidative and nitrosative reactions during digestion could contribute to the association between well-done red meat consumption and colorectal cancer
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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
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- Journal Article
- A1
- open access
The role of red and processed meat in colorectal cancer development : a perspective
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European citizen and consumer attitudes and preferences regarding beef and pork