Show
Sort by
-
- 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
-
- Journal Article
- A1
- open access
Exploration and optimization of extraction, analysis and data normalization strategies for mass spectrometry-based DNA adductome mapping and modeling
-
- Conference Paper
- C3
- open access
Perspectives for DNA adductomics in large-scale exposomics : upscaling sample preparation and preprocessing data
-
- Conference Paper
- C3
- open access
Upscaling sample preparation, analysis and data preprocessing in DNA adductomics for large-scale exposomics
-
In vitro gastrointestinal digestion of meat and fish with alcoholic beverages : oxidation and fatty acid ethyl ester formation
-
Glycoxidation during thermal processing and in vitro gastrointestinal digestion of pork
-
The formation of sulfur metabolites during in vitro gastrointestinal digestion of fish, white and red meat is affected by fructo-oligosaccharides
-
Meat lipids, NaCl and carnitine : do they unveil the conundrum of the association between red and processed meat intake and cardiovascular diseases? Invited review
-
- Journal Article
- A1
- open access
The influence of butter and oils on oxidative reactions during in vitro gastrointestinal digestion of meat and fish
-
- Journal Article
- A1
- open access
Untargeted metabolomics reveals elevated L‐carnitine metabolism in pig and rat colon tissue following red versus white meat intake