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Impact of red versus white meat consumption in a prudent or Western dietary pattern on the oxidative status in a pig model
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Protein oxidation and proteolysis during storage and in vitro digestion of pork and beef patties
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In vitro DNA adduct profiling to mechanistically link red meat consumption to colon cancer promotion
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Reducing compounds equivocally influence oxidation during digestion of a high-fat beef product, which promotes cytotoxicity colorectal carcinoma cell lines
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Short-term beef consumption promotes systemic oxidative stress, TMAO formation and inflammation in rats, and dietary fat content modulates these effects
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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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- 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
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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