Academic Bibliography

Search 200 years of publications by Ghent University researchers.

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Your filters: cql: keyword exact "malondialdehyde" cql: author exact 000100450065 or (type exact bookEditor and editor exact 000100450065)

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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

Sophie Goethals, Thomas Van Hecke (UGent) , Els Vossen (UGent) , Lynn Vanhaecke (UGent) , John Van Camp (UGent) and Stefaan De Smet (UGent)

(2020) FOOD RESEARCH INTERNATIONAL. 136.
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Long-chain n-3 PUFA content and n-6/n-3 PUFA ratio in mammal, poultry, and fish muscles largely explain differential protein and lipid oxidation profiles following in vitro gastrointestinal digestion

Thomas Van Hecke (UGent) , Sophie Goethals, Els Vossen (UGent) and Stefaan De Smet (UGent)

(2019) MOLECULAR NUTRITION & FOOD RESEARCH. 63(22).
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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

Sophie Goethals, Els Vossen (UGent) , Joris Michiels (UGent) , Lynn Vanhaecke (UGent) , John Van Camp (UGent) , Thomas Van Hecke (UGent) and Stefaan De Smet (UGent)

(2019) JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 67(19). p.5661-5671
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The potential of herbs and spices to reduce lipid oxidation during heating and gastrointestinal digestion of a beef product

Thomas Van Hecke (UGent) , PL Ho, Sophie Goethals and Stefaan De Smet (UGent)

(2017) FOOD RESEARCH INTERNATIONAL. 102. p.785-792