Show
Sort by
-
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
Untargeted metabolomics reveals elevated L‐carnitine metabolism in pig and rat colon tissue following red versus white meat intake
-
Commercial luncheon meat products and their in vitro gastrointestinal digests contain more protein carbonyl compounds but less lipid oxidation products compared to fresh pork
-
Inulin-fortification of a processed meat product attenuates formation of nitroso compounds in the gut of healthy rats
-
- Journal Article
- A1
- open access
Untargeted metabolomics to reveal red versus white meat‐associated gut metabolites in a prudent and western dietary context
-
Impact of red versus white meat consumption in a prudent or Western dietary pattern on the oxidative status in a pig model
-
Combined consumption of beef-based cooked mince and sucrose stimulates oxidative stress, cardiac hypertrophy, and colonic outgrowth of desulfovibrionaceae in rats
-
DNA adductomics to study the genotoxic effects of red meat consumption with and without added animal fat in rats
-
- Journal Article
- A1
- open access
Untargeted metabolomics of colonic digests reveals kynurenine pathway metabolites, dityrosine and 3-dehydroxycarnitine as red versus white meat discriminating metabolites
-
Meat: the balance between nutrition and health : a review