T. Van Hecke

发表

Untargeted Metabolomics to Reveal Red Versus White Meat-Associated Gut Metabolites in a Prudent and Western Dietary Context.

J. Van Camp, L. Vanhaecke, E. Vossen, 2020, Molecular nutrition & food research.

Enhancing the health potential of processed meat: the effect of chitosan or carboxymethyl cellulose enrichment on inherent microstructure, water mobility and oxidation in a meat-based food matrix.

M. Clausen, H. C. Bertram, E. Vossen, 2018, Food & function.

Meat lipids, NaCl and carnitine: Do they unveil the conundrum of the association between red and processed meat intake and cardiovascular diseases?_Invited Review.

D. Ansorena, I. Astiasarán, S. De Smet, 2020, Meat science.

Impact of red meat consumption on the metabolome of rats

H. C. Bertram, S. De Smet, J. F. Young, 2017, Molecular nutrition & food research.

Short-term beef consumption promotes systemic oxidative stress, TMAO formation and inflammation in rats, and dietary fat content modulates these effects.

F. Guéraud, F. Pierre, H. C. Bertram, 2016, Food & function.

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.

J. Van Camp, L. Vanhaecke, E. Vossen, 2014, Journal of agricultural and food chemistry.

Fat Content and Nitrite-Curing Influence the Formation of Oxidation Products and NOC-Specific DNA Adducts during In Vitro Digestion of Meat

L. Vanhaecke, K. Raes, E. Vossen, 2014, PloS one.

Increased oxidative and nitrosative reactions during digestion could contribute to the association between well-done red meat consumption and colorectal cancer.

L. Vanhaecke, E. Vossen, S. De Smet, 2015, Food chemistry.

Inulin-fortification of a processed meat product attenuates formation of nitroso compounds in the gut of healthy rats.

A. K. Hansen, G. Kuhnle, H. C. Bertram, 2020, Food chemistry.

Ascorbate and Apple Phenolics Affect Protein Oxidation in Emulsion-Type Sausages during Storage and in Vitro Digestion.

S. De Smet, G. Van Royen, T. Van Hecke, 2016, Journal of agricultural and food chemistry.

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.

E. Vossen, S. De Smet, S. Goethals, 2019, Molecular nutrition & food research.

The Influence of Butter and Oils on Oxidative Reactions during In Vitro Gastrointestinal Digestion of Meat and Fish

S. De Smet, T. Van Hecke, 2021, Foods.

Lipid and Protein Oxidation during in Vitro Gastrointestinal Digestion of Pork under Helicobacter pylori Gastritis Conditions.

V. Basso, S. De Smet, T. Van Hecke, 2018, Journal of agricultural and food chemistry.

Protein oxidation and proteolysis during storage and in vitro digestion of pork and beef patties.

S. De Smet, G. Van Royen, C. Van Poucke, 2016, Food chemistry.

Commercial luncheon meat products and their in vitro gastrointestinal digests contain more protein carbonyl compounds but less lipid oxidation products compared to fresh pork.

J. Van Camp, L. Vanhaecke, E. Vossen, 2020, Food research international.

DNA adductomics to study the genotoxic effects of red meat consumption with and without added animal fat in rats.

L. Vanhaecke, E. Vossen, S. De Smet, 2017, Food chemistry.

O⁶-carboxymethylguanine DNA adduct formation and lipid peroxidation upon in vitro gastrointestinal digestion of haem-rich meat.

T. van de Wiele, F. Pasmans, L. Vanhaecke, 2014, Molecular nutrition & food research.

Nutrients Composition in Fit Snacks Made from Ostrich, Beef and Chicken Dried Meat

L. Hoffman, A. Atanasov, Łukasz Huminiecki, 2018, Molecules.

Oxidation During Digestion of Meat: Interactions with the Diet and Helicobacter pylori Gastritis, and Implications on Human Health.

J. Van Camp, S. De Smet, T. Van Hecke, 2017, Comprehensive reviews in food science and food safety.

Impact of Red versus White Meat Consumption in a Prudent or Western Dietary Pattern on the Oxidative Status in a Pig Model.

J. Van Camp, L. Vanhaecke, E. Vossen, 2019, Journal of agricultural and food chemistry.

Combined Consumption of Beef‐Based Cooked Mince and Sucrose Stimulates Oxidative Stress, Cardiac Hypertrophy, and Colonic Outgrowth of Desulfovibrionaceae in Rats

W. D. De Vos, N. Boon, J. de Vrieze, 2018, Molecular nutrition & food research.

Background Diet Influences TMAO Concentrations Associated with Red Meat Intake without Influencing Apparent Hepatic TMAO-Related Activity in a Porcine Model

H. C. Bertram, E. Vossen, S. De Smet, 2020, Metabolites.

Reducing Compounds Equivocally Influence Oxidation during Digestion of a High-Fat Beef Product, which Promotes Cytotoxicity in Colorectal Carcinoma Cell Lines.

W. D. De Vos, J. Van Camp, M. Peeters, 2016, Journal of agricultural and food chemistry.

Red and processed meat consumption within two different dietary patterns: Effect on the colon microbial community and volatile metabolites in pigs.

N. Boon, J. de Vrieze, E. Vossen, 2020, Food research international.

In vitro and in vivo digestion of red cured cooked meat: oxidation, intestinal microbiota and fecal metabolites.

N. Boon, J. de Vrieze, E. Vossen, 2021, Food research international.

Mineral deficiency status of ranging zebu (Bos indicus) cattle around the Gilgel Gibe catchment, Ethiopia

L. Duchateau, G. Du Laing, G. Janssens, 2012, Tropical Animal Health and Production.

Untargeted metabolomics of colonic digests reveals kynurenine pathway metabolites, dityrosine and 3-dehydroxycarnitine as red versus white meat discriminating metabolites

W. D. De Vos, L. Vanhaecke, S. De Smet, 2017, Scientific Reports.

The potential of herbs and spices to reduce lipid oxidation during heating and gastrointestinal digestion of a beef product.

S. De Smet, S. Goethals, T. Van Hecke, 2017, Food research international.

Validity and Reproducibility of a Food Frequency Questionnaire for Dietary Factors Related to Colorectal Cancer

I. Huybrechts, C. Lachat, J. Van Camp, 2017, Nutrients.

Exploration and optimization of extraction, analysis and data normalization strategies for mass spectrometry-based DNA adductome mapping and modeling.

L. Vanhaecke, S. De Smet, T. Van Hecke, 2023, Analytica chimica acta.

Oxidation During Digestion of Meat: Interactions with the Diet and Helicobacter pylori Gastritis, and Implications on Human Health.

J. Camp, S. Smet, T. Van Hecke, 2017, Comprehensive reviews in food science and food safety.

Fuzzy Expert System to Characterize Students

T. Van Hecke, T. Van Hecke, 2011 .