E. Claeys

发表

Effects of electrical stimulation, followed by moderate cooling, on meat quality characteristics of veal Longissimus dorsi.

D. Demeyer, M. Casteels, B. Buts, 1986, Meat science.

Effect of rate of pH decline on muscle enzyme activities in two pig lines.

R. Geers, S. De Smet, N. Buys, 2001, Meat science.

Very fast chilling of beef: effects on meat quality.

S. De Smet, D. Demeyer, E. Claeys, 2001, Meat science.

Antioxidant enzyme activities and antioxidant capacity in longissimus muscle from bulls fed diets rich in polyunsaturated fatty acids.

S. De Smet, G. Nuernberg, D. Dannenberger, 2011, Food chemistry.

Effect of grazing pastures of different botanical composition on antioxidant enzyme activities and oxidative stability of lamb meat.

D. Fremaut, K. Raes, S. De Smet, 2007, Meat science.

Supra-nutritional levels of α-tocopherol maintain the oxidative stability of n-3 long-chain fatty acid enriched subcutaneous fat and frozen loin, but not of dry fermented sausage.

K. Raes, E. Vossen, S. De Smet, 2016, Journal of the science of food and agriculture.

Effect of the insulin-like growth factor-II and RYR1 genotype in pigs on carcass and meat quality traits.

S. De Smet, A. Stinckens, N. Buys, 2008, Meat science.

Perimysial collagen crosslinking and meat tenderness in Belgian Blue double-muscled cattle.

E. Dransfield, J. Culioli, S. De Smet, 2002, Meat science.

Effect of whole cottonseed v. sunflower seed on the fatty acid profile of subcutaneous fat, longissimus dorsi and blood of Thai Native and Holstein bulls.

S. De Smet, C. Yuangklang, J. T. Schonewille, 2015, Animal : an international journal of animal bioscience.

In Vitro Zinc Protoporphyrin IX Formation in Different Meat Sources Related to Potentially Important Intrinsic Parameters

S. Chollet, I. Fraeye, H. Paelinck, 2016, Food and Bioprocess Technology.

Effect of age, muscle type, and insulin-like growth factor-II genotype on muscle proteolytic and lipolytic enzyme activities in boars.

S. De Smet, A. Stinckens, N. Buys, 2007, Journal of animal science.

Effect of linseed feeding at similar linoleic acid levels on the fatty acid composition of double-muscled Belgian Blue young bulls.

K. Raes, S. De Smet, A. Balcaen, 2004, Meat science.

Threefold differences in muscle histidine-containing dipeptides content among broiler types.

W. Derave, S. De Smet, S. Barbaresi, 2019, Journal of the science of food and agriculture.

Quantification of fresh meat peptides by SDS-PAGE in relation to ageing time and taste intensity.

K. Raes, S. De Smet, A. Balcaen, 2004, Meat science.

Promising perspectives for ruminal protection of polyunsaturated fatty acids through polyphenol-oxidase-mediated crosslinking of interfacial protein in emulsions.

P. Van der Meeren, V. Fievez, B. Vlaeminck, 2018, Animal : an international journal of animal bioscience.

Protein oxidation affects proteolysis in a meat model system.

F. Leroy, E. Vossen, S. De Smet, 2015, Meat science.

Biomechanical and biochemical properties of the thoracic aorta in warmblood horses, Friesian horses, and Friesians with aortic rupture

L. Duchateau, A. Gröne, R. Ducatelle, 2015, BMC Veterinary Research.

Effect of diets rich in N-3 polyunsatured fatty acids on muscle lipids and fatty acids in Belgian Blue double-muscled young bulls.

K. Raes, S. De Smet, A. Balcaen, 2003, Reproduction, nutrition, development.

Meat quality, fatty acid composition and flavour analysis in Belgian retail beef.

K. Raes, S. De Smet, A. De Winne, 2003, Meat science.

Effect of dietary energy and protein levels on fatty acid composition of intramuscular fat in double-muscled Belgian Blue bulls.

S. Smet, E. Webb, D. Demeyer, 2000, Meat science.

Analysis of n-alkanes in kidney fat for tracing feeding systems in meat producing animals

S. Smet, K. Raes, E. Claeys, 2005 .

Early post-mortem conditions and the calpain/calpastatin system in relation to tenderness of double-muscled beef.

S. De Smet, D. Demeyer, E. Claeys, 1997, Meat science.

Effect of muscle and post-mortem rate of pH and temperature fall on antioxidant enzyme activities in beef.

S. De Smet, E. Claeys, U. Pastsart, 2013, Meat science.

Polyphenol Oxidase Containing Sidestreams as Emulsifiers of Rumen Bypass Linseed Oil Emulsions: Interfacial Characterization and Efficacy of Protection against in Vitro Ruminal Biohydrogenation.

P. Van der Meeren, V. Fievez, B. Vlaeminck, 2016, Journal of agricultural and food chemistry.

The effect of electrical stimulation on beef tenderness, protease activity and myofibrillar protein fragmentation.

L Uytterhaegen, D. Demeyer, E Claeys, 1992, Biochimie.

Effect of dietary antioxidant and fatty acid supply on the oxidative stability of fresh and cooked pork.

K. Raes, S. De Smet, H. Paelinck, 2006, Meat science.

Quantification of beef myofibrillar proteins by SDS-PAGE.

D. Demeyer, B. Buts, E. Claeys, 1995, Meat science.

Effects of double-muscling on carcass quality, beef tenderness and myofibrillar protein degradation in Belgian Blue White bulls.

A. Bastiaens, D. Demeyer, L. Fiems, 1994, Meat science.

Effects of exogenous protease effectors on beef tenderness development and myofibrillar degradation and solubility.

D. Demeyer, E. Claeys, L. Uytterhaegen, 1994, Journal of animal science.

Changes in the pig small intestinal mucosal glutathione kinetics after weaning.

S. De Smet, J. Michiels, A. Ovyn, 2012, Journal of animal science.

The Asp298Asn missense mutation in the porcine melanocortin-4 receptor ( MC4R) gene can be used to affect growth and carcass traits without an effect on meat quality.

M. Georges, M. Seynaeve, S. De Smet, 2007, Animal : an international journal of animal bioscience.

Effect of light, packaging condition and dark storage durations on colour and lipid oxidative stability of cooked ham

S. Smet, E. Vossen, E. Claeys, 2013, Journal of Food Science and Technology.

Inhibition of glutathione peroxidase and the effect on lipid and myoglobin oxidation in beef

S. Smet, E. Claeys, U. Pastsart, 2012 .

Beef myofibrillar protein salt solubility in relation to tenderness and proteolysis

S. Smet, D. Demeyer, E. Claeys, 1994 .

Effect of meat species on proteolysis during dry sausage fermentation

S. Otles, D. Demeyer, E. Claeys, 1992 .

Black soldier fly as dietary protein source for broiler quails: apparent digestibility, excreta microbial load, feed choice, performance, carcass and meat traits.

A. Dalle Zotte, M. Cullere, A. D. Zotte, 2016, Animal : an international journal of animal bioscience.

Kangaroo vs. Porcine Aortic Valves: Calcification Potential after Glutaraldehyde Fixation

E. Goetghebeur, L. Moens, M. Cornelissen, 2005, European Surgical Research.

Influence of adipocyte size and adipose depot on the in vitro lipolytic activity and insulin sensitivity of adipose tissue in dairy cows at the end of the dry period.

M. Hostens, G. Opsomer, V. Fievez, 2016, Journal of dairy science.

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.

Determination of Serum a-Tocopherol ( Vitamin E ) by High-Performance Liquid Chromatography

Albert, P. Leenheer, Annie, 1977 .

Measurement of a-, j 3-, and ‘ y-Tocopherol in Serum by Liquid Chromatography

P. Leenheer, E. Claeys, R. C. D. Bevere, 2004 .

Stable carbon isotope analysis of different tissues of beef animals in relation to their diet.

P. Boeckx, S. De Smet, O. van Cleemput, 2004, Rapid communications in mass spectrometry : RCM.

Black soldier ﬂ y as dietary protein source for broiler quails: apparent digestibility, excreta microbial load, feed choice, performance, carcass and meat traits

M. Cullere, G. Tasoniero, E. Claeys, 2022 .