E-LIB Suche - Ergebnisse für: VOSSEN, ELS

1

Glucose addition and oven-heating of pork stimulate glycoxi..:

Tian, Xiaona ; Vossen, Els ; De Smet, Stefaan.
Food Chemistry. 453 (2024) - p. 139662 , 2024

Link: https://doi.org/10.1016/..

2

The formation of sulfur metabolites during in vitro gastroi..:

Elias Masiques, Núria ; Vossen, Els ; De Vrieze, Jo..
Food & Function. , 2024

Link: https://doi.org/10.1039/..

3

The kinetics of glutathione in the gastrointestinal tract o..:

Hou, Yuhuang ; Michiels, Joris ; Kerschaver, Céline V....
Frontiers in Veterinary Science. 10 (2023) - p. , 2023

Link: https://doi.org/10.3389/..

4

Are Red and Processed Meats Bad For Our Health?:

Hemeryck, Lieselot Y. ; Goethals, Sophie ; Van Meulebroek, Lieven...
Frontiers for Young Minds. 10 (2022) - p. , 2022

Link: https://doi.org/10.3389/..

5

In vitro and in vivo digestion of red cured cooked meat: ox..:

Van Hecke, Thomas ; Vossen, Els ; Goethals, Sophie...
Food Research International. 142 (2021) - p. 110203 , 2021

Link: https://doi.org/10.1016/..

6

Corrigendum: Phloroglucinol-Mediated Hsp70 Production in Cr..:

Kumar, Vikash ; Baruah, Kartik ; Nguyen, Dung Viet...
Frontiers in Immunology. 11 (2020) - p. , 2020

Link: https://doi.org/10.3389/..

7

Untargeted Metabolomics to Reveal Red versus White Meat–Ass..:

Goethals, Sophie ; Rombouts, Caroline ; Hemeryck, Lieselot Y....
Molecular Nutrition & Food Research. 64 (2020) 12 - p. , 2020

Link: https://doi.org/10.1002/..

8

Background Diet Influences TMAO Concentrations Associated w..:

Thøgersen, Rebekka ; Rasmussen, Martin Krøyer ; Sundekilde, Ulrik K....
Metabolites. 10 (2020) 2 - p. 57 , 2020

Link: https://doi.org/10.3390/..

9

Red and processed meat consumption within two different die..:

Vossen, Els ; Goethals, Sophie ; De Vrieze, Jo...
Food Research International. 129 (2020) - p. 108793 , 2020

Link: https://doi.org/10.1016/..

10

Commercial luncheon meat products and their in vitro gastro..:

Goethals, Sophie ; Van Hecke, Thomas ; Vossen, Els...
Food Research International. 136 (2020) - p. 109585 , 2020

Link: https://doi.org/10.1016/..

11

Long‐Chain n‐3 PUFA Content and n‐6/n‐3 PUFA Ratio in Mamma..:

Van Hecke, Thomas ; Goethals, Sophie ; Vossen, Els.
Molecular Nutrition & Food Research. 63 (2019) 22 - p. , 2019

Link: https://doi.org/10.1002/..

12

Impact of Red versus White Meat Consumption in a Prudent or..:

Goethals, Sophie ; Vossen, Els ; Michiels, Joris...
Journal of Agricultural and Food Chemistry. 67 (2019) 19 - p. 5661-5671 , 2019

Link: https://doi.org/10.1021/..

13

Enhancing the health potential of processed meat: the effec..:

Han, Minyi ; Clausen, Mathias P. ; Christensen, Morten...
Food & Function. 9 (2018) 7 - p. 4017-4027 , 2018

Link: https://doi.org/10.1039/..

14

Combined Consumption of Beef‐Based Cooked Mince and Sucrose..:

Van Hecke, Thomas ; De Vrieze, Jo ; Boon, Nico...
Molecular Nutrition & Food Research. 63 (2018) 2 - p. , 2018

Link: https://doi.org/10.1002/..

15

The formation of 4-HHE and 4-HNE during cooking and in vitr..:

Van Hecke, Thomas ; Basso, Veronica ; Goethals, Sophie..
Free Radical Biology and Medicine. 124 (2018) - p. 576 , 2018

Link: https://doi.org/10.1016/..