1. Combined Consumption of Beef‐Based Cooked Mince and Sucrose Stimulates Oxidative Stress, Cardiac Hypertrophy, and Colonic Outgrowth of Desulfovibrionaceae in Rats. Issue 2 (14th November 2018) Authors: Van Hecke, Thomas; De Vrieze, Jo; Boon, Nico; De Vos, Winnok H.; Vossen, Els; De Smet, Stefaan Journal: Molecular nutrition & food research Issue: Volume 63:Issue 2(2019) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Commercial luncheon meat products and their in vitro gastrointestinal digests contain more protein carbonyl compounds but less lipid oxidation products compared to fresh pork. (October 2020) Authors: Goethals, Sophie; Van Hecke, Thomas; Vossen, Els; Vanhaecke, Lynn; Van Camp, John; De Smet, Stefaan Journal: Food research international Issue: Volume 136(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Determination of α‐tocopherol by reversed‐phase HPLC in feed and animal‐derived foods without saponification. (27th February 2015) Authors: Claeys, Erik; Vossen, Els; De Smet, Stefaan Journal: Journal of the science of food and agriculture Issue: Volume 96:Number 2(2016) Page Start: 522 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. DNA adductomics to study the genotoxic effects of red meat consumption with and without added animal fat in rats. (1st September 2017) Authors: Hemeryck, Lieselot Y.; Van Hecke, Thomas; Vossen, Els; De Smet, Stefaan; Vanhaecke, Lynn Journal: Food chemistry Issue: Volume 230(2017) Page Start: 378 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Effect of carnosic acid, quercetin and α-tocopherol on lipid and protein oxidation in an in vitro simulated gastric digestion model. (March 2015) Authors: Raes, Katleen; Doolaege, Evelyne H.A.; Deman, Steven; Vossen, Els; De Smet, Stefaan Journal: International journal of food sciences and nutrition Issue: Volume 66:Number 2(2015) Page Start: 216 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. 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. Issue 7 (6th July 2018) Authors: Han, Minyi; Clausen, Mathias P.; Christensen, Morten; Vossen, Els; Van Hecke, Thomas; Bertram, Hanne Christine Journal: Food & function Issue: Volume 9:Issue 7(2018) Page Start: 4017 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. In vitro and in vivo digestion of red cured cooked meat: oxidation, intestinal microbiota and fecal metabolites. (April 2021) Authors: Van Hecke, Thomas; Vossen, Els; Goethals, Sophie; Boon, Nico; De Vrieze, Jo; De Smet, Stefaan Journal: Food research international Issue: Volume 142(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Increased oxidative and nitrosative reactions during digestion could contribute to the association between well-done red meat consumption and colorectal cancer. (15th November 2015) Authors: Van Hecke, Thomas; Vossen, Els; Hemeryck, Lieselot Y.; Vanden Bussche, Julie; Vanhaecke, Lynn; De Smet, Stefaan Journal: Food chemistry Issue: Volume 187(2015) Page Start: 29 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. 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. Issue 22 (12th September 2019) Authors: Van Hecke, Thomas; Goethals, Sophie; Vossen, Els; De Smet, Stefaan Journal: Molecular nutrition & food research Issue: Volume 63:Issue 22(2019) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Meat: The balance between nutrition and health. A review. (October 2016) Authors: De Smet, Stefaan; Vossen, Els Journal: Meat science Issue: Volume 120(2016:Oct.) Page Start: 145 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗