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Els Vossen

Showing results (1-10 of 35) with videos related to

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Journal of Agricultural and Food Chemistry|February 21, 2015
Protein oxidation and protein nitration influenced by sodium nitrite in two different meat model systemsEls Vossen, Stefaan De Smet
Meat Science|April 25, 2016
Meat: The balance between nutrition and health. A reviewStefaan De Smet, Els Vossen
Journal of the Science of Food and Agriculture|February 3, 2015
Determination of α-tocopherol by reversed-phase HPLC in feed and animal-derived foods without saponificationErik Claeys, Els Vossen, Stefaan De Smet
Molecular Nutrition & Food Research|September 5, 2019
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 DigestionThomas Van Hecke, Sophie Goethals, Els Vossen, et al.
Food Chemistry|May 19, 2024
Glucose addition and oven-heating of pork stimulate glycoxidation and protein carbonylation, while reducing lipid oxidation during simulated gastrointestinal digestionXiaona Tian, Els Vossen, Stefaan De Smet, et al.
Journal of Food Science and Technology|January 16, 2014
Effect of light, packaging condition and dark storage durations on colour and lipid oxidative stability of cooked hamDemewez Moges Haile, Stefaan De Smet, Erik Claeys, et al.
Meat Science|April 25, 2015
Protein oxidation affects proteolysis in a meat model systemAlberto Berardo, Erik Claeys, Els Vossen, et al.
Meat Science|June 16, 2012
Dog rose (Rosa canina L.) as a functional ingredient in porcine frankfurters without added sodium ascorbate and sodium nitriteEls Vossen, Mariana Utrera, Stefaan De Smet, et al.
Journal of the Science of Food and Agriculture|February 13, 2016
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 sausageEls Vossen, Erik Claeys, Katleen Raes, et al.
Frontiers in Immunology|September 25, 2020
Corrigendum: Phloroglucinol-Mediated Hsp70 Production in Crustaceans: Protection against <i>Vibrio parahaemolyticus</i> in <i>Artemia franciscana</i> and <i>Macrobrachium rosenbergii</i>Vikash Kumar, Kartik Baruah, Dung Viet Nguyen, et al.
Pageof 4

Showing results (1-10 of 35) with videos related to

Sort By:
Pageof 4
Journal of Agricultural and Food Chemistry|February 21, 2015
Protein oxidation and protein nitration influenced by sodium nitrite in two different meat model systemsEls Vossen, Stefaan De Smet
Meat Science|April 25, 2016
Meat: The balance between nutrition and health. A reviewStefaan De Smet, Els Vossen
Journal of the Science of Food and Agriculture|February 3, 2015
Determination of α-tocopherol by reversed-phase HPLC in feed and animal-derived foods without saponificationErik Claeys, Els Vossen, Stefaan De Smet
Molecular Nutrition & Food Research|September 5, 2019
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 DigestionThomas Van Hecke, Sophie Goethals, Els Vossen, et al.
Food Chemistry|May 19, 2024
Glucose addition and oven-heating of pork stimulate glycoxidation and protein carbonylation, while reducing lipid oxidation during simulated gastrointestinal digestionXiaona Tian, Els Vossen, Stefaan De Smet, et al.
Journal of Food Science and Technology|January 16, 2014
Effect of light, packaging condition and dark storage durations on colour and lipid oxidative stability of cooked hamDemewez Moges Haile, Stefaan De Smet, Erik Claeys, et al.
Meat Science|April 25, 2015
Protein oxidation affects proteolysis in a meat model systemAlberto Berardo, Erik Claeys, Els Vossen, et al.
Meat Science|June 16, 2012
Dog rose (Rosa canina L.) as a functional ingredient in porcine frankfurters without added sodium ascorbate and sodium nitriteEls Vossen, Mariana Utrera, Stefaan De Smet, et al.
Journal of the Science of Food and Agriculture|February 13, 2016
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 sausageEls Vossen, Erik Claeys, Katleen Raes, et al.
Frontiers in Immunology|September 25, 2020
Corrigendum: Phloroglucinol-Mediated Hsp70 Production in Crustaceans: Protection against <i>Vibrio parahaemolyticus</i> in <i>Artemia franciscana</i> and <i>Macrobrachium rosenbergii</i>Vikash Kumar, Kartik Baruah, Dung Viet Nguyen, et al.
Pageof 4