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Frontiers in Immunology
|
June 7, 2018
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.
International Journal of Food Sciences and Nutrition
|
January 13, 2015
Effect of carnosic acid, quercetin and α-tocopherol on lipid and protein oxidation in an in vitro simulated gastric digestion model
Katleen Raes, Evelyne H A Doolaege, Steven Deman, et al.
Meat Science
|
January 24, 2025
Effect of by-products-based diet and intramuscular fat content on volatile compounds from pork
Lisha Wang, Eline Kowalski, Sam Millet, et al.
Food Chemistry
|
April 15, 2017
DNA adductomics to study the genotoxic effects of red meat consumption with and without added animal fat in rats
Lieselot Y Hemeryck, Thomas Van Hecke, Els Vossen, et al.
Journal of Microbiological Methods
|
May 27, 2014
Artificial sweat composition to grow and sustain a mixed human axillary microbiome
Chris Callewaert, Benjamin Buysschaert, Els Vossen, et al.
Food & Function
|
August 5, 2024
The formation of sulfur metabolites during <i>in vitro</i> gastrointestinal digestion of fish, white meat and red meat is affected by the addition of fructo-oligosaccharides
Núria Elias Masiques, Els Vossen, Jo De Vrieze, et al.
Plos One
|
July 1, 2014
Fat content and nitrite-curing influence the formation of oxidation products and NOC-specific DNA adducts during in vitro digestion of meat
Thomas Van Hecke, Els Vossen, Julie Vanden Bussche, et al.
Frontiers in Veterinary Science
|
August 28, 2023
The kinetics of glutathione in the gastrointestinal tract of weaned piglets supplemented with different doses of dietary reduced glutathione
Yuhuang Hou, Joris Michiels, Céline V Kerschaver, et al.
Food Research International (Ottawa, Ont.)
|
August 28, 2020
Commercial luncheon meat products and their in vitro gastrointestinal digests contain more protein carbonyl compounds but less lipid oxidation products compared to fresh pork
Sophie Goethals, Thomas Van Hecke, Els Vossen, et al.
Food Research International (Ottawa, Ont.)
|
February 11, 2020
Red and processed meat consumption within two different dietary patterns: Effect on the colon microbial community and volatile metabolites in pigs
Els Vossen, Sophie Goethals, Jo De Vrieze, et al.
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Search research articles
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Showing results (11-20 of 35) with videos related to
Sort By:
Page
of 4
Frontiers in Immunology
|
June 7, 2018
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.
International Journal of Food Sciences and Nutrition
|
January 13, 2015
Effect of carnosic acid, quercetin and α-tocopherol on lipid and protein oxidation in an in vitro simulated gastric digestion model
Katleen Raes, Evelyne H A Doolaege, Steven Deman, et al.
Meat Science
|
January 24, 2025
Effect of by-products-based diet and intramuscular fat content on volatile compounds from pork
Lisha Wang, Eline Kowalski, Sam Millet, et al.
Food Chemistry
|
April 15, 2017
DNA adductomics to study the genotoxic effects of red meat consumption with and without added animal fat in rats
Lieselot Y Hemeryck, Thomas Van Hecke, Els Vossen, et al.
Journal of Microbiological Methods
|
May 27, 2014
Artificial sweat composition to grow and sustain a mixed human axillary microbiome
Chris Callewaert, Benjamin Buysschaert, Els Vossen, et al.
Food & Function
|
August 5, 2024
The formation of sulfur metabolites during <i>in vitro</i> gastrointestinal digestion of fish, white meat and red meat is affected by the addition of fructo-oligosaccharides
Núria Elias Masiques, Els Vossen, Jo De Vrieze, et al.
Plos One
|
July 1, 2014
Fat content and nitrite-curing influence the formation of oxidation products and NOC-specific DNA adducts during in vitro digestion of meat
Thomas Van Hecke, Els Vossen, Julie Vanden Bussche, et al.
Frontiers in Veterinary Science
|
August 28, 2023
The kinetics of glutathione in the gastrointestinal tract of weaned piglets supplemented with different doses of dietary reduced glutathione
Yuhuang Hou, Joris Michiels, Céline V Kerschaver, et al.
Food Research International (Ottawa, Ont.)
|
August 28, 2020
Commercial luncheon meat products and their in vitro gastrointestinal digests contain more protein carbonyl compounds but less lipid oxidation products compared to fresh pork
Sophie Goethals, Thomas Van Hecke, Els Vossen, et al.
Food Research International (Ottawa, Ont.)
|
February 11, 2020
Red and processed meat consumption within two different dietary patterns: Effect on the colon microbial community and volatile metabolites in pigs
Els Vossen, Sophie Goethals, Jo De Vrieze, et al.
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of 4