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Els Vossen

Showing results (21-30 of 35) with videos related to

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Food & Function|July 7, 2018
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 matrixMinyi Han, Mathias P Clausen, Morten Christensen, et al.
Food Research International (Ottawa, Ont.)|March 28, 2021
In vitro and in vivo digestion of red cured cooked meat: oxidation, intestinal microbiota and fecal metabolitesThomas Van Hecke, Els Vossen, Sophie Goethals, et al.
Meat Science|June 6, 2025
How does feeding strategy affect the aromatic volatile compounds profile and sensory properties of organic fresh pork?Chloé Van Baelen, Lucile Montagne, Mohammed Gagaoua, et al.
Journal of Agricultural and Food Chemistry|February 7, 2014
Nitrite curing of chicken, pork, and beef inhibits oxidation but does not affect N-nitroso compound (NOC)-specific DNA adduct formation during in vitro digestionThomas Van Hecke, Julie Vanden Bussche, Lynn Vanhaecke, et al.
Food Chemistry|May 16, 2015
Increased oxidative and nitrosative reactions during digestion could contribute to the association between well-done red meat consumption and colorectal cancerThomas Van Hecke, Els Vossen, Lieselot Y Hemeryck, et al.
Foods (Basel, Switzerland)|October 16, 2025
Susceptibility of Conventional and Organic Chicken Breast and Thigh Meat to Lipid and Protein Oxidation During Heating and In Vitro DigestionZeshan Ali, Thomas Van Hecke, Els Vossen, et al.
Journal of Agricultural and Food Chemistry|April 24, 2019
Impact of Red versus White Meat Consumption in a Prudent or Western Dietary Pattern on the Oxidative Status in a Pig ModelSophie Goethals, Els Vossen, Joris Michiels, et al.
Molecular Nutrition & Food Research|November 1, 2018
Combined Consumption of Beef-Based Cooked Mince and Sucrose Stimulates Oxidative Stress, Cardiac Hypertrophy, and Colonic Outgrowth of Desulfovibrionaceae in RatsThomas Van Hecke, Jo De Vrieze, Nico Boon, et al.
Meat Science|December 27, 2011
Effect of rosemary extract dose on lipid oxidation, colour stability and antioxidant concentrations, in reduced nitrite liver pâtésEvelyne H A Doolaege, Els Vossen, Katleen Raes, et al.
Meat Science|January 10, 2012
Effect of sodium ascorbate dose on the shelf life stability of reduced nitrite liver pâtésEls Vossen, Evelyne H A Doolaege, Haile Demewez Moges, et al.
Pageof 4

Showing results (21-30 of 35) with videos related to

Sort By:
Pageof 4
Food & Function|July 7, 2018
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 matrixMinyi Han, Mathias P Clausen, Morten Christensen, et al.
Food Research International (Ottawa, Ont.)|March 28, 2021
In vitro and in vivo digestion of red cured cooked meat: oxidation, intestinal microbiota and fecal metabolitesThomas Van Hecke, Els Vossen, Sophie Goethals, et al.
Meat Science|June 6, 2025
How does feeding strategy affect the aromatic volatile compounds profile and sensory properties of organic fresh pork?Chloé Van Baelen, Lucile Montagne, Mohammed Gagaoua, et al.
Journal of Agricultural and Food Chemistry|February 7, 2014
Nitrite curing of chicken, pork, and beef inhibits oxidation but does not affect N-nitroso compound (NOC)-specific DNA adduct formation during in vitro digestionThomas Van Hecke, Julie Vanden Bussche, Lynn Vanhaecke, et al.
Food Chemistry|May 16, 2015
Increased oxidative and nitrosative reactions during digestion could contribute to the association between well-done red meat consumption and colorectal cancerThomas Van Hecke, Els Vossen, Lieselot Y Hemeryck, et al.
Foods (Basel, Switzerland)|October 16, 2025
Susceptibility of Conventional and Organic Chicken Breast and Thigh Meat to Lipid and Protein Oxidation During Heating and In Vitro DigestionZeshan Ali, Thomas Van Hecke, Els Vossen, et al.
Journal of Agricultural and Food Chemistry|April 24, 2019
Impact of Red versus White Meat Consumption in a Prudent or Western Dietary Pattern on the Oxidative Status in a Pig ModelSophie Goethals, Els Vossen, Joris Michiels, et al.
Molecular Nutrition & Food Research|November 1, 2018
Combined Consumption of Beef-Based Cooked Mince and Sucrose Stimulates Oxidative Stress, Cardiac Hypertrophy, and Colonic Outgrowth of Desulfovibrionaceae in RatsThomas Van Hecke, Jo De Vrieze, Nico Boon, et al.
Meat Science|December 27, 2011
Effect of rosemary extract dose on lipid oxidation, colour stability and antioxidant concentrations, in reduced nitrite liver pâtésEvelyne H A Doolaege, Els Vossen, Katleen Raes, et al.
Meat Science|January 10, 2012
Effect of sodium ascorbate dose on the shelf life stability of reduced nitrite liver pâtésEls Vossen, Evelyne H A Doolaege, Haile Demewez Moges, et al.
Pageof 4