Effect of light, packaging condition and dark storage durations on colour and lipid oxidative stability of cooked ham

Por Haile, Demewez Moges, De Smet, Stefaan, Claeys, Erik, Vossen, Els
Publicado em 2011

Phloroglucinol-Mediated Hsp70 Production in Crustaceans: Protection against Vibrio parahaemolyticus in Artemia franciscana and Macrobrachium rosenbergii

Por Kumar, Vikash, Baruah, Kartik, Nguyen, Dung Viet, Smagghe, Guy, Vossen, Els, Bossier, Peter
Publicado no Front Immunol (2018)

Corrigendum: Phloroglucinol-Mediated Hsp70 Production in Crustaceans: Protection against Vibrio parahaemolyticus in Artemia franciscana and Macrobrachium rosenbergii

Por Kumar, Vikash, Baruah, Kartik, Nguyen, Dung Viet, Smagghe, Guy, Vossen, Els, Bossier, Peter
Publicado no Front Immunol (2020)

Fat Content and Nitrite-Curing Influence the Formation of Oxidation Products and NOC-Specific DNA Adducts during In Vitro Digestion of Meat

Por Van Hecke, Thomas, Vossen, Els, Vanden Bussche, Julie, Raes, Katleen, Vanhaecke, Lynn, De Smet, Stefaan
Publicado em 2014

Background Diet Influences TMAO Concentrations Associated with Red Meat Intake without Influencing Apparent Hepatic TMAO-Related Activity in a Porcine Model

Por Thøgersen, Rebekka, Rasmussen, Martin Krøyer, Sundekilde, Ulrik K., Goethals, Sophie A., Van Hecke, Thomas, Vossen, Els, De Smet, Stefaan, Bertram, Hanne Christine
Publicado no Metabolites (2020)

Validity and Reproducibility of a Food Frequency Questionnaire for Dietary Factors Related to Colorectal Cancer

Por Tollosa, Daniel Nigusse, Van Camp, John, Huybrechts, Inge, Huybregts, Lieven, Van Loco, Joris, De Smet, Stefaan, Sterck, Ellen, Rabâi, Céline, Van Hecke, Thomas, Vanhaecke, Lynn, Vossen, Els, Peeters, Marc, Lachat, Carl
Publicado no Nutrients (2017)