Fat content and nitrite-curing influence the formation of oxidation products and NOC-specific DNA adducts during in vitro digestion of meat.

by Thomas Van Hecke, Els Vossen, Julie Vanden Bussche, Katleen Raes, Lynn Vanhaecke, Stefaan De Smet
Published 2014-01-01

Copper status of free ranging cattle: what’s hidden behind? A pilot study at the Gilgel Gibe catchment, Ethiopia

by Veronique Dermauw, Thomas van Hecke, Kechero Yisehak, Gijs Du Laing, Eric van Ranst, Luc Duchateau, Geert P.J. Janssens
Published 2014-04-01

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

by Rebekka Thøgersen, Martin Krøyer Rasmussen, Ulrik K. Sundekilde, Sophie A. Goethals, Thomas Van Hecke, Els Vossen, Stefaan De Smet, Hanne Christine Bertram
Published 2020-02-01

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

by Daniel Nigusse Tollosa, John Van Camp, Inge Huybrechts, Lieven Huybregts, Joris Van Loco, Stefaan De Smet, Ellen Sterck, Céline Rabâi, Thomas Van Hecke, Lynn Vanhaecke, Els Vossen, Marc Peeters, Carl Lachat
Published 2017-11-01

Nutrients Composition in Fit Snacks Made from Ostrich, Beef and Chicken Dried Meat

by Żaneta Zdanowska-Sąsiadek, Joanna Marchewka, Jarosław Olav Horbańczuk, Agnieszka Wierzbicka, Paulina Lipińska, Artur Jóźwik, Atanas G. Atanasov, Łukasz Huminiecki, Aleksander Sieroń, Karolina Sieroń, Nina Strzałkowska, Adrian Stelmasiak, Stefaan De Smet, Thomas Van Hecke, Louwrens C. Hoffman
Published 2018-05-01