Publications by authors named "Els Vossen"

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How does feeding strategy affect the aromatic volatile compounds profile and sensory properties of organic fresh pork?
Chloé Van Baelen, Lucile Montagne, Mohammed Gagaoua, Armelle Prunier, Stefaan De Smet, Els Vossen

Meat Sci· October 2025

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Susceptibility of Conventional and Organic Chicken Breast and Thigh Meat to Lipid and Protein Oxidation During Heating and In Vitro Digestion.
Zeshan Ali, Thomas Van Hecke, Els Vossen, Massimiliano Petracci, Cécile Berri

Foods· September 2025

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Effect of by-products-based diet and intramuscular fat content on volatile compounds from pork.
Lisha Wang, Eline Kowalski, Sam Millet, Marijke Aluwé, Els Vossen

Meat Sci· April 2025

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Glucose addition and oven-heating of pork stimulate glycoxidation and protein carbonylation, while reducing lipid oxidation during simulated gastrointestinal digestion.
Xiaona Tian, Els Vossen, Stefaan De Smet, Thomas Van Hecke

Food Chem· September 2024

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The formation of sulfur metabolites during 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, Stefaan De Smet, Thomas Van Hecke

Food Funct· August 2024

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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, Mario Vandaele, Maryam Majdeddin, Els Vossen

Front Vet Sci· August 2023

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In vitro and in vivo digestion of red cured cooked meat: oxidation, intestinal microbiota and fecal metabolites.
Thomas Van Hecke, Els Vossen, Sophie Goethals, Nico Boon, Jo De Vrieze

Food Res Int· April 2021

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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, Lynn Vanhaecke, John Van Camp

Food Res Int· October 2020

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Corrigendum: Phloroglucinol-Mediated Hsp70 Production in Crustaceans: Protection against in and .
Vikash Kumar, Kartik Baruah, Dung Viet Nguyen, Guy Smagghe, Els Vossen

Front Immunol· August 2020

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Untargeted Metabolomics to Reveal Red versus White Meat-Associated Gut Metabolites in a Prudent and Western Dietary Context.
Sophie Goethals, Caroline Rombouts, Lieselot Y Hemeryck, Lieven Van Meulebroek, Thomas Van Hecke, Els Vossen

Mol Nutr Food Res· June 2020

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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, Nico Boon, Thomas Van Hecke

Food Res Int· March 2020

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Background Diet Influences TMAO Concentrations Associated with Red Meat Intake without Influencing Apparent Hepatic TMAO-Related Activity in a Porcine Model.
Rebekka Thøgersen, Martin Krøyer Rasmussen, Ulrik K Sundekilde, Sophie A Goethals, Thomas Van Hecke, Els Vossen

Metabolites· February 2020

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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 Digestion.
Thomas Van Hecke, Sophie Goethals, Els Vossen, Stefaan De Smet

Mol Nutr Food Res· November 2019

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Phloroglucinol-Mediated Hsp70 Production in Crustaceans: Protection against in and .
Vikash Kumar, Kartik Baruah, Dung Viet Nguyen, Guy Smagghe, Els Vossen

Front Immunol· July 2019

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Impact of Red versus White Meat Consumption in a Prudent or Western Dietary Pattern on the Oxidative Status in a Pig Model.
Sophie Goethals, Els Vossen, Joris Michiels, Lynn Vanhaecke, John Van Camp

J Agric Food Chem· May 2019

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Combined Consumption of Beef-Based Cooked Mince and Sucrose Stimulates Oxidative Stress, Cardiac Hypertrophy, and Colonic Outgrowth of Desulfovibrionaceae in Rats.
Thomas Van Hecke, Jo De Vrieze, Nico Boon, Winnok H De Vos, Els Vossen

Mol Nutr Food Res· January 2019

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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 matrix.
Minyi Han, Mathias P Clausen, Morten Christensen, Els Vossen, Thomas Van Hecke

Food Funct· July 2018

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Validity and Reproducibility of a Food Frequency Questionnaire for Dietary Factors Related to Colorectal Cancer.
Daniel Nigusse Tollosa, John Van Camp, Inge Huybrechts, Lieven Huybregts, Joris Van Loco, Els Vossen

Nutrients· November 2017

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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, Stefaan De Smet, Lynn Vanhaecke

Food Chem· September 2017

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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 sausage.
Els Vossen, Erik Claeys, Katleen Raes, Danny van Mullem, Stefaan De Smet

J Sci Food Agric· October 2016

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Meat: The balance between nutrition and health. A review.
Stefaan De Smet, Els Vossen

Meat Sci· October 2016

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Short-term beef consumption promotes systemic oxidative stress, TMAO formation and inflammation in rats, and dietary fat content modulates these effects.
Thomas Van Hecke, Louise M A Jakobsen, Els Vossen, Françoise Guéraud, Filip De Vos

Food Funct· September 2016

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Reducing Compounds Equivocally Influence Oxidation during Digestion of a High-Fat Beef Product, which Promotes Cytotoxicity in Colorectal Carcinoma Cell Lines.
Thomas Van Hecke, An Wouters, Caroline Rombouts, Tazkiyah Izzati, Alberto Berardo, Els Vossen

J Agric Food Chem· February 2016

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Increased oxidative and nitrosative reactions during digestion could contribute to the association between well-done red meat consumption and colorectal cancer.
Thomas Van Hecke, Els Vossen, Lieselot Y Hemeryck, Julie Vanden Bussche, Lynn Vanhaecke

Food Chem· November 2015

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Protein oxidation affects proteolysis in a meat model system.
Alberto Berardo, Erik Claeys, Els Vossen, Frédéric Leroy, Stefaan De Smet

Meat Sci· August 2015

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