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Page 1
Health Risks of Food Oxidation.
Estévez M, Li Z, Soladoye OP, Van-Hecke T. Estévez M, et al. Among authors: van hecke t. Adv Food Nutr Res. 2017;82:45-81. doi: 10.1016/bs.afnr.2016.12.005. Epub 2017 Jan 16. Adv Food Nutr Res. 2017. PMID: 28427536
Impact of red meat consumption on the metabolome of rats.
Jakobsen LM, Yde CC, Van Hecke T, Jessen R, Young JF, De Smet S, Bertram HC. Jakobsen LM, et al. Among authors: van hecke t. Mol Nutr Food Res. 2017 Mar;61(3). doi: 10.1002/mnfr.201600387. Epub 2016 Nov 29. Mol Nutr Food Res. 2017. PMID: 27734579
Nutrients Composition in Fit Snacks Made from Ostrich, Beef and Chicken Dried Meat.
Zdanowska-Sąsiadek Ż, Marchewka J, Horbańczuk JO, Wierzbicka A, Lipińska P, Jóźwik A, Atanasov AG, Huminiecki Ł, Sieroń A, Sieroń K, Strzałkowska N, Stelmasiak A, De Smet S, Van Hecke T, Hoffman LC. Zdanowska-Sąsiadek Ż, et al. Among authors: van hecke t. Molecules. 2018 May 25;23(6):1267. doi: 10.3390/molecules23061267. Molecules. 2018. PMID: 29799493 Free PMC article.
32 results