De Smet S - Search Results

1

Analysis of the Cultured Meat Production System in Function of Its Environmental Footprint: Current Status, Gaps and Recommendations.

Rodríguez Escobar MI, Cadena E, Nhu TT, Cooreman-Algoed M, De Smet S, Dewulf J. Rodríguez Escobar MI, et al. Among authors: de smet s. Foods. 2021 Nov 30;10(12):2941. doi: 10.3390/foods10122941. Foods. 2021. PMID: 34945492 Free PMC article.

2

The Influence of Butter and Oils on Oxidative Reactions during In Vitro Gastrointestinal Digestion of Meat and Fish.

Van Hecke T, De Smet S. Van Hecke T, et al. Among authors: de smet s. Foods. 2021 Nov 17;10(11):2832. doi: 10.3390/foods10112832. Foods. 2021. PMID: 34829112 Free PMC article.

3

Effects of N-Acetyl-Cysteine Supplementation through Drinking Water on the Glutathione Redox Status during the Weaning Transition of Piglets.

Degroote J, Van Noten N, Wang W, De Smet S, Michiels J. Degroote J, et al. Among authors: de smet s. Antioxidants (Basel). 2019 Jan 16;8(1):24. doi: 10.3390/antiox8010024. Antioxidants (Basel). 2019. PMID: 30654433 Free PMC article.

4

The Effect of Dietary Quercetin on the Glutathione Redox System and Small Intestinal Functionality of Weaned Piglets.

Degroote J, Vergauwen H, Van Noten N, Wang W, De Smet S, Van Ginneken C, Michiels J. Degroote J, et al. Among authors: de smet s. Antioxidants (Basel). 2019 Aug 16;8(8):312. doi: 10.3390/antiox8080312. Antioxidants (Basel). 2019. PMID: 31426309 Free PMC article.

5

Meat: The balance between nutrition and health. A review.

De Smet S, Vossen E. De Smet S, et al. Meat Sci. 2016 Oct;120:145-156. doi: 10.1016/j.meatsci.2016.04.008. Epub 2016 Apr 13. Meat Sci. 2016. PMID: 27107745 Review.

6

In Vitro Investigation of Six Antioxidants for Pig Diets.

Vergauwen H, Prims S, Degroote J, Wang W, Casteleyn C, van Cruchten S, de Smet S, Michiels J, van Ginneken C. Vergauwen H, et al. Among authors: de smet s. Antioxidants (Basel). 2016 Nov 11;5(4):41. doi: 10.3390/antiox5040041. Antioxidants (Basel). 2016. PMID: 27845706 Free PMC article.

7

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: de smet s. Molecules. 2018 May 25;23(6):1267. doi: 10.3390/molecules23061267. Molecules. 2018. PMID: 29799493 Free PMC article.

8

The role of red and processed meat in colorectal cancer development: a perspective.

Oostindjer M, Alexander J, Amdam GV, Andersen G, Bryan NS, Chen D, Corpet DE, De Smet S, Dragsted LO, Haug A, Karlsson AH, Kleter G, de Kok TM, Kulseng B, Milkowski AL, Martin RJ, Pajari AM, Paulsen JE, Pickova J, Rudi K, Sødring M, Weed DL, Egelandsdal B. Oostindjer M, et al. Among authors: de kok tm, de smet s. Meat Sci. 2014 Aug;97(4):583-96. doi: 10.1016/j.meatsci.2014.02.011. Epub 2014 Feb 24. Meat Sci. 2014. PMID: 24769880 Free article.

9

Protein oxidation affects proteolysis in a meat model system.

Berardo A, Claeys E, Vossen E, Leroy F, De Smet S. Berardo A, et al. Among authors: de smet s. Meat Sci. 2015 Aug;106:78-84. doi: 10.1016/j.meatsci.2015.04.002. Epub 2015 Apr 11. Meat Sci. 2015. PMID: 25909819

10

Mechanisms Linking Colorectal Cancer to the Consumption of (Processed) Red Meat: A Review.

Demeyer D, Mertens B, De Smet S, Ulens M. Demeyer D, et al. Among authors: de smet s. Crit Rev Food Sci Nutr. 2016 Dec 9;56(16):2747-66. doi: 10.1080/10408398.2013.873886. Crit Rev Food Sci Nutr. 2016. PMID: 25975275 Review.

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