Claeys E - Search Results

1

Effect of muscle and post-mortem rate of pH and temperature fall on antioxidant enzyme activities in beef.

Pastsart U, De Boever M, Claeys E, De Smet S. Pastsart U, et al. Among authors: claeys e. Meat Sci. 2013 Mar;93(3):681-6. doi: 10.1016/j.meatsci.2012.11.008. Epub 2012 Nov 16. Meat Sci. 2013. PMID: 23273481

2

Effect of rate of pH decline on muscle enzyme activities in two pig lines.

Claeys E, De Smet S, Demeyer D, Geers R, Buys N. Claeys E, et al. Meat Sci. 2001 Mar;57(3):257-63. doi: 10.1016/s0309-1740(00)00100-5. Meat Sci. 2001. PMID: 22061500

3

Determination of α-tocopherol by reversed-phase HPLC in feed and animal-derived foods without saponification.

Claeys E, Vossen E, De Smet S. Claeys E, et al. J Sci Food Agric. 2016 Jan 30;96(2):522-9. doi: 10.1002/jsfa.7119. Epub 2015 Feb 27. J Sci Food Agric. 2016. PMID: 25640204

4

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: claeys e. Meat Sci. 2015 Aug;106:78-84. doi: 10.1016/j.meatsci.2015.04.002. Epub 2015 Apr 11. Meat Sci. 2015. PMID: 25909819

5

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.

Vossen E, Claeys E, Raes K, van Mullem D, De Smet S. Vossen E, et al. Among authors: claeys e. J Sci Food Agric. 2016 Oct;96(13):4523-30. doi: 10.1002/jsfa.7668. Epub 2016 Mar 16. J Sci Food Agric. 2016. PMID: 26869453

6

Differences in muscle histidine-containing dipeptides in broilers.

Barbaresi S, Maertens L, Claeys E, Derave W, De Smet S. Barbaresi S, et al. Among authors: claeys e. J Sci Food Agric. 2019 Oct;99(13):5680-5686. doi: 10.1002/jsfa.9829. Epub 2019 Jul 11. J Sci Food Agric. 2019. PMID: 31150113

7

Quantification of fresh meat peptides by SDS-PAGE in relation to ageing time and taste intensity.

Claeys E, De Smet S, Balcaen A, Raes K, Demeyer D. Claeys E, et al. Meat Sci. 2004 Jun;67(2):281-8. doi: 10.1016/j.meatsci.2003.11.001. Meat Sci. 2004. PMID: 22061325

8

Early post-mortem conditions and the calpain/calpastatin system in relation to tenderness of double-muscled beef.

Steen D, Claeys E, Uytterhaegen L, De Smet S, Demeyer D. Steen D, et al. Among authors: claeys e. Meat Sci. 1997 Mar;45(3):307-19. doi: 10.1016/s0309-1740(96)00124-6. Meat Sci. 1997. PMID: 22061469

9

Very fast chilling of beef: effects on meat quality.

Van Moeseke W, De Smet S, Claeys E, Demeyer D. Van Moeseke W, et al. Among authors: claeys e. Meat Sci. 2001 Sep;59(1):31-7. doi: 10.1016/s0309-1740(01)00049-3. Meat Sci. 2001. PMID: 22062503

10

Effect of dietary antioxidant and fatty acid supply on the oxidative stability of fresh and cooked pork.

Haak L, Raes K, Smet K, Claeys E, Paelinck H, De Smet S. Haak L, et al. Among authors: claeys e. Meat Sci. 2006 Nov;74(3):476-86. doi: 10.1016/j.meatsci.2006.04.018. Epub 2006 Jun 21. Meat Sci. 2006. PMID: 22063052

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