Vossen E - Search Results

1

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. 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

2

Effect of dietary antioxidant supplementation on the oxidative status of plasma in broilers.

Vossen E, Ntawubizi M, Raes K, Smet K, Huyghebaert G, Arnouts S, De Smet S. Vossen E, et al. J Anim Physiol Anim Nutr (Berl). 2011 Apr;95(2):198-205. doi: 10.1111/j.1439-0396.2010.01041.x. Epub 2010 Aug 27. J Anim Physiol Anim Nutr (Berl). 2011. PMID: 20796081 Clinical Trial.

3

Effect of rosemary extract dose on lipid oxidation, colour stability and antioxidant concentrations, in reduced nitrite liver pâtés.

Doolaege EH, Vossen E, Raes K, De Meulenaer B, Verhé R, Paelinck H, De Smet S. Doolaege EH, et al. Among authors: vossen e. Meat Sci. 2012 Apr;90(4):925-31. doi: 10.1016/j.meatsci.2011.11.034. Epub 2011 Nov 28. Meat Sci. 2012. PMID: 22196091

4

Effect of sodium ascorbate dose on the shelf life stability of reduced nitrite liver pâtés.

Vossen E, Doolaege EH, Moges HD, De Meulenaer B, Szczepaniak S, Raes K, De Smet S. Vossen E, et al. Meat Sci. 2012 May;91(1):29-35. doi: 10.1016/j.meatsci.2011.12.001. Epub 2011 Dec 9. Meat Sci. 2012. PMID: 22226578

5

Dog rose (Rosa canina L.) as a functional ingredient in porcine frankfurters without added sodium ascorbate and sodium nitrite.

Vossen E, Utrera M, De Smet S, Morcuende D, Estévez M. Vossen E, et al. Meat Sci. 2012 Dec;92(4):451-7. doi: 10.1016/j.meatsci.2012.05.010. Epub 2012 May 24. Meat Sci. 2012. PMID: 22698996

6

Effect of light, packaging condition and dark storage durations on colour and lipid oxidative stability of cooked ham.

Haile DM, De Smet S, Claeys E, Vossen E. Haile DM, et al. Among authors: vossen e. J Food Sci Technol. 2013 Apr;50(2):239-47. doi: 10.1007/s13197-011-0352-x. Epub 2011 May 2. J Food Sci Technol. 2013. PMID: 24425913 Free PMC article.

7

Nitrite curing of chicken, pork, and beef inhibits oxidation but does not affect N-nitroso compound (NOC)-specific DNA adduct formation during in vitro digestion.

Van Hecke T, Vanden Bussche J, Vanhaecke L, Vossen E, Van Camp J, De Smet S. Van Hecke T, et al. Among authors: vossen e. J Agric Food Chem. 2014 Feb 26;62(8):1980-8. doi: 10.1021/jf4057583. Epub 2014 Feb 11. J Agric Food Chem. 2014. PMID: 24499368

8

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

Van Hecke T, Vossen E, Vanden Bussche J, Raes K, Vanhaecke L, De Smet S. Van Hecke T, et al. Among authors: vossen e. PLoS One. 2014 Jun 30;9(6):e101122. doi: 10.1371/journal.pone.0101122. eCollection 2014. PLoS One. 2014. PMID: 24978825 Free PMC article.

9

Protection of polyunsaturated oils against ruminal biohydrogenation and oxidation during storage using a polyphenol oxidase containing extract from red clover.

Gadeyne F, Van Ranst G, Vlaeminck B, Vossen E, Van der Meeren P, Fievez V. Gadeyne F, et al. Among authors: vossen e. Food Chem. 2015 Mar 15;171:241-50. doi: 10.1016/j.foodchem.2014.08.109. Epub 2014 Sep 4. Food Chem. 2015. PMID: 25308665

10

Effect of carnosic acid, quercetin and α-tocopherol on lipid and protein oxidation in an in vitro simulated gastric digestion model.

Raes K, Doolaege EH, Deman S, Vossen E, De Smet S. Raes K, et al. Among authors: vossen e. Int J Food Sci Nutr. 2015 Mar;66(2):216-21. doi: 10.3109/09637486.2014.959900. Epub 2015 Jan 12. Int J Food Sci Nutr. 2015. PMID: 25578758

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