Sophie Goethals

The potential of herbs and spices to reduce lipid oxidation during heating and gastrointestinal digestion of a beef product

Thomas Van Hecke, Phuong-Thao Ho, Sophie Goethals et al. · Food Research International · 2017 · 102 citations

Nutrition, Beef Product, Gastrointestinal Digestion +9

Selective pharmacological inhibitors of HDAC6 reveal biochemical activity but functional tolerance in cancer models

Yves Depetter, Silke Geurs, Rob De Vreese et al. · International Journal of Cancer · 2019 · 90 citations · Full text

Long‐Chain <i>n</i>‐3 PUFA Content and <i>n</i>‐6/<i>n</i>‐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 et al. · Molecular Nutrition & Food Research · 2019 · 42 citations

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 et al. · Food Research International · 2020 · 32 citations

Food Chemistry, Nutrition, Biochemistry +8

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 Kræmer Sundekilde et al. · Metabolites · 2020 · 31 citations · Full text