Thomas Van Hecke

Protein oxidation and proteolysis during storage and in vitro digestion of pork and beef patties

Tine Rysman, Thomas Van Hecke, Christof Van Poucke et al. · Food Chemistry · 2016 · 104 citations

Nutrition, Meat Packaging, Biochemistry +14

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

Oxidation During Digestion of Meat: Interactions with the Diet and <i>Helicobacter pylori</i> Gastritis, and Implications on Human Health

Thomas Van Hecke, John Van Camp, Stefaan De Smet · Comprehensive Reviews in Food Science and Food Safety · 2017 · 94 citations

Nitrite Curing of Chicken, Pork, and Beef Inhibits Oxidation but Does Not Affect <i>N</i>-Nitroso Compound (NOC)-Specific DNA Adduct Formation during in Vitro Digestion

Thomas Van Hecke, Julie Vanden Bussche, Lynn Vanhaecke et al. · Journal of Agricultural and Food Chemistry · 2014 · 76 citations

Untargeted metabolomics of colonic digests reveals kynurenine pathway metabolites, dityrosine and 3-dehydroxycarnitine as red versus white meat discriminating metabolites

Caroline Rombouts, Lieselot Hemeryck, Thomas Van Hecke et al. · Scientific Reports · 2017 · 72 citations · Full text