577 results on '"De Smet, Stefaan"'
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2. Data-driven prediction of dairy cattle lifetime production and its use as a guideline to select surplus youngstock
3. Glucose addition and oven-heating of pork stimulate glycoxidation and protein carbonylation, while reducing lipid oxidation during simulated gastrointestinal digestion
4. Meat products in human nutrition and health – About hazards and risks
5. An optimized protocol for pig intestinal mucosa proteomics
6. Alcoholic beverages reduce oxidation during in vitro gastrointestinal digestion of meat and fish, but induce fatty acid ethyl ester formation
7. Exploration and optimization of extraction, analysis and data normalization strategies for mass spectrometry-based DNA adductome mapping and modeling
8. The formation of sulfur metabolites during in vitro gastrointestinal digestion of fish, white meat and red meat is affected by the addition of fructo-oligosaccharides.
9. Using simulation to teach nursing students how to deal with a euthanasia request
10. Using simulation to teach nursing students how to deal with a euthanasia request
11. Meat in the Human Diet: A Biosocial Perspective
12. Glucose Addition and Oven-Heating of Pork Stimulate Glycoxidation and Protein Carbonylation, While Reducing Lipid Oxidation During Simulated Gastrointestinal Digestion
13. Ergogenic effect of pre-exercise chicken broth ingestion on a high-intensity cycling time-trial
14. Health Education for Women Released from Prison in Brazil: Barriers and Possibilities for Intervention.
15. Early life jumping traits: Are they good proxies for success in show jumping competitions in Belgian warmblood horses?
16. IEDEREEN DOET ALLES. EEN BLIK OP DE COMPETENTIES VAN GGZPROFESSIONALS IN EEN CONTEXT VAN DEINSTITUTIONALISERING.
17. Early life jumping traits: Are they good proxies for success in show jumping competitions in Belgian warmblood horses?
18. Factors related to the quality of life of older prisoners
19. DNA adductomics to study the genotoxic effects of red meat consumption with and without added animal fat in rats
20. Changes of the glutathione redox system during the weaning transition in piglets, in relation to small intestinal morphology and barrier function
21. Chronic diseases associated with meat consumption: epidemiology and mechanisms
22. Using Simulation to Help Healthcare Students Learn to Talk to Patients about End-of-Life Questions
23. Non-communicable disease risk associated with red and processed meat consumption—magnitude, certainty, and contextuality of risk?
24. Apple phenolics as inhibitors of the carbonylation pathway during in vitro metal-catalyzed oxidation of myofibrillar proteins
25. Protein oxidation and proteolysis during storage and in vitro digestion of pork and beef patties
26. CFD modeling of industrial cooling of large beef carcasses
27. Older offenders deemed criminally irresponsible in Flanders (Belgium): Descriptive results from a retrospective case note study
28. Increased oxidative and nitrosative reactions during digestion could contribute to the association between well-done red meat consumption and colorectal cancer
29. Perspectives for DNA adductomics in large-scale exposomics : upscaling sample preparation and preprocessing data
30. Modelling postmortem evolution of pH in beef M. biceps femoris under two different cooling regimes
31. Using Simulation to Help Health Professions Students Learn to Talk to Clients about Suicide
32. Effects of the dietary zinc source and vitamin E level on live weight and carcass yield and meat quality in male broilers reared under chronic cyclic heat stress conditions in the finisher phase
33. Effect of fatty acid composition of the sow diet on the innate and adaptive immunity of the piglets after weaning
34. Application of Near-Infrared Spectroscopy for the Classification of Fresh Pork Quality in Cooked Ham Production
35. Are Red and Processed Meats Bad For Our Health?
36. Does sow reproduction and piglet performance benefit from the addition of n-3 polyunsaturated fatty acids to the maternal diet?
37. Impact of red meat consumption on the metabolome of rats
38. 36-fold higher estimate of deaths attributable to red meat intake in GBD 2019: is this reliable?
39. Tocopherol more bioavailable than tocopheryl-acetate as a source of vitamin E for broilers
40. Effects of dietary L-Histidine addition on pork quality in finishing pigs: By Esra Kurt, Bart Matton, Ronald van Kol, Bas Phillipse, Stefaan De Smet and Ronald E. Klont.
41. Witboek. Naar een holistische aanpak van de vergrijzing in onze gevangenissen
42. Mentally ill offenders in prison: The Belgian case
43. Thymol and trans-cinnamaldehyde reduce active nutrient absorption and chloride secretion in the pig jejunal Ussing chamber model
44. In vitro assessment of the effect of intact marine brown macro-algae Ascophyllum nodosum on the gut flora of piglets
45. Analysis of the Cultured Meat Production System in Function of Its Environmental Footprint: Current Status, Gaps and Recommendations
46. The Influence of Butter and Oils on Oxidative Reactions during In Vitro Gastrointestinal Digestion of Meat and Fish
47. Arabinoxylan in Wheat Is More Responsible Than Cellulose for Promoting Intestinal Barrier Function in Weaned Male Piglets1-3
48. Effect of light, packaging condition and dark storage durations on colour and lipid oxidative stability of cooked ham
49. Absorption, Distribution and Elimination of Carnosic Acid, A Natural Antioxidant from Rosmarinus officinalis, in Rats
50. Lipid metabolism and cellular features of skeletal muscle and subcutaneous adipose tissue in pigs differing in IGF-II genotype
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