Research Explorer

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Researcher

Els Vossen

Awards & Distinctions

78 Results

2025

Effect of by-products-based diet and intramuscular fat content on volatile compounds from pork

Lisha WangEline KowalskiSam MilletMarijke AluwéEls VossenStefaan De Smet

A1 Journal Article in MEAT SCIENCE

How does feeding strategy affect the aromatic volatile compounds profile and sensory properties of organic fresh pork?

Chloé Van BaelenLucile MontagneMohammed GagaouaArmelle PrunierStefaan De SmetEls VossenBénédicte Lebret

A1 Journal Article in MEAT SCIENCE

2024

Glucose addition and oven-heating of pork stimulate glycoxidation and protein carbonylation, while reducing lipid oxidation during simulated gastrointestinal digestion

Xiaona TianEls VossenStefaan De SmetThomas Van Hecke

A1 Journal Article in FOOD CHEMISTRY

Impact of glutathione supplementation on gut health in weaned piglets

Yuhuang HouJoris MichielsChengcheng LiHuaiyong ZhangCéline Van KerschaverMario VandaeleMaryam MajdeddinEls VossenJeroen Degroote

Supplementation of dietary glutathione suppresses the growth of bacterial clostridia in the gut of weaned piglets

Yuhuang HouStefaan De SmetHuaiyong ZhangChengcheng LiCéline Van KerschaverEls VossenJeroen Degroote

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

Núria Elias MasiquesEls VossenJo De VriezeStefaan De SmetThomas Van Hecke

A1 Journal Article in FOOD & FUNCTION

2023

Effects of intramuscular fat content and byproduct-based diet on pork aroma compounds profile

Lisha WangEline KowalskiEls VossenSam MilletMarijke AluweStefaan De Smet

The kinetics of glutathione in the gastrointestinal tract of weaned piglets supplemented with different doses of dietary reduced glutathione

Yuhuang HouJoris MichielsCéline Van KerschaverMario VandaeleMaryam MajdeddinEls VossenJeroen Degroote

A1 Journal Article in FRONTIERS IN VETERINARY SCIENCE

2022

Decrease of Salmonella and Escherichia coli O157:H7 counts during dry-aging of beef but potential growth of Listeria monocytogenes under certain dry-aging conditions

Inge Van DammeS VaralakshmiLieven De ZutterEls VossenStefaan De Smet

A1 Journal Article in FOOD MICROBIOLOGY

Glycoxidation during thermal processing and in vitro gastrointestinal digestion of pork

Xiaona TianEls VossenStefaan De SmetThomas Van Hecke

In vitro gastrointestinal digestion of meat and fish with alcoholic beverages : oxidation and fatty acid ethyl ester formation

Jasper Van PeeEls VossenStefaan De SmetThomas Van Hecke

Influence of aging time, temperature and relative humidity on the sensory quality of dry-aged Belgian Blue beef

Els VossenL. DewulfG. Van RoyenInge Van DammeLieven De ZutterI. FraeyeStefaan De Smet

A1 Journal Article in MEAT SCIENCE

The formation of sulfur metabolites during in vitro gastrointestinal digestion of fish, white and red meat is affected by fructo-oligosaccharides

Núria Elias MasiquesEls VossenStefaan De SmetThomas Van Hecke

2021

Effect of genotype and immunocastration on pork quality

Eline KowalskiStefaan De SmetMarijke AluwéEls Vossen

Effect of terminal sire line and timing second vaccination on effectiveness of immunocastration, performance, and carcass and meat quality

Eline KowalskiEls VossenSam MilletBart AmpeStefaan De SmetM. Aluwé

A1 Journal Article in MEAT SCIENCE

Genotype differences in initial pH of the ham in a Belgian slaughterhouse

Eline KowalskiEls VossenSam MilletMarijke AluwéStefaan De Smet

In vitro and in vivo digestion of red cured cooked meat : oxidation, intestinal microbiota and fecal metabolites

Thomas Van HeckeEls VossenSophie GoethalsNico BoonJo De VriezeStefaan De Smet

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

Quality characteristics of fresh loin and cooked ham muscles as affected by genetic background of commercial pigs

Eline KowalskiMarijke AluwéEls VossenSam MilletBart AmpeStefaan De Smet

A1 Journal Article in MEAT SCIENCE

The formation of sulfur metabolites during in vitro gastrointestinal digestion of fish, white and red meat is affected by fructo-oligosaccharides

Núria Elias MasiquesEls VossenStefaan De SmetThomas Van Hecke

2020

Background diet influences TMAO concentrations associated with red meat intake without influencing apparent hepatic TMAO-related activity in a porcine model

Rebekka ThøgersenMartin Krøyerssing] RasmussenUlrik K. SundekildeSophie GoethalsThomas Van HeckeEls VossenStefaan De SmetHanne Christine Bertram

A1 Journal Article in Metabolites

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 GoethalsThomas Van HeckeEls VossenLynn VanhaeckeJohn Van CampStefaan De Smet

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

Effect of terminal sire line and timing of immunocastration on carcass and meat quality

Eline KowalskiEls VossenSam MilletMarijke AluwéStefaan De Smet

Performance and carcass, loin and ham quality in crossbreds from three terminal sire lines

Eline KowalskiEls VossenSam MilletBart AmpeBenedicte CallensGeert Van RoyenStefaan De SmetMarijke Aluwé

A1 Journal Article in MEAT SCIENCE

Phloroglucinol-Mediated Hsp70 production in crustaceans : protection against Vibrio parahaemolyticus in Artemia franciscana and Macrobrachium rosenbergii (vol 9, 1091, 2018)

Vikash KumarSri Kartik BaruahDung Nguyen NgocGuy SmaggheEls VossenPeter Bossier

Red and processed meat consumption within two different dietary patterns : effect on the colon microbial community and volatile metabolites in pigs

Els VossenSophie GoethalsJo De VriezeNico BoonThomas Van HeckeStefaan De Smet

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

Untargeted metabolomics to reveal red versus white meat‐associated gut metabolites in a prudent and western dietary context

Sophie GoethalsCaroline RomboutsLieselot HemeryckLieven Van MeulebroekThomas Van HeckeEls VossenJohn Van CampStefaan De SmetLynn Vanhaecke

A1 Journal Article in MOLECULAR NUTRITION & FOOD RESEARCH

2019

Combined consumption of beef-based cooked mince and sucrose stimulates oxidative stress, cardiac hypertrophy, and colonic outgrowth of desulfovibrionaceae in rats

Thomas Van HeckeJo De VriezeNico BoonWinnok De VosEls VossenStefaan De Smet

A1 Journal Article in MOLECULAR NUTRITION & FOOD RESEARCH

Effect of sow lines and type of Belgian Piétrain sire line on carcass and meat quality

Eline KowalskiEls VossenMarijke AluwéSam MilletStefaan De Smet

Evaluation des performances, la qualité de carcasse et de viande de porcs femelles et mâles immuno-castrés issus de différents verrats terminaux

Eline KowalskiMarijke AluwéEls VossenSam MilletStefaan De Smet

Impact of red versus white meat consumption in a prudent or Western dietary pattern on the oxidative status in a pig model

Sophie GoethalsEls VossenJoris MichielsLynn VanhaeckeJohn Van CampThomas Van HeckeStefaan De Smet

A1 Journal Article in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Investigation of diet-related DNA adduct formation by means of DNA adductomics

Lieselot HemeryckThomas Van HeckeCaroline RomboutsEls VossenStefaan De SmetLynn Vanhaecke

Long-chain n-3 PUFA content and n-6/n-3 PUFA ratio in mammal, poultry, and fish muscles largely explain differential protein and lipid oxidation profiles following in vitro gastrointestinal digestion

Thomas Van HeckeSophie GoethalsEls VossenStefaan De Smet

A1 Journal Article in MOLECULAR NUTRITION & FOOD RESEARCH

Performance, carcass and ham quality in crossbreds combinations of three sow lines and two Belgian Piétrain lines

Eline KowalskiEls VossenSam MilletStefaan De SmetMarijke Aluwé

Sensory meat quality differences for crossbred offspring of different terminal sire lines

Eline KowalskiEls VossenMarijke AluwéSam MilletStefaan De Smet

2018

DNA adductomics to unravel the potential causal association between red meat digestion and colorectal cancer

Lieselot HemeryckCaroline RomboutsThomas Van HeckeEls VossenStefaan De SmetLynn Vanhaecke

Enhancing the health potential of processed meat : the effect of chitosan or carboxymethyl cellulose enrichment on inherent microstructure, water mobility and oxidation in a meat-based food matrix

Minyi HanMathias P ClausenMorten ChristensenEls VossenThomas Van HeckeHanne Christine Bertram

A1 Journal Article in FOOD & FUNCTION

In-depth investigation of diet-related DNA adduct formation via DNA adductomics : to eat or not to eat red meat!?

Lieselot HemeryckThomas Van HeckeCaroline RomboutsEls VossenStefaan De SmetLynn Vanhaecke

Metabolites in digestion fluids of pigs fed human diets : red versus white meat in the context of a prudent and western diet

Sophie GoethalsCaroline RomboutsLieselot HemeryckArno VanderbekeThomas Van HeckeEls VossenJohn Van CampStefaan De SmetLynn Vanhaecke

Metabolites in digestive contents of pigs fed human diets : red versus white meat in the context of a prudent and western diet

Sophie GoethalsCaroline RomboutsLieselot HemeryckLieven Van MeulebroekThomas Van HeckeEls VossenJohn Van CampStefaan De SmetLynn Vanhaecke

Performance, carcass and meat quality differences between gilts and immunocastrates in diverse pig crossbreeds

Eline KowalskiMarijke AluwéEls VossenSam MilletStefaan De Smet

Phloroglucinol-mediated Hsp70 production in crustaceans : protection against Vibrio parahaemolyticus in Artemia franciscana and Macrobrachium rosenbergii

Vikash KumarSri Kartik BaruahViet Dung NguyenGuy SmaggheEls VossenPeter Bossier

A1 Journal Article in FRONTIERS IN IMMUNOLOGY

The formation of 4-HHE and 4-HNE during cooking and in vitro gastroduodenal digestion of meat and fish

Thomas Van HeckeVeronica BassoSophie GoethalsEls VossenStefaan De Smet

2017

DNA adduct markers associated with the gastrointestinal digestion of red meat

Lynn VanhaeckeCaroline RomboutsThomas Van HeckeEls VossenStefaan De SmetLieselot Hemeryck

DNA adductomics to study the genotoxic effects of red meat consumption with and without added animal fat in rats

Lieselot HemeryckThomas Van HeckeEls VossenStefaan De SmetLynn Vanhaecke

A1 Journal Article in FOOD CHEMISTRY

DNA adductomics to unravel the causal link between red meat digestion and colorectal cancer

Lieselot HemeryckCaroline RomboutsThomas Van HeckeEls VossenStefaan De SmetLynn Vanhaecke

Production of docosahexaenoic acid (DHA) enriched loin and dry cured ham from pigs fed algae : nutritional and sensory quality

Els VossenKatleen RaesDanny Van MullemStefaan De Smet

A1 Journal Article in EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Validity and reproducibility of a food frequency questionnaire for dietary factors related to colorectal cancer

Daniel Nigusse TollosaJohn Van CampInge HuybrechtsLieven HuybregtsJoris Van LocoStefaan De SmetEllen SterckCéline RabâiThomas Van HeckeLynn Vanhaecke et al.

A1 Journal Article in NUTRIENTS

2016

DNA adductomics to reveal red meat and high fat intake related genotoxicity in rats

Lieselot HemeryckThomas Van HeckeEls VossenStefaan De SmetLynn Vanhaecke

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

Erik ClaeysEls VossenStefaan De Smet

A1 Journal Article in JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Meat: the balance between nutrition and health : a review

Stefaan De SmetEls Vossen

A1 Journal Article in MEAT SCIENCE

Red meat and animal fat intake induce DNA adduct formation in rat liver, duodenum and colon

Lieselot HemeryckThomas Van HeckeEls VossenStefaan De SmetLynn Vanhaecke

Reducing compounds equivocally influence oxidation during digestion of a high-fat beef product, which promotes cytotoxicity colorectal carcinoma cell lines

Thomas Van HeckeAn WoutersCaroline RomboutsTazkiyah IzzatiAlberto BerardoEls VossenErik ClaeysJohn Van CampKatleen RaesLynn Vanhaecke et al.

A1 Journal Article in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Short-term beef consumption promotes systemic oxidative stress, TMAO formation and inflammation in rats, and dietary fat content modulates these effects

Thomas Van HeckeLouise MA JakobsenEls VossenFrançoise GuéraudFilip De VosFabrice PierreHanne CS BertramStefaan De Smet

A1 Journal Article in FOOD & FUNCTION

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

Els VossenErik ClaeysKatleen RaesDanny van MullemStefaan De Smet

A1 Journal Article in JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

2015

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

Katleen RaesEvelyne DoolaegeSteven DemanEls VossenStefaan De Smet

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Increased oxidative and nitrosative reactions during digestion could contribute to the association between well-done red meat consumption and colorectal cancer

Thomas Van HeckeEls VossenLieselot HemeryckJulie Vanden BusscheLynn VanhaeckeStefaan De Smet

A1 Journal Article in FOOD CHEMISTRY

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

Frederik GadeyneGijs Van RanstBruno VlaeminckEls VossenPaul Van der MeerenVeerle Fievez

A1 Journal Article in FOOD CHEMISTRY

Protein oxidation affects proteolysis in a meat model system

Alberto BerardoErik ClaeysEls VossenFrédéric LeroyStefaan De Smet

A1 Journal Article in MEAT SCIENCE

Protein oxidation and protein nitration influenced by sodium nitrite in two different meat model systems

Els VossenStefaan De Smet

A1 Journal Article in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

When phenolic acids become pro-oxidant during in vitro digestion of a low-fat and high-fat beef product

Thomas Van HeckeEls VossenLynn VanhaeckeJohn Van CampStefaan De Smet

2014

Artificial sweat composition to grow and sustain a mixed human axillary microbiome

Chris CallewaertBenjamin BuysschaertEls VossenVeerle FievezTom Van de WieleNico Boon

A1 Journal Article in JOURNAL OF MICROBIOLOGICAL METHODS

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

Thomas Van HeckeEls VossenJulie Vanden BusscheKatleen RaesLynn VanhaeckeStefaan De Smet

A1 Journal Article in PLOS ONE

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

Thomas Van HeckeJulie Vanden BusscheLynn VanhaeckeEls VossenJohn Van CampStefaan De Smet

A1 Journal Article in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Strategies to reduce nitrite and to increase n-3 polyunsaturated fatty acids in meat and meat products : oxidative stability and nutritional quality

Els VossenStefaan De Smet

2013

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

Demewez Mogez HaileStefaan De SmetErik ClaeysEls Vossen

A1 Journal Article in JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of sodium nitrite on protein oxidation in pork myofibrillar proteins

Els VossenKris GevaertStefaan De Smet

Fat, cooking method and nitrite-curing of meat influences formation of malondialdehyde and NOC-specific DNA adducts during in vitro digestion

Thomas Van HeckeEls VossenJulie Vanden BusscheLynn VanhaeckeStefaan De Smet

The SCIN simulation: a novel in vitro technique to study microbial colonization in the axillary region

Chris CallewaertBenjamin BuysschaertEls VossenMireille Van GeleTom Van de WieleNico Boon

The effect of nitrite-curing of chicken, pork and beef on oxidation and NOC-specific DNA adduct formation during in vitro digestion

Thomas Van HeckeEls VossenJulie Vanden BusscheLynn VanhaeckeStefaan De Smet

2012

Diets containing N-3 fatty acids-enriched pork: effect on blood lipids, oxidative status and atherosclerosis in rabbits

Els VossenKatleen RaesLuc MaertensValerie VandenbergeLindsey HaakKoen ChiersRichard DucatelleStefaan De Smet

A1 Journal Article in JOURNAL OF FOOD BIOCHEMISTRY

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

Els VossenMariana UtreraStefaan De SmetDavid MorcuendeMario Estévez

A1 Journal Article in MEAT SCIENCE

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

Evelyne DoolaegeEls VossenKatleen RaesBruno De MeulenaerRoland VerhéHubert PaelinckStefaan De Smet

A1 Journal Article in MEAT SCIENCE

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

Els VossenEvelyne DoolaegeHaile Demewez MogesBruno De MeulenaerSlawomir SzczepaniakKatleen RaesStefaan De Smet

A1 Journal Article in MEAT SCIENCE

2011

Dog rose as functional ingredient in ascorbic acid- and nitrite-free porcine frankfurters

Els VossenMariana UtreraStefaan De SmetDavid MorcuendeMario Estévez

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

Els VossenMartin NtawubiziK RaesK SmetG HuyghebaertSven ArnoutsStefaan De Smet

A1 Journal Article in JOURNAL OF ANIMAL PHYSIOLOGY AND ANIMAL NUTRITION

2010

Fatty acid composition and sensory acceptability of dry cured ham influenced by linseed oil, fish oil or microalgae included in the pig feed

Els VossenDanny Van MullemKatleen RaesStefaan De Smet

2009

Fatty acid profile of meat and fermented sausages influenced by linseed, fish oil or microalgae in pig diet

Els VossenKatleen RaesDanny Van MullemStefaan De Smet

2006

Effect of dietary supplementation of n-3 fatty acid enriched meat on the oxidative status and atherosclerosis in a rabbit model

Els VossenA Van Der EeckenL MaertensKoen ChiersStefaan De SmetKatleen Raes