Research Explorer

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Researcher

Sophie Goethals

Awards & Distinctions

15 Results

2021

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

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

Formation of oxidation products and alterations in the gut metabolome and microbiome upon digestion of red and processed meat

Sophie GoethalsStefaan De SmetLynn VanhaeckeJohn Van Camp

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

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

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

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

Yves DepetterSilke GeursRob De VreeseSophie GoethalsElien VandoornAlien LaevensJonas SteenbruggeEvelyne MeyerPascal de TullioMarc Bracke et al.

A1 Journal Article in INTERNATIONAL JOURNAL OF CANCER

2018

Mass spectrometry based metabolomics of in vitro human colonic digests and fecal samples of pigs reveals promising candidate biomarker panels for the consumption of beef and chicken meat

Caroline RomboutsSophie GoethalsLieselot HemeryckThomas Van HeckeStefaan De SmetLynn VanhaeckeWinnok De Vos

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

Metabolomic fingerprinting of in vitro human and in vivo pig colonic digests unravels red meat and white meat associated biomarkers

Caroline RomboutsSophie GoethalsLieselot HemeryckThomas Van HeckeStefaan De SmetWinnok De VosLynn Vanhaecke

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

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

Thomas Van HeckePL HoSophie GoethalsStefaan De Smet

A1 Journal Article in FOOD RESEARCH INTERNATIONAL