Research Explorer

Your browser does not support JavaScript or JavaScript is not enabled. Without JavaScript some functions of this webapplication may be disabled or cause error messages. To enable JavaScript, please consult the manual of your browser or contact your system administrator.

Researcher

Thomas Van Hecke

Awards & Distinctions

79 Results

2025

High-moisture extruded pea balls exhibit lower (glyc)oxidative stability than pork balls following barbecuing and simulated gastrointestinal digestion

Xiaona TianJean.L.J.M. ScheijenJasper Van PeeGeert Van RoyenCasper G. SchalkwijkStefaan De SmetThomas Van Hecke

A1 Journal Article in FOOD CHEMISTRY

2024

Alcoholic beverages reduce oxidation during in vitro gastrointestinal digestion of meat and fish, but induce fatty acid ethyl ester formation

Thomas Van HeckeJasper Van PeeStefaan De Smet

A1 Journal Article in LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of different processing techniques on oxidation during mealworm protein fractionation and simulated gastrointestinal digestion

Jasper Van PeeGeert VerheyenSabine Van MiertXiaona TianStefaan De SmetGeert Van RoyenThomas Van Hecke

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

Meat products in human nutrition and health : about hazards and risks

Stefaan De SmetThomas Van Hecke

A1 Journal Article in MEAT SCIENCE

Optimisation and application of a data (pre)processing strategy for large-scale DNA adductomics in exposomics studies

Pablo VangeenderhuysenMarilyn De GraeveTrancizeo LipengaValerie McCormackTess GoessensThomas Van HeckeLiesa EngelenGiulia PomaStefaan De SmetSarah De Saeger et al.

The effect of carrageenan and xanthan gum on protein digestibility and protein fermentation during in vitro gastrointestinal digestion of pork

Núria Elias MasiquesSam VermeirenStefaan De SmetThomas Van Hecke

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

Exploration and optimization of extraction, analysis and data normalization strategies for mass spectrometry-based DNA adductome mapping and modeling

Marilyn De GraeveEmma Van de WalleThomas Van HeckeStefaan De SmetLynn VanhaeckeLieselot Hemeryck

A1 Journal Article in ANALYTICA CHIMICA ACTA

Fructo-oligosaccharides alter gut microbiota, oxidation and colonic fermentation in rats on a red (vs. white) meat diet

Núria Elias MasiquesJo De VriezeLieselot HemeryckStefaan De SmetThomas Van Hecke

Perspectives for DNA adductomics in large-scale exposomics : upscaling sample preparation and preprocessing data

Lieselot HemeryckMarilyn De GraeveThomas Van HeckeStefaan De SmetLynn Vanhaecke

Upscaling sample preparation, analysis and data preprocessing in DNA adductomics for large-scale exposomics

Lieselot HemeryckMarilyn De GraeveThomas Van HeckeStefaan De SmetLiesa EngelenRoger Peró GascónGiulia PomaSarah De SaegerTim NawrotAdrian Covaci et al.

2022

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

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

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

Meat lipids, NaCl and carnitine : do they unveil the conundrum of the association between red and processed meat intake and cardiovascular diseases? Invited review

Josué DelgadoDiana AnsorenaThomas Van HeckeIciar AstiasaránStefaan De SmetMario Estévez

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

The influence of butter and oils on oxidative reactions during in vitro gastrointestinal digestion of meat and fish

Thomas Van HeckeStefaan De Smet

A1 Journal Article in FOODS

Untargeted metabolomics reveals elevated L‐carnitine metabolism in pig and rat colon tissue following red versus white meat intake

Caroline RomboutsLieven Van MeulebroekMargot De SpiegeleerSophie GoethalsThomas Van HeckeStefaan De SmetWinnok De VosLynn Vanhaecke

A1 Journal Article in MOLECULAR NUTRITION & FOOD RESEARCH

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

Inulin-fortification of a processed meat product attenuates formation of nitroso compounds in the gut of healthy rats

Rebekka ThøgersenNicola GrayGunter KuhnleThomas Van HeckeStefaan De SmetJette Feveile YoungUlrik Kræmer SundekildeAxel Kornerup HansenHanne Christine Bertram

A1 Journal Article in FOOD CHEMISTRY

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

Chronic diseases associated with meat consumption : epidemiology and mechanisms

Stefaan De SmetDaniël DemeyerThomas Van Hecke

Bookchapter in Chemical hazards in foods of animal origin

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

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

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

Lipid and protein oxidation during in vitro gastrointestinal digestion of pork under Helicobacter pylori gastritis conditions

Thomas Van HeckeVeronica BassoStefaan De Smet

A1 Journal Article in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Nutrients composition in fit snacks made from ostrich, beef and chicken dried meat

Żaneta Zdanowska-SąsiadekJoanna MarchewkaJarosław HorbańczukAgnieszka WierzbickaPaulina LipińskaArtur JóźwikAtanas AtanasovŁukasz HuminieckiAleksander SierońKarolina Sieroń et al.

A1 Journal Article in MOLECULES

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

Impact of red meat consumption on the metabolome of rats

Louise MA JakobsenChristian C YdeThomas Van HeckeRandi JessenJette F YoungStefaan De SmetHanne Christine Bertram

A1 Journal Article in MOLECULAR NUTRITION & FOOD RESEARCH

Oxidation during digestion of meat : interactions with the diet and Helicobacter pylori gastritis, and implications on human health

Thomas Van HeckeJohn Van CampStefaan De Smet

A1 Journal Article in COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

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

The use of a metabolomics platform to elucidate the relationship between the consumption of red meat and associated diseases

Caroline RomboutsLieselot HemeryckEllen De PaepeThomas Van HeckeStefaan De SmetWinnok De Vos

UHPLC-HRMS based metabolomics reveals fecal biomarkers to assess beef and chicken intake

Caroline RomboutsLieselot HemeryckThomas Van HeckeStefaan De SmetWinnok De VosLynn Vanhaecke

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

Caroline RomboutsLieselot HemeryckThomas Van HeckeStefaan De SmetWinnok De VosLynn Vanhaecke

A1 Journal Article in SCIENTIFIC REPORTS

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

Ascorbate and apple phenolics affect protein oxidation in emulsion-type sausages during storage and in vitro digestion

Tine RysmanThomas Van HeckeStefaan De SmetGeert Van Royen

A1 Journal Article in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Lieselot HemeryckThomas Van HeckeEls VossenStefaan De SmetLynn Vanhaecke

Formation of oxidation products and N-nitroso-compounds during gastrointestinal digestion of fresh and processed meat

Thomas Van HeckeStefaan De SmetLynn Vanhaecke

High-resolution mass spectrometry based metabolomics reveals acetylcarnitines as metabolites discriminating red from white meat colonic digestion

Caroline RomboutsLieselot HemeryckThomas Van HeckeJulie Vanden BusscheStefaan De SmetWinnok De VosLynn Vanhaecke

In vitro DNA adduct profiling to mechanistically link red meat consumption to colon cancer promotion

Lieselot HemeryckCaroline RomboutsThomas Van HeckeLieven Van MeulebroekJulie VandenbusscheStefaan De SmetLynn Vanhaecke

A1 Journal Article in TOXICOLOGY RESEARCH

Mass spectrometry based untargeted metabolomics of colonic digests reveals tryptophan catabolites, dityrosine and 3-dehydroxycarnitine as red versus white meat discriminating microbial metabolites

Caroline RomboutsLieselot HemeryckThomas Van HeckeStefaan De SmetWinnok De VosLynn Vanhaecke

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

Tine RysmanThomas Van HeckeChristof Van PouckeStefaan De SmetGeert Van Royen

A1 Journal Article in FOOD CHEMISTRY

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

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

Caroline RomboutsLieselot HemeryckThomas Van HeckeStefaan De SmetWinnok De VosLynn Vanhaecke

2015

High resolution mass spectrometry based digestion metabolomics and DNA adductomics reveal red meat digestion associated biomarkers

Lieselot HemeryckCaroline RomboutsThomas Van HeckeStefaan De SmetJulie Vanden BusscheWinnok De VosLynn Vanhaecke

High resolution mass spectrometry based metabolomics reveals acetylcarnitines as key metabolites discriminating red from white meat colonic digestion

Caroline RomboutsLieselot HemeryckThomas Van HeckeJulie Vanden BusscheWinnok De VosStefaan De SmetLynn Vanhaecke

High-resolution mass spectrometry based metabolomics reveals acylcarnitines as key metabolites discriminating red from white meat colonic digestion

Caroline RomboutsLieselot HemeryckThomas Van HeckeJulie Vanden BusscheStefaan De SmetLynn Vanhaecke

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

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

Copper status of free ranging cattle: what’s hidden behind?: a pilot study at the Gilgel Gibe catchment, Ethiopia

Veronique DermauwThomas Van HeckeKechero YisehakGijs Du LaingEric Van RanstLuc DuchateauGeert Janssens

A2 Journal Article in TROPICAL GRASSLANDS - FORRAJES TROPICALES

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

O⁶-carboxymethylguanine DNA adduct formation and lipid peroxidation upon in vitro gastrointestinal digestion of haem-rich meat

Julie Vanden BusscheLieselot HemeryckThomas Van HeckeGunter GC KuhnleFrank PasmansSharon A MooreTom Van de WieleStefaan De SmetLynn Vanhaecke

A1 Journal Article in MOLECULAR NUTRITION & FOOD RESEARCH

2013

Copper status of free ranging cattle: what's hidden behind?: a pilot study at the Gilgel Gibe catchment, Ethiopia

Veronique DermauwThomas Van HeckeKechero YisehakGijs Du LaingEric Van RanstLuc DuchateauGeert Janssens

Does in vitro gastrointestinal digestion of red meat, in comparison to white meat, give rise to the formation of more cyto- and genotoxic compounds?

Lieselot HemeryckJulie Vanden BusscheThomas Van HeckeStefaan De SmetLynn Vanhaecke

Does the healthy human colonic microbiota give rise to the formation of cyto- and genotoxic compounds upon red meat digestion?

Lieselot HemeryckJulie Vanden BusscheThomas Van HeckeStefaan De SmetLynn Vanhaecke

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

Mineral deficiency status of ranging zebu (Bos indicus) cattle around the Gilgel Gibe catchment, Ethiopia

Veronique DermauwKechero YisehakDuguma BelayThomas Van HeckeGijs Du LaingLuc DuchateauGeert Janssens

A1 Journal Article in TROPICAL ANIMAL HEALTH AND PRODUCTION

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

Trace element imbalance in vegetation as a threat to free ranging cattle in the Gilgel Gibe valley, Ethiopia

Thomas Van HeckeVeronique DermauwKechero YisehakGijs Du LaingLuc DuchateauGeert Janssens

2012

Association between intestinal allometry, nutrient utilisation and growth in broiler chickens

Geert JanssensMattias De GraeveMichele Martino TagliabueFikremariam Geda ArarameJana PauwelsThomas Van HeckeJoris Michiels

Do gastrointestinal bacteria affect the (geno)toxic activity of different meats?

Julie Vanden BusscheLieselot HemeryckThomas Van HeckeStefaan De SmetLynn Vanhaecke