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199 related items for PubMed ID: 24499368

  • 1. 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.
    Van Hecke T, Vanden Bussche J, Vanhaecke L, Vossen E, Van Camp J, De Smet S.
    J Agric Food Chem; 2014 Feb 26; 62(8):1980-8. PubMed ID: 24499368
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  • 2. O⁶-carboxymethylguanine DNA adduct formation and lipid peroxidation upon in vitro gastrointestinal digestion of haem-rich meat.
    Vanden Bussche J, Hemeryck LY, Van Hecke T, Kuhnle GG, Pasmans F, Moore SA, Van de Wiele T, De Smet S, Vanhaecke L.
    Mol Nutr Food Res; 2014 Sep 26; 58(9):1883-96. PubMed ID: 24990219
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  • 3. Fat content and nitrite-curing influence the formation of oxidation products and NOC-specific DNA adducts during in vitro digestion of meat.
    Van Hecke T, Vossen E, Vanden Bussche J, Raes K, Vanhaecke L, De Smet S.
    PLoS One; 2014 Sep 26; 9(6):e101122. PubMed ID: 24978825
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  • 4. Increased oxidative and nitrosative reactions during digestion could contribute to the association between well-done red meat consumption and colorectal cancer.
    Van Hecke T, Vossen E, Hemeryck LY, Vanden Bussche J, Vanhaecke L, De Smet S.
    Food Chem; 2015 Nov 15; 187():29-36. PubMed ID: 25976994
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  • 5. DNA adduct profiling of in vitro colonic meat digests to map red vs. white meat genotoxicity.
    Hemeryck LY, Rombouts C, De Paepe E, Vanhaecke L.
    Food Chem Toxicol; 2018 May 15; 115():73-87. PubMed ID: 29458163
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  • 9. Time-dependent depletion of nitrite in pork/beef and chicken meat products and its effect on nitrite intake estimation.
    Merino L, Darnerud PO, Toldrá F, Ilbäck NG.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2016 May 15; 33(2):186-92. PubMed ID: 26743589
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  • 10. Chemical reactivity of nitrite and ascorbate in a cured and cooked meat model implication in nitrosation, nitrosylation and oxidation.
    Bonifacie A, Promeyrat A, Nassy G, Gatellier P, Santé-Lhoutellier V, Théron L.
    Food Chem; 2021 Jun 30; 348():129073. PubMed ID: 33524692
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  • 11. Endogenous N-nitroso compounds, and their precursors, present in bacon, do not initiate or promote aberrant crypt foci in the colon of rats.
    Parnaud G, Pignatelli B, Peiffer G, Taché S, Corpet DE.
    Nutr Cancer; 2000 Jun 30; 38(1):74-80. PubMed ID: 11341048
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  • 14. Commercial luncheon meat products and their in vitro gastrointestinal digests contain more protein carbonyl compounds but less lipid oxidation products compared to fresh pork.
    Goethals S, Van Hecke T, Vossen E, Vanhaecke L, Van Camp J, De Smet S.
    Food Res Int; 2020 Oct 30; 136():109585. PubMed ID: 32846614
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  • 15. Effect of NaCl, myoglobin, Fe(II), and Fe(III) on lipid oxidation of raw and cooked chicken breast and beef loin.
    Min B, Cordray JC, Ahn DU.
    J Agric Food Chem; 2010 Jan 13; 58(1):600-5. PubMed ID: 19904983
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  • 16. Red meat and colon cancer: should we become vegetarians, or can we make meat safer?
    Corpet DE.
    Meat Sci; 2011 Nov 13; 89(3):310-6. PubMed ID: 21558046
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