Researcher
Thomas Van Hecke
- Disciplines:Food sciences and (bio)technology not elsewhere classified
Affiliations
- Department of Animal Sciences and Aquatic Ecology (Department)
Member
From1 Jan 2018 → Today - Department of Food safety and food quality (Department)
Member
From8 Dec 2015 → 14 May 2016 - Department of Animal production (Department)
Member
From1 Mar 2012 → 31 Dec 2017
Projects
1 - 5 of 5
- Micro-gas chromatography in planetary, animal and human health researchFrom15 Dec 2022 → TodayFunding: BOF - scientific equipment program
- Meat and health: the role of sulfur-containing amino acids in the large intestineFrom1 Jan 2020 → 31 Dec 2023Funding: FWO research project (including WEAVE projects)
- Impact of polyunsaturated fatty acids, lipid oxidation products, haem-Fe and nitrite salt in muscle foods on oxidative stress and the colon microbiome in rats.From1 Oct 2018 → 30 Sep 2021Funding: FWO fellowships
- Modulatory effects of the diet and Helicobacter gastritis in the association between high red (processed) meat consumption and oxidative stress. From1 Oct 2016 → 30 Sep 2019Funding: BOF - Other initiatives
- Oxidation and nitrosylation in the gastro-intestinal system: influence of meat type and antioxidantsFrom1 Sep 2015 → 28 Feb 2017Funding: BOF - Doctoral projects
Publications
1 - 10 of 28
- Upscaling sample preparation, analysis and data preprocessing in DNA adductomics for large-scale exposomics(2023)
Authors: Lieselot Hemeryck, Marilyn De Graeve, Thomas Van Hecke, Stefaan De Smet, Liesa Engelen, Roger Peró Gascón, Giulia Poma, Sarah De Saeger, Tim Nawrot, Adrian Covaci, et al.
Number of pages: 1 - The influence of butter and oils on oxidative reactions during in vitro gastrointestinal digestion of meat and fish(2021)
Authors: Thomas Van Hecke, Stefaan De Smet
- In vitro and in vivo digestion of red cured cooked meat : oxidation, intestinal microbiota and fecal metabolites(2021)
Authors: Thomas Van Hecke, Els Vossen, Sophie Goethals, Nico Boon, Jo De Vrieze, Stefaan De Smet
- Background diet influences TMAO concentrations associated with red meat intake without influencing apparent hepatic TMAO-related activity in a porcine model(2020)
Authors: Rebekka Thøgersen, Martin Krøyerssing] Rasmussen, Ulrik K. Sundekilde, Sophie Goethals, Thomas Van Hecke, Els Vossen, Stefaan De Smet, Hanne Christine Bertram
- Inulin-fortification of a processed meat product attenuates formation of nitroso compounds in the gut of healthy rats(2020)
Authors: Rebekka Thøgersen, Nicola Gray, Gunter Kuhnle, Thomas Van Hecke, Stefaan De Smet, Jette Feveile Young, Ulrik Kræmer Sundekilde, Axel Kornerup Hansen, Hanne Christine Bertram
- Untargeted metabolomics to reveal red versus white meat‐associated gut metabolites in a prudent and western dietary context(2020)
Authors: Sophie Goethals, Caroline Rombouts, Lieselot Hemeryck, Lieven Van Meulebroek, Thomas Van Hecke, Els Vossen, John Van Camp, Stefaan De Smet, Lynn Vanhaecke
- Red and processed meat consumption within two different dietary patterns : effect on the colon microbial community and volatile metabolites in pigs(2020)
Authors: Els Vossen, Sophie Goethals, Jo De Vrieze, Nico Boon, Thomas Van Hecke, Stefaan De Smet
- 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(2019)
Authors: Thomas Van Hecke, Sophie Goethals, Els Vossen, Stefaan De Smet
- Investigation of diet-related DNA adduct formation by means of DNA adductomics(2019)
Authors: Lieselot Hemeryck, Thomas Van Hecke, Caroline Rombouts, Els Vossen, Stefaan De Smet, Lynn Vanhaecke
Pages: 118 - 118 - Formation of oxidation products and N-nitroso-compounds during gastrointestinal digestion of fresh and processed meat(2016)
Authors: Thomas Van Hecke