- Apple phenolics as inhibitors of the carbonylation pathway during in vitro metal-catalyzed oxidation of myofibrillar proteins(2016)
Auteurs: Tine Rysman, Mariana Utrera, Morcuenda David, Geert Van Royen, Stephanie Van Weyenberg, Stefaan De Smet, Mario Estévez
Pagina's: 784–790
- Ascorbate and apple phenolics affect protein oxidtion in emulsion-type sausages during storaga and in vitro digestion(2016)
Auteurs: Tine Rysman, Thomas Van Hecke, Stefaan De Smet, Geert Van Royen
Pagina's: 4131–4138
- Protein oxidation and proteolysis during storage and in vitro digestion of pork and beef patties(2016)
Auteurs: Tine Rysman, Thomas Van Hecke, Stefaan De Smet, Geert Van Royen
Pagina's: 177-184
- Hoe bepaal je eiwitoxidatie in vlees?(2015)
Auteurs: Tine Rysman, Geert Van Royen, Barbara Duquenne
- Protein Thiols Undergo Reversible and Irreversible Oxidation during Chill Storage of Ground Beef as Detected by 4,4′-Dithiodipyridine(2014)
Auteurs: Tine Rysman, Sisse Jongberg, Geert Van Royen, Stephanie Van Weyenberg, Stefaan De Smet, Marianne Lund
Pagina's: 12008-12014
- Kan de vleeskwaliteit verbeterd worden door bioactieve componenten uit groenten en fruit?(2012)
Auteurs: Barbara Duquenne, Tine Rysman, Geert Van Royen
