Fat Content and Nitrite-Curing Influence the Formation of Oxidation Products and NOC-Specific DNA Adducts during In Vitro Digestion of Meat

Heme-Induced Biomarkers Associated with Red Meat Promotion of colon Cancer Are Not Modulated by the Intake of Nitrite

(2013) Fatima Z. Chenni et al.   NUTRITION AND CANCER-AN INTERNATIONAL JOURNAL

An approach based on ultra-high pressure liquid chromatography–tandem mass spectrometry to quantify O6-methyl and O6-carboxymethylguanine DNA adducts in intestinal cell lines

(2012) J. Vanden Bussche et al.   JOURNAL OF CHROMATOGRAPHY A

Red meat and colon cancer: Should we become vegetarians, or can we make meat safer?

(2011) Denis E. Corpet   MEAT SCIENCE

Red and Processed Meat and Colorectal Cancer Incidence: Meta-Analysis of Prospective Studies

(2011) Doris S. M. Chan et al.   PLoS One

Optimizing immunoslot blot assays and application to low DNA adduct levels using an amplification approach

(2010) Sharon A. Moore et al.   ANALYTICAL BIOCHEMISTRY

Meat Processing and Colon Carcinogenesis: Cooked, Nitrite-Treated, and Oxidized High-Heme Cured Meat Promotes Mucin-Depleted Foci in Rats

(2010) R. L. Santarelli et al.   Cancer Prevention Research

Protein oxidation in emulsified cooked burger patties with added fruit extracts: Influence on colour and texture deterioration during chill storage

(2010) Rui Ganhão et al.   MEAT SCIENCE

Freeze-Dried Ham Promotes Azoxymethane-Induced Mucin-Depleted Foci and Aberrant Crypt Foci in Rat Colon

(2010) Fabrice H. F. Pierre et al.   NUTRITION AND CANCER-AN INTERNATIONAL JOURNAL

Protein carbonyl levels, glutathione S-transferase polymorphisms and risk of colorectal cancer

(2009) C.-C. Yeh et al.   CARCINOGENESIS

Effect of processed and red meat on endogenous nitrosation and DNA damage

(2009) A. M.C.P. Joosen et al.   CARCINOGENESIS

Fat Content Influences the Color, Lipid Oxidation, and Volatiles of Irradiated Ground Beef

(2009) H.A. Ismail et al.   JOURNAL OF FOOD SCIENCE

Effects of Various Fiber Additions on Lipid Digestion during In Vitro Digestion of Beef Patties

(2009) S.J. Hur et al.   JOURNAL OF FOOD SCIENCE

Butyrylated starch protects colonocyte DNA against dietary protein-induced damage in rats

(2008) B. H. Bajka et al.   CARCINOGENESIS

Nitrated fatty acids: Mechanisms of formation, chemical characterization, and biological properties

(2008) Andrés Trostchansky et al.   FREE RADICAL BIOLOGY AND MEDICINE

Effect of Meat Cooking on Physicochemical State and in Vitro Digestibility of Myofibrillar Proteins

(2008) Veronique Santé-Lhoutellier et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A novel function of red wine polyphenols in humans: prevention of absorption of cytotoxic lipid peroxidation products

(2007) Shlomit Gorelik et al.   FASEB JOURNAL

The use and control of nitrate and nitrite for the processing of meat products

(2007) Karl-Otto Honikel   MEAT SCIENCE