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

Authors: Tian, Xiaona ^a, Scheijen, Jean.L.J.M. ^{b, c}, Van Pee, Jasper ^{a, d}, Van Royen, Geert ^d, Schalkwijk, Casper G. ^{b, c}, De Smet, Stefaan ^a, Van Hecke, Thomas ^{a, ⁎}

Source: In Food Chemistry 1 July 2025 479

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

Authors: Van Hecke, Thomas, Van Pee, Jasper, De Smet, Stefaan

Source: In LWT 15 March 2024 196

Model-Driven Controlled Alteration of Nanopillar Cap Architecture Reveals its Effects on Bactericidal Activity.

Authors: Zahir, Taiyeb, Pesek, Jiri, Franke, Sabine, Van Pee, Jasper, Rathore, Ashish, Smeets, Bart, Ramon, Herman, Xu, Xiumei, Fauvart, Maarten, Michiels, Jan

Source: Microorganisms; Feb2020, Vol. 8 Issue 2, p186, 1p

Subject Terms: ARCHITECTURE, BACTERIAL adhesion, SURFACE topography, PSEUDOMONAS aeruginosa, CELL membranes, INTERFACIAL bonding