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Stefaan DE SMET

Ghent University

SCHOLARLY PAPERS

6

DOWNLOADS

351

TOTAL CITATIONS

0

Scholarly Papers (6)

1.

Livestock farming intensification: mitigating or exacerbating feed-food competition? Contrasting results in broiler, dairy and beef productions

Number of pages: 54 Posted: 26 Nov 2025
affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, Ghent University, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, University of Extremadura - Institute of Meat and Meat Products (IPROCAR), affiliation not provided to SSRN, Université de Tours, affiliation not provided to SSRN, affiliation not provided to SSRN and Research Institute of Organic Agriculture (FiBL)
Downloads 120 (596,393)

Abstract:

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Feed-food competition, livestock intensification, broilers, dairy, beef, land use

2.

The Effects of Dietary Glutathione on Intestinal Redox Status, Gut Functionality and Gut Microbiota Diversity of Piglets During the Weaning Transition

Number of pages: 62 Posted: 01 Oct 2024
Ghent University, Ghent University, Ghent University, Ghent University, Ghent University, Ghent University and Ghent University
Downloads 84 (790,029)

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Glutathione, redox status, Gene expression, small intestine, microbiota, weaned piglet.

Organic Chicken Meat Exhibits Lower Lipid Oxidative Stability Compared to Conventional Chicken Meat When Subjected to Heating and in Vitro Gastrointestinal Digestion

Number of pages: 32 Posted: 08 Apr 2025
Ghent University, Ghent University, Ghent University, Università di Bologna, Université de Tours, Ghent University and Ghent University
Downloads 40 (1,224,220)

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4-hydroxy-2-nonenal, protein carbonyl compounds, wooden breast, slow growth chicken, heme-Fe, anserine, PUFA

Organic Chicken Meat Exhibits Lower Lipid Oxidative Stability Compared to Conventional Chicken Meat When Subjected to Heating and in Vitro Gastrointestinal Digestion

Number of pages: 32 Posted: 08 Apr 2025
Ghent University, Ghent University, Ghent University, Università di Bologna, Université de Tours, Ghent University and Ghent University
Downloads 28 (1,400,723)

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4-hydroxy-2-nonenal, protein carbonyl compounds, wooden breast, slow growth chicken, heme-Fe, anserine, PUFA

4.

Glucose Addition and Oven-Heating of Pork Stimulate Glycoxidation and Protein Carbonylation, While Reducing Lipid Oxidation During Simulated Gastrointestinal Digestion

Number of pages: 23 Posted: 03 Feb 2024
Xiaona TIAN, Els Vossen, Stefaan DE SMET and Thomas VAN HECKE
affiliation not provided to SSRN, Ghent University, Ghent University and Ghent University
Downloads 37 (1,249,711)

Abstract:

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Pentosidine, Maillard reaction, meat, Protein oxidation, 4-hydroxy-2-nonenal, Health

5.

Organic Chicken Thigh But Not Breast Meat Exhibits Lower Lipid Oxidative Stability When Subjected to Heating and in Vitro Gastrointestinal Digestion

Number of pages: 37 Posted: 07 Aug 2025
Ghent University, Ghent University, Ghent University, Université de Tours, Università di Bologna, Ghent University and Ghent University
Downloads 35 (1,263,436)

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4-hydroxy-2-nonenal, protein carbonyl compounds, wooden breast, antioxidants, PUFA

6.

Role of microbial growth in nicotinic acid and nicotinamide content in modified atmosphere packaged meat burgers during storage time

Number of pages: 31 Posted: 11 Feb 2026
Ghent University, Ghent University - Department of Food Safety & Food Quality, Ghent University, affiliation not provided to SSRN, Ghent University, Ghent University, Ghent University, Ghent University, Ghent University and Ghent University
Downloads 7 (1,571,455)

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Food fraud, LC-MS/MS, niacin