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Thomas Van Hecke

Professor (assistant)

Ghent University

Belgium

Research Interests

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Professors in Belgium Professors in Food Science Food Science professors in Belgium

Articles (13)

Year:

2026

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2026

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2025

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2025

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2025

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2025

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2025

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2025

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2024

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2024

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2024

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2024

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2023

Collaborators (9)

Thomas Spranghers

Senior researcher

VIVES University of Applied Sciences

BELGIUM

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Filip Van Nieuwerburgh

Prof. at Ghent University

Ghent University

BELGIUM

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Casper G Schalkwijk

University of Maastricht

NETHERLANDS

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Hanne Christine Bertram

DENMARK

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Lynn Vanhaecke

The Queen's University Belfast

UNITED KINGDOM

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Stefaan De Smet

Professor

Ghent University

BELGIUM

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Xiaona Tian

Ghent University

BELGIUM

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Cécile Berri

Senior Research Scientist

Institut National de Recherche pour l'Agriculture l'Alimentation et l'Environnement

FRANCE

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Yannick Gansemans

Ghent University

BELGIUM

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Thomas Van Hecke

Research Interests

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Articles (13)

Pork and salmon diets differentially modulate lipid oxidation along the gastrointestinal tract in rats, with limited effects on gut microbiota

Processing affects the oxidative and nutritional quality of yellow mealworm (Tenebrio molitor) before and after in vitro gastrointestinal digestion

Food hydrocolloids κ-carrageenan and xanthan gum in processed red meat modify gut health in rats

Metabolic consequences and gut microbiome alterations in rats consuming pork or a plant-based meat analogue

Susceptibility of Conventional and Organic Chicken Breast and Thigh Meat to Lipid and Protein Oxidation During Heating and In Vitro Digestion

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

Carbohydrate usage and protein density in meat products and meat analogues: A survey of the Belgian market

Dietary fiber mitigates the differential impact of beef and chicken meat consumption on rat intestinal health

Glucose addition and oven-heating of pork stimulate glycoxidation and protein carbonylation, while reducing lipid oxidation during simulated gastrointestinal digestion

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

Meat products in human nutrition and health – About hazards and risks

The formation of sulfur metabolites during in vitro gastrointestinal digestion of fish, white meat and red meat is affected by the addition of fructo-oligosaccharides

Exploration and optimization of extraction, analysis and data normalization strategies for mass spectrometry-based DNA adductome mapping and modeling

Collaborators (9)

Thomas Spranghers

Filip Van Nieuwerburgh

Casper G Schalkwijk

Hanne Christine Bertram

Lynn Vanhaecke

Stefaan De Smet

Xiaona Tian

Cécile Berri

Yannick Gansemans

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