Researcher
Stefaan De Smet
- Keywords:meat, animal source foods, animal science, livestock production, meat and nutrition, sustainable animal farming
- Disciplines:Agricultural animal husbandry, Food chemistry and molecular gastronomy , Post harvest technologies of plants, animals and fish (incl. transportation and storage), Agricultural animal nutrition, Food sensory sciences, Sustainable agriculture
Affiliations
- Department of Animal Sciences and Aquatic Ecology (Department)
Member
From1 Jan 2018 → Today - Department of Animal production (Department)
Member
From1 Oct 1993 → 31 Dec 2017
Projects
1 - 10 of 40
- Cultured stem cells for customized meat designFrom1 Oct 2020 → TodayFunding: FWO Strategic Basic Research (SBO)
- Carcass grading 2020 / Carcass composition and classification serviceFrom1 Jan 2020 → 31 Dec 2020Funding: Ministery of the Middle Class and Agriculture, Private funding of national origin - undefined
- Impact of polyunsaturated fatty acids, lipid oxidation products, haem-Fe and nitrite salt in muscle foods on oxidative stress and the colon microbiome in rats.From1 Oct 2018 → 30 Sep 2021Funding: FWO fellowships
- REDBOAR: Reduction of boar taint in meat products: alternative production processesFrom1 Mar 2017 → 31 Aug 2020Funding: IWT / VLAIO - VIS
- Carcass classification 2017From1 Jan 2017 → 31 Dec 2017Funding: Private funding of national origin - undefined
- Towards more taste and quality in Flemish porkFrom1 Dec 2016 → 30 Nov 2020Funding: IWT / VLAIO - Agricultural research
- Modulatory effects of the diet and Helicobacter gastritis in the association between high red (processed) meat consumption and oxidative stress. From1 Oct 2016 → 30 Sep 2019Funding: BOF - Other initiatives
- Processed meat in the diet: influence of reactive oxygen/nitrogen/chlorine species during gastrointestinal digestionFrom1 Oct 2016 → 30 Nov 2019Funding: FWO fellowships
- OPTIDRYBEEF- Safe and qualitative dry aging of beefFrom1 Jul 2016 → 30 Sep 2018Funding: IWT / VLAIO - VIS
- Glycosides of essential oils for targeted antimicrobial activity in the gastro-intestinal tract of weaned pigletsFrom1 Jan 2016 → 31 Dec 2019Funding: FWO Strategic Basic Research Grant
Publications
1 - 10 of 288
- Tocopherol more bioavailable than tocopheryl-acetate as a source of vitamin E for broilers(2022)
Authors: Theo A. T. G. van Kempen, Samuel Benítez Puñal, Jet Huijser, Stefaan De Smet
- In vitro stability and ex vivo absorption of thymol monoglucosides in the porcine gut(2022)
Authors: Noémie Van Noten, Elout Van Liefferinge, Jeroen Degroote, Stefaan De Smet, Tom Desmet, Joris Michiels
- Influence of aging time, temperature and relative humidity on the sensory quality of dry-aged Belgian Blue beef(2022)
Authors: Els Vossen, L. Dewulf, G. Van Royen, Inge Van Damme, Lieven De Zutter, I. Fraeye, Stefaan De Smet
- Decrease of Salmonella and Escherichia coli O157:H7 counts during dry-aging of beef but potential growth of Listeria monocytogenes under certain dry-aging conditions(2022)
Authors: Inge Van Damme, S Varalakshmi, Lieven De Zutter, Els Vossen, Stefaan De Smet
- Effects of the dietary zinc source and vitamin E level on live weight and carcass yield and meat quality in male broilers reared under chronic cyclic heat stress conditions in the finisher phase(2022)
Authors: Annatachja De Grande, Richard Ducatelle, Saskia Leleu, Christof Rapp, Cibele Torres, Massimiliano Petracci, Stefaan De Smet, Joris Michiels, Freddy Haesebrouck, Filip Van Immerseel, et al.
- Meat lipids, NaCl and carnitine : do they unveil the conundrum of the association between red and processed meat intake and cardiovascular diseases? Invited review(2021)
Authors: Josué Delgado, Diana Ansorena, Thomas Van Hecke, Iciar Astiasarán, Stefaan De Smet, Mario Estévez
- The influence of butter and oils on oxidative reactions during in vitro gastrointestinal digestion of meat and fish(2021)
Authors: Thomas Van Hecke, Stefaan De Smet
- Untargeted metabolomics reveals elevated LU+2010carnitine metabolism in pig and rat colon tissue following red versus white meat intake(2021)
Authors: Caroline Rombouts, Lieven Van Meulebroek, Margot De Spiegeleer, Sophie Goethals, Thomas Van Hecke, Stefaan De Smet, Winnok De Vos, Lynn Vanhaecke
- Quality characteristics of fresh loin and cooked ham muscles as affected by genetic background of commercial pigs(2021)
Authors: Eline Kowalski, Marijke Aluwé, Els Vossen, Sam Millet, Bart Ampe, Stefaan De Smet
- In vitro and in vivo digestion of red cured cooked meat : oxidation, intestinal microbiota and fecal metabolites(2021)
Authors: Thomas Van Hecke, Els Vossen, Sophie Goethals, Nico Boon, Jo De Vrieze, Stefaan De Smet