Her research links Ascorbic acid with Food science. Her Ascorbic acid study frequently draws connections to adjacent fields such as Food science. Her study ties her expertise on Propionate together with the subject of Biochemistry. In her articles, Katleen Raes combines various disciplines, including Antioxidant and Gallic acid. Her study ties her expertise on Lipid oxidation together with the subject of Organic chemistry. Her research brings together the fields of Organic chemistry and Lipid oxidation. Katleen Raes integrates many fields in her works, including Fatty acid and Polyunsaturated fatty acid. Katleen Raes connects Polyunsaturated fatty acid with Fatty acid in her research. Chromatography and Extraction (chemistry) are two areas of study in which she engages in interdisciplinary work.
Antioxidant combines with fields such as Quercetin and Polyphenol in her investigation. Her study in Bacteria intersects with areas of studies such as Genetics and Fermentation. Katleen Raes integrates many fields, such as Genetics and Bacteria, in her works. Katleen Raes conducts interdisciplinary study in the fields of Food science and Botany through her research. Katleen Raes combines Botany and Food science in her research. She integrates many fields in her works, including Biochemistry and Enzyme. Her research combines Antioxidant and Organic chemistry. In her research, she performs multidisciplinary study on Fatty acid and Polyunsaturated fatty acid. In her works, she conducts interdisciplinary research on Polyunsaturated fatty acid and Fatty acid.
This overview was generated by a machine learning system which analysed the scientist’s body of work. If you have any feedback, you can contact us here.
Effect of dietary fatty acids on incorporation of long chain polyunsaturated fatty acids and conjugated linoleic acid in lamb, beef and pork meat: a review
K. Raes;S. De Smet;D. Demeyer.
Animal Feed Science and Technology (2004)
Meat fatty acid composition as affected by fatness and genetic factors: a review
Stefaan De Smet;Katleen Raes;Daniel Demeyer.
Animal Research (2004)
Consumption of raw or heated milk from different species: An evaluation of the nutritional and potential health benefits
W.L. Claeys;C. Verraes;S. Cardoen;J. De Block.
Food Control (2014)
Meat quality, fatty acid composition and flavour analysis in Belgian retail beef.
K Raes;A Balcaen;P Dirinck;A De Winne.
Meat Science (2003)
Effect of double-muscling in Belgian Blue young bulls on the intramuscular fatty acid composition with emphasis on conjugated linoleic acid and polyunsaturated fatty acids
K. Raes;S. de Smet;D. Demeyer.
Animal Science (2001)
Fish oils as potent rumen methane inhibitors and associated effects on rumen fermentation in vitro and in vivo
Veerle Fievez;F Dohme;M Danneels;Katleen Raes.
Animal Feed Science and Technology (2003)
Flavonoid interactions during digestion, absorption, distribution and metabolism: a sequential structure-activity/property relationship-based approach in the study of bioavailability and bioactivity
Gerard Bryan Gonzales;Guy Smagghe;Charlotte Grootaert;Moises Zotti.
Drug Metabolism Reviews (2015)
Lipid and Protein Oxidation of Broiler Meat as Influenced by Dietary Natural Antioxidant Supplementation
K. Smet;K. Raes;G. Huyghebaert;L. Haak.
Poultry Science (2008)
Improved release and metabolism of flavonoids by steered fermentation processes: a review.
Nguyen Thai Huynh;John Van Camp;Guy Smagghe;Katleen Raes.
International Journal of Molecular Sciences (2014)
Angiotensin-Converting Enzyme Inhibitory Effects by Plant Phenolic Compounds: A Study of Structure Activity Relationships
Nadin Al Shukor;John Van Camp;Gerard Bryan Gonzales;Dorien Staljanssens.
Journal of Agricultural and Food Chemistry (2013)
If you think any of the details on this page are incorrect, let us know.
We appreciate your kind effort to assist us to improve this page, it would be helpful providing us with as much detail as possible in the text box below: