{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,5]],"date-time":"2026-10-05T17:36:11Z","timestamp":1791221771066,"version":"4.1.0"},"reference-count":67,"publisher":"Elsevier BV","issue":"8","license":[{"start":{"date-parts":[[2016,8,1]],"date-time":"2016-08-01T00:00:00Z","timestamp":1470009600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2023,1,30]],"date-time":"2023-01-30T00:00:00Z","timestamp":1675036800000},"content-version":"vor","delay-in-days":2373,"URL":"http:\/\/www.elsevier.com\/open-access\/userlicense\/1.0\/"}],"funder":[{"DOI":"10.13039\/501100003990","name":"Region \u00cele-de-France","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100003990","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["The Journal of Nutrition"],"published-print":{"date-parts":[[2016,8]]},"DOI":"10.3945\/jn.116.230839","type":"journal-article","created":{"date-parts":[[2016,7,7]],"date-time":"2016-07-07T01:58:17Z","timestamp":1467856697000},"page":"1506-1513","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":41,"title":["Compared with Raw Bovine Meat, Boiling but Not Grilling, Barbecuing, or Roasting Decreases Protein Digestibility without Any Major Consequences for Intestinal Mucosa in Rats, although the Daily Ingestion of Bovine Meat Induces Histologic Modifications in the Colon"],"prefix":"10.1016","volume":"146","author":[{"given":"Marion","family":"Oberli","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Anna\u00efg","family":"Lan","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Nadezda","family":"Khodorova","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"V\u00e9ronique","family":"Sant\u00e9-Lhoutellier","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Francine","family":"Walker","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Julien","family":"Piedcoq","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Anne-Marie","family":"Davila","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Fran\u00e7ois","family":"Blachier","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Daniel","family":"Tom\u00e9","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Gilles","family":"Fromentin","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Claire","family":"Gaudichon","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"key":"10.3945\/jn.116.230839_bib1","doi-asserted-by":"crossref","first-page":"9902","DOI":"10.1016\/S0021-9258(18)48019-2","article-title":"Protein damage and degradation by oxygen radicals. II. Modification of amino acids","volume":"262","author":"Davies","year":"1987","journal-title":"J Biol Chem"},{"key":"10.3945\/jn.116.230839_bib2","doi-asserted-by":"crossref","first-page":"412","DOI":"10.1016\/j.foodchem.2009.12.057","article-title":"Evaluation of protein aggregation in cooked meat","volume":"121","author":"Promeyrat","year":"2010","journal-title":"Food Chem"},{"key":"10.3945\/jn.116.230839_bib3","doi-asserted-by":"crossref","first-page":"645","DOI":"10.1016\/j.meatsci.2010.03.018","article-title":"Effect of cooking on protein oxidation in n-3 polyunsaturated fatty acids enriched beef. Implication on nutritional quality","volume":"85","author":"Gatellier","year":"2010","journal-title":"Meat Sci"},{"key":"10.3945\/jn.116.230839_bib4","doi-asserted-by":"crossref","first-page":"536","DOI":"10.1016\/j.meatsci.2006.02.005","article-title":"Chemical oxydation decreases proteolityc susceptibility of skeletal muscle myofibrillar proteins","volume":"73","author":"Morzel","year":"2006","journal-title":"Meat Sci"},{"key":"10.3945\/jn.116.230839_bib5","first-page":"590","article-title":"Lipid and protein oxidation during cooking in meat of lambs reared indoors and on pasture","volume":"19","author":"Popova","year":"2013","journal-title":"Bulg J Agric Sci"},{"key":"10.3945\/jn.116.230839_bib6","doi-asserted-by":"crossref","first-page":"5343","DOI":"10.1021\/jf070252k","article-title":"Effect of oxidation on in vitro digestibility of skeletal muscle myofibrillar proteins","volume":"55","author":"Sant\u00e9-Lhoutellier","year":"2007","journal-title":"J Agric Food Chem"},{"key":"10.3945\/jn.116.230839_bib7","doi-asserted-by":"crossref","first-page":"169","DOI":"10.1016\/S0309-1740(01)00119-X","article-title":"Lipid composition, retention and oxidation in fresh and completely trimmed beef muscles as affected by common culinary practices","volume":"60","author":"Badiani","year":"2002","journal-title":"Meat Sci"},{"key":"10.3945\/jn.116.230839_bib8","doi-asserted-by":"crossref","first-page":"210","DOI":"10.1016\/j.meatsci.2006.10.028","article-title":"Characterisation of fluorescent Schiff bases formed during oxidation of pig myofibrils","volume":"76","author":"Chelh","year":"2007","journal-title":"Meat Sci"},{"key":"10.3945\/jn.116.230839_bib9","doi-asserted-by":"crossref","first-page":"2270","DOI":"10.3168\/jds.S0022-0302(97)76176-9","article-title":"Characterization by ionization mass spectrometry of lactosyl beta-lactoglobulin conjugates formed during heat treatment of milk and whey and identification of one lactose-binding site","volume":"80","author":"Leonil","year":"1997","journal-title":"J Dairy Sci"},{"key":"10.3945\/jn.116.230839_bib10","doi-asserted-by":"crossref","first-page":"211","DOI":"10.1080\/10408398909527499","article-title":"Nutritional and toxicological aspects of the Maillard browning reaction in foods","volume":"28","author":"O\u2019Brien","year":"1989","journal-title":"Crit Rev Food Sci Nutr"},{"key":"10.3945\/jn.116.230839_bib11","doi-asserted-by":"crossref","first-page":"237","DOI":"10.1017\/S0022029999003453","article-title":"Deterioration of protein fraction by Maillard reaction in dietetic milks","volume":"66","author":"Evangelisti","year":"1999","journal-title":"J Dairy Res"},{"key":"10.3945\/jn.116.230839_bib12","doi-asserted-by":"crossref","first-page":"681","DOI":"10.1016\/j.meatsci.2006.05.019","article-title":"Technical note: a simplified procedure for myofibril hydrophobicity determination","volume":"74","author":"Chelh","year":"2006","journal-title":"Meat Sci"},{"key":"10.3945\/jn.116.230839_bib13","doi-asserted-by":"crossref","first-page":"1488","DOI":"10.1021\/jf072999g","article-title":"Effect of meat cooking on physiochemical state and in vitro digestibility of myofibrillar proteins","volume":"56","author":"Sant\u00e9-Lhoutellier","year":"2008","journal-title":"J Agric Food Chem"},{"key":"10.3945\/jn.116.230839_bib14","doi-asserted-by":"crossref","first-page":"6","DOI":"10.1016\/j.meatsci.2011.02.028","article-title":"Nutritional value and digestion rate of rhea meat proteins in association with storage and cooking processes","volume":"89","author":"Filgueras","year":"2011","journal-title":"Meat Sci"},{"key":"10.3945\/jn.116.230839_bib15","doi-asserted-by":"crossref","first-page":"1641","DOI":"10.1021\/jf950413x","article-title":"Degradation of myosin by enzymes of the digestive system: comparison between native and oxidatively cross-linked protein","volume":"44","author":"Kamin-Belsky","year":"1996","journal-title":"J Agric Food Chem"},{"key":"10.3945\/jn.116.230839_bib16","doi-asserted-by":"crossref","first-page":"624","DOI":"10.1021\/jf990520h","article-title":"Electrophoretic pattern, thermal denaturation, and in vitro digestibility of oxidized myosin","volume":"48","author":"Liu","year":"2000","journal-title":"J Agric Food Chem"},{"key":"10.3945\/jn.116.230839_bib17","doi-asserted-by":"crossref","first-page":"2569","DOI":"10.1021\/jf205280y","article-title":"Cooking temperature is a key determinant of in vitro meat protein digestion rate: investigation of underlying mechanisms","volume":"60","author":"Bax","year":"2012","journal-title":"J Agric Food Chem"},{"key":"10.3945\/jn.116.230839_bib18","doi-asserted-by":"crossref","first-page":"1249","DOI":"10.1016\/j.foodchem.2012.09.049","article-title":"Muscle composition slightly affects in vitro digestion of aged and cooked meat: Identification of associated proteomic markers","volume":"136","author":"Bax","year":"2013","journal-title":"Food Chem"},{"key":"10.3945\/jn.116.230839_bib19","doi-asserted-by":"crossref","first-page":"2221","DOI":"10.3945\/jn.115.216838","article-title":"High true ileal digestibility but not postprandial utilization of nitrogen from bovine meat protein in humans is moderately decreased by high-temperature, long-duration cooking","volume":"145","author":"Oberli","year":"2015","journal-title":"J Nutr"},{"key":"10.3945\/jn.116.230839_bib20","doi-asserted-by":"crossref","first-page":"611","DOI":"10.1007\/s10552-012-0139-z","article-title":"Red and processed meat intake and risk of colorectal adenomas: a systematic review and meta-analysis of epidemiological studies","volume":"24","author":"Aune","year":"2013","journal-title":"Cancer Causes Control"},{"key":"10.3945\/jn.116.230839_bib21","doi-asserted-by":"crossref","first-page":"e325","DOI":"10.1371\/journal.pmed.0040325","article-title":"A prospective study of red and processed meat intake in relation to cancer risk","volume":"4","author":"Cross","year":"2007","journal-title":"PLoS Med"},{"key":"10.3945\/jn.116.230839_bib22","doi-asserted-by":"crossref","first-page":"983","DOI":"10.1016\/j.nutres.2013.07.018","article-title":"Review of the association between meat consumption and risk of colorectal cancer","volume":"33","author":"Kim","year":"2013","journal-title":"Nutr Res"},{"key":"10.3945\/jn.116.230839_bib23","doi-asserted-by":"crossref","first-page":"131","DOI":"10.1080\/01635580701684872","article-title":"Processed meat and colorectal cancer: a review of epidemiologic and experimental evidence","volume":"60","author":"Santarelli","year":"2008","journal-title":"Nutr Cancer"},{"key":"10.3945\/jn.116.230839_bib24","doi-asserted-by":"crossref","first-page":"E1125","DOI":"10.1002\/ijc.27546","article-title":"Meat consumption, heterocyclic amines and colorectal cancer risk: the Multiethnic Cohort Study","volume":"131","author":"Ollberding","year":"2012","journal-title":"Int J Cancer"},{"key":"10.3945\/jn.116.230839_bib25","doi-asserted-by":"crossref","first-page":"1153","DOI":"10.1002\/ijc.28101","article-title":"Meat intake, cooking methods and risk of proximal colon, distal colon and rectal cancer: the Norwegian Women and Cancer (NOWAC) cohort study","volume":"133","author":"Parr","year":"2013","journal-title":"Int J Cancer"},{"key":"10.3945\/jn.116.230839_bib26","doi-asserted-by":"crossref","first-page":"164","DOI":"10.1186\/1477-7819-12-164","article-title":"Secondary bile acids: an underrecognized cause of colon cancer","volume":"12","author":"Ajouz","year":"2014","journal-title":"World J Surg Oncol"},{"key":"10.3945\/jn.116.230839_bib27","doi-asserted-by":"crossref","first-page":"177","DOI":"10.1158\/1940-6207.CAPR-10-0113","article-title":"Heme iron from meat and risk of colorectal cancer: a meta-analysis and a review of the mechanisms involved","volume":"4","author":"Bastide","year":"2011","journal-title":"Cancer Prev Res (Phila)"},{"key":"10.3945\/jn.116.230839_bib28","doi-asserted-by":"crossref","first-page":"211","DOI":"10.1016\/S0027-5107(97)00045-6","article-title":"Overview of carcinogenic heterocyclic amines","volume":"376","author":"Sugimura","year":"1997","journal-title":"Mutat Res"},{"key":"10.3945\/jn.116.230839_bib29","doi-asserted-by":"crossref","first-page":"542","DOI":"10.1073\/pnas.1417508112","article-title":"A red meat-derived glycan promotes inflammation and cancer progression","volume":"112","author":"Samraj","year":"2015","journal-title":"Proc Natl Acad Sci USA"},{"key":"10.3945\/jn.116.230839_bib30","doi-asserted-by":"crossref","first-page":"547","DOI":"10.1007\/s00726-006-0477-9","article-title":"Effects of amino acid-derived luminal metabolites on the colonic epithelium and physiopathological consequences","volume":"33","author":"Blachier","year":"2007","journal-title":"Amino Acids"},{"key":"10.3945\/jn.116.230839_bib31","first-page":"51","article-title":"Protein degradation in the large intestine: relevance to colorectal cancer","volume":"1","author":"Hughes","year":"2000","journal-title":"Curr Issues Intest Microbiol"},{"key":"10.3945\/jn.116.230839_bib32","doi-asserted-by":"crossref","first-page":"114","DOI":"10.1016\/j.phrs.2013.01.003","article-title":"Re-print of \u201cIntestinal luminal nitrogen metabolism: role of the gut microbiota and consequences for the host\u201d","volume":"69","author":"Davila","year":"2013","journal-title":"Pharmacol Res"},{"key":"10.3945\/jn.116.230839_bib33","doi-asserted-by":"crossref","first-page":"G1030","DOI":"10.1152\/ajpgi.00149.2010","article-title":"Colon luminal content and epithelial cell morphology are markedly modified in rats fed with a high-protein diet","volume":"299","author":"Andriamihaja","year":"2010","journal-title":"Am J Physiol Gastrointest Liver Physiol"},{"key":"10.3945\/jn.116.230839_bib34","doi-asserted-by":"crossref","first-page":"70","DOI":"10.1136\/gut.41.1.70","article-title":"Influence of dietary protein supplements on the formation of bacterial metabolites in the colon","volume":"41","author":"Geypens","year":"1997","journal-title":"Gut"},{"key":"10.3945\/jn.116.230839_bib35","doi-asserted-by":"crossref","first-page":"1939","DOI":"10.1093\/jn\/123.11.1939","article-title":"AIN-93 purified diets for laboratory rodents: final report of the american institute of nutrition ad hoc writing committee on the reformulation of the AIN-76A rodent diet","volume":"123","author":"Reeves","year":"1993","journal-title":"J Nutr"},{"key":"10.3945\/jn.116.230839_bib36","doi-asserted-by":"crossref","first-page":"1070","DOI":"10.1093\/ajcn\/84.5.1070","article-title":"Compared with casein or total milk protein, digestion of milk soluble proteins is too rapid to sustain the anabolic postprandial amino acid requirement","volume":"84","author":"Lacroix","year":"2006","journal-title":"Am J Clin Nutr"},{"key":"10.3945\/jn.116.230839_bib37","doi-asserted-by":"crossref","first-page":"50","DOI":"10.1053\/gast.2002.34233","article-title":"Ileal losses of nitrogen and amino acids in humans and their importance to the assessment of amino acid requirements","volume":"123","author":"Gaudichon","year":"2002","journal-title":"Gastroenterology"},{"key":"10.3945\/jn.116.230839_bib38","doi-asserted-by":"crossref","first-page":"43","DOI":"10.1002\/rcm.5291","article-title":"A pilot study for the intrinsic labeling of egg proteins with 15N and 13C","volume":"26","author":"Fromentin","year":"2012","journal-title":"Rapid Commun Mass Spectrom"},{"key":"10.3945\/jn.116.230839_bib39","first-page":"E328","article-title":"Altered response of protein synthesis to nutritional state and endurance training in old rats","volume":"268","author":"Mosoni","year":"1995","journal-title":"Am J Physiol"},{"key":"10.3945\/jn.116.230839_bib40","doi-asserted-by":"crossref","first-page":"932","DOI":"10.1016\/j.nut.2009.01.013","article-title":"High-protein diets differentially modulate protein content and protein synthesis in visceral and peripheral tissues in rats","volume":"25","author":"Chevalier","year":"2009","journal-title":"Nutrition"},{"key":"10.3945\/jn.116.230839_bib41","doi-asserted-by":"crossref","first-page":"2895","DOI":"10.1097\/01.MIB.0000435849.17263.c5","article-title":"Beneficial effects of an amino acid mixture on colonic mucosal healing in rats","volume":"19","author":"Liu","year":"2013","journal-title":"Inflamm Bowel Dis"},{"key":"10.3945\/jn.116.230839_bib42","doi-asserted-by":"crossref","first-page":"1372","DOI":"10.2527\/2000.7851372x","article-title":"Net portal appearance of volatile fatty acids in sheep intraruminally infused with mixtures of acetate, propionate, isobutyrate, butyrate, and valerate","volume":"78","author":"Kristensen","year":"2000","journal-title":"J Anim Sci"},{"key":"10.3945\/jn.116.230839_bib43","doi-asserted-by":"crossref","first-page":"75","DOI":"10.1016\/0167-7012(92)90071-B","article-title":"A modification of the methylene blue method to measure bacterial sulfide production in feces","volume":"15","author":"Strocchi","year":"1992","journal-title":"J Microbiol Methods"},{"key":"10.3945\/jn.116.230839_bib44","doi-asserted-by":"crossref","first-page":"e61252","DOI":"10.1371\/journal.pone.0061252","article-title":"Effects of meat cooking, and of ingested amount, on protein digestion speed and entry of residual proteins into the colon: a study in minipigs","volume":"8","author":"Bax","year":"2013","journal-title":"PLoS One"},{"key":"10.3945\/jn.116.230839_bib45","doi-asserted-by":"crossref","first-page":"279","DOI":"10.1080\/01635589509514417","article-title":"Does digestibility of meat protein help explain large bowel cancer risk?","volume":"24","author":"Silvester","year":"1995","journal-title":"Nutr Cancer"},{"key":"10.3945\/jn.116.230839_bib46","series-title":"Advanced nutrition and human metabolism,","author":"Gropper","year":"2013"},{"key":"10.3945\/jn.116.230839_bib47","doi-asserted-by":"crossref","DOI":"10.1021\/jf505323g","article-title":"Effect of cooking on in vitro digestion of pork proteins: a peptidomic perspective","author":"Wen","year":"2015","journal-title":"J Agric Food Chem"},{"key":"10.3945\/jn.116.230839_bib48","doi-asserted-by":"crossref","first-page":"220","DOI":"10.1093\/jn\/133.1.220","article-title":"Protein digestibility and quality in products containing antinutritional factors are adversely affected by old age in rats","volume":"133","author":"Gilani","year":"2003","journal-title":"J Nutr"},{"issue":"Suppl 2","key":"10.3945\/jn.116.230839_bib49","doi-asserted-by":"crossref","first-page":"S273","DOI":"10.1017\/S0007114512002346","article-title":"Animal models for determining amino acid digestibility in humans - a review","volume":"108","author":"Deglaire","year":"2012","journal-title":"Br J Nutr"},{"key":"10.3945\/jn.116.230839_bib50","doi-asserted-by":"crossref","first-page":"481","DOI":"10.1093\/jn\/126.2.481","article-title":"Digestibilities of energy, protein, fat and nonstarch polysaccharides in a low fiber diet and diets containing coarse or fine whole meal rye are comparable in rats and humans","volume":"126","author":"Wisker","year":"1996","journal-title":"J Nutr"},{"key":"10.3945\/jn.116.230839_bib51","doi-asserted-by":"crossref","first-page":"2325","DOI":"10.1194\/jlr.R036012","article-title":"The role of short-chain fatty acids in the interplay between diet, gut microbiota, and host energy metabolism","volume":"54","author":"den Besten","year":"2013","journal-title":"J Lipid Res"},{"key":"10.3945\/jn.116.230839_bib52","doi-asserted-by":"crossref","first-page":"9","DOI":"10.1158\/1541-7786.MCR-05-0126","article-title":"Evidence that hydrogen sulfide is a genotoxic agent","volume":"4","author":"Attene-Ramos","year":"2006","journal-title":"Mol Cancer Res"},{"key":"10.3945\/jn.116.230839_bib53","doi-asserted-by":"crossref","first-page":"1620","DOI":"10.1002\/ibd.21528","article-title":"Emerging role of hydrogen sulfide in colonic physiology and pathophysiology","volume":"17","author":"Medani","year":"2011","journal-title":"Inflamm Bowel Dis"},{"key":"10.3945\/jn.116.230839_bib54","doi-asserted-by":"crossref","first-page":"145","DOI":"10.1007\/BF00426337","article-title":"Short chain fatty acid and glucose metabolism in isolated pig colonocytes: modulation by NH4+","volume":"156","author":"Darcy-Vrillon","year":"1996","journal-title":"Mol Cell Biochem"},{"key":"10.3945\/jn.116.230839_bib55","doi-asserted-by":"crossref","first-page":"843","DOI":"10.1093\/jn\/128.5.843","article-title":"Stimulation of epithelial cell proliferation of isolated distal colon of rats by continuous colonic infusion of ammonia or short-chain fatty acids is nonadditive","volume":"128","author":"Ichikawa","year":"1998","journal-title":"J Nutr"},{"key":"10.3945\/jn.116.230839_bib56","doi-asserted-by":"crossref","first-page":"887","DOI":"10.1093\/jn\/121.6.887","article-title":"Colon mucosal cell damage by ammonia in rats","volume":"121","author":"Lin","year":"1991","journal-title":"J Nutr"},{"key":"10.3945\/jn.116.230839_bib57","doi-asserted-by":"crossref","first-page":"209","DOI":"10.1016\/0278-6915(88)90121-4","article-title":"Formation of a mutagenic diazoquinone by interaction of phenol with nitrite","volume":"26","author":"Kikugawa","year":"1988","journal-title":"Food Chem Toxicol"},{"key":"10.3945\/jn.116.230839_bib58","doi-asserted-by":"crossref","first-page":"80","DOI":"10.1016\/j.anaerobe.2005.10.003","article-title":"Influence of phenol, p-cresol and indole on growth and survival of intestinal lactic acid bacteria","volume":"12","author":"Nowak","year":"2006","journal-title":"Anaerobe"},{"key":"10.3945\/jn.116.230839_bib59","doi-asserted-by":"crossref","first-page":"74","DOI":"10.1080\/003655202753387392","article-title":"Phenol toxicity and conjugation in human colonic epithelial cells","volume":"37","author":"Pedersen","year":"2002","journal-title":"Scand J Gastroenterol"},{"key":"10.3945\/jn.116.230839_bib60","doi-asserted-by":"crossref","first-page":"219","DOI":"10.1016\/j.freeradbiomed.2015.04.004","article-title":"The deleterious metabolic and genotoxic effects of the bacterial metabolite p-cresol on colonic epithelial cells","volume":"85","author":"Andriamihaja","year":"2015","journal-title":"Free Radic Biol Med"},{"key":"10.3945\/jn.116.230839_bib61","doi-asserted-by":"crossref","first-page":"661","DOI":"10.1038\/nrmicro3344","article-title":"The gut microbiota, bacterial metabolites and colorectal cancer","volume":"12","author":"Louis","year":"2014","journal-title":"Nat Rev Microbiol"},{"key":"10.3945\/jn.116.230839_bib62","first-page":"261","article-title":"A clinical perspective on the role of chronic inflammation in gastrointestinal cancer","volume":"7","author":"Rasch","year":"2014","journal-title":"Clin Exp Gastroenterol"},{"key":"10.3945\/jn.116.230839_bib63","doi-asserted-by":"crossref","first-page":"95","DOI":"10.1111\/nyas.12734","article-title":"Inflammatory and redox reactions in colorectal carcinogenesis","volume":"1340","author":"Guina","year":"2015","journal-title":"Ann N Y Acad Sci"},{"key":"10.3945\/jn.116.230839_bib64","doi-asserted-by":"crossref","first-page":"91","DOI":"10.1016\/j.jnutbio.2014.09.007","article-title":"High-protein diet differently modifies intestinal goblet cell characteristics and mucosal cytokine expression in ileum and colon","volume":"26","author":"Lan","year":"2015","journal-title":"J Nutr Biochem"},{"key":"10.3945\/jn.116.230839_bib65","doi-asserted-by":"crossref","first-page":"G459","DOI":"10.1152\/ajpgi.00400.2013","article-title":"High-protein diet modifies colonic microbiota and luminal environment but not colonocyte metabolism in the rat model: the increased luminal bulk connection","volume":"307","author":"Liu","year":"2014","journal-title":"Am J Physiol Gastrointest Liver Physiol"},{"key":"10.3945\/jn.116.230839_bib66","doi-asserted-by":"crossref","first-page":"271","DOI":"10.1080\/01635589509514381","article-title":"Colonic protein fermentation and promotion of colon carcinogenesis by thermolyzed casein","volume":"23","author":"Corpet","year":"1995","journal-title":"Nutr Cancer"},{"key":"10.3945\/jn.116.230839_bib67","doi-asserted-by":"crossref","first-page":"119","DOI":"10.1080\/01635581.2015.976317","article-title":"Antibiotic suppression of intestinal microbiota reduces heme-induced lipoperoxidation associated with colon carcinogenesis in rats","volume":"67","author":"Martin","year":"2015","journal-title":"Nutr Cancer"}],"container-title":["The Journal of Nutrition"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0022316623006703?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0022316623006703?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"},{"URL":"http:\/\/academic.oup.com\/jn\/article-pdf\/146\/8\/1506\/23973501\/jn230839.pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2023,6,14]],"date-time":"2023-06-14T00:16:47Z","timestamp":1686701807000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0022316623006703"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2016,8]]},"references-count":67,"journal-issue":{"issue":"8","published-print":{"date-parts":[[2016,8]]}},"alternative-id":["S0022316623006703"],"URL":"https:\/\/doi.org\/10.3945\/jn.116.230839","relation":{},"ISSN":["0022-3166"],"issn-type":[{"value":"0022-3166","type":"print"}],"subject":[],"published":{"date-parts":[[2016,8]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Compared with Raw Bovine Meat, Boiling but Not Grilling, Barbecuing, or Roasting Decreases Protein Digestibility without Any Major Consequences for Intestinal Mucosa in Rats, although the Daily Ingestion of Bovine Meat Induces Histologic Modifications in the Colon","name":"articletitle","label":"Article Title"},{"value":"The Journal of Nutrition","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.3945\/jn.116.230839","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"Copyright \u00a9 2016 American Society for Nutrition. Published by Elsevier Inc. All rights reserved.","name":"copyright","label":"Copyright"}]}}