Literature DB >> 6253513

Nitrosation and nitrosylation of haemoproteins and related compounds. Part 4. Pentaco-ordinate nitrosylprotohaem as the pigment of cooked cured meat. Direct evidence from E.S.R. spectroscopy.

R Bonnett, S Chandra, A A Charalambides, K D Sales, P A Scourides.   

Abstract

Mesh：

Substances：

Year:  1980        PMID： 6253513     DOI： 10.1039/p19800001706

Source DB:  PubMed          Journal:  J Chem Soc Perkin 1        ISSN： 0300-922X


× No keyword cloud information.
  3 in total

1.  Crystallographic trapping of heme loss intermediates during the nitrite-induced degradation of human hemoglobin.

Authors:  Jun Yi; Leonard M Thomas; Faik N Musayev; Martin K Safo; George B Richter-Addo
Journal:  Biochemistry       Date:  2011-09-06       Impact factor: 3.162

Review 2.  Nitric oxide, a biological effector. Electron paramagnetic resonance detection of nitrosyl-iron-protein complexes in whole cells.

Authors:  Y Henry; C Ducrocq; J C Drapier; D Servent; C Pellat; A Guissani
Journal:  Eur Biophys J       Date:  1991       Impact factor: 1.733

3.  A novel method to stabilize meat colour: ligand coordinating with hemin.

Authors:  Cunliu Zhou; Shengjiang Tan; Jun Li; Xiaoyan Chu; Kezhou Cai
Journal:  J Food Sci Technol       Date:  2012-01-31       Impact factor: 2.701
  3 in total

北京卡尤迪生物科技股份有限公司 © 2022-2023.