The effect of nitric oxide synthase and arginine on the color of cooked meat

Application of Weissella cibaria X31 or Weissella confusa L2 as a starter in low nitrite dry-fermented sausages

(2020) Xuejun Liu et al.   International Journal of Food Engineering

Probing the structure-function relationship of hemoglobin in living human red blood cells

(2020) Jakub Dybas et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Chemistry, safety, and regulatory considerations in the use of nitrite and nitrate from natural origin in meat products - Invited review

(2020) Mónica Flores et al.   MEAT SCIENCE

l-Lysine/l-arginine/l-cysteine synergistically improves the color of cured sausage with NaNO2 by hindering myoglobin oxidation and promoting nitrosylmyoglobin formation

(2019) Cheng Ning et al.   FOOD CHEMISTRY

CIELAB color paths during meat shelf life

(2019) Begoña Hernández Salueña et al.   MEAT SCIENCE

Formation, reactivity, photorelease, and scavenging of NO in ruthenium nitrosyl complexes

(2019) Bishnubasu Giri et al.   INORGANICA CHIMICA ACTA

The effects of hydrolysis condition on the antioxidant activity of protein hydrolysate from Cyprinus carpio skin gelatin

(2019) Joanna Tkaczewska et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Reduction and coordination properties of l-Lysine/l-arginine/l-cysteine for the improvement of the color of cured sausage

(2019) Cheng Ning et al.   FOOD CHEMISTRY

Raman imaging of heme metabolism in situ in macrophages and Kupffer cells

(2018) J. Dybas et al.   ANALYST

Nitric oxide synthase: What is its potential role in the physiology of staphylococci in meat products?

(2018) Geoffrey Ras et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Dietary supplementation with arginine and glutamic acid enhances key lipogenic gene expression in growing pigs1

(2017) C. J. Hu et al.   JOURNAL OF ANIMAL SCIENCE

Spin Crossover in Nitrito-Myoglobin as Revealed by Resonance Raman Spectroscopy

(2016) Alexandra Lambrou et al.   CHEMISTRY-A EUROPEAN JOURNAL

Effect of pH on the stability and molecular structure of nitrosyl hemochromogen

(2016) Chensha Yu et al.   FOOD CHEMISTRY

Composition of free and peptide-bound amino acids in beef chuck, loin, and round cuts1,2

(2016) G. Wu et al.   JOURNAL OF ANIMAL SCIENCE

Resonance Raman in Vitro Detection and Differentiation of the Nitrite-Induced Hemoglobin Adducts in Functional Human Red Blood Cells

(2016) Katarzyna M. Marzec et al.   JOURNAL OF PHYSICAL CHEMISTRY B

Factors influencing internal color of cooked meats

(2016) Surendranath P. Suman et al.   MEAT SCIENCE

When Is It Appropriate to Use Arginine in Critical Illness?

(2016) Jayshil J. Patel et al.   NUTRITION IN CLINICAL PRACTICE

Effect of dietary arginine levels on the growth performance, feed utilization, non-specific immune response and disease resistance of juvenile golden pompano Trachinotus ovatus

(2015) Heizhao Lin et al.   AQUACULTURE

Species-specific effects on non-enzymatic metmyoglobin reduction in vitro

(2015) N.N. Elroy et al.   MEAT SCIENCE

Effect of l-lysine on the physicochemical properties of pork sausage

(2014) Cunliu Zhou et al.   FOOD SCIENCE AND BIOTECHNOLOGY

High-resolution Raman imaging reveals spatial location of heme oxidation sites in single red blood cells of dried smears

(2014) Katarzyna M. Marzec et al.   JOURNAL OF RAMAN SPECTROSCOPY

Measurement of meat color using a computer vision system

(2012) Antonio Girolami et al.   MEAT SCIENCE

Formation and identification of nitrosylmyoglobin by Staphylococcus xylosus in raw meat batters: A potential solution for nitrite substitution in meat products

(2012) Peijun Li et al.   MEAT SCIENCE

Nitric oxide synthases: regulation and function

(2011) U. Forstermann et al.   EUROPEAN HEART JOURNAL

Nitric oxide and quality and safety of muscle based foods

(2011) Leif H. Skibsted   NITRIC OXIDE-BIOLOGY AND CHEMISTRY

Dietary arginine supplementation enhances antioxidative capacity and improves meat quality of finishing pigs

(2008) Xianyong Ma et al.   AMINO ACIDS

The use and control of nitrate and nitrite for the processing of meat products

(2007) Karl-Otto Honikel   MEAT SCIENCE