These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

68 related articles for article (PubMed ID: 22063064)

  • 1. Observation of the distribution of Zn protoporphyrin IX (ZPP) in Parma ham by using purple LED and image analysis.
    Wakamatsu J; Odagiri H; Nishimura T; Hattori A
    Meat Sci; 2006 Nov; 74(3):594-9. PubMed ID: 22063064
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Establishment of a model experiment system to elucidate the mechanism by which Zn-protoporphyrin IX is formed in nitrite-free dry-cured ham.
    Wakamatsu J; Okui J; Ikeda Y; Nishimura T; Hattori A
    Meat Sci; 2004 Oct; 68(2):313-7. PubMed ID: 22062242
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Quantitative determination of Zn protoporphyrin IX, heme and protoporphyrin IX in Parma ham by HPLC.
    Wakamatsu J; Odagiri H; Nishimura T; Hattori A
    Meat Sci; 2009 May; 82(1):139-42. PubMed ID: 20416611
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Formation of zinc protoporphyrin IX in Parma-like ham without nitrate or nitrite.
    Wakamatsu J; Uemura J; Odagiri H; Okui J; Hayashi N; Hioki S; Nishimura T; Hattori A
    Anim Sci J; 2009 Apr; 80(2):198-205. PubMed ID: 20163591
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Nitric oxide inhibits the formation of zinc protoporphyrin IX and protoporphyrin IX.
    Wakamatsu J; Hayashi N; Nishimura T; Hattori A
    Meat Sci; 2010 Jan; 84(1):125-8. PubMed ID: 20374763
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Color formation in nitrite-free dried hams as related to Zn-protoporphyrin IX and Zn-chelatase activity.
    Parolari G; Benedini R; Toscani T
    J Food Sci; 2009 Aug; 74(6):C413-8. PubMed ID: 19723176
    [TBL] [Abstract][Full Text] [Related]  

  • 7. A Zn-porphyrin complex contributes to bright red color in Parma ham.
    Wakamatsu J; Nishimura T; Hattori A
    Meat Sci; 2004 May; 67(1):95-100. PubMed ID: 22061121
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Zn protoporphyrin IX is formed not from heme but from protoporphyrin IX.
    Wakamatsu J; Okui J; Hayashi N; Nishimura T; Hattori A
    Meat Sci; 2007 Dec; 77(4):580-6. PubMed ID: 22061944
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Zn-porphyrin formation in cured meat products: Effect of added salt and nitrite.
    Adamsen CE; Møller JK; Laursen K; Olsen K; Skibsted LH
    Meat Sci; 2006 Apr; 72(4):672-9. PubMed ID: 22061879
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Prediction of lean and fat composition in swine carcasses from ham area measurements with image analysis.
    Jia J; Schinckel AP; Forrest JC; Chen W; Wagner JR
    Meat Sci; 2010 Jun; 85(2):240-4. PubMed ID: 20374892
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Evaluation of the oxidation state and metal concentration in the adipose tissue of Parma ham.
    Ferrari G; Lambertini P; Manzini D; Marchetti A; Sighinolfi S; Della Casa G
    Meat Sci; 2007 Feb; 75(2):337-42. PubMed ID: 22063667
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Evidence of the mechanism underlying zinc protoporphyrin IX formation in nitrite/nitrate-free dry-cured Parma ham.
    Wakamatsu JI
    Meat Sci; 2022 Oct; 192():108905. PubMed ID: 35842957
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Zinc protoporphyrin IX predominantly exists as a complex non-enzymatically bound to apo-hemoglobin in Parma ham.
    Zhai Y; Wang HC; Hayakawa T; Kumura H; Wakamatsu JI
    Food Chem; 2022 Nov; 395():133604. PubMed ID: 35802968
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Direct demonstration of the presence of zinc in the acetone-extractable red pigment from Parma ham.
    Wakamatsu J; Ito T; Nishimura T; Hattori A
    Meat Sci; 2007 Jun; 76(2):385-7. PubMed ID: 22064310
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Mass spectrometric evidence for a zinc-porphyrin complex as the red pigment in dry-cured Iberian and Parma ham.
    Møller JK; Adamsen CE; Catharino RR; Skibsted LH; Eberlin MN
    Meat Sci; 2007 Feb; 75(2):203-10. PubMed ID: 22063651
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Quantification of zinc-porphyrin in dry-cured ham products by spectroscopic methods Comparison of absorption, fluorescence and X-ray fluorescence spectroscopy.
    Laursen K; Adamsen CE; Laursen J; Olsen K; Møller JK
    Meat Sci; 2008 Mar; 78(3):336-41. PubMed ID: 22062287
    [TBL] [Abstract][Full Text] [Related]  

  • 17. The influence of dietary lysine restriction during the finishing period on growth performance and carcass, meat, and fat characteristics of barrows and gilts intended for dry-cured ham production.
    Rodríguez-Sánchez JA; Sanz MA; Blanco M; Serrano MP; Joy M; Latorre MA
    J Anim Sci; 2011 Nov; 89(11):3651-62. PubMed ID: 21642490
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Determination of selected protoporphyrins in parma ham with use of 5,10,15,20-tetra(4-hydroxyphenyl)porphyrin as a surrogate standard in the recovery study.
    Maere HD; Mey ED; Baca M; Sajewicz M; Paelinck H; Fraeye I; Kowalska T
    Acta Chim Slov; 2014; 61(4):771-7. PubMed ID: 25551716
    [TBL] [Abstract][Full Text] [Related]  

  • 19. The use of video image analysis for quantitative measurement of visible fat and lean in meat: Part 1-boneless fresh and cured meats.
    Newman PB
    Meat Sci; 1984; 10(2):87-100. PubMed ID: 22056061
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Monitoring chemical changes of dry-cured Parma ham during processing by surface autofluorescence spectroscopy.
    Møller JK; Parolari G; Gabba L; Christensen J; Skibsted LH
    J Agric Food Chem; 2003 Feb; 51(5):1224-30. PubMed ID: 12590459
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 4.