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.
117 related articles for article (PubMed ID: 30997727)
1. Investigation of contributors to zinc protoporphyrin IX formation at optimum pH 5.5 in pork. Akter M; Shiraishi A; Kumura H; Hayakawa T; Wakamatsu JI Anim Sci J; 2019 Jun; 90(6):774-780. PubMed ID: 30997727 [TBL] [Abstract][Full Text] [Related]
2. Water extractability of the zinc protoporphyrin IX-myoglobin complex from Parma ham is pH-dependent. Abe H; Zhai Y; Toba Y; Masumo H; Hayakawa T; Kumura H; Wakamatsu JI Food Chem; 2024 May; 441():138317. PubMed ID: 38199102 [TBL] [Abstract][Full Text] [Related]
3. Investigation of the post mortem zinc protoporphyrin IX fluorescence with respect to its protein-bound and unbound occurrence in aqueous meat extracts. Ghadiri Khozroughi A; Braga TW; Wagner J; Rawel H Food Chem; 2019 Jun; 283():462-467. PubMed ID: 30722899 [TBL] [Abstract][Full Text] [Related]
4. A comparative study of zinc protoporphyrin IX-forming properties of animal by-products as sources for improving the color of meat products. Wakamatsu J; Murakami N; Nishimura T Anim Sci J; 2015 May; 86(5):547-52. PubMed ID: 25441257 [TBL] [Abstract][Full Text] [Related]
5. Improving the color of meat products without adding nitrite/nitrate using high zinc protoporphyrin IX-forming microorganisms. Wakamatsu JI; Kawazoe H; Ohya M; Hayakawa T; Kumura H Meat Sci; 2020 Mar; 161():107989. PubMed ID: 31698231 [TBL] [Abstract][Full Text] [Related]
6. 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]
7. Assessment of the bacterial impact on the post-mortem formation of zinc protoporphyrin IX in pork meat. Ghadiri Khozroughi A; Kroh LW; Schlüter O; Rawel H Food Chem; 2018 Aug; 256():25-30. PubMed ID: 29606445 [TBL] [Abstract][Full Text] [Related]
8. 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]
9. Pegylated zinc protoporphyrin: a water-soluble heme oxygenase inhibitor with tumor-targeting capacity. Sahoo SK; Sawa T; Fang J; Tanaka S; Miyamoto Y; Akaike T; Maeda H Bioconjug Chem; 2002; 13(5):1031-8. PubMed ID: 12236785 [TBL] [Abstract][Full Text] [Related]
10. High ZnPP-forming food-grade lactic acid bacteria as a potential substitute for nitrite/nitrate to improve the color of meat products. Kauser-Ul-Alam M; Hayakawa T; Kumura H; Wakamatsu JI Meat Sci; 2021 Jun; 176():108467. PubMed ID: 33640646 [TBL] [Abstract][Full Text] [Related]
11. Ultrafast relaxation of zinc protoporphyrin encapsulated within apomyoglobin in buffer solutions. Luo L; Chang CH; Chen YC; Wu TK; Diau EW J Phys Chem B; 2007 Jul; 111(26):7656-64. PubMed ID: 17567061 [TBL] [Abstract][Full Text] [Related]
12. Dissociation of ferriheme from oxidized heme proteins and re-reduction of ferriheme to ferroheme are crucial for the formation of zinc protoporphyrin IX in nitrite/nitrate-free dry-cured meat products. Zhai Y; Abe H; Wang HC; Hayakawa T; Kumura H; Wakamatsu JI Food Chem; 2023 Nov; 427():136755. PubMed ID: 37399643 [TBL] [Abstract][Full Text] [Related]
13. Zinc-protoporphyrin formation in nitrite-free Parma Ham and its relationship with intrinsic parameters and red color profile of processed hams. Schivazappa C; Simoncini N; Pinna A; Faccioli A; Zambonelli P; Virgili R Meat Sci; 2024 Jul; 213():109477. PubMed ID: 38492321 [TBL] [Abstract][Full Text] [Related]
14. Influence of meat source, pH and production time on zinc protoporphyrin IX formation as natural colouring agent in nitrite-free dry fermented sausages. De Maere H; Chollet S; De Brabanter J; Michiels C; Paelinck H; Fraeye I Meat Sci; 2018 Jan; 135():46-53. PubMed ID: 28889035 [TBL] [Abstract][Full Text] [Related]
15. Fluorescence study of the conformational properties of myoglobin structure. 3. pH-dependent changes in porphyrin and tryptophan fluorescence of the complex of sperm whale apomyoglobin with protoporphyrin IX; the role of the porphyrin macrocycle and iron in formation of native myoglobin structure. Postnikova GB; Yumakova EM Eur J Biochem; 1991 May; 198(1):241-6. PubMed ID: 2040285 [TBL] [Abstract][Full Text] [Related]
16. Searching for high ZnPP-forming edible bacteria to improve the color of fermented meat products without nitrite/nitrate. Asaduzzaman M; Ohya M; Kumura H; Hayakawa T; Wakamatsu JI Meat Sci; 2020 Jul; 165():108109. PubMed ID: 32182546 [TBL] [Abstract][Full Text] [Related]
17. Styrene-maleic acid-copolymer conjugated zinc protoporphyrin as a candidate drug for tumor-targeted therapy and imaging. Fang J; Tsukigawa K; Liao L; Yin H; Eguchi K; Maeda H J Drug Target; 2016; 24(5):399-407. PubMed ID: 26302870 [TBL] [Abstract][Full Text] [Related]
18. Ultrasound intensification of Ferrochelatase extraction from pork liver as a strategy to improve ZINC-protoporphyrin formation. Abril B; Sanchez-Torres EA; Bou R; Garcia-Perez JV; Benedito J Ultrason Sonochem; 2021 Oct; 78():105703. PubMed ID: 34388654 [TBL] [Abstract][Full Text] [Related]
19. Study on the binding mode of zinc(II) protoporphyrin and ctDNA in water. Tong AJ; Tong CY; Yang QY Spectrochim Acta A Mol Biomol Spectrosc; 2003 Nov; 59(13):2967-70. PubMed ID: 14583273 [TBL] [Abstract][Full Text] [Related]
20. Valorisation of pork by-products to obtain antioxidant and antihypertensive peptides. López-Pedrouso M; Lorenzo JM; Bou R; Vazquez JA; Valcarcel J; Toldrà M; Franco D Food Chem; 2023 Oct; 423():136351. PubMed ID: 37224764 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]