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 *

135 related articles for article (PubMed ID: 32182546)

  • 1. 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]  

  • 2. 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]  

  • 3. 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]  

  • 4.
    Kauser-Ul-Alam M; Toba Y; Hioki S; Hayakawa T; Kumura H; Wakamatsu JI
    Foods; 2020 Oct; 9(11):. PubMed ID: 33142787
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. 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]  

  • 7. 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]  

  • 8. 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]  

  • 9. 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]  

  • 10. Zinc protoporphyrin IX generation by Leuconostoc strains isolated from bulged pasteurized vacuum sliced hams.
    Wu Y; Deng J; Xu F; Li X; Kong L; Li C; Xu B
    Food Res Int; 2023 Dec; 174(Pt 1):113500. PubMed ID: 37986415
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. Formation of naturally occurring pigments during the production of nitrite-free dry fermented sausages.
    De Maere H; Fraeye I; De Mey E; Dewulf L; Michiels C; Paelinck H; Chollet S
    Meat Sci; 2016 Apr; 114():1-7. PubMed ID: 26686009
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Zinc-protoporphyrin content in commercial Parma hams is affected by proteolysis index and marbling.
    Bou R; Llauger M; Arnau J; Fulladosa E
    Meat Sci; 2018 May; 139():192-200. PubMed ID: 29428884
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Characteristics of Potential Gamma-Aminobutyric Acid-Producing Bacteria Isolated from Korean and Vietnamese Fermented Fish Products.
    Vo T; Park JH
    J Microbiol Biotechnol; 2019 Feb; 29(2):209-221. PubMed ID: 30609884
    [TBL] [Abstract][Full Text] [Related]  

  • 15. The mechanism of Leuconostoc mesenteroides subsp. IMAU:80679 in improving meat color: Myoglobin oxidation inhibition and myoglobin derivatives formation based on multi enzyme-like activities.
    Wu Y; Deng J; Xu F; Li X; Kong L; Li C; Sheng R; Xu B
    Food Chem; 2023 Dec; 428():136751. PubMed ID: 37453392
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effects of post mortem pH and salting time on Zinc-protoporphyrin content in nitrite-free Serrano dry-cured hams.
    Bou R; Llauger M; Arnau J; Olmos A; Fulladosa E
    Food Res Int; 2020 Jul; 133():109156. PubMed ID: 32466934
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. Formation of Zn-protoporphyrin during the elaboration process of non-nitrified serrano dry-cured hams and its relationship with lipolysis.
    Bou R; Llauger M; Arnau J; Olmos A; Fulladosa E
    Food Chem; 2022 Apr; 374():131730. PubMed ID: 34920405
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. Effect of magnetic field mediated CaCl
    Gong H; Deng Y; Jiang J; Hu X; Zhou Y; Zhang Y; Liu J; Sun W
    Meat Sci; 2024 Jun; 212():109453. PubMed ID: 38412752
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.