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Colour formation in fermented sausages by meat-associated staphylococci with different nitrite- and nitrate-reductase activities

Meat science, 2008-04, Vol.78 (4), p.492-501

2008

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Zn-porphyrin formation in cured meat products: Effect of added salt and nitrite

Meat science, 2006-04, Vol.72 (4), p.672-679

2006

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Mass spectrometric evidence for a zinc–porphyrin complex as the red pigment in dry-cured Iberian and Parma ham

Meat science, 2007-02, Vol.75 (2), p.203-210

2007

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Dittany ( Origanum dictamnus) as a source of water-extractable antioxidants

Food chemistry, 1999-02, Vol.64 (2), p.215-219

1999

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Sodium chloride or heme protein induced lipid oxidation in raw, minced chicken meat and beef

Czech Journal of Food Sciences, 2010-01, Vol.28 (5), p.364-375

2010

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Effect of residual oxygen on colour stability during chill storage of sliced, pasteurised ham packaged in modified atmosphere

Meat science, 2000-04, Vol.54 (4), p.399-405

2000

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Heme-iron in lipid oxidation

Coordination chemistry reviews, 2005-02, Vol.249 (3), p.485-498

2005

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Photooxidation of nitrosylmyoglobin at low oxygen pressure. Quantum yields and reaction stoechiometries

Meat science, 2002-04, Vol.60 (4), p.421-425

2002

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Nitric Oxide and Myoglobins

Chemical reviews, 2002-04, Vol.102 (4), p.1167-1178

2002

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Outer-sphere oxidation of Fe(II) in nitrosylmyoglobin by ferricyanide

Journal of biological inorganic chemistry, 2014-08, Vol.19 (6), p.805-812

2014

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Formation of amino acid ( l-leucine, l-phenylalanine) derived volatile flavour compounds by Moraxella phenylpyruvica and Staphylococcus xylosus in cured meat model systems

International journal of food microbiology, 1998-06, Vol.42 (1), p.101-117

1998

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Electrospray ionization mass spectrometry fingerprinting of whisky : immediate proof of origin and authenticity

Analyst (London), 2005-01, Vol.130 (6), p.890-897

2005

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Electrospray ionization mass spectrometry fingerprinting of essential oils: Spices from the Labiatae family

Food chemistry, 2007, Vol.100 (3), p.1283-1288

2007

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Relationship between nitrate/nitrite reductase activities in meat associated staphylococci and nitrosylmyoglobin formation in a cured meat model system

International journal of food microbiology, 2007-12, Vol.120 (3), p.303-310

2007

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Mechanism of Nitrosylmyoglobin Autoxidation: Temperature and Oxygen Pressure Effects on the Two Consecutive Reactions

Chemistry : a European journal, 2004-05, Vol.10 (9), p.2291-2300

2004

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Stabilizing the PARAFAC decomposition of fluorescence spectra by insertion of zeros outside the data area

Chemometrics and intelligent laboratory systems, 2004-05, Vol.71 (2), p.97-106

2004

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Phenol and Terpene Quenching of Singlet- and Triplet-Excited States of Riboflavin in Relation to Light-Struck Flavor Formation in Beer

Journal of agricultural and food chemistry, 2006-07, Vol.54 (15), p.5630-5636

2006

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Changes in Zn-porphyrin and proteinous pigments in italian dry-cured ham during processing and maturation

Meat science, 2006-10, Vol.74 (2), p.373-379

2006

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Monitoring Chemical Changes of Dry-Cured Parma Ham during Processing by Surface Autofluorescence Spectroscopy

Journal of agricultural and food chemistry, 2003-02, Vol.51 (5), p.1224-1230

2003

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Myoglobins: the link between discoloration and lipid oxidation in muscle and meat

Química Nova, 2006-12, Vol.29 (6), p.1270-1278

2006

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Quantification of zinc-porphyrin in dry-cured ham products by spectroscopic methods Comparison of absorption, fluorescence and X-ray fluorescence spectroscopy

Meat science, 2008-03, Vol.78 (3), p.336-341

2008

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High pressure treatment of dry-cured Iberian ham. Effect on radical formation, lipid oxidation and colour

European food research & technology, 2004-08, Vol.219 (3), p.205-210

2004

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Optimisation of colour stability of cured ham during packaging and retail display by a multifactorial design

Meat science, 2003-02, Vol.63 (2), p.169-175

2003

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Quantification of zinc–porphyrin in dry-cured ham products by spectroscopic methods

Meat science, 2008-03, Vol.78 (3), p.336-341

2008

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Optimizing colour quality of modified atmosphere packed sliced meat products by control of critical packaging parameters

Meat science, 2004-12, Vol.68 (4), p.577-585

2004

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Colour formation in fermented sausages by meat-associated staphylococci with different nitrite- and nitrate-reductase activities

Zn-porphyrin formation in cured meat products: Effect of added salt and nitrite

Mass spectrometric evidence for a zinc–porphyrin complex as the red pigment in dry-cured Iberian and Parma ham

Dittany ( Origanum dictamnus) as a source of water-extractable antioxidants

Sodium chloride or heme protein induced lipid oxidation in raw, minced chicken meat and beef

Effect of residual oxygen on colour stability during chill storage of sliced, pasteurised ham packaged in modified atmosphere

Heme-iron in lipid oxidation

Photooxidation of nitrosylmyoglobin at low oxygen pressure. Quantum yields and reaction stoechiometries

Nitric Oxide and Myoglobins

Outer-sphere oxidation of Fe(II) in nitrosylmyoglobin by ferricyanide

Formation of amino acid ( l-leucine, l-phenylalanine) derived volatile flavour compounds by Moraxella phenylpyruvica and Staphylococcus xylosus in cured meat model systems

Electrospray ionization mass spectrometry fingerprinting of whisky : immediate proof of origin and authenticity

Electrospray ionization mass spectrometry fingerprinting of essential oils: Spices from the Labiatae family

Relationship between nitrate/nitrite reductase activities in meat associated staphylococci and nitrosylmyoglobin formation in a cured meat model system

Mechanism of Nitrosylmyoglobin Autoxidation: Temperature and Oxygen Pressure Effects on the Two Consecutive Reactions

Stabilizing the PARAFAC decomposition of fluorescence spectra by insertion of zeros outside the data area

Phenol and Terpene Quenching of Singlet- and Triplet-Excited States of Riboflavin in Relation to Light-Struck Flavor Formation in Beer

Changes in Zn-porphyrin and proteinous pigments in italian dry-cured ham during processing and maturation

Monitoring Chemical Changes of Dry-Cured Parma Ham during Processing by Surface Autofluorescence Spectroscopy

Myoglobins: the link between discoloration and lipid oxidation in muscle and meat

Quantification of zinc-porphyrin in dry-cured ham products by spectroscopic methods Comparison of absorption, fluorescence and X-ray fluorescence spectroscopy

High pressure treatment of dry-cured Iberian ham. Effect on radical formation, lipid oxidation and colour

Optimisation of colour stability of cured ham during packaging and retail display by a multifactorial design

Quantification of zinc–porphyrin in dry-cured ham products by spectroscopic methods

Optimizing colour quality of modified atmosphere packed sliced meat products by control of critical packaging parameters

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