Effect of carbon dioxide on autoxidation and photooxidation of nitrosylmyoglobin.

[1]  J. Rosnes,et al.  Solubility and absorption rate of carbon dioxide into non-respiring foods. Part 2: Raw fish fillets , 2004 .

[2]  L. Skibsted,et al.  Mechanism of nitrosylmyoglobin autoxidation: temperature and oxygen pressure effects on the two consecutive reactions. , 2004, Chemistry.

[3]  E. Decker,et al.  Degradation of γ- and α-tocopherol and formation of 5-nitro-γ-tocopherol induced by peroxynitrite in liposomes and skeletal muscle. , 2003, Meat science.

[4]  S. Herold,et al.  The mechanism of the peroxynitrite-mediated oxidation of myoglobin in the absence and presence of carbon dioxide. , 2003, Chemical research in toxicology.

[5]  Torben Martinussen,et al.  Optimisation of colour stability of cured ham during packaging and retail display by a multifactorial design. , 2003, Meat science.

[6]  M. Mehl,et al.  Myoglobin scavenges peroxynitrite without being significantly nitrated. , 2002, Biochemistry.

[7]  D. Riley,et al.  Peroxynitrite decomposition activity of iron porphyrin complexes. , 2002, Inorganic chemistry.

[8]  E. Decker,et al.  Potential of peroxynitrite to alter the color of myoglobin in muscle foods. , 2002, Journal of agricultural and food chemistry.

[9]  W. Pryor,et al.  Mapping the reaction of peroxynitrite with CO2: energetics, reactive species, and biological implications. , 2002, Chemical research in toxicology.

[10]  G. Bertelsen,et al.  THE USE OF CO2 IN PACKAGING OF FRESH RED MEATS AND ITS EFFECT ON CHEMICAL QUALITY CHANGES IN THE MEAT: A REVIEW , 2002 .

[11]  L. Skibsted,et al.  Photooxidation of nitrosylmyoglobin at low oxygen pressure. Quantum yields and reaction stoechiometries. , 2002, Meat science.

[12]  L. Skibsted,et al.  Nitric oxide and myoglobins. , 2002, Chemical reviews.

[13]  E. Decker,et al.  Peroxynitrite-induced oxidation of lipids: implications for muscle foods. , 2001, Journal of agricultural and food chemistry.

[14]  E. Decker,et al.  Peroxynitrite: a potential initiator of lipid oxidation in food , 2001 .

[15]  L. Skibsted,et al.  Effect of residual oxygen on colour stability during chill storage of sliced, pasteurised ham packaged in modified atmosphere. , 2000, Meat science.

[16]  S. Herold.  Kinetic and spectroscopic characterization of an intermediate peroxynitrite complex in the nitrogen monoxide induced oxidation of oxyhemoglobin 1 , 1998, FEBS letters.

[17]  S. Goldstein,et al.  Formation of Peroxynitrate from the Reaction of Peroxynitrite with CO2: Evidence for Carbonate Radical Production , 1998 .

[18]  F. Shahidi,et al.  Unraveling the chemical identity of meat pigments. , 1997, Critical reviews in food science and nutrition.

[19]  C. E. Castro,et al.  Reactions of oxymyoglobin with NO, NO2, and NO2- under argon and in air. , 1996, Chemical research in toxicology.

[20]  L. Skibsted,et al.  Kinetics and mechanism of thermal oxidation and photooxidation of nitrosylmyoglobin in aqueous solution , 1992 .

[21]  L. Skibsted,et al.  Nitric oxide exchange in nitrosylmyoglobin , 1990, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung.

[22]  C. A. Parker,et al.  A new sensitive chemical actinometer - II. Potassium ferrioxalate as a standard chemical actinometer , 1956, Proceedings of the Royal Society of London. Series A. Mathematical and Physical Sciences.

[23]  C. A. Parker.  A new sensitive chemical actinometer. I. Some trials with potassium ferrioxalate , 1953, Proceedings of the Royal Society of London. Series A. Mathematical and Physical Sciences.

[24]  S. Herold.  Kinetic and spectroscopic characterization of an intermediate peroxynitrite complex in the nitrogen monoxide induced oxidation of oxyhemoglobin , 1998, FEBS letters.

[25]  D. S. Bohle,et al.  Isolation and oxygenation reactions of nitrosylmyoglobins. , 1996, Methods in enzymology.

[26]  J. K. Hurst,et al.  Carbon dioxide: physiological catalyst for peroxynitrite-mediated cellular damage or cellular protectant? , 1996, Chemical research in toxicology.

[27]  Bohle Ds,et al.  Isolation and oxygenation reactions of nitrosylmyoglobins. , 1996 .

[28]  R. Ahvenainen,et al.  Factors affecting the shelf-life of gas- and vacuum-packed cooked meat products. I: Sliced ham , 1989 .

[29]  G Bertelsen,et al.  Effect of light and packaging conditions on the colour stability of sliced ham. , 1988, Meat science.