Hemoprotein Content

Hemoprotein Content is a quantitative measure of heme-containing proteins, primarily myoglobin and hemoglobin, in meat, serving as a biochemical indicator of meat color, oxidative stability, and sensory quality.

410

Publications

16.4K

Citations

1.1K

Authors

366

Institutions

Publications per year

2017–2026

8

Authors

1.1K

  1. TH
    T. H. J. Huisman

    Augusta University, United States

    8 publications · 242 citations

    8

    h-index

  2. DL
    D.A. Ledward

    University of Nottingham, United Kingdom

    7 publications · 182 citations

    7

    h-index

  3. JB
    Joseph Bonaventura

    Duke University, United States

    7 publications · 198 citations

    7

    h-index

  4. RK
    R. Kuntzman

    Burroughs Wellcome Fund, United States

    6 publications · 249 citations

    6

    h-index

  5. AR
    Austen Riggs

    The University of Texas at Austin, United States

    6 publications · 137 citations

    6

    h-index

1–5 of 1.1K

Venues

  1. Journal of Biological Chemistry

    JBC · 31 publications · 2.1K citations

    24

    h-index

  2. 15

    h-index

  3. PubMed

    Repository · 24 publications · 666 citations

    13

    h-index

  4. 13

    h-index

  5. Blood

    12 publications · 622 citations

    12

    h-index

1–5