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
Parents
410
Electromagnetic Properties of Hemoproteins
Takashi Yonetani, Hirokazu Yamamoto, James E. Erman et al. · Journal of Biological Chemistry · 1972 · 344 citations · Full text
W. G. Zijlstra, Anneke Buursma · Comparative Biochemistry and Physiology Part B Biochemistry and Molecular Biology · 1997 · 230 citations
1–5 of 410
1.1K
8
h-index
7
h-index
7
h-index
6
h-index
6
h-index
1–5 of 1.1K
366
The University of Texas at Austin
Austin, United States
10 h-index
18 publications
484 citations

Augusta University
Augusta, United States
10 h-index
32 publications
1.2K citations
University of Pennsylvania
Philadelphia, United States
8 h-index
26 publications
3K citations

University of Minnesota
Minneapolis, United States
8 h-index
14 publications
1.4K citations
The University of Osaka
Osaka, Japan
8 h-index
19 publications
502 citations
Marine Conservation Institute
Seattle, United States
7 h-index
14 publications
471 citations

University of Rochester
Rochester, United States
7 h-index
21 publications
577 citations

Cornell University
Ithaca, United States
6 h-index
8 publications
258 citations
1–8 of 366
JBC · 31 publications · 2.1K citations
24
h-index
21 publications · 435 citations
15
h-index
Repository · 24 publications · 666 citations
13
h-index
17 publications · 463 citations
13
h-index
12 publications · 622 citations
12
h-index
1–5