Effect of pH on the stability and molecular structure of nitrosyl hemochromogen

The use and control of nitrate and nitrite for the processing of meat products

Karl‐Otto Honikel · Meat Science · 2007 · 950 citations

Agriculture, Food Science, Food Microbiology +11

The colour of cooked cured pork. I.—Estimation of the Nitric oxide‐Haem Pigments

H. C. Hornsey · Journal of the Science of Food and Agriculture · 1956 · 873 citations

Agriculture, Chemistry, Food Science +17

On the nature of different iron sites and their catalytic role in Fe-ZSM-5 DeNOx catalysts: new insights by a combined EPR and UV/VIS spectroscopic approach

M. Santhosh Kumar, Michael Schwidder, Wolfgang Grünert et al. · Journal of Catalysis · 2004 · 446 citations

Natural Sciences, Chemical Engineering, Chemistry +17

Structural changes of Au–Cu bimetallic catalysts in CO oxidation: In situ XRD, EPR, XANES, and FT-IR characterizations

Xiaoyan Liu, Aiqin Wang, Lin Li et al. · Journal of Catalysis · 2011 · 279 citations

Natural Sciences, Chemistry, Materials Science +17

An infrared study of nitric oxide bonding to heme B and hemoglobin A. Evidence for inositol hexaphosphate induced cleavage of proximal histidine to iron bonds

John C. Maxwell, Winslow S. Caughey · Biochemistry · 1976 · 271 citations

Natural Sciences, Biochemistry, Chemistry +14