Kinetics of enzymatic reduction of metmyoglobin in relation to oxygen activation in meat products

Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4

Ulrich K. Laemmli · Nature · 1970 · 251K citations

Protein Assembly, Natural Sciences, Structural Proteins +8

DETERMINATION OF SERUM PROTEINS BY MEANS OF THE BIURET REACTION

Allan G. Gornall, Charles J. Bardawill, Maxima M. David · Journal of Biological Chemistry · 1949 · 16.1K citations · Full text

Renal Function, Alb Reagent, Bioanalysis +21

Evaluation of the Direct Thiobarbituric Acid Extraction Method for Determining Oxidative Rancidity in Mackerel (Scomber scombrus L.)

W. Vyncke · Fette Seifen Anstrichmittel · 1975 · 317 citations

Food Chemistry, Scomber Scombrus L, Oxidative Rancidity +14

Discolouration in pre‐packaged beef: measurement by reflectance spectrophotometry and shopper discrimination

D.E. Hood, E. B. RIORDAN · International Journal of Food Science & Technology · 1973 · 203 citations

Nutrition, Food Analysis, Agricultural Economics +18

Metmyoglobin reductase. Identification and purification of a reduced nicotinamide adenine dinucleotide-dependent enzyme from bovine heart which reduces metmyoglobin.

Louis Hagler, R I Coppes, R. H. Herman · Journal of Biological Chemistry · 1979 · 184 citations · Full text

Animal Physiology, Beef Heart Muscle, Aldo-keto Reductase +15