Chemical and Microbiological Comparisons of Inhibitors Derived Thermally from Nitrite with an Iron Thionitrosyl (Roussin Black Salt)
Author:
Publisher
Microbiology Society
Subject
Microbiology
Cited by 24 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Antimicrobial Activity of the Iron-Sulfur Nitroso Compound Roussin's Black Salt [Fe 4 S 3 (NO) 7 ] on the Hyperthermophilic Archaeon Pyrococcus furiosus;Applied and Environmental Microbiology;2009-04
2. Prevention of Clostridium outgrowth in heated and hermetically sealed meat products by nitrite - a review;European Food Research and Technology;2001-09-01
3. Characterization of the Bactericidal Effects of Sodium Nitroprusside and Other Pentacyanonitrosyl Complexes on the Food Spoilage Bacterium Clostridium sporogenes;Applied and Environmental Microbiology;1998-09
4. In SituNitric Oxide (NO) Measurement by Modified Electrodes: NO Labilized by Photolysis of Metal Nitrosyl Complexes;Analytical Biochemistry;1997-05
5. Photochemistry of Roussin's Red Salt, Na2[Fe2S2(NO)4], and of Roussin's Black Salt, NH4[Fe4S3(NO)7]. In Situ Nitric Oxide Generation To Sensitize γ-Radiation Induced Cell Death1;Journal of the American Chemical Society;1997-03-01
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