Exploring structural and computational contrasts in Myoglobins: Implications for thermal treatment-induced Sulfmyoglobin formation
Author:
Funder
Consejo Nacional de Ciencia y Tecnologia
Publisher
Elsevier BV
Reference29 articles.
1. Sulfmyoglobin production by free cysteine during thermal treatment: Involvement of heme iron in the production of free radicals;Alvarez-Armenta;Food Chemistry,2023
2. Review of the greening reaction by thermal treatment: New insights exploring the structural implications of myoglobin;Alvarez-Armenta;Journal of Agricultural and Food Chemistry,2023
3. The greening reaction of skipjack tuna (Katsuwonus pelamis) metmyoglobin promoted by free cysteine during thermal treatment;Álvarez-Armenta;PeerJ,2022
4. Research advances of molecular docking and molecular dynamic simulation in recognizing interaction between muscle proteins and exogenous additives;Bai;Food Chemistry,2023
5. Studies on thermal denaturation of fish Myoglobins using differential scanning calorimetry, circular dichroism, and tryptophan fluorescence;Chanthai;Fisheries Science,1996
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