Nitric oxide (NO) is an important signaling molecule that is involved in a wide range of
physiological and pathological events in biology. Metal coordination chemistry, especially …

Activation and reduction of O2 and H2O2 by synthetic and biosynthetic iron porphyrin
models have proved to be a versatile platform for evaluating second-sphere effects deemed …

Tryptophan is one of the essential mammalian amino acids, and is thus a required
component in human nutrition, animal feeds, and cell culture media. However, this aromatic …

Functional bioplastic packaging was produced from thermoplastic starch (TPS) with nitrite (1–
5%) and polybutylene adipate terephthalate (PBAT)(PBAT/TPS at 30/70 and 40/60) via …

Nitrate and nitrite are part of the human diet as nutrients in many vegetables and part of food
preservation systems. In the 1950s and 1960s the potential for formation of nitrosamines in …

The growing popularity of food products marketed in the United States as “natural” and
“organic” has resulted in a proliferation of marketing efforts to meet consumer demands for …

The majority of modern organisms, including many prokaryotes, are aerobes; 1 that is, they
use molecular oxygen as the terminal electron acceptor for energy generation. Although …

Nitric-oxide synthases (NOSs, EC 1.14. 13.39) 1 oxidize L-arginine to nitric oxide (NO) and
are interesting for several reasons. They are present in many life forms (1, 2), their gene …

Meat color is an important aspect for the meat industry since it strongly determines the
consumers' perception of product quality and thereby significantly influences the purchase …

Meat and poultry curing is one of the oldest forms of food preservation still in use today.
Before the advent of refrigeration, fish and meat were preserved by methods found effective …