1. Evidence of the mechanism underlying zinc protoporphyrin IX formation in nitrite/nitrate-free dry-cured Parma ham. (October 2022) Authors: Wakamatsu, Jun-ichi Journal: Meat science Issue: Volume 192(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. High ZnPP-forming food-grade lactic acid bacteria as a potential substitute for nitrite/nitrate to improve the color of meat products. (June 2021) Authors: Kauser-Ul-Alam, Md.; Hayakawa, Toru; Kumura, Haruto; Wakamatsu, Jun-ichi Journal: Meat science Issue: Volume 176(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Improving the color of meat products without adding nitrite/nitrate using high zinc protoporphyrin IX-forming microorganisms. (March 2020) Authors: Wakamatsu, Jun-ichi; Kawazoe, Hotaka; Ohya, Momo; Hayakawa, Toru; Kumura, Haruto Journal: Meat science Issue: Volume 161(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Optimal pH of zinc protoporphyrin IX formation in porcine muscles: Effects of muscle fiber type and myoglobin content. (March 2019) Authors: Wakamatsu, Jun-ichi; Akter, Mofassara; Honma, Fumika; Hayakawa, Toru; Kumura, Haruto; Nishimura, Takanori Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 101(2019) Page Start: 599 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Searching for high ZnPP-forming edible bacteria to improve the color of fermented meat products without nitrite/nitrate. (July 2020) Authors: Asaduzzaman, Md; Ohya, Momo; Kumura, Haruto; Hayakawa, Toru; Wakamatsu, Jun-ichi Journal: Meat science Issue: Volume 165(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Water-extractable zinc protoporphyrin IX in Parma ham predominantly exists as complexes with hemoglobin and myoglobin. (April 2021) Authors: Wang, Hung-Cheng; Hayakawa, Toru; Kumura, Haruto; Wakamatsu, Jun-ichi Journal: Food bioscience Issue: Volume 40(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Zinc protoporphyrin IX predominantly exists as a complex non-enzymatically bound to apo-hemoglobin in Parma ham. (30th November 2022) Authors: Zhai, Yang; Wang, Hung-Cheng; Hayakawa, Toru; Kumura, Haruto; Wakamatsu, Jun-ichi Journal: Food chemistry Issue: Volume 395(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗