"Metmyoglobin" is a descriptor in the National Library of Medicine's controlled vocabulary thesaurus,
MeSH (Medical Subject Headings). Descriptors are arranged in a hierarchical structure,
which enables searching at various levels of specificity.
Myoglobin which is in the oxidized ferric or hemin form. The oxidation causes a change in color from red to brown.
| Descriptor ID |
D008786
|
| MeSH Number(s) |
D12.776.422.316.940.500
|
| Concept/Terms |
|
Below are MeSH descriptors whose meaning is more general than "Metmyoglobin".
Below are MeSH descriptors whose meaning is more specific than "Metmyoglobin".
This graph shows the total number of publications written about "Metmyoglobin" by people in this website by year, and whether "Metmyoglobin" was a major or minor topic of these publications.
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| Year | Major Topic | Minor Topic | Total |
|---|
| 2002 | 0 | 1 | 1 |
| 2015 | 1 | 0 | 1 |
| 2018 | 0 | 1 | 1 |
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Below are the most recent publications written about "Metmyoglobin" by people in Profiles.
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Mancini RA, Belskie K, Suman SP, Ramanathan R. Muscle-Specific Mitochondrial Functionality and Its Influence on Fresh Beef Color Stability. J Food Sci. 2018 Aug; 83(8):2077-2082.
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Belskie KM, Van Buiten CB, Ramanathan R, Mancini RA. Reverse electron transport effects on NADH formation and metmyoglobin reduction. Meat Sci. 2015 Jul; 105:89-92.
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Zhou HX, Bilsel O. SAXS/SANS probe of intermolecular interactions in concentrated protein solutions. Biophys J. 2014 Feb 18; 106(4):771-3.
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Wettasinghe M, Bolling B, Plhak L, Xiao H, Parkin K. Phase II enzyme-inducing and antioxidant activities of beetroot (Beta vulgaris L.) extracts from phenotypes of different pigmentation. J Agric Food Chem. 2002 Nov 06; 50(23):6704-9.