@article{WessigJohnMertens2018,
  author    = {Wessig, Pablo and John, Leonard and Mertens, Monique},
  title     = {Extending the Class of [1,3]-Dioxolo[4.5-f]benzodioxole (DBD) Fluorescent Dyes},
  series = {European journal of organic chemistry},
  volume    = {2018},
  journal   = {European journal of organic chemistry},
  number    = {14},
  publisher = {Wiley-VCH},
  address   = {Weinheim},
  issn      = {1434-193X},
  doi       = {10.1002/ejoc.201800002},
  pages     = {1674 -- 1681},
  year      = {2018},
  abstract  = {Synthetic routes to a collection of new fluorescent dyes are described, which are based on the [1,3]-dioxolo[4.5-f]benzodioxole (DBD) core. By introducing different electron withdrawing groups in 4- and 8-position of the DBD moiety the emission wavelength could be adjusted over a large spectral range from blue to orange light.},
  language  = {en}
}
@article{KhozroughiKrohSchlueteretal.2018,
  author    = {Khozroughi, Amin Ghadiri and Kroh, Lothar W. and Schlueter, Oliver and Rawel, Harshadrai Manilal},
  title     = {Assessment of the bacterial impact on the post-mortem formation of zinc protoporphyrin IX in pork meat},
  series = {Food chemistry},
  volume    = {256},
  journal   = {Food chemistry},
  publisher = {Elsevier},
  address   = {Oxford},
  issn      = {0308-8146},
  doi       = {10.1016/j.foodchem.2018.01.045},
  pages     = {25 -- 30},
  year      = {2018},
  abstract  = {The post-mortem accumulation of the heme biosynthesis metabolite zinc protoporphyrin IX (ZnPP) in porcine muscle is associated with both a meat-inherent and a bacterial enzymatic reaction during meat storage. To estimate the bacterial impact on ZnPP formation, meat and meat-like media were investigated by HPLC-FLD (and MALDI-TOF-MS) after inoculation with a representative microorganism (P. fluorescens). Results indicate the principal ability of meat-inherent bacteria to form ZnPP in meat extracts and meat-like media, but not on the meat muscle. Thus it was concluded that the ZnPP formation in meat is due to a meat-inherent enzymatic reaction induced by porcine ferrochelatase (FECH), while the bacterial (FECH) induced reaction seems to be not significant.},
  language  = {en}
}