lipoxidase, 9029-60-1

Articles:

PubMed:	Rare allele of HvLox-1 associated with lipoxygenase activity in barley (Hordeum vulgare L.).
PubMed:	Selection and molecular characterization of a lipoxygenase-free soybean mutant line induced by gamma irradiation.
PubMed:	Formation of 1-octen-3-ol from Aspergillus flavus conidia is accelerated after disruption of cells independently of Ppo oxygenases, and is not a main cause of inhibition of germination.
PubMed:	Model studies on the key aroma compounds formed by an oxidative degradation of ω-3 fatty acids initiated by either copper(II) ions or lipoxygenase.
PubMed:	Synthesis of 9-oxononanoic acid, a precursor for biopolymers.
PubMed:	Off-flavor related volatiles in soymilk as affected by soybean variety, grinding, and heat-processing methods.
PubMed:	Influence of lipid content and lipoxygenase on flavor volatiles in the tomato peel and flesh.
PubMed:	Molecular sequence variations of the lipoxygenase-2 gene in soybean.
PubMed:	Bioconversion of car-3-ene by a dioxygenase of Pleurotus sapidus.
PubMed:	Effect of enzymes on strawberry volatiles during storage, at different ripeness level, in different cultivars, and during eating.
PubMed:	Influence of blanching and grinding process with hot water on beany and non-beany flavor in soymilk.
PubMed:	Reduction of off-flavor generation in soybean homogenates: a mathematical model.
PubMed:	Molecular basis of seed lipoxygenase null traits in soybean line OX948.
PubMed:	Invited review: Annatto usage and bleaching in dairy foods.
PubMed:	Biochemical changes during the storage of high hydrostatic pressure processed avocado paste.
PubMed:	Effects of lipase, lipoxygenase, peroxidase and free fatty acids on volatile compound found in boiled buckwheat noodles.
PubMed:	Expression profiling of various genes during the fruit development and ripening of mango.
PubMed:	Development of a screening system for the evaluation of soybean volatiles.
PubMed:	Water deficit alters differentially metabolic pathways affecting important flavor and quality traits in grape berries of Cabernet Sauvignon and Chardonnay.
PubMed:	The lipoxygenase gene family: a genomic fossil of shared polyploidy between Glycine max and Medicago truncatula.
PubMed:	The role of oxylipins and antioxidants on off-flavor precursor formation during potato flake processing.
PubMed:	Loss of ripening capacity of pawpaw fruit with extended cold storage.
PubMed:	Elimination of trypsin inhibitor activity and beany flavor in soy milk by consecutive blanching and ultrahigh-temperature (UHT) processing.
PubMed:	Utilization of okara, a byproduct from soymilk production, through the development of soy-based snack food.
PubMed:	A soybean cultivar lacking lipoxygenase 2 and 3 has similar calcium bioavailability to a commercial variety despite higher calcium absorption inhibitors.
PubMed:	Analysis of volatile flavor compounds of sardine (Sardinops melanostica) by solid phase microextraction.
PubMed:	Zinc and iron bioavailability of genetically modified soybeans in rats.
PubMed:	Mung bean lipoxygenase in the production of a C6-aldehyde. Natural green-note flavor generation via biotransformation.
PubMed:	Correlation of malt quality parameters and beer flavor stability: multivariate analysis.
PubMed:	Characterization of epoxydecenal isomers as potent odorants in black tea (Dimbula) infusion.
PubMed:	Lipoxygenase from banana leaf: purification and characterization of an enzyme that catalyzes linoleic acid oxygenation at the 9-position.
PubMed:	Characterization of factors that transform linoleic acid into di- and trihydroxyoctadecenoic acids in mash.
PubMed:	Characterization of 9-fatty acid hydroperoxide lyase-like activity in germinating barley seeds that transforms 9(S)-hydroperoxy-10(E),12(Z)-octadecadienoic acid into 2(E)-nonenal.
PubMed:	A simple and efficient system for green note compound biogenesis by use of certain lipoxygenase and hydroperoxide lyase sources.
PubMed:	Identification of a specific isoform of tomato lipoxygenase (TomloxC) involved in the generation of fatty acid-derived flavor compounds.
PubMed:	Commercial scale pulsed electric field processing of tomato juice.
PubMed:	Specific fluctuations in the composition of lipoxygenase- and glycosidase-generated flavors in some cultivated teas of Assam.
PubMed:	Release of deuterated (E)-2-nonenal during beer aging from labeled precursors synthesized before boiling.
PubMed:	Effect of overexpression of fatty acid 9-hydroperoxide lyase in tomatoes (Lycopersicon esculentum Mill.).
PubMed:	Formation by mechanical stimulus of the flavor compounds in young leaves of Japanese pepper (Xanthoxylum piperitum DC.).
PubMed:	Polygalacturonase, pectinesterase, and lipoxygenase activities in high-pressure-processed diced tomatoes.
PubMed:	Effect of high-pressure treatment on lipoxygenase activity.
PubMed:	Antioxidant activity of selected Indian spices.
PubMed:	Production of tomato flavor volatiles from a crude enzyme preparation using a hollow-fiber reactor.
PubMed:	Volatile components in stored rice [Oryza sativa (L.)] of varieties with and without lipoxygenase-3 in seeds.
PubMed:	The decrease of virgin olive oil flavor produced by high malaxation temperature is due to inactivation of hydroperoxide lyase.
PubMed:	Soybean protein flavor components: a review.