lipoxidase

lipoperoxidase lipoxygenase soybean lipoxygenase oxygenase, lip- 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.