Isolation and Some Characteristics of Lipoxygenase from Aromatic Brown Rice (Oryza SativaL.) cv. Khao Dawk Mali 105
Author:
Publisher
Informa UK Limited
Subject
Medical Laboratory Technology,Clinical Biochemistry,Immunology,Immunology and Allergy
Link
http://www.tandfonline.com/doi/pdf/10.1080/15321810802570285
Reference29 articles.
1. Quantification of the Rice Aroma Compound, 2-Acetyl-1-pyrroline, in Uncooked Khao Dawk Mali 105 Brown Rice
2. Effects of drying methods and storage time on the aroma and milling quality of rice (Oryza sativa L.) cv. Khao Dawk Mali 105
3. Recent developments in biochemistry of the plant lipoxygenase pathway
4. Purification and properties of lipoxygenase induced in downy mildew resistant pearl millet seedlings due to infection with Sclerospora graminicola
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1. Two isoforms of lipoxygenase from mature grains of pearl millet [Pennisetum glaucum (L.) R. Br.]: purification and physico-chemico-kinetic characterization;Journal of Food Science and Technology;2017-03-27
2. Modulation of the Fragrance of Kam Sweet Rice by Jasmonic Acid and Abscisic Acid Might Involve the MYC2 and ABI5 Transcription Factors;Journal of Food Biochemistry;2016-02-29
3. Preparation of alcalase hydrolysed rice bran protein concentrate and its inhibitory effect on soybean lipoxygenase activity;International Journal of Food Science & Technology;2013-09-03
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