Catalytic properties of lipoxygenase extracted from different varieties of Pisum sativum and Lens culinaris-Reference-Cited by-同舟云学术

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Catalytic properties of lipoxygenase extracted from different varieties of Pisum sativum and Lens culinaris

Published:2021-01-24 Issue:2 Volume:45 Page:
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:J. Food Biochem.

Author:

Liburdi Katia¹^ORCID,Esti Marco¹,Petroselli Verdiana¹,Mendler‐Drienyovszki Nóra²,Radicetti Emanuele³,Mancinelli Roberto¹

Affiliation:

1. Department of Agricultural and Forestry Sciences (DAFNE) Tuscia University Viterbo Italy

2. Institutes for Agricultural Research and Educational Farm, Research Institute of Nyíregyháza University of Debrecen Nyíregyháza Hungary

3. Department of Chemical and Pharmaceutical Sciences University of Ferrara Ferrara Italy

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfbc.13617

Reference39 articles.

1. Kinetics of thermal inactivation of tomato lipoxygenase

2. Study of lipoxygenase and peroxidase as indicator enzymes in green beans: change of enzyme activity, ascorbic acid and chlorophylls during frozen storage

3. Kinetic characterization of arginase from Saccharomyces cerevisiae during alcoholic fermentation at different temperatures

4. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding

5. Lipoxygenase Activity in Fourteen Legumes

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