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21 in total

1. Studies on the metal-ion and lipoxygenase-catalysed breakdown of hydroperoxides using electron-spin-resonance spectroscopy.

Authors: M J Davies; T F Slater
Journal: Biochem J Date: 1987-07-01 Impact factor: 3.857

2. Factors affecting product specificity of peanut lipoxygenase.

Authors: J A Singleton; H E Pattee; M S Melson
Journal: J Am Oil Chem Soc Date: 1978-04 Impact factor: 1.849

3. Commercial and potential utilization of lipoxygenase.

Authors: E A Emken
Journal: J Am Oil Chem Soc Date: 1978-04 Impact factor: 1.849

4. Influence of different flours and starches on gluten-free bread aroma.

Authors: Joana Pico; José Luis Bernal; Manuel Gómez
Journal: J Food Sci Technol Date: 2017-03-27 Impact factor: 2.701

5. Detection of free radicals produced from the reaction of cytochrome P-450 with linoleic acid hydroperoxide.

Authors: C Rota; D P Barr; M V Martin; F P Guengerich; A Tomasi; R P Mason
Journal: Biochem J Date: 1997-12-01 Impact factor: 3.857

6. Characterization of a C-5,13-Cleaving Enzyme of 13(S)-Hydroperoxide of Linolenic Acid by Soybean Seed.

Authors: Y. P. Salch; M. J. Grove; H. Takamura; H. W. Gardner
Journal: Plant Physiol Date: 1995-07 Impact factor: 8.340

7. Lipid oxidation products and chick nutritional encephalopathy.

Authors: P Budowski; I Bartov; Y Dror; E N Frankel
Journal: Lipids Date: 1979-09 Impact factor: 1.880

8. Mechanisms of lipid peroxidation: iron catalyzed decomposition of fatty acid hydroperoxides as the basis of hydrocarbon evolution in vivo.

Authors: D H Donovan; D B Menzel
Journal: Experientia Date: 1978-06-15

9. Gas chromatographic analysis of malonaldehyde and 4-hydroxy-2-(E)-nonenal produced from arachidonic acid and linoleic acid in a lipid peroxidation model system.

Authors: H Tamura; T Shibamoto
Journal: Lipids Date: 1991-02 Impact factor: 1.880

10. Antioxidative potential of folate producing probiotic Lactobacillus helveticus CD6.

Authors: Jayesh Jagannath Ahire; Narendra Uttamrao Mokashe; Hemant Jagatrao Patil; Bhushan Liladhar Chaudhari
Journal: J Food Sci Technol Date: 2011-02-14 Impact factor: 2.701