BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

168 related articles for article (PubMed ID: 12643662)

  • 1. Effect of cis/trans isomerism of beta-carotene on the ratios of volatile compounds produced during oxidative degradation.
    Waché Y; Bosser-DeRatuld A; Lhuguenot JC; Belin JM
    J Agric Food Chem; 2003 Mar; 51(7):1984-7. PubMed ID: 12643662
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Cleavage of beta,beta-carotene to flavor compounds by fungi.
    Zorn H; Langhoff S; Scheibner M; Berger RG
    Appl Microbiol Biotechnol; 2003 Sep; 62(4):331-6. PubMed ID: 12719936
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Improved co-oxidation of beta-carotene to beta-ionone using xanthine oxidase-generated reactive oxygen species in a multiphasic system.
    Ly MH; Hoang LC; Belin JM; Waché Y
    Biotechnol J; 2008 Feb; 3(2):220-5. PubMed ID: 18074403
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Identification and aroma impact of norisoprenoids in orange juice.
    Mahattanatawee K; Rouseff R; Valim MF; Naim M
    J Agric Food Chem; 2005 Jan; 53(2):393-7. PubMed ID: 15656678
    [TBL] [Abstract][Full Text] [Related]  

  • 5. The potato carotenoid cleavage dioxygenase 4 catalyzes a single cleavage of β-ionone ring-containing carotenes and non-epoxidated xanthophylls.
    Bruno M; Beyer P; Al-Babili S
    Arch Biochem Biophys; 2015 Apr; 572():126-133. PubMed ID: 25703194
    [TBL] [Abstract][Full Text] [Related]  

  • 6. A peroxidase from Lepista irina cleaves beta,beta-carotene to flavor compounds.
    Zorn H; Langhoff S; Scheibner M; Nimtz M; Berger RG
    Biol Chem; 2003 Jul; 384(7):1049-56. PubMed ID: 12956421
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Approaches to spirit aroma: contribution of some aromatic compounds to the primary aroma in samples of orujo spirits.
    Diéguez SC; De La Peña ML; Gómez EF
    J Agric Food Chem; 2003 Dec; 51(25):7385-90. PubMed ID: 14640588
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Enzymatic production and in situ separation of natural β-ionone from β-carotene.
    Nacke C; Hüttmann S; Etschmann MM; Schrader J
    J Ind Microbiol Biotechnol; 2012 Dec; 39(12):1771-8. PubMed ID: 22911237
    [TBL] [Abstract][Full Text] [Related]  

  • 9. The degradation of (all-E)-beta-carotene by cigarette smoke.
    Lowe GM; Vlismas K; Graham DL; Carail M; Caris-Veyrat C; Young AJ
    Free Radic Res; 2009 Mar; 43(3):280-6. PubMed ID: 19177256
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Stability of all-trans-beta-carotene under ultrasound treatment in a model system: effects of different factors, kinetics and newly formed compounds.
    Sun Y; Ma G; Ye X; Kakuda Y; Meng R
    Ultrason Sonochem; 2010 Apr; 17(4):654-61. PubMed ID: 20074992
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Light-induced oxidation and isomerization of all-trans-β-cryptoxanthin in a model system.
    Li D; Xiao Y; Zhang Z; Liu C
    J Photochem Photobiol B; 2015 Jan; 142():51-8. PubMed ID: 25499103
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Lycopene inhibits the isomerization of β-carotene during quenching of singlet oxygen and free radicals.
    Heymann T; Heinz P; Glomb MA
    J Agric Food Chem; 2015 Apr; 63(12):3279-87. PubMed ID: 25803572
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Identification and characterization of a mammalian enzyme catalyzing the asymmetric oxidative cleavage of provitamin A.
    Kiefer C; Hessel S; Lampert JM; Vogt K; Lederer MO; Breithaupt DE; von Lintig J
    J Biol Chem; 2001 Apr; 276(17):14110-6. PubMed ID: 11278918
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Synthesis and preliminary biological evaluation of beta-carotene and retinoic acid oxidation products.
    Kithsiri Wijeratne EM; Liu MX; Kantipudi NB; Brochini CB; Leslie Gunatilaka AA; Canfield LM
    Bioorg Med Chem; 2006 Dec; 14(23):7875-9. PubMed ID: 16908162
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Biosynthesis of α- and β-ionone, prominent scent compounds, in flowers of Osmanthus fragrans.
    Baldermann S; Kato M; Fleischmann P; Watanabe N
    Acta Biochim Pol; 2012; 59(1):79-81. PubMed ID: 22428136
    [TBL] [Abstract][Full Text] [Related]  

  • 16. The progression of lipid oxidation, β-carotenes degradation and sensory perception of batch-fried sliced sweet potato crisps during storage.
    Agarwal D; Mui L; Aldridge E; McKinney J; Hewson L; Fisk ID
    Food Funct; 2021 May; 12(10):4535-4543. PubMed ID: 33903860
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Engineering the oleaginous yeast Yarrowia lipolytica to produce the aroma compound β-ionone.
    Czajka JJ; Nathenson JA; Benites VT; Baidoo EEK; Cheng Q; Wang Y; Tang YJ
    Microb Cell Fact; 2018 Sep; 17(1):136. PubMed ID: 30172260
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Oxidation and formation of oxidation products of β-carotene at boiling temperature.
    Zeb A
    Chem Phys Lipids; 2012 Apr; 165(3):277-81. PubMed ID: 22387098
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Occurrence of Theaspirane and its Odorant Degradation Products in Hop and Beer.
    Scholtes C; Nizet S; Massart H; Gerbaux P; Collin S
    J Agric Food Chem; 2015 Sep; 63(37):8247-53. PubMed ID: 26321162
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Investigation of bound aroma constituents of yellow-fleshed nectarines (Prunus persica L. Cv. Springbright). changes in bound aroma profile during maturation.
    Aubert C; Ambid C; Baumes R; Günata Z
    J Agric Food Chem; 2003 Oct; 51(21):6280-6. PubMed ID: 14518956
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.