Evolution of the Aroma Volatiles of Pear Fruits Supplemented with Fatty Acid Metabolic Precursors

Evaluation of the volatile profile of 33 Pyrus ussuriensis cultivars by HS-SPME with GC–MS

(2012) Gaihua Qin et al.   FOOD CHEMISTRY

Synthesis of green note aroma compounds by biotransformation of fatty acids using yeast cells coexpressing lipoxygenase and hydroperoxide lyase

(2011) Markus Buchhaupt et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Catabolism of Branched Chain Amino Acids Supports Respiration but Not Volatile Synthesis in Tomato Fruits

(2011) Andrej Kochevenko et al.   Molecular Plant

Increased straight-chain esters content after ultra low oxygen storage and its relation to the lipoxygenase system in ‘Golden Reinders®’ apples

(2010) Rosa Altisent et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Branched-chain and aromatic amino acid catabolism into aroma volatiles in Cucumis melo L. fruit

(2010) Itay Gonda et al.   JOURNAL OF EXPERIMENTAL BOTANY

Lipoxygenase Activity Is Involved in the Regeneration of Volatile Ester-Synthesizing Capacity after Ultra-Low Oxygen Storage of ‘Fuji’ Apple

(2009) Rosa Altisent et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Lipoxygenase Gene Expression in Ripening Kiwifruit in Relation to Ethylene and Aroma Production

(2009) Bo Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Biosynthesis of plant-derived flavor compounds

(2008) Wilfried Schwab et al.   PLANT JOURNAL