-
1
-
-
0000241028
-
Chlorophyll catabolism in senescing plant tissues: In vivo breakdown intermediates suggest different degradative pathways for citrus fruit and parsley leaves
-
Amir-Shapira D., Goldschmidt E.E., Altman A. Chlorophyll catabolism in senescing plant tissues: In vivo breakdown intermediates suggest different degradative pathways for citrus fruit and parsley leaves. Proc. Natl. Acad. Sci. U.S.A. 84:1987;1901-1905.
-
(1987)
Proc. Natl. Acad. Sci. U.S.A.
, vol.84
, pp. 1901-1905
-
-
Amir-Shapira, D.1
Goldschmidt, E.E.2
Altman, A.3
-
2
-
-
0001844190
-
Copper enzymes in chloroplasts. Polyphenol oxidase in Beta vulgaris
-
Arnon D.I. Copper enzymes in chloroplasts. Polyphenol oxidase in Beta vulgaris. Plant Physiol. 24:1949;1-15.
-
(1949)
Plant Physiol.
, vol.24
, pp. 1-15
-
-
Arnon, D.I.1
-
3
-
-
0028937273
-
Evidence for a monooxygenase-catalyzed primary process in the catabolism of chlorophyll
-
Curty C., Engel N., Gossauer A. Evidence for a monooxygenase-catalyzed primary process in the catabolism of chlorophyll. FEBS Lett. 364:1995;41-44.
-
(1995)
FEBS Lett.
, vol.364
, pp. 41-44
-
-
Curty, C.1
Engel, N.2
Gossauer, A.3
-
4
-
-
84985448809
-
High-performance liquid chromatography of etioplast pigments in red kidney bean leaves
-
Eskin K., Harris L. High-performance liquid chromatography of etioplast pigments in red kidney bean leaves. Photochem. Photobiol. 33:1981;131-133.
-
(1981)
Photochem. Photobiol.
, vol.33
, pp. 131-133
-
-
Eskin, K.1
Harris, L.2
-
5
-
-
0028042227
-
Cleavage of chlorophyll-porphyrin. Requirement for reduced ferredoxin and oxygen
-
Ginsburg S., Schellenberg M., Matile P. Cleavage of chlorophyll-porphyrin. Requirement for reduced ferredoxin and oxygen. Plant Physiol. 105:1994;545-554.
-
(1994)
Plant Physiol.
, vol.105
, pp. 545-554
-
-
Ginsburg, S.1
Schellenberg, M.2
Matile, P.3
-
6
-
-
85024332470
-
Effect of pre-storage hot water dipping of broccoli heads on soluble protein, free amino acid contents and protease activities during storage
-
Kazami D., Sato T., Nakagawa H., Ogura N. Effect of pre-storage hot water dipping of broccoli heads on soluble protein, free amino acid contents and protease activities during storage. Nippon Nôgeikagaku kaishi. 65:1991;27-33.
-
(1991)
Nippon Nôgeikagaku Kaishi
, vol.65
, pp. 27-33
-
-
Kazami, D.1
Sato, T.2
Nakagawa, H.3
Ogura, N.4
-
7
-
-
0000034875
-
Properties of linolenic acid-dependent chlorophyll oxidation activity in thylakoid membranes
-
Lüthy B., Matile P., Thomas H. Properties of linolenic acid-dependent chlorophyll oxidation activity in thylakoid membranes. J. Plant Physiol. 123:1986;169-180.
-
(1986)
J. Plant Physiol.
, vol.123
, pp. 169-180
-
-
Lüthy, B.1
Matile, P.2
Thomas, H.3
-
9
-
-
0001430917
-
The appearance of chlorophyll derivatives in senescing tissue
-
Maunders M.J., Brown S.B., Woolhouse H.W. The appearance of chlorophyll derivatives in senescing tissue. Phytochemistry. 22:1983;2443-2446.
-
(1983)
Phytochemistry
, vol.22
, pp. 2443-2446
-
-
Maunders, M.J.1
Brown, S.B.2
Woolhouse, H.W.3
-
11
-
-
0002624451
-
Enzymatic degradation of chlorophyll in Chenopodium album
-
Shioi Y., Tatsumi Y., Shimokawa K. Enzymatic degradation of chlorophyll in Chenopodium album. Plant Cell Physiol. 32:1991;87-93.
-
(1991)
Plant Cell Physiol.
, vol.32
, pp. 87-93
-
-
Shioi, Y.1
Tatsumi, Y.2
Shimokawa, K.3
-
12
-
-
0344600166
-
Chlorophyll derivatives of stored leafy vegetables
-
Yamauchi N. Chlorophyll derivatives of stored leafy vegetables. J. Jpn. Soc. Cold Preserva. Food. 15:1989;82-86.
-
(1989)
J. Jpn. Soc. Cold Preserva. Food
, vol.15
, pp. 82-86
-
-
Yamauchi, N.1
-
13
-
-
0000087425
-
Chlorophyll degradation by peroxidase in ethylene-treated satsuma mandarin fruits
-
Yamauchi N., Hashinaga F. Chlorophyll degradation by peroxidase in ethylene-treated satsuma mandarin fruits. J. Jpn. Soc. Cold Preserva. Food. 18:1992;167-172.
-
(1992)
J. Jpn. Soc. Cold Preserva. Food
, vol.18
, pp. 167-172
-
-
Yamauchi, N.1
Hashinaga, F.2
-
14
-
-
0344038091
-
Studies on the yellowing phenomenon of harvested leafy vegetables. 6. Chlorophyll degradation by lipoxygenase
-
Yamauchi N., Watada A.E. Studies on the yellowing phenomenon of harvested leafy vegetables. 6. Chlorophyll degradation by lipoxygenase. J. Jpn. Soc. Hortic. Sci. 58(Suppl. 1):1989;532-533.
-
(1989)
J. Jpn. Soc. Hortic. Sci.
, vol.58
, Issue.SUPPL. 1
, pp. 532-533
-
-
Yamauchi, N.1
Watada, A.E.2
-
15
-
-
0002866709
-
Regulated chlorophyll degradation in spinach leaves during storage
-
Yamauchi N., Watada A.E. Regulated chlorophyll degradation in spinach leaves during storage. J. Am. Soc. Hortic. Sci. 116:1991;58-62.
-
(1991)
J. Am. Soc. Hortic. Sci.
, vol.116
, pp. 58-62
-
-
Yamauchi, N.1
Watada, A.E.2
-
16
-
-
33749408389
-
Pigment changes in parsley leaves during storage in controlled or ethylene containing atmosphere
-
Yamauchi N., Watada A.E. Pigment changes in parsley leaves during storage in controlled or ethylene containing atmosphere. J. Food Sci. 58:1993;616-618.
-
(1993)
J. Food Sci.
, vol.58
, pp. 616-618
-
-
Yamauchi, N.1
Watada, A.E.2
-
17
-
-
0028066312
-
Effectiveness of various phenolic compounds in degradation of chlorophyll by in vitro peroxidase-hydrogen peroxide system
-
Yamauchi N., Watada A.E. Effectiveness of various phenolic compounds in degradation of chlorophyll by in vitro peroxidase-hydrogen peroxide system. J. Jpn. Soc. Hortic. Sci. 63:1994;439-444.
-
(1994)
J. Jpn. Soc. Hortic. Sci.
, vol.63
, pp. 439-444
-
-
Yamauchi, N.1
Watada, A.E.2
-
19
-
-
0018370395
-
Methods for the preparation and quantitative analysis of chlorophylls
-
Yoshiura M., Iriyama K. Methods for the preparation and quantitative analysis of chlorophylls. Protein, Nucleic Acid & Enzyme. 24:1979;612-620.
-
(1979)
Protein, Nucleic Acid & Enzyme
, vol.24
, pp. 612-620
-
-
Yoshiura, M.1
Iriyama, K.2
-
20
-
-
84986492390
-
Packaging influenced total chlorophyll, soluble protein, fatty acid composition and lipoxygenase activity in broccoli florets
-
Zhuang H., Barth M.M., Hildebrand D.F. Packaging influenced total chlorophyll, soluble protein, fatty acid composition and lipoxygenase activity in broccoli florets. J. Food Sci. 59:1994;1171-1174.
-
(1994)
J. Food Sci.
, vol.59
, pp. 1171-1174
-
-
Zhuang, H.1
Barth, M.M.2
Hildebrand, D.F.3
|