Breeding trials for improving the food-processing quality of soybeans

[1]  A. Kikuchi,et al.  A New Soybean Variety "Yumeyutaka" lacking both L-2 and L-3 of the LipoxygenaseIsozymes , 1992 .

[2]  Y. Nakazawa,et al.  Genetic Relationships among the Genes for Lipoxygenase-1, -2 and -3 Isozymes in Soybean [Glycine max (L.) MERRILL] Seed , 1992 .

[3]  D. M. Tekrony,et al.  Agronomic Performance of Soybean Lipoxygenase Isolines , 1992 .

[4]  D. Shibata,et al.  Appearance of new lipoxygenases in soybean cotyledons after germination and evidence for expression of a major new lipoxygenase gene. , 1992, Plant physiology.

[5]  M. Kito,et al.  Inhibition by lipoxygenase‐3 ofn‐hexanal generation in soybeans , 1991, FEBS letters.

[6]  K. Kitamura,et al.  A Line Lacking all the Seed Lipoxygenase Isozymes in Soybean [Glycine max (L.) MERRILL] Induced by gamma-ray Irradiation , 1991 .

[7]  K. Kohyama,et al.  Rheological Study on the Effect of the A5 Subunit on the Gelation Characteristics of Soybean Proteins , 1991 .

[8]  D. Fukushima,et al.  Recent progress of soybean protein foods: Chemistry, technology, and nutrition , 1991 .

[9]  C. V. Morr Current status of soy protein functionality in food systems , 1990 .

[10]  T. Ogawa,et al.  Genetic improvement of seed storage proteins using three variant alleles of 7S globulin subunits in soybean (Glycine max L.) , 1989 .

[11]  E. Frankel,et al.  Flavor evaluation of crude oil to predict the quality of soybean oil , 1988 .

[12]  G. MacLeod,et al.  Soy flavor and its improvement. , 1988, Critical reviews in food science and nutrition.

[13]  S. Nielsen,et al.  Flavor improvement of soybean preparations by genetic removal of lipoxygenase-2 , 1987 .

[14]  K. Harada,et al.  Genetic Analysis of Subunits of Two Major Storage Proteins (β-Conglycinin and Glycinin) in Soybean Seeds , 1986 .

[15]  Tomohiko Mori,et al.  Mechanism of Heat-Induced Gelation and Gel Properties of Soybean 7S Globulin , 1986 .

[16]  A. Hermansson Soy protein gelation , 1986 .

[17]  A. Kikuchi,et al.  Inheritance of Lipoxygenase-2 and Genetic Relationships among Genes for Lipoxygenase-1, -2 and -3 Isozymes in Soybean Seeds , 1985 .

[18]  H. Narita,et al.  Lipoxygenase-2 isozyme is responsible for generation of n-hexanal in soybean homogenate , 1985 .

[19]  K. Kitamura Biochemical Characterization of Lipoxygenase Lacking Mutants, L-1-less, L-2-less, and L-3-less Soybeans , 1984 .

[20]  N. Nielsen,et al.  Genetic Analysis of a Null-Allele for Lipoxygenase-3 in Soybean Seeds 1 , 1983 .

[21]  K. Harada,et al.  Genetic Analysis of the Most Acidic 11S Globulin Subunit and Related Characters in Soybean Seeds , 1983 .

[22]  T. Hymowitz,et al.  Inheritance of Lipoxygenase‐1 Activity in Soybean Seeds 1 , 1982 .

[23]  P. Staswick,et al.  Identification of the acidic and basic subunit complexes of glycinin. , 1981, The Journal of biological chemistry.

[24]  T. Cheesbrough,et al.  [53] Lipoxygenase from soybeans: EC 1.13.11.12 Linoleate:oxygen oxidoreductase , 1981 .

[25]  D. Sessa Biochemical aspects of lipid-derived flavors in legumes , 1979 .

[26]  K. Saio,et al.  DIFFERENCES IN FUNCTIONAL PROPERTIES OF 7S AND 11S SOYBEAN PROTEINS , 1978 .

[27]  H. Wieser,et al.  Enzymatic oxydation of linoleic acid: Formation of bittertasting fatty acids , 1977, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung.

[28]  K. Shibasaki,et al.  Major proteins of soybean seeds. A straightforward fractionation and their characterization. , 1976, Journal of agricultural and food chemistry.

[29]  W. Wolf Lipoxygenase and flavor of soybean protein products , 1975 .

[30]  S. Premakumari,et al.  Energy and protein requirements. , 1986, WHO chronicle.