Pectin lyase: A review

By S. Yadav, P. Yadav, Dinesh Yadav, K. S. Yadav. 2009

245 citations recorded by the source corpus.

Subfields: Biomaterials, Food Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/06a49e9038be8d6cdccbc367c09744d3c5ad3af2

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Biomaterials

1. W. Du
2. R. Avena-Bustillos
3. T. Mchugh
4. P. Espitia
5. N. Soares

In Food Science

1. R. Avena-Bustillos

In Plant Science

1. Manoj Kumar
2. Rajendra Singh
3. P. Mehta
4. A. Mittal

Citations in the corpus

• Microbial enzymes: industrial progress in 21st century (2016, background): “Pectin, a structural heteropolysaccharide, present in nearly all fruits is required to be maintained to regulate cloudiness of juices by polygalacturonase (EC 3.2.1.15), pectin esterases (EC 3.1.1.11), pectin lyase (EC 4.2.2.10) and various arabanases (Kashyap et al. 2001; Yadav et al. 2001).”
• Edible films from pectin: Physical-mechanical and antimicrobial properties - A review (2014, background): “Glycerin has various grades of uses in the United States and in Europe; however, the ith permission from Yadav et al. (2009). desirable grade for food applications and edible film elaboration is the USP glycerin.”