vanillyl alcohol

Known as: 4-hydroxy-3-methoxybenzenemethanol 
 
National Institutes of Health

Papers overview

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2016
2016
UNLABELLED The VAO/PCMH family of flavoenzymes is a family of structurally related proteins that catalyse a wide range of… (More)
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Highly Cited
2009
Highly Cited
2009
Vanillin is one of the world's most important flavor compounds, with a global market of 180 million dollars. Natural vanillin is… (More)
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2008
2008
Vanillyl alcohol displayed a significant inhibition in the chick chorioallantoic membrane (CAM) angiogenesis. Vanillyl alcohol… (More)
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2004
2004
The flavoenzyme vanillyl-alcohol oxidase was subjected to random mutagenesis to generate mutants with enhanced reactivity to… (More)
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2002
2002
Capsinoids are a novel group of compounds produced by the Capsicum plant. We synthesized a capsinoid by the lipase-catalyzed… (More)
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Highly Cited
2000
Highly Cited
2000
Lignocellulose can be readily hydrolyzed into a mixture of sugars using dilute mineral acids. During hydrolysis, a variety of… (More)
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1998
1998
Vanillyl alcohol oxidase (VAO) from Penicillium simplicissimum catalyzes the enantioselective hydroxylation of 4-ethylphenol, 4… (More)
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1998
1998
Furfural, 5-methylfurfural, and vanillin co-occurred in 64 barrel-aged red, white, and model wines with the reduction products… (More)
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1997
1997
The catalytic mechanism for the oxidative demethylation of 4-(methoxymethyl)phenol by the covalent flavoprotein vanillyl-alcohol… (More)
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1993
1993
When 4-methylguaiacol (MeG), a phenolic lignin model compound, was added to a culture that was inoculated with Coriolus… (More)
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