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Journal Abstract Search

303 related items for PubMed ID: 26077968

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  • 3. Cloning, expression, and characterization of thermophilic L-asparaginase from Thermococcus kodakarensis KOD1.
    Hong SJ, Lee YH, Khan AR, Ullah I, Lee C, Park CK, Shin JH.
    J Basic Microbiol; 2014 Jun; 54(6):500-8. PubMed ID: 24442710
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  • 5. Evaluating the potential for enzymatic acrylamide mitigation in a range of food products using an asparaginase from Aspergillus oryzae.
    Hendriksen HV, Kornbrust BA, Østergaard PR, Stringer MA.
    J Agric Food Chem; 2009 May 27; 57(10):4168-76. PubMed ID: 19388639
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  • 10. The effect of asparaginase on acrylamide formation in French fries.
    Pedreschi F, Kaack K, Granby K.
    Food Chem; 2008 Jul 15; 109(2):386-92. PubMed ID: 26003362
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  • 18. Reduction of acrylamide formation by vanadium salt in potato French fries and chips.
    Kalita D, Jayanty SS.
    Food Chem; 2013 May 01; 138(1):644-9. PubMed ID: 23265535
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  • 19. Characterization of L-asparaginase from Streptomyces koyangensis SK4 with acrylamide-minimizing potential in potato chips.
    Shahana Kabeer S, Francis B, Vishnupriya S, Kattatheyil H, Joseph KJ, Krishnan KP, Mohamed Hatha AA.
    Braz J Microbiol; 2023 Sep 01; 54(3):1645-1654. PubMed ID: 37036659
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  • 20. Heterologous gene expression and characterization of TK2246, a highly active and thermostable plant type l-asparaginase from Thermococcus kodakarensis.
    Chohan SM, Sajed M, Naeem SU, Rashid N.
    Int J Biol Macromol; 2020 Mar 15; 147():131-137. PubMed ID: 31923515
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