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Journal Abstract Search

195 related items for PubMed ID: 29999533

  • 1. Engineered GH11 xylanases from Orpinomyces sp. PC-2 improve techno-functional properties of bread dough.
    Passarinho ATP, Ventorim RZ, Maitan-Alfenas GP, de Oliveira EB, Guimarães VM.
    J Sci Food Agric; 2019 Jan 30; 99(2):741-747. PubMed ID: 29999533
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  • 2. Impact of the removal of N-terminal non-structured amino acids on activity and stability of xylanases from Orpinomyces sp. PC-2.
    Ventorim RZ, de Oliveira Mendes TA, Trevizano LM, Dos Santos Camargos AM, Guimarães VM.
    Int J Biol Macromol; 2018 Jan 30; 106():312-319. PubMed ID: 28782612
    [Abstract] [Full Text] [Related]

  • 3. Effects of laccase and xylanase on the chemical and rheological properties of oat and wheat doughs.
    Flander L, Rouau X, Morel MH, Autio K, Seppänen-Laakso T, Kruus K, Buchert J.
    J Agric Food Chem; 2008 Jul 23; 56(14):5732-42. PubMed ID: 18558694
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  • 4. Improving the Quality of Wheat Flour Bread by a Thermophilic Xylanase with Ultra Activity and Stability Reconstructed by Ancestral Sequence and Computational-Aided Analysis.
    Hu G, Hong X, Zhu M, Lei L, Han Z, Meng Y, Yang J.
    Molecules; 2024 Apr 22; 29(8):. PubMed ID: 38675714
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  • 5. Sensitivity of the Bacillus subtilis Xyn A Xylanase and Its Mutants to Different Xylanase Inhibitors Determines Their Activity Profile and Functionality during Bread Making.
    Leys S, De Bondt Y, Schreurs L, Courtin CM.
    J Agric Food Chem; 2019 Oct 09; 67(40):11198-11209. PubMed ID: 31532988
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  • 6. Modification of the Secondary Binding Site of Xylanases Illustrates the Impact of Substrate Selectivity on Bread Making.
    Leys S, Pauly A, Delcour JA, Courtin CM.
    J Agric Food Chem; 2016 Jul 06; 64(26):5400-9. PubMed ID: 27282886
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  • 7. Effect of enzymatic hydrolysis of arabinoxylan on the quality of frozen dough during the subfreezing process.
    Zhu N, Liu Y, Zhang X, Gao H, Zeng J, Yang J, Song J, Li X, Zhao T.
    J Sci Food Agric; 2024 Aug 15; 104(10):6062-6069. PubMed ID: 38441143
    [Abstract] [Full Text] [Related]

  • 8. Effects of enzymatic treatment using Response Surface Methodology on the quality of bread flour.
    Shafisoltani M, Salehifar M, Hashemi M.
    Food Chem; 2014 Apr 01; 148():176-83. PubMed ID: 24262543
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  • 10. Phenolic compounds and free sulfhydryl groups in whole grain wheat flour modified by xylanase.
    Both J, Esteres VP, Santetti GS, Bressiani J, Oro T, Pallarés Gómez M, Friedrich MT, Gutkoski LC.
    J Sci Food Agric; 2019 Sep 01; 99(12):5392-5400. PubMed ID: 31077384
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  • 11. Effect of a Thermoascus aurantiacus thermostable enzyme cocktail on wheat bread qualitiy.
    Oliveira DS, Telis-Romero J, Da-Silva R, Franco CM.
    Food Chem; 2014 Jan 15; 143():139-46. PubMed ID: 24054223
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  • 13. Refrigerated dough quality: effect of environment and genotypes of hard red spring wheat.
    Simsek S, Whitney KL, Ohm JB, Anderson J, Mergoum M.
    J Food Sci; 2011 Jan 15; 76(1):S101-7. PubMed ID: 21535707
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  • 15. Evidence for the involvement of arabinoxylan and xylanases in refrigerated dough syruping.
    Courtin CM, Gys W, Gebruers K, Delcour JA.
    J Agric Food Chem; 2005 Sep 21; 53(19):7623-9. PubMed ID: 16159195
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  • 20. Effect of cellulase, xylanase and α-amylase combinations on the rheological properties of Chinese steamed bread dough enriched in wheat bran.
    Liu W, Brennan MA, Serventi L, Brennan CS.
    Food Chem; 2017 Nov 01; 234():93-102. PubMed ID: 28551272
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