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Journal Abstract Search

246 related items for PubMed ID: 31353531

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  • 8. The high maltose-producing alpha-amylase of the thermophilic actinomycete, Thermomonospora curvata.
    Collins BS, Kelly CT, Fogarty WM, Doyle EM.
    Appl Microbiol Biotechnol; 1993 Apr; 39(1):31-5. PubMed ID: 7763549
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  • 9. Utilization of a maltotetraose-producing amylase as a whole wheat bread improver: dough rheology and baking performance.
    Bae W, Lee SH, Yoo SH, Lee S.
    J Food Sci; 2014 Aug; 79(8):E1535-40. PubMed ID: 25040090
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  • 10. Purification and characterization of a liquefying α-amylase from alkalophilic thermophilic Bacillus sp. AAH-31.
    Kim DH, Morimoto N, Saburi W, Mukai A, Imoto K, Takehana T, Koike S, Mori H, Matsui H.
    Biosci Biotechnol Biochem; 2012 Aug; 76(7):1378-83. PubMed ID: 22785486
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  • 11. High maltose-forming, Ca2+-independent and acid stable α-amylase from a novel acidophilic bacterium, Bacillus acidicola.
    Sharma A, Satyanarayana T.
    Biotechnol Lett; 2010 Oct; 32(10):1503-7. PubMed ID: 20559683
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  • 15. Gene cloning and characterization of a thermostable organic-tolerant α-amylase from Bacillus subtilis DR8806.
    Emtenani S, Asoodeh A, Emtenani S.
    Int J Biol Macromol; 2015 Jan; 72():290-8. PubMed ID: 25168843
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  • 16. Simultaneous improvement of thermostability and maltotriose-forming ability of a fungal α-amylase for bread making by directed evolution.
    Wang YC, Ma JW, Liu HJ, Jiang ZQ, Li YX.
    Int J Biol Macromol; 2024 Apr; 264(Pt 1):130481. PubMed ID: 38431017
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  • 17. The purification of a novel amylase from Bacillus subtilis and its inhibition by wheat proteins.
    Orlando AR, Ade P, Di Maggio D, Fanelli C, Vittozzi L.
    Biochem J; 1983 Feb 01; 209(2):561-4. PubMed ID: 6189482
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  • 18. Establishing the relative importance of damaged starch and fructan as sources of fermentable sugars in wheat flour and whole meal bread dough fermentations.
    Struyf N, Laurent J, Lefevere B, Verspreet J, Verstrepen KJ, Courtin CM.
    Food Chem; 2017 Mar 01; 218():89-98. PubMed ID: 27719961
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  • 19. [Alpha-amylases of Bacillus subtilis].
    Varbanets' LD, Myshak KV, Matseliukh OV, Hudzenko OV, Safronova LA, Prykhod'ko VO.
    Mikrobiol Z; 2006 Mar 01; 68(2):30-8. PubMed ID: 16786626
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  • 20. A new raw-starch-digesting α-amylase: production under solid-state fermentation on crude millet and biochemical characterization.
    Maktouf S, Kamoun A, Moulis C, Remaud-Simeon M, Ghribi D, Chaabouni SE.
    J Microbiol Biotechnol; 2013 Apr 01; 23(4):489-98. PubMed ID: 23568203
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