Investigation of alpha amylase inhibitors from Bidens pilosa L. by in silico and in vitro studies. [PDF]
Galagali A +8 more
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Salivary cortisol and alpha-amylase as stress markers to evaluate an individualized music intervention for people with dementia: feasibility and pilot analyses. [PDF]
Hillebrand MC +6 more
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Genetic and environmental influences on alpha amylase stress reactivity and shared genetic covariation with cortisol. [PDF]
Sawyers C +5 more
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Examining hypothalamic-pituitary-adrenal axis genetic variation on cortisol and alpha-amylase reactivity during an explicit negative-evaluative stress induction. [PDF]
Grillo AR +2 more
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Pilot market surveillance of GMM contaminations in alpha-amylase food enzyme products: A detection strategy strengthened by a newly developed qPCR method targeting a GM Bacillus licheniformis producing alpha-amylase. [PDF]
Fraiture MA +9 more
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In silico docking and ADMET studies on clinical targets for type 2 diabetes correlated to in vitro inhibition of pancreatic alpha-amylase and alpha-glucosidase by rutin, caffeic acid, p-coumaric acid, and vanillin. [PDF]
McMillan J, Bester MJ, Apostolides Z.
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Enzyme Immunoassay for Alpha-Amylase
Journal of Immunoassay, 1983A sensitive sandwich enzyme immunoassay has been developed for quantitation of alpha-amylase in pig pancreas. The alpha-amylase-antibody conjugate was prepared from horseradish peroxidase coupled with antibodies to hog pancreas alpha-amylase. With this method the measuring range is 1-10 ng/ml and the detection limit is 0.2 ng/ml.
K A, Sobiech, R, Slowinska
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Bacterial Alpha-Amylase Inhibitors
Zentralblatt für Mikrobiologie, 1983Summary The effect of 5 growth regulators at concentrations of 50, 100, and 1000 ppm on the activity of B. subtilis-37 alpha-amylase was studied. Indol butyric acid (IBA) did not inhibit alpha-amylase activity at concentrations of 50 to 1000 ppm. The other 4 growth regulators, 6-furfurylamino-purine, gibberellic acid, naphthalene acetic acid, and ...
M S, Safwat +4 more
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Action of Certain Alpha Amylases
1950Publisher Summary This chapter discusses two main types of amylases; the dextrinogenic, liquefying or alpha amylases, and the saccharogenic or beta amylases. The former cause rapid fragmentation of starches to reducing dextrins which give no color with iodine (dextrinogenic action) and rapid decrease in the viscosity of starch pastes (liquefying ...
M L, CALDWELL, M, ADAMS
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