Results 251 to 260 of about 338,964 (305)

Crystalline Amylase

Science, 1931
M L, Caldwell, L E, Booher, H C, Sherman
openaire   +2 more sources

Amylase Isoenzymes

CRC Critical Reviews in Clinical Laboratory Sciences, 1971
S, Meites, S, Rogols
openaire   +2 more sources

Mechanisms of starch digestion by α-amylase—Structural basis for kinetic properties

Critical reviews in food science and nutrition, 2017
Sushil Dhital, F. Warren, P. Butterworth, P. Ellis, M. Gidley   +4 more
semanticscholar   +1 more source

Fruit, vegetables, and mushrooms for the preparation of extracts with α-amylase and α-glucosidase inhibition properties: A review

Food Chemistry, 2021
Konstantinos Papoutsis, Michael C Bowyer, Nigel Brunton   +2 more
exaly  

Amylases: Enzymatic Mechanisms

1981
Many types of amylases are found throughout the animal, vegetable and microbial kingdoms. They have evolved along different pathways to enable the organism to convert insoluble starch (or glycogen) into low molecular weight, water soluble dextrins and sugars. Alpha amylases are dextrinogenic and can attack the interior of starch molecules. The products
openaire   +2 more sources

Understanding phenolic acids inhibition of α-amylase and α-glucosidase and influence of reaction conditions

Food Chemistry, 2022
José Vicente Gil, Cristina M Rosell
exaly  

Alpha-Amylase

Encyclopedia of Behavioral Medicine, 2020
U. Nater, N. Ali
semanticscholar   +1 more source

Microbial Amylases

1965
W W, Windish, N S, Mhatre
openaire   +2 more sources

Inhibition of α-amylase by polyphenolic compounds: Substrate digestion, binding interactions and nutritional intervention

Trends in Food Science and Technology, 2020
Lijun Sun, Ming Miao
exaly  

Amylase

Reactions Weekly, 2007
openaire   +2 more sources