The optimized production, purification, characterization, and application in the bread making industry of three acid‐stable alpha‐amylases isoforms from a new isolated Bacillus subtilis strain US586

Optimization of submerged Aspergillus oryzae S2 α-amylase production

(2016) Belgacem Naili et al.   FOOD SCIENCE AND BIOTECHNOLOGY

A novel α-amylase-lipase formulation as anti-staling agent in durum wheat bread

(2016) Virgilio Giannone et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Bacterial and Archaeal α-Amylases: Diversity and Amelioration of the Desirable Characteristics for Industrial Applications

(2016) Deepika Mehta et al.   Frontiers in Microbiology

Non-parametric stability analyses of dough properties in wheat

(2015) Yuksel KAYA et al.   Food Science and Technology

Gene cloning and characterization of a thermostable organic-tolerant α-amylase from Bacillus subtilis DR8806

(2015) Shamsi Emtenani et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Expression of an Aspergillus niger xylanase in yeast: Application in breadmaking and in vitro digestion

(2015) Fatma Elgharbi et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Characterization of the native form and the carboxy-terminally truncated halotolerant form of α-amylases fromBacillus subtilisstrain FP-133

(2015) Shinji Takenaka et al.   JOURNAL OF BASIC MICROBIOLOGY

Engineering high α-amylase levels in wheat grain lowers Falling Number but improves baking properties

(2015) Jean-Philippe Ral et al.   PLANT BIOTECHNOLOGY JOURNAL

Non-parametric stability analyses of dough properties in wheat

(2015) Yuksel KAYA et al.   Food Science and Technology

Rheological, baking, and sensory properties of composite bread dough with breadfruit (Artocarpus communisForst) and wheat flours

(2015) Adegoke H. Bakare et al.   Food Science & Nutrition

Analysis of Bacterial Flora Associated with Peri-implantitis Using Obligate Anaerobic Culture Technique and 16S rDNA Gene Sequence

(2014) Naoki Tamura et al.   INTERNATIONAL JOURNAL OF ORAL & MAXILLOFACIAL IMPLANTS

Enhancing arabic bread quality and shelf life stability using bread improvers

(2014) S M. Aleid et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Production and Biochemical Characterization of a High Maltotetraose (G4) Producing Amylase fromPseudomonas stutzeriAS22

(2014) Hana Maalej et al.   Biomed Research International

Developing Bacillus spp. as a cell factory for production of microbial enzymes and industrially important biochemicals in the context of systems and synthetic biology

(2013) Long Liu et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Modelling the effects of transglutaminase and L-ascorbic acid on substandard quality wheat flour by response surface methodology

(2013) Olivera Simurina et al.   Chemical Industry & Chemical Engineering Quarterly

Impact of Amylases on Biopolymer Dynamics during Storage of Straight-Dough Wheat Bread

(2013) Geertrui M. Bosmans et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Cloning and overexpression of raw starch digesting α-amylase gene from Bacillus subtilis strain AS01a in Escherichia coli and application of the purified recombinant α-amylase (AmyBS-I) in raw starch digestion and baking industry

(2013) Jetendra K. Roy et al.   JOURNAL OF MOLECULAR CATALYSIS B-ENZYMATIC

Studying the effects of whole-wheat flour on the rheological properties and the quality attributes of whole-wheat saltine cracker using SRC, alveograph, rheometer, and NMR technique

(2013) Juan Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Bacillus subtilis: from soil bacterium to super-secreting cell factory

(2013) Jan Maarten van Dijl et al.   Microbial Cell Factories

Bacterial cell factories for recombinant protein production; expanding the catalogue

(2013) Neus Ferrer-Miralles et al.   Microbial Cell Factories

Microbial acid-stable α-amylases: Characteristics, genetic engineering and applications

(2013) Archana Sharma et al.   PROCESS BIOCHEMISTRY

Cloning and expression of acidstable, high maltose-forming, Ca2+-independent α-amylase from an acidophile Bacillus acidicola and its applicability in starch hydrolysis

(2012) Archana Sharma et al.   EXTREMOPHILES

Characterization and application of a detergent-stable alkaline α-amylase from Bacillus subtilis strain AS-S01a

(2011) Jetendra K. Roy et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Characterization of bread dough: Rheological properties and microstructure

(2011) Rutuja Upadhyay et al.   JOURNAL OF FOOD ENGINEERING

Production, purification and characterization of two α-amylase isoforms from a newly isolated Aspergillus Oryzae strain S2

(2011) Mouna Sahnoun et al.   PROCESS BIOCHEMISTRY

Production and properties of the highly efficient raw starch digesting α-amylase from a Bacillus licheniformis ATCC 9945a

(2010) Nataša Božić et al.   BIOCHEMICAL ENGINEERING JOURNAL

CLONING AND SEQUENCING OF THE α-AMYLASE GENE FROMBACILLUS SUBTILISUS116 STRAIN ENCODING AN ENZYME CLOSELY IDENTICAL TO THAT FROMBACILLUS AMYLOLIQUEFACIENSBUT DISTINCT IN THERMAL STABILITY

(2010) EZZEDINE BEN MESSAOUD et al.   JOURNAL OF FOOD BIOCHEMISTRY

Amylases and bread firming – an integrated view

(2009) Hans Goesaert et al.   JOURNAL OF CEREAL SCIENCE

Impact of thermostable amylases during bread making on wheat bread crumb structure and texture

(2008) Bert Lagrain et al.   FOOD RESEARCH INTERNATIONAL