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Amylases

Known as: DIASTASE, AMYLASE, Amylases [Chemical/Ingredient] 
A group of amylolytic enzymes that cleave starch, glycogen, and related alpha-1,4-glucans. (Stedman, 25th ed) EC 3.2.1.-.
National Institutes of Health

Papers overview

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Review
2017
Review
2017
Background. In 2005, the International Study Group of Pancreatic Fistula developed a definition and grading of postoperative… Expand
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Review
2016
Review
2016
The aim of this review is to describe the chemical characteristics of compounds present in honey, their stability when heated or… Expand
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Review
2016
Review
2016
In this paper, the biosynthesis process of phenolic compounds in plants is summarized, which include the shikimate, pentose… Expand
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Highly Cited
2007
Highly Cited
2007
Starch consumption is a prominent characteristic of agricultural societies and hunter-gatherers in arid environments. In contrast… Expand
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Highly Cited
2007
Highly Cited
2007
OBJECTIVE Previous data from our group and others have shown that salivary alpha-amylase activity increases in response to stress… Expand
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Highly Cited
2005
Highly Cited
2005
Biological indicators for stress reactions are valuable markers in psychophysiological research and clinical practice. Since the… Expand
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Highly Cited
2002
Highly Cited
2002
As an important constituent of animal feeds, fiber represents the portion of feeds that is bulky and difficult to digest. The… Expand
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Highly Cited
1979
Highly Cited
1979
Intact ribonucleic acid (RNA) has been prepared from tissues rich in ribonuclease such as the rat pancreas by efficient… Expand
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Highly Cited
1963
Highly Cited
1963
Abstract Several procedures employing chloroform and phenol for extraction and deproteinization have been explored for the… Expand
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Highly Cited
1944
Highly Cited
1944
The reliability of the various Somogyi-Shaffer-Hartmann (1, 2) copper reagents for glucose determination in biological material… Expand
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