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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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Highly Cited
2007
Highly Cited
2007
Phenolic compounds are responsible for major organoleptic characteristics of plant-derived food and beverages; these substances… 
Highly Cited
2004
Highly Cited
2004
Porcine pancreatic alpha-amylase (PPA) was allowed to react with herbal extracts containing rosmarinic acid (RA) and purified RA… 
Highly Cited
1996
Highly Cited
1996
SUMMARY. This investigation was designed to evaluate the production rates and concentrations of salivary a-amylase as a measure… 
Highly Cited
1995
Highly Cited
1995
Functional analysis of a barley high-pI alpha-amylase gene promoter has identified a gibberellin (GA) response complex in the… 
Highly Cited
1981
Highly Cited
1981
The recently developed low temperature embedding procedure with the resin Lowicryl K4M (Carlemalm E, Garavito M, Villiger W: Proc… 
Highly Cited
1932
Highly Cited
1932
IT is clear that, for the determination of enzymic reaction-velocity under readily definable conditions, the states near the…