PublisherDOIYearVolumeIssuePageTitleAuthor(s)Link
Biotechnology Advances10.1016/0734-9750(88)90149-81988622534726954 Lipolytic enzyme derived from a aspergillus microorganism having an accelerating effect on cheese flavor developmenthttps://api.elsevier.com/content/article/PII:0734975088901498?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:0734975088901498?httpAccept=text/plain
Biotechnology and Bioengineering10.1002/bit.26017080619751781157-1181Kinetic Behavior of Microencapsulated ?-GalactosidaseD. T. Wadiak, R. G. Carbonellhttps://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Fbit.260170806, https://onlinelibrary.wiley.com/doi/full/10.1002/bit.260170806
Journal of Food Process Engineering10.1111/j.1745-4530.2008.00289.x2009333540-553EFFECT OF UHP ON ENZYME, MICROORGANISM AND FLAVOR IN CANTALOUPE (CUCUMIS MELO L.) JUICEYONGKUN MA, XIAOSONG HU, JILUAN CHEN, GUANGHUA ZHAO, XIAOJUN LIAO, FANG CHEN, JIHONG WU, ZHENGFU WANGhttps://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1745-4530.2008.00289.x
Enzyme and Microbial Technology10.1016/0141-0229(82)90036-9198244229-232Solvent treatment for β-d-galactosidase release from yeast cellsD.M. Fentonhttps://api.elsevier.com/content/article/PII:0141022982900369?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:0141022982900369?httpAccept=text/plain
Enzyme and Microbial Technology10.1016/0141-0229(95)98142-21995177669Heparinase-producing microorganism belonging to the Genus bacillushttps://api.elsevier.com/content/article/PII:0141022995981422?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:0141022995981422?httpAccept=text/plain
Enzyme and Microbial Technology10.1016/0141-0229(94)00103-x1995177636-646Defined coimmobilization of mixed microorganism culturesA.M. O'Reilly, J.A. Scotthttps://api.elsevier.com/content/article/PII:014102299400103X?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:014102299400103X?httpAccept=text/plain
Vaccine10.1016/s0264-410x(98)90051-2198421108Vaccines for immunization of mammals: contain ozone inactivated pathogenic microorganism and carrierhttps://api.elsevier.com/content/article/PII:S0264410X98900512?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0264410X98900512?httpAccept=text/plain
Journal of Food Processing and Preservation10.1111/jfpp.129222016413e12922Effect of Chemical Soaking, Toasting and Crude α-Galactosidase Enzyme Treatment on the Oligosaccharide Content of Red Gram FlourS. Devindra, T. Arunahttps://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fjfpp.12922, https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fjfpp.12922, http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12922/fullpdf
Journal of Food Process Engineering10.1111/jfpe.128552018416e12855Shelf-life prediction of microencapsulated B-galactosidase powder prepared using enteric double-coating technologyhttps://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fjfpe.12855, http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12855/fullpdf
Enzyme and Microbial Technology10.1016/0141-0229(95)98146-61995177669Method and compositions for enzyme complementation assays using the omega region of beta-galactosidasehttps://api.elsevier.com/content/article/PII:0141022995981466?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:0141022995981466?httpAccept=text/plain