Amyloglucosidase Assay Reagent

1.A novel enzymatic method discriminating wheat pre-harvest sprouting from Late Maturity alpha-amylase. Mangan, D., Draga, A., Ivory, R., Cornaggia, C., Blundell, M., Howitt, C., McCleary, B. V. & Ral, J. P. (2022). Journal of Cereal Science, 105, 103480.
2.Measurement of amyloglucosidase using P-nitrophenyl β-maltoside as substrate. McCleary, B. V., Bouhet, F. & Driguez, H. (1991). Biotechnology Techniques, 5(4), 255-258.
3.Microfluidic screening and whole-genome sequencing identifies mutations associated with improved protein secretion by yeast. Huang, M., Bai, Y., Sjostrom, S. L., Hallström, B. M., Liu, Z., Petranovic, D., Uhlén, M., Joensson, H. N., Andersson-Svahn, H. & Nielsen, J. (2015). Proceedings of the National Academy of Sciences, 112(34), E4689-E4696.
4.Biomimetic silica encapsulation of enzymes for replacement of biocides in antifouling coatings. Kristensen, J. B., Meyer, R. L., Poulsen, C. H., Kragh, K. M., Besenbacher, F. & Laursen, B. S. (2010). Green Chemistry, 12(3), 387-394.
5.Comparative assessment of amylolytic and cellulolytic enzyme activity of malts prepared from tropical cereals. Dziedzoave, N. T., Graffham, A. J., Westby, A. & Komlaga, G. (2010). Food Control, 21(10), 1349-1353.
6.Functionality of selected strains of moulds and yeasts from Vietnamese rice wine starters. Dung, N. T. P., Rombouts, F. M. & Nout, M. J. R. (2006). Food Microbiology, 23(4), 331-340.
7.Development of defined mixed-culture fungal fermentation starter granulate for controlled production of rice wine. Dung, N. T. P., Rombouts, F. M. & Nout, M. J. R. (2005). Innovative Food Science & Emerging Technologies, 6(4), 429-441.