Maltose/Sucrose/D-Glucose Assay Kit

1.Valorization of wheat bread waste and cheese whey through cultivation of lactic acid bacteria for bio-preservation of bakery products. Iosca, G., Turetta, M., De Vero, L., Bang-Berthelsen, C. H., Gullo, M. & Pulvirenti, A. (2023). LWT, 176, 114524.
2.Design of a Plant-Based Yogurt-Like Product Fortified with Hemp Flour: Formulation and Characterization. Montemurro, M., Verni, M., Rizzello, C. G. & Pontonio, E. (2023). Foods, 12(3), 485.
3.Application, characterisation and economic assessment of brewers’ spent grain and liquor. Milew, K., Manke, S., Grimm, S., Haseneder, R., Herdegen, V. & Braeuer, A. S. (2022). Journal of the Institute of Brewing, 128(3), 96-108.
4.Genetic variation in transcriptional regulation of wheat seed starch content and its conversion to bioethanol. Mukherjee, S., Koramutla, M. K., Levin, D. B. & Ayele, B. T. (2021). Food and Energy Security, e339.
5.Sprouting Time Affects Sorghum (Sorghum bicolor [L.] Moench) Functionality and Bread-Baking Performance. Cardone, G., Rumler, R., Speranza, S., Marti, A. & Schönlechner, R. (2021). Foods, 10(10), 2285.
6.Monosaccharide constituents of potato root exudate influence hatching of the white potato cyst nematode. Bell, C. A., Mobayed, W., Lilley, C. J. & Urwin, P. (2021). PhytoFrontiers, 1-26.
7.Chemical Composition of Sour Beer Resulting from Supplementation the Fermentation Medium with Magnesium and Zinc Ions. Ciosek, A., Fulara, K., Hrabia, O., Satora, P. & Poreda, A. (2020). Biomolecules, 10(12), 1599.
8.Effect of Sprouting on Proteins and Starch in Quinoa (Chenopodium quinoa Willd.). Suárez-Estrella, D., Bresciani, A., Iametti, S., Marengo, M., Pagani, M. A. & Marti, A. (2020). Plant Foods for Human Nutrition, 75(4), 635-641.
9.Sprouting improves the bread‐making performance of whole wheat flour (Triticum aestivum L.). Cardone, G., D'Incecco, P., Pagani, M. A. & Marti, A. (2020). Journal of the Science of Food and Agriculture, 100(6), 2453-2459.
10.Performance of non-Saccharomyces yeasts isolated from Jiaozi in dough fermentation and steamed bread making. Li, Z., Li, H., Song, K. & Cui, M. (2019). LWT, 111, 46-54.
11.Identification of the bacteria and their metabolic activities associated with the microbial spoilage of custard cream desserts. Techer, C., Jan, S., Thierry, A., Maillard, M. B., Grosset, N., Galet, O., Breton, V., Gautier, M. & Baron, F. (2020). Food Microbiology, 86, 103317.
12.Fortified blended food base: effect of co-fermentation time on composition, phytic acid content and reconstitution properties. Shevade, A. V., O’Callaghan, Y. C., O’Brien, N. M., O’Connor, T. P. & Guinee, T. P. (2019). Foods, 8(9), 388.
13.Torulaspora delbrueckii contribution in mixed brewing fermentations with different Saccharomyces cerevisiae strains. Canonico, L., Comitini, F. & Ciani, M. (2017). International Journal of Food Microbiology, 259, 7-13.
14.Antiglycemic Effect of Water Extractable Arabinoxylan from Wheat Aleurone and Bran. Malunga, L. N., Izydorczyk, M. & Izydorczyk, M. (2017). Journal of Nutrition and Metabolism, Article ID 5784759.
15.Torulaspora delbrueckii in the brewing process: A new approach to enhance bioflavour and to reduce ethanol content. Canonico, L., Agarbati, A., Comitini, F. & Ciani, M. (2016). Food microbiology, 56, 45-51.