113428 ⎘
Oxidoreductases acting on the CH-OH group of donors (1.1) with a oxygen as acceptor (1.1.3) Hexose oxidase (1.1.3.5)
RAW MATERIAL COMPOSITIONS WITH REDUCING SUGARS AND MAILLARD REACTION INHIBITING ENZYMES
#2METHOD OF PRODUCING THIN ENZYME-BASED SENSING LAYERS ON PLANAR SENSORS
#3Method of producing thin enzyme-based sensing layers on planar sensors
#4STABILIZATION OF OXIDASES BY GLYCINE
#5STABILIZATION OF OXIDASES BY DRYING UNDER REDUCED PARTIAL OXYGEN PRESSURE
#6Method of producing thin enzyme-based sensing layers on planar sensors
#7USE OF HEXOSE OXIDASE AND/OR CELLOBIOSE OXIDASE FOR REDUCTION OF MAILLARD REACTION
#8Continuous analyte monitoring electrode with crosslinked enzyme
#9Method of producing thin enzyme-based sensing layers on planar sensors
#10COMPOSITIONS AND METHODS FOR IMPROVED PROTEIN PRODUCTION
#11Method for the control of the formation of acrylamide in a foodstuff
#12Method of improving the properties of a flour dough, a flour dough improving composition and improved food products
#13Composition Comprising A Coupled Enzyme System
#14Prolamin-reduced beverages and methods for the preparation thereof
#15ENZYMATIC PROCESS FOR OBTAINING INCREASED YIELD OF LACTOBIONIC ACID
#16Enzymatic process for obtaining increased yield of lactobionic acid
#17Method of improving the hydration of pasta and preparation of pasta products
#18Method of improving dough and bread quality
#19Process for manufacturing cheeses and other dairy products and products thereof
#20Method