116623 ⎘
Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2); Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1) Glucan 1,4-alpha-maltohydrolase (3.2.1.133), i.e. maltogenic alpha-amylase
USE OF FOLDASES TO IMPROVE HETEROLOGOUS EXPRESSION OF SECRETED MOLECULES
#2CELL-ASSOCIATED HETEROLOGOUS FOOD AND/OR FEED ENZYMES
#3A PROCESS FOR THE PRODUCTION OF A BAKED PRODUCT WITHOUT ADDITION OF SUGAR
#4USE OF A FIBRINOGEN CAPTURE AGENT TO DETECT A CIZ1 B-VARIANT
#5ENZYME COMPOSITIONS FOR PRODUCING CEREAL-BASED PRODUCT AND METHODS THEREOF
#6ENZYMES FOR INFUSION MASHING IN ADJUNCT BREWING TECHNICAL FIELD
#7Variant maltogenic alpha-amylase
#8Process for improving freshness of flat breads involving combination of maltogenic alpha amylase variants
#9Simplified Process For Producing Maltodextrin and Specialty Syrups
#10Method for using lipase enzymes for cleaning
#11Lipase enzymes
#12CELL-ASSOCIATED HETEROLOGOUS FOOD AND/OR FEED ENZYMES
#13Thermophilic and thermoacidophilic biopolymer-degrading genes and enzymes from and related organisms, methods
#14Baking lipase and methods of use
#15Thermophilic and thermoacidophilic biopolymer-degrading genes and enzymes from and related organisms, methods
#16AMYLASE WITH MALTOGENIC PROPERTIES
#17Cake batters
#18host
#19Thermophilic and thermoacidophilic biopolymer-degrading genes and enzymes from and related organisms, methods
#20Polypeptides Having Glucoamylase Activity and Polynucleotides Encoding Same
#21Method of preparing a dough-based product
#22Thermophilic and thermoacidophilic biopolymer degrading genes and enzymes from and related organisms, methods
#23Thermophilic and thermoacidophilic biopolymer-degrading genes and enzymes from and related organisms, methods
#24Enzymatic production of an ethylenically unsaturated glycoside using polysaccharides
#25Enzymatic generation of functional lipids from cereals or cereal bi-streams
#26METHOD OF PREPARING A DOUGH-BASED PRODUCT
#27Thermophilic and thermoacidophilic biopolymer-degrading genes and enzymes from alicyclobacillus acidocaldarius and related organisms, methods
#28α(1,6)-linked glucose oligosaccharide hydrolyzing enzyme polynucleotides and polypeptides and methods of use thereof
#29METHOD FOR PRODUCING SOY SAUCE
#30Preparation of dough-based product
#31Maltogenic Alpha-Amylase Variants
#32Method of Preparing a Dough-Based Product
#33Method for producing potato products