Purification and characterization of a maltooligosaccharide-forming α-amylase from a new Bacillus subtilis KCC103

Bread Staling: Molecular Basis and Control

Jonathan A. Gray, James N. BeMiller · Comprehensive Reviews in Food Science and Food Safety · 2003 · 742 citations

Agriculture, Biochemistry, Food Science +15

Chromate reduction and 16S rRNA identification of bacteria isolated from a Cr(VI)-contaminated site

Pranee Pattanapipitpaisal, Nathan Brown, Lynne E. Macaskie · Applied Microbiology and Biotechnology · 2001 · 237 citations

Life Sciences, Biology, Microbiology +12

A mechanism of bread firming. II, Role of starch hydrolyzing enzymes

Margrit Martin, R. C. Hoseney · 1991 · 193 citations

Life Sciences, Biochemistry, Food Science +14

Novel α-Amylase That Is Highly Resistant to Chelating Reagents and Chemical Oxidants from the Alkaliphilic <i>Bacillus</i> Isolate KSM-K38

Hiroshi Hagihara, Kazuaki Igarashi, Yasuhiro Hayashi et al. · Applied and Environmental Microbiology · 2001 · 155 citations · Full text

Life Sciences, Biochemistry, Microbiology +16

Characterization of a Thermostable α‐Amylase from <i>Bacillus licheniformis</i> NCIB 6346

Francis J. Morgan, Fergus G. Priest · Journal of Applied Bacteriology · 1981 · 132 citations

Life Sciences, Biochemistry, Microbiology +11