Biochemical characterization of a novel l-asparaginase from Bacillus megaterium H-1 and its application in French fries
Author:
Funder
National Natural Science Foundation of China
Chinese “863 High-Tech” Program
Publisher
Elsevier BV
Subject
Food Science
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1. Evaluation of the efficiency of thermostable l-asparaginase from B. licheniformis UDS-5 for acrylamide mitigation during preparation of French fries;World Journal of Microbiology and Biotechnology;2024-02-12
2. Apoptosis and cell cycle arrest of leukemic cells by a robust and stable L-asparaginase from Pseudomonas sp. PCH199;International Journal of Biological Macromolecules;2024-02
3. Biochemical characterization of glutaminase-free L-asparaginases from Himalayan Pseudomonas and Rahnella spp. for acrylamide mitigation;International Journal of Biological Macromolecules;2024-02
4. Unlocking the Potential of Marine Asparaginase Sources;Thalassas: An International Journal of Marine Sciences;2023-12-23
5. Thermal Stability Enhancement of L-Asparaginase from Corynebacterium glutamicum Based on a Semi-Rational Design and Its Effect on Acrylamide Mitigation Capacity in Biscuits;Foods;2023-12-03
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