Glucosyl Rubusosides by Dextransucrases Improve the Quality of Taste and Sweetness-Reference-Cited by-同舟云学术

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Glucosyl Rubusosides by Dextransucrases Improve the Quality of Taste and Sweetness

Published:2016-03-28 Issue:3 Volume:26 Page:493-497
ISSN:1017-7825
Container-title:Journal of Microbiology and Biotechnology
language:en
Short-container-title:Journal of Microbiology and Biotechnology

Author:

Ko Jin-A,Ryu Young Bae,Park Ji-Young,Kim Cha Young,Kim Joong Su,Nam Seung-Hee,Lee Woo Song,Kim Young-Min

Publisher

Journal of Microbiology and Biotechnology

Subject

Applied Microbiology and Biotechnology,General Medicine,Biotechnology

Link

http://www.jmb.or.kr/submission/Journal/026/JMB026-03-08_FDOC_1.pdf

Cited by 6 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Novel α-glycosyl compounds from glycosylation of rubusoside;Food Chemistry;2023-04

2. Enzymatic glucosylation of polyphenols using glucansucrases and branching sucrases of glycoside hydrolase family 70;Critical Reviews in Food Science and Nutrition;2021-12-15

3. The role of metabolites of steviol glycosides and their glucosylated derivatives against diabetes-related metabolic disorders;Food & Function;2021

4. Enzymatic Monoglucosylation of Rubusoside and the Structure–Sweetness/Taste Relationship of Monoglucosyl Derivatives;Journal of Agricultural and Food Chemistry;2020-07-20

5. Efficient Biocatalytic Preparation of Rebaudioside KA: Highly Selective Glycosylation Coupled with UDPG Regeneration;Scientific Reports;2020-04-10

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