Research graph
References from Safety evaluation of an extension of use of the food enzyme glucose oxidase from the genetically modified Aspergillus oryzae strain NZYM‐KP. Local targets link to admitted publications; unresolved targets remain external evidence.
Glucose oxidase effect on dough rheology and bread quality: A study from macroscopic to molecular level
10.1016/j.foodchem.2005.07.043 · 2006 · External reference
10.2903/j.efsa.2007.438
10.2903/j.efsa.2007.438 · External reference
10.2903/j.efsa.2009.1051
10.2903/j.efsa.2009.1051 · External reference
10.2903/j.efsa.2011.2097
10.2903/j.efsa.2011.2097 · External reference
10.2903/j.efsa.2018.5319
10.2903/j.efsa.2018.5319 · External reference
10.2903/j.efsa.2021.6851
10.2903/j.efsa.2021.6851 · External reference
10.2903/j.efsa.2023.8094
10.2903/j.efsa.2023.8094 · External reference
An extremely sensitive amylase activity assay and its application for the determination of the residual amylase activity in bread
10.1007/s12161-025-02781-3 · 2025 · External reference
Determination of the direct activity of the maltogenic amylase from Geobacillus stearothermophilus in white bread
10.1007/s12161-019-01673-7 · 2020 · External reference
Effects of peroxidase and hydrogen peroxide on the dityrosine formation and the mixing characteristics of wheat‐flour dough
10.1271/bbb.69.1686 · 2005 · External reference
Tyrosine cross‐links: Molecular basis of gluten structure and function
10.1021/jf010113h · 2001 · External reference
Thermal inactivation kinetics of β‐galactosidase during bread baking
10.1016/j.foodchem.2017.01.010 · 2017 · External reference
