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Measurement of α-Amylase Activity in White Wheat Flour, Milled Malt, and Microbial Enzyme Preparations, Using the Ceralpha Assay: Collaborative Study

机译：使用凯勒氏菌测定法测量白小麦粉，麦芽和微生物酶制剂中的α-淀粉酶活性：协作研究

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Barry V McCleary; Marian McNally; Dympna Monaghan; David C Mugford; C Black; R Broadbent; M Chin; M Cormack; R Fox; C Gaines; P Gothard; S Home; E Howes; C Johnson; R Keeping; M Koliatsou; M Lindhauer; R Marins de Sa; R Martin; D Monaghan; U Nees; R Nishwitz; G Palmer; J Panozzo; J Recabarren; S Roumeliotis; S Seddig; V Solah; M Sonnet; H Themeier;
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1. Improved Prediction Of Malt Fermentability By Measurement Of The Diastatic Power Enzymes β-amylase, α-amylase, And Limit Dextrinase: I. Survey Of The Levels Of Diastatic Power Enzymes In Commercial Malts [J] . D. Evan Evans, Chengdao Li, Jason K. Eglinton Journal of the American Society of Brewing Chemists . 2008,第4期

机译：通过测量介电能力酶β-淀粉酶，α-淀粉酶和极限糊精酶来改进对麦芽发酵能力的预测：I.商业麦芽中介电能力酶水平的调查
2. Hydrolysis of wheat flour with amylase preparations and individual enzymes [J] . I. N. Zorov, M. V. Semenova, N. V. Tsurikova, Applied biochemistry and microbiology . 2006,第6期

机译：用淀粉酶制剂和各种酶水解小麦粉
3. Improved Prediction Of Malt Fermentability By Measurement Of The Diastatic Power Enzymes β-amylase, α-amylase, And Limit Dextrinase: Ii. Impact Of Barley Genetics, Growing Environment, And Gibberellin On Levels Of α-amylase And Limit Dextrinase In Mal [J] . D. Evan Evans, Chengdao Li, Stefan Harasymow, Journal of the American Society of Brewing Chemists . 2009,第1期

机译：通过测量透析能力酶β-淀粉酶，α-淀粉酶和极限糊精酶，改进对麦芽发酵能力的预测：大麦遗传，生长环境和赤霉素对玉米中α-淀粉酶和极限糊精酶水平的影响
4. MEASUREMENT OF alpha-AMYLASE AND beta-AMYLASE IN CEREAL FLOUR AND MALT [C] . Barry V. McCleary, Anthony Blakeney Australian cereal chemistry conference . 2010

机译：谷物粉和麦芽α-淀粉酶和β-淀粉酶的测量
5. Evaluation of alpha-amylase activity and falling number for soft white and soft red wheat varieties adapted to Michigan [D] . Yu, Chong 2012

机译：评估适合密歇根州的白色和红色软质小麦品种的α-淀粉酶活性和落数
6. Effect of wheat species (Triticum aestivum vs T. spelta) farming system (organic vs conventional) and flour type (wholegrain vs white) on composition of wheat flour – Results of a retail survey in the UK and Germany – 2. Antioxidant activity and phenolic and mineral content [O] . Juan Wang, Eleni Chatzidimitriou, Liza Wood, 2020

机译：小麦品种（普通小麦vs.斯佩尔塔小麦）耕作制度（有机与常规）和面粉类型（全麦与白色）对小麦粉成分的影响–英国和德国的零售调查结果– 2.抗氧化活性以及酚和矿物质含量
7. Assay for α-Amylase Activity of Commercial Enzyme Preparations Used in Food Processing [O] . Masako HIROKADO, Keiko HIRATA, Youko UEMATSU, 1997

机译：用于食品加工的商业酶制剂的α-淀粉酶活性的测定

Measurement of α-Amylase Activity in White Wheat Flour, Milled Malt, and Microbial Enzyme Preparations, Using the Ceralpha Assay: Collaborative Study

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