화학공학소재연구정보센터
검색결과 : 136건
No. Article
81 Use of a plant-derived enzyme template for the production of the green-note volatile hexanal
Schade F, Thompson JE, Legge RL
Biotechnology and Bioengineering, 84(3), 265, 2003
82 Optimization of the enzymatic production of isoamyl acetate with Novozym 435 from Candida antarctica
Guvenc A, Kapucu N, Bayraktar E, Mehmetoglu U
Chemical Engineering Communications, 190(5-8), 948, 2003
83 Aroma synthesis by immobilized lipase from Mucor sp.
Abbas H, Comeau L
Enzyme and Microbial Technology, 32(5), 589, 2003
84 Sol-gel powders and supported sol-gel polymers for immobilization of lipase in ester synthesis
Chen JP, Lin WS
Enzyme and Microbial Technology, 32(7), 801, 2003
85 Enzymatic activities of non-starter lactic acid bacteria isolated from a traditional Portuguese cheese
Tavaria FK, Malcata FX
Enzyme and Microbial Technology, 33(2-3), 236, 2003
86 Flavor-active esters: Adding fruitiness to beer
Verstrepen KJ, Derdelinckx G, Dufour JP, Winderickx J, Thevelein JM, Pretorius IS, Delvaux FR
Journal of Bioscience and Bioengineering, 96(2), 110, 2003
87 Conversion of isoeugenol into vanillic acid by Pseudomonas putida 158 cells exhibiting high isoeugenol-degrading activity
Furukawa H, Morita H, Yoshida T, Nagasawa T
Journal of Bioscience and Bioengineering, 96(4), 401, 2003
88 Competitive inclusion of binary flavor mixtures in alpha-, beta- and gamma-cyclodextrin
Shiga H, Nishimura H, Yoshii H, Furuta T, Linko P
Journal of Chemical Engineering of Japan, 35(5), 468, 2002
89 Biotransformation of phenylpropanoid compounds to vanilla flavor metabolites in cultures of Haematococcus pluvialis
Tripathi U, Rao SR, Ravishankar GA
Process Biochemistry, 38(3), 419, 2002
90 Dimethyl sulfide, a volatile flavor constituent, is a slow-binding inhibitor of tyrosinase
Perez-Gilabert M, Garcia-Carmona F
Biochemical and Biophysical Research Communications, 285(2), 257, 2001