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Characterization and solvent engineering of wheat β-amylase for enhancing its activity and stability
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Kinetic and thermodynamic analysis of the inhibitory effects of maltose, glucose, and related carbohydrates on wheat β-amylase
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Cloning and expression of the cold-adapted endo-1,4-β-glucanase gene from Eisenia fetida
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[Biotechnology Annual Review] Volume 13 || Engineering, expression, purification, and production of recombinant thermolysin
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Chemical modification of wheat β-amylase by trinitrobenzenesulfonic acid, methoxypolyethylene glycol, and glutaraldehyde to improve its thermal stability and activity
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Novel Metabolism of 1α,25-Dihydroxyvitamin D 3 with C 24 −C 25 Bond Cleavage Catalyzed by Human CYP24A1 †
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Stabilization of Bovine Intestine Alkaline Phosphatase by Sugars
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Inhibitory Effects of Lignans on the Activity of Human Matrix Metalloproteinase 7 (Matrilysin)
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Comparison of the Thermal Stabilities of the αβ Heterodimer and the α Subunit of Avian Myeloblastosis Virus Reverse Transcriptase
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Insights into the Reaction Mechanism of the Coagulation of Soy Protein Isolates Induced by Subtilisin Carlsberg
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Degradation Kinetics of Chlorogenic Acid at Various pH Values and Effects of Ascorbic Acid and Epigallocatechin Gallate on Its Stability under Alkaline Conditions
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Effects of Conversion of the Zinc-Binding Motif Sequence of Thermolysin, HEXXH, to That of Dipeptidyl Peptidase III, HEXXXH, on the Activity and Stability of Thermolysin
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Matriptase Does Not Require Hepatocyte Growth Factor Activator Inhibitor Type-1 for Activation in an Epithelial Cell Expression Model
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SEPARATION OF AMINO ACIDS AND PEPTIDES BY HIGH PERFORMANCE HYDROPHOBIC INTERACTION CHROMATOGRAPHY
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Activity of Glucose-6-phosphate 1-Dehydrogenase in Hair Follicles with Male-pattern Alopecia
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The Activity of a Type II Transmembrane Serine Protease, Matriptase, Is Dependent Solely on the Catalytic Domain
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Chemiluminescent Enzyme Immunoassay for Measuring Leptin
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Analysis of the Mechanism of Inhibition of Human Matrix Metalloproteinase 7 (MMP-7) Activity by Green Tea Catechins
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Decrease in the Acrylamide Content in Canned Coffee by Heat Treatment with the Addition of Cysteine
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Substrate-dependent Activation of Thermolysin by Salt
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