Literature DB >> 13796457

The starch of the tuber and shoots of the sprouting potato.

W BANKS, C T GREENWOOD.   

Abstract

Entities:  

Keywords:  STARCH/chemistry; VEGETABLES/chemistry

Mesh：

Substances：

Year:  1959        PMID： 13796457      PMCID： PMC1197040          DOI： 10.1042/bj0730237

Source DB:  PubMed          Journal:  Biochem J        ISSN： 0264-6021            Impact factor:   3.857


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  6 in total

1.  Hydrolysis of amylose by beta-amylase and Z-enzyme.

Authors:  E F NEUFELD; W Z HASSID
Journal:  Arch Biochem Biophys       Date:  1955-12       Impact factor: 4.013

2.  Aspects of the physical chemistry of starch.

Authors:  C T GREENWOOD
Journal:  Adv Carbohydr Chem       Date:  1956

3.  Oxidation as a source of anomalies in amylose.

Authors:  H BAUM; G A GILBERT; N D SCOTT
Journal:  Nature       Date:  1956-05-12       Impact factor: 49.962

4.  The Z-enzyme in amylolysis.

Authors:  S PEAT; W J WHELAN
Journal:  Nature       Date:  1953-09-12       Impact factor: 49.962

5.  The amylose content of the starch present in the growing potato tuber.

Authors:  T G Halsall; E L Hirst; J K Jones; F W Sansome
Journal:  Biochem J       Date:  1948       Impact factor: 3.857

6.  On the phosphorus of potato starch.

Authors:  T POSTERNAK
Journal:  J Biol Chem       Date:  1951-01       Impact factor: 5.157
  6 in total
  1 in total

1.  Studies on the biosynthesis of starch granules. 2. The properties of the components of starches from smooth- and wrinkled-seeded peas during growth.

Authors:  C T GREENWOOD; J THOMSON
Journal:  Biochem J       Date:  1962-01       Impact factor: 3.857
  1 in total

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