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Naegeli amylodextrin and its relationship to starch granule structure. II. Role of water in crystallization of B-starch

Biopolymers, 1972-11, Vol.11 (11), p.2241-2250

1972

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Nägeli amylodextrin and its relationship to starch granule structure. I. Preparation and properties of amylodextrins from various starch types

Biopolymers, 1971-09, Vol.10 (9), p.1673-1680

1971

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Structural features of naegeli amylodextrin as indicated by enzymic degradation

Carbohydrate research, 1980-01, Vol.84 (1), p.115-123

1980

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Isolation and Identification of Planteose from Tobacco Seeds1

Journal of the American Chemical Society, 1955-02, Vol.77 (4), p.1024-1025

French, Dexter

1955

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Kinetic Analysis of Consecutive Irreversible Second Order Reactions1

Journal of the American Chemical Society, 1950-10, Vol.72 (10), p.4806-4807

French, Dexter

1950

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Action of pancreatic amylase on starch oligosaccharides containing single glucose side chains

FEBS letters, 1969-11, Vol.5 (4), p.257-261

1969

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Action pattern and specificity of an amylase from Bacillus subtilis

Archives of biochemistry and biophysics, 1963-03, Vol.100 (3), p.451-467

1963

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The mechanism of Q-enzyme action and its influence on the structure of amylopectin

Archives of biochemistry and biophysics, 1979-12, Vol.198 (2), p.627-631

1979

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Paracrystalline glycogen gives a B-type x-ray diffraction pattern

Archives of biochemistry and biophysics, 1973-06, Vol.156 (2), p.794-795

1973

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The z-axis anisotropic motion of a nitroxide spin label

Journal of the American Chemical Society, 1973-11, Vol.95 (24), p.8171-8172

1973

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Studies on the Schardinger dextrins. XI. The isolation of new Schardinger dextrins

Biochemical and biophysical research communications, 1961-05, Vol.5 (1), p.11-15

1961

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THE ACTION OF TRANSGLUCOSIDASE OF ASPERGILLUS ORYZAE ON MALTOSE

The Journal of biological chemistry, 1952-05, Vol.196 (1), p.265-272

1952

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Studies on the Schardinger Dextrins. III. Redistribution Reactions of Macerans Amylase1

Journal of the American Chemical Society, 1950-03, Vol.72 (3), p.1202-1205

1950

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Electron microscopic observations of waxy maize starch

Journal of ultrastructure research, 1979-11, Vol.69 (2), p.249-261

1979

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Developments in Food Carbohydrate—1

Carbohydrate research, 1978-08, Vol.65 (1), p.C3

French, Dexter

1978

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The Starch-Iodine-Iodide Interaction. Part I. Spectrophotometric Investigations1

Journal of the American Chemical Society, 1960-08, Vol.82 (16), p.4144-4147

1960

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Studies on the Schardinger Dextrins. X. The Interaction of Cyclohexaamylose, Iodine and Iodide. Part I. Spectrophotometric Studies1

Journal of the American Chemical Society, 1958-11, Vol.80 (22), p.6142-6146

1958

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Paper Chromatography of Homologous Saccharides...Selection of Solvent Components and Solvent Proportions

Analytical chemistry (Washington), 1957-11, Vol.29 (11), p.1645-1648

1957

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THE TRANSGLUCOSIDASE OF ASPERGILLUS ORYZAE1

Journal of the American Chemical Society, 1951-07, Vol.73 (7), p.3536-3536

1951

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The Configuration of Starch in the Starch—Iodine Complex. III. X-Ray Diffraction Studies of the Starch—Iodine Complex1

Journal of the American Chemical Society, 1943-09, Vol.65 (9), p.1707-1710

1943

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The Configuration of Starch and the Starch—Iodine Complex. II. Optical Properties of Crystalline Starch Fractions1

Journal of the American Chemical Society, 1943-04, Vol.65 (4), p.558-561

1943

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The Molecular Weights of the Schardinger Alpha and Beta Dextrins1

Journal of the American Chemical Society, 1942-07, Vol.64 (7), p.1651-1653

1942

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The Significance of X-Ray Diffraction Patterns Obtained from Starch Granules1

Journal of the American Chemical Society, 1941-09, Vol.63 (9), p.2298-2305

1941

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Partition chromatography of homologous saccharides on cellulose columns

Archives of biochemistry and biophysics, 1959-12, Vol.85 (2), p.452-460

1959

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The Dissociation Constant for the Cyclohexaamylose–Iodine Complex

Journal of physical chemistry (1952), 1958-12, Vol.62 (12), p.1603-1603

1958

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Naegeli amylodextrin and its relationship to starch granule structure. II. Role of water in crystallization of B-starch

Nägeli amylodextrin and its relationship to starch granule structure. I. Preparation and properties of amylodextrins from various starch types

Structural features of naegeli amylodextrin as indicated by enzymic degradation

Isolation and Identification of Planteose from Tobacco Seeds1

Kinetic Analysis of Consecutive Irreversible Second Order Reactions1

Action of pancreatic amylase on starch oligosaccharides containing single glucose side chains

Action pattern and specificity of an amylase from Bacillus subtilis

The mechanism of Q-enzyme action and its influence on the structure of amylopectin

Paracrystalline glycogen gives a B-type x-ray diffraction pattern

The z-axis anisotropic motion of a nitroxide spin label

Studies on the Schardinger dextrins. XI. The isolation of new Schardinger dextrins

THE ACTION OF TRANSGLUCOSIDASE OF ASPERGILLUS ORYZAE ON MALTOSE

Studies on the Schardinger Dextrins. III. Redistribution Reactions of Macerans Amylase1

Electron microscopic observations of waxy maize starch

Developments in Food Carbohydrate—1

The Starch-Iodine-Iodide Interaction. Part I. Spectrophotometric Investigations1

Studies on the Schardinger Dextrins. X. The Interaction of Cyclohexaamylose, Iodine and Iodide. Part I. Spectrophotometric Studies1

Paper Chromatography of Homologous Saccharides...Selection of Solvent Components and Solvent Proportions

THE TRANSGLUCOSIDASE OF ASPERGILLUS ORYZAE1

The Configuration of Starch in the Starch—Iodine Complex. III. X-Ray Diffraction Studies of the Starch—Iodine Complex1

The Configuration of Starch and the Starch—Iodine Complex. II. Optical Properties of Crystalline Starch Fractions1

The Molecular Weights of the Schardinger Alpha and Beta Dextrins1

The Significance of X-Ray Diffraction Patterns Obtained from Starch Granules1

Partition chromatography of homologous saccharides on cellulose columns

The Dissociation Constant for the Cyclohexaamylose–Iodine Complex

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