Article Cited by others


Comparative studies of free and immobilized phytase, produced by Penicillium purpurogenu GE1, using grafted alginate/carrageenan beads

Awad Ghada EA, Esawy Mona A, El-Gammal Eman W, Ahmed Hanan Mostafa, Elnashar Magdy M, Atwa Nagwa A

Year : 2015| Volume: 14| Issue : 2 | Page no: 87-93

   This article has been cited by
1 Immobilized phytases: an overview of different strategies, support material, and their applications in improving food and feed nutrition
Pragya, Krishna Kant Sharma, Anil Kumar, Davender Singh, Vijay Kumar, Bijender Singh
Critical Reviews in Food Science and Nutrition. 2021; : 1
[Pubmed]  [Google Scholar] [DOI]
2 Free and immobilized Aspergillus oryzae SBS50 producing protease-resistant and thermostable phytase
Guillermo R. Sapna,Bijender Singh
3 Biotech. 2017; 7(3)
[Pubmed]  [Google Scholar] [DOI]
3 Improvement in biochemical characteristics of glycosylated phytase through immobilization on nanofibers
Javad Harati,Seyed Omid Ranaei Siadat,Hadi Taghavian,Saeed Kaboli,Shohreh Khorshidi
Biocatalysis and Agricultural Biotechnology. 2017;
[Pubmed]  [Google Scholar] [DOI]
4 Immobilisation of phytase producing Gluconacetobacter with bacterial cellulose nano-fibres and promotion of enzyme activities by magnetite nanoparticles
Maryam Jalili Tabaii,Narges Chatraei,Giti Emtiazi
IET Nanobiotechnology. 2017;
[Pubmed]  [Google Scholar] [DOI]
5 Dephytinization of Food Stuffs by the Phytase of Geobacillus sp. TF-16 Immobilized in Chitosan and Calcium-alginate
Yakup Sirin,Melike Yildirim Akatin,Ahmet Colak,Nagihan Saglam Ertunga
International Journal of Food Properties. 2016;
[Pubmed]  [Google Scholar] [DOI]


Read this article