Kruus K - Search Results

1

Screening of microbes for novel acidic cutinases and cloning and expression of an acidic cutinase from Aspergillus niger CBS 513.88.

Nyyssölä A, Pihlajaniemi V, Järvinen R, Mikander S, Kontkanen H, Kruus K, Kallio H, Buchert J. Nyyssölä A, et al. Among authors: kruus k. Enzyme Microb Technol. 2013 Apr 10;52(4-5):272-8. doi: 10.1016/j.enzmictec.2013.01.005. Epub 2013 Jan 17. Enzyme Microb Technol. 2013. PMID: 23540930

2

Structure of dicarboxyl malto-oligomers isolated from hypochlorite-oxidised potato starch studied by 1H and 13C NMR spectroscopy.

Teleman A, Kruus K, Ammälahti E, Buchert J, Nurmi K. Teleman A, et al. Among authors: kruus k. Carbohydr Res. 1999 Feb 28;315(3-4):286-92. doi: 10.1016/s0008-6215(99)00031-2. Carbohydr Res. 1999. PMID: 10399302

3

Polymerization of guaiacol and a phenolic beta-O-4-substructure by Trametes hirsuta laccase in the presence of ABTS.

Rittstieg K, Suurnäkki A, Suortti T, Kruus K, Guebitz GM, Buchert J. Rittstieg K, et al. Among authors: kruus k. Biotechnol Prog. 2003 Sep-Oct;19(5):1505-9. doi: 10.1021/bp034054z. Biotechnol Prog. 2003. PMID: 14524712

4

Screening for novel laccase-producing microbes.

Kiiskinen LL, Rättö M, Kruus K. Kiiskinen LL, et al. Among authors: kruus k. J Appl Microbiol. 2004;97(3):640-6. doi: 10.1111/j.1365-2672.2004.02348.x. J Appl Microbiol. 2004. PMID: 15281946 Free article.

5

Kinetics of transglutaminase-induced cross-linking of wheat proteins in dough.

Autio K, Kruus K, Knaapila A, Gerber N, Flander L, Buchert J. Autio K, et al. Among authors: kruus k. J Agric Food Chem. 2005 Feb 23;53(4):1039-45. doi: 10.1021/jf0485032. J Agric Food Chem. 2005. PMID: 15713017

6

Laccase-catalyzed polymerization of tyrosine-containing peptides.

Mattinen ML, Kruus K, Buchert J, Nielsen JH, Andersen HJ, Steffensen CL. Mattinen ML, et al. Among authors: kruus k. FEBS J. 2005 Jul;272(14):3640-50. doi: 10.1111/j.1742-4658.2005.04786.x. FEBS J. 2005. PMID: 16008563 Free article.

7

Production and characterization of a secreted, C-terminally processed tyrosinase from the filamentous fungus Trichoderma reesei.

Selinheimo E, Saloheimo M, Ahola E, Westerholm-Parvinen A, Kalkkinen N, Buchert J, Kruus K. Selinheimo E, et al. Among authors: kruus k. FEBS J. 2006 Sep;273(18):4322-35. doi: 10.1111/j.1742-4658.2006.05429.x. FEBS J. 2006. PMID: 16939623 Free article.

8

Tyrosinase-aided protein cross-linking: effects on gel formation of chicken breast myofibrils and texture and water-holding of chicken breast meat homogenate gels.

Lantto R, Puolanne E, Kruus K, Buchert J, Autio K. Lantto R, et al. Among authors: kruus k. J Agric Food Chem. 2007 Feb 21;55(4):1248-55. doi: 10.1021/jf0623485. Epub 2007 Jan 23. J Agric Food Chem. 2007. PMID: 17243701

9

Elucidating the mechanism of laccase and tyrosinase in wheat bread making.

Selinheimo E, Autio K, Kruus K, Buchert J. Selinheimo E, et al. Among authors: kruus k. J Agric Food Chem. 2007 Jul 25;55(15):6357-65. doi: 10.1021/jf0703349. Epub 2007 Jun 28. J Agric Food Chem. 2007. PMID: 17602567

10

Comparison of the characteristics of fungal and plant tyrosinases.

Selinheimo E, NiEidhin D, Steffensen C, Nielsen J, Lomascolo A, Halaouli S, Record E, O'Beirne D, Buchert J, Kruus K. Selinheimo E, et al. Among authors: kruus k. J Biotechnol. 2007 Jul 15;130(4):471-80. doi: 10.1016/j.jbiotec.2007.05.018. Epub 2007 May 24. J Biotechnol. 2007. PMID: 17602775

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