To counter the trouble of honey adulteration, the changes of the amylase activity and protein affected by temperatureduring the store have been studied in this paper to find a new method to detect honey quality and adulteration.

Influence of temperature and time on diastase number in honeybee;

Study of the effect of diastase number in honey on the quality;

Research onα-amylase Producing by Bacillus Subtilis in Starch Culture Medium;

Optimization of Producing α-amylase from Spent Brewing Grains under Solid-state Fermentation by Aspergillus Oryzae;

Clarification of Waste Sugar Solution by α-amylase in the Production of Preserved Sweet Potato;

Kinetics of amylase desizing in cotton cold pad-batch process;

Submerged Fermentation of Amylase by Marine Fungus;

Desizing technology study on cashmere/cotton denim with amylase;