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Nattokinase (German Wikipedia)

Analysis of information sources in references of the Wikipedia article "Nattokinase" in German language version.

refsWebsite
Global rank German rank
8nih.gov
4th place
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6doi.org
2nd place
3rd place
1gesundheitlicheaufklaerung.de
low place
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1foodgroove.de
low place
low place
1arznei-telegramm.de
low place
1,888th place

arznei-telegramm.de

doi.org

  • H. Sumi et al.: A novel fibrinolytic enzyme (nattokinase) in the vegetable cheese Natto; a typical and popular soybean food in the Japanese diet. In: Experientia (Hrsg.): 43. Band 10, 1987, S. 1110–1111, doi:10.1007/bf01956052, PMID 3478223.
  • M. Fujita et al.: Purification and Characterization of a Strong Fibrinolytic Enzyme (Nattokinase) in the Vegetable Cheese Natto, a Popular Soybean Fermented Food in Japan. In: Biochemical and Biophysical Research Communications (Hrsg.): 197. Band 3, 1993, S. 1340–1347, doi:10.1006/bbrc.1993.2624, PMID 8280151.
  • X. Liang et al.: Secretory Expression of Nattokinase from Bacillus subtilis YF38 in Escherichia coli. In: Molecular Biotechnology (Hrsg.): 37. Band 3, 2007, S. 187–194, doi:10.1007/s12033-007-0060-y, PMID 17952663.
  • X. Li et al.: Expression and purification of recombinant nattokinase in Spodoptera frugiperda cells. In: Biotechnology Letters (Hrsg.): 29. Band 10, 2007, S. 1459–1464, doi:10.1007/s10529-007-9426-2, PMID 17581705.
  • Y. H. Cho: Production of nattokinase by batch and fed-batch culture of Bacillus subtilis. In: New Biotechnology (Hrsg.): 27. Band 4, 2010, S. 341–346, doi:10.1016/j.nbt.2010.06.003, PMID 20541632.
  • E. Y. Kwon: Production of nattokinase by high cell density fed-batch culture of Bacillus subtilis. In: Bioprocess and Biosystems Engineering (Hrsg.): 34. Band 7, 2011, S. 789–793, doi:10.1007/s00449-011-0527-x, PMID 21336955.

foodgroove.de

gesundheitlicheaufklaerung.de

nih.gov

ncbi.nlm.nih.gov

  • NCBI Protein database
  • H. Sumi et al.: A novel fibrinolytic enzyme (nattokinase) in the vegetable cheese Natto; a typical and popular soybean food in the Japanese diet. In: Experientia (Hrsg.): 43. Band 10, 1987, S. 1110–1111, doi:10.1007/bf01956052, PMID 3478223.
  • M. Fujita et al.: Purification and Characterization of a Strong Fibrinolytic Enzyme (Nattokinase) in the Vegetable Cheese Natto, a Popular Soybean Fermented Food in Japan. In: Biochemical and Biophysical Research Communications (Hrsg.): 197. Band 3, 1993, S. 1340–1347, doi:10.1006/bbrc.1993.2624, PMID 8280151.
  • X. Liang et al.: Secretory Expression of Nattokinase from Bacillus subtilis YF38 in Escherichia coli. In: Molecular Biotechnology (Hrsg.): 37. Band 3, 2007, S. 187–194, doi:10.1007/s12033-007-0060-y, PMID 17952663.
  • X. Li et al.: Expression and purification of recombinant nattokinase in Spodoptera frugiperda cells. In: Biotechnology Letters (Hrsg.): 29. Band 10, 2007, S. 1459–1464, doi:10.1007/s10529-007-9426-2, PMID 17581705.
  • Y. H. Cho: Production of nattokinase by batch and fed-batch culture of Bacillus subtilis. In: New Biotechnology (Hrsg.): 27. Band 4, 2010, S. 341–346, doi:10.1016/j.nbt.2010.06.003, PMID 20541632.
  • E. Y. Kwon: Production of nattokinase by high cell density fed-batch culture of Bacillus subtilis. In: Bioprocess and Biosystems Engineering (Hrsg.): 34. Band 7, 2011, S. 789–793, doi:10.1007/s00449-011-0527-x, PMID 21336955.
  • Y. Y. Chang et al.: Cerebellar hemorrhage provoked by combined use of nattokinase and aspirin in a patient with cerebral microbleeds. In: Internal Medicine Tokyo (Hrsg.): 47. Band 5, 2008, S. 467–469, PMID 18310985.