Results 271 to 280 of about 9,329,573 (350)

Effect of high hydrostatic pressure on D-amino acid oxidase activity and stability. [PDF]

J Biol Eng
Morales-Muralles M, Serrano SJ, Makhatadze G, Reyes-De-Corcuera JI.   +3 more
europepmc   +1 more source

D-amino acid aminotransferase1 regulates grain chalkiness in rice by modulating endoplasmic reticulum stress response. [PDF]

Proc Natl Acad Sci U S A
Dong H, Lei J, Tian Y, Liu J, Yang H, Jiang X, Zhang R, Zhang Y, Chen R, Bao Y, Liu F, Ren Y, Lu Y, Liu X, Liu S, Yang X, Duan E, Teng X, Wang Y, Gu C, Zhang Y, Chen X, Zhang Y, Xu H, Sha R, Xu X, Li R, Li G, Wang Y, Wan J.   +29 more
europepmc   +1 more source

Protein activities driven by amino acid composition. [PDF]

J Biol Chem
Cascarina SM, Ross ED.
europepmc   +1 more source

Regulatory mechanisms of amino acid metabolic pathways in Rhododendron chrysanthum Pall. Under UV-B stress. [PDF]

PLoS One
Lyu J, Li X, Yu W, Zhou X, Xu H, Zhou X.
europepmc   +1 more source

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Amino Acids | Amino Acid Metabolism

Encyclopedia of Biological Chemistry III, 2021
A. Ginguay, L. Cynober
semanticscholar   +2 more sources

Amino Acids | Sulfur Amino Acid Metabolism

, 2021
C. Holland, S. Lee
semanticscholar   +2 more sources

Understanding different regulatory mechanisms of proteinaceous and non-proteinaceous amino acid formation in tea (Camellia sinensis) provides new insights into the safe and effective alteration of tea flavor and function

Critical reviews in food science and nutrition, 2020
Amino acids are the main contributors to tea (Camellia sinensis) flavor and function. Tea leaves contain not only proteinaceous amino acids but also specialized non-proteinaceous amino acids such as L-theanine and γ-aminobutyric acid (GABA).
Zhenming Yu, Ziyin Yang
semanticscholar   +1 more source