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Genetic architecture of tuber-bound free amino acids in potato and effect of growing environment on the amino acid content [PDF]
Scientific Reports, 2023 Free amino acids in potato tubers contribute to their nutritional value and processing quality. Exploring the natural variation in their accumulation in tubers across diverse genetic backgrounds is critical to potato breeding programs aiming to enhance ...
Jeewan Pandey +6 more
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Orbital: The Electronic Journal of Chemistry, 2018 Venoms of social wasps have in their composition proteins, peptides, among others and several of these compounds were evaluated for their function in the venom, however, there is still no study of the quantification of free amino acids of venom of ...
Viviana de Oliveira Torres +3 more
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Determination and Analysis of Free Amino Acid Composition of Xinjiang Black Bee Honey in Nilka
Shipin gongye ke-ji, 2022 In order to explore the composition and content characteristics of free amino acids in Xinjiang black bee honey from Nilka County, and analyze the origin of honey.
Fengfeng SHI +7 more
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Shipin gongye ke-ji, 2022 In this paper, defatted Antarctic krill powder was used as raw material to prepare hydrolysate with delicate taste by compound enzyme method. By means of sensory evaluation, peptide yield and degree of hydrolysis, the screening of exogenous enzymes and ...
Qingchun ZHANG +9 more
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Free amino acids in cataractous lenses
Indian Journal of Ophthalmology, 1976 Gupta A, Sarin G
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Study on Flavor Characteristics and Nutritional Evaluation of Free Amino Acids in Walnut Pellicle
Shipin gongye ke-ji, 2023 In order to explore the composition, taste characteristics and nutritional value of free amino acids in pellicle of different varieties of walnut, the content of free amino acid in the pellicle of 6 walnut varieties was detected, and the taste activity ...
Jiajia PENG +6 more
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Analysis of the basic components and free amino acid composition of pineapple fruit vinegar [PDF]
E3S Web of Conferences, 2020 Acetic acid fermentation is an essential step in producing high-quality vinegar. In this study, the alcoholic medium was used as a seed broth for acetic fermentation using Acetobacter aceti as the inoculum for approximately 7 days at 32℃ to obtain 45.87g/
Wang Xiao-fang +5 more
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Free amino acids in nectar: its composition and variability among bat-pollinated plants
Revista Mexicana de Biodiversidad, 2021 Regardless of the low concentrations at which amino acids are present in floral nectar of bat-pollinated plants, their role as nectar flavor providers and their influence on bats’ foraging decisions have been recognized.
Nelly Rodríguez-Peña +5 more
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Journal of Food Quality, 2022 The nutritional characteristics and taste of some edible fungus powders were scientifically evaluated and compared. Five common edible fungus powders were used as test materials (Agrocybe chaxinggu edible fungus powder, Pleurotus citrinopileatus edible ...
Jian Li +4 more
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Protein solubility, digestibility and fractionation after germination of sorghum varieties. [PDF]
PLoS ONE, 2012 The changes in crude protein, free amino acids, amino acid composition, protein solubility, protein fractionation and protein digestibility after germination of sorghum were investigated.
Abd El-Moneim M R Afify +3 more
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