Results 111 to 120 of about 25,315 (221)

5'-nucleotidases, nucleosides and their distribution in the brain: pathological and therapeutic implications [PDF]

open access: yes, 2013
Elements of the nucleoside system (nucleoside levels, 5'-nucleotidases (5'NTs) and other nucleoside metabolic enzymes, nucleoside transporters and nucleoside receptors) are unevenly distributed in the brain, suggesting that nucleosides have region ...
Dobolyi, Árpád   +3 more
core  

Effect of postmortem aging time on flavor profile of stewed pork rib broth

open access: yesInternational Journal of Food Properties, 2018
The objective of this study was to investigate changes in flavor components in broth prepared by pork ribs that were aged for 1 d, 3 d, and 7 d. The contents of free amino acids (FAAs), nucleic acid-related compounds, organic acids, and volatile ...
Miaomiao Hou   +4 more
doaj   +1 more source

Bioactive and Taste-related Compounds in Defatted Freeze-dried Chicken Soup Made from Two Different Chicken Breeds Obtained at Retail

open access: yesThe Journal of Poultry Science, 2015
The aim of this study was to compare the bioactive and taste-related compounds in defatted freeze-dried chicken soup (DFDS) made from Korean native chickens (WoorimatdagTM, KNC) and commercial broilers (CB) available at retail.
Dinesh D. Jayasena   +5 more
doaj   +1 more source

Effects of long-term frozen storage on the compositions of free amino acids and nucleotide-related compounds of the coconut crab Birgus latro [PDF]

open access: yes, 2016
This study examined the effects of long-term frozen storage (-20 °C for 5 months) of free amino acids (FAAs) and nucleotide-related compounds (NRCs) in muscle and hepatopancreas of the coconut crab Birgus latro.
Kaneniwa, M., Ohgami, S., Sato, T.
core  

The effect of pH on the formation of volatile compounds produced by heating a model system containing 5?-Imp and cysteine

open access: yesJournal of the Brazilian Chemical Society, 1998
The identification of volatile compounds formed from the reactions of Inosine-5?-Monophosphate (5?-IMP) with Cysteine at three different pH (3.0; 4.5; 6.0) and 140 °C were performed using dynamic headspace analysis.
Madruga Marta Suely, Mottram Donald S.
doaj  

Home - About - Disclaimer - Privacy