Effects of lysine on dough and protein quality of whole wheat meal chapatis and leavened bread.
The farinograph water absorption dough development time and stability were unaffected by L-lysine monohydrochloride (LMH) at levels of 0.1-0.4% in whole wheat meal (atta).
Tara, K. A. +2 more
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Perez F. Engineering Corynebacterium glutamicum for a fast production of L-lysine and L-lysine-derived compounds.
Perez, Fernando
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Reorientational dynamics of amino acids in aqueous solution probed by ultrafast optical Kerr effect spectroscopy. [PDF]
Murakami K +6 more
europepmc +1 more source
Individual Amino Acid Supplementation Does Not Enhance Short-Term Proliferation of Selected Cancer Cell Lines In Vitro: Potential Implications for Nutritional Support in Cancer Cachexia. [PDF]
Dieterich W +5 more
europepmc +1 more source
Comprehensive Evaluation of Safety and Probiotic Potential of Lactiplantibacillus plantarum HY7715 Isolated from Korean kimchi. [PDF]
Lee JE +5 more
europepmc +1 more source
Recovery Yield and Defective Product Rate in a Bio-Based Amino Acid Crystallization Process. [PDF]
Hong JT +5 more
europepmc +1 more source
Assessment of <i>Saccharomyces cerevisiae</i> Survival Upon Exposure to Transient High Pressure and Temperature in a High-Intensity Shock Tube for Astrobiology (HISTA). [PDF]
Dhage R +3 more
europepmc +1 more source
Protocol to study the antitumor and metabolic effects of intermittent fasting plus cisplatin and metformin in ovarian cancer PDX models. [PDF]
Perotti L +14 more
europepmc +1 more source
Modulation of Intravenous Immunoglobulin Aggregation, Subvisible Particle Formation, and Viscosity by Acetylated Amino Acids. [PDF]
Mainali A +5 more
europepmc +1 more source
Evaluation of Dietary Supplementation with a Blend of Organic Acids and Cinnamaldehyde on Performance and Health Status in Weaned Piglets. [PDF]
Dell'Anno M +3 more
europepmc +1 more source

