Results 31 to 40 of about 9,352,841 (305)

Full physicochemical characterization of malic acid: Emphasis in the potential as food ingredient and application in pectin gels

, 2020
Malic acid, a carboxylic acid most found in fruits, is a smooth taste substance used as flavoring and preservative agent in foods, although not as used as citric acid.
Caroline Marques, A. Sotiles, F. O. Farias, Grazielle Oliveira, M. Mitterer‐Daltoé, M. L. Masson   +5 more
semanticscholar   +1 more source

CHANGES IN THE CHARDONNAY CLONES ORGANIC ACIDS RATIO DURING MATURATION TIME [PDF]

Poljoprivreda, 2007
Tartaric and malic acids are essential constituents of grape must and wine, contributing directly to its taste as well as balancing with other flavors. High temperature conditions during maturation time can strongly affect malic acid/tartaric acid ratio ...
Ana Jeromel, Stanka Herjavec, B. Kozina, Luna Maslov, M. Bešić   +4 more
doaj  

Reactive Extraction of Malic Acid using Trioctylamine in 1–Decanol: Equilibrium Studies by Response Surface Methodology Using Box Behnken Optimization Technique

Scientific Reports, 2020
Reactive extraction is a significant technique employed for the removal of organic acids such as carboxylic acid which are usually present in low concentrations in aqueous solutions.
V. Inyang, D. Lokhat
semanticscholar   +1 more source

Determination of Predominant Organic Acid Components in Malus Species: Correlation with Apple Domestication

Metabolites, 2018
Significant variation in organic acid components was detected in mature fruits of 101 apple accessions using high-performance liquid chromatography. The Malus species predominantly accumulated malic acid and citric acid, whereas wild fruits exhibited ...
Baiquan Ma, Yangyang Yuan, Meng Gao, Cuiying Li, Collins Ogutu, Mingjun Li, Fengwang Ma   +6 more
doaj   +1 more source

Effects of Malic Acid and Sucrose on the Fermentation Parameters, CNCPS Nitrogen Fractions, and Bacterial Community of Moringa oleifera Leaves Silage

Microorganisms, 2021
The present study investigated the effects of malic acid, sucrose, and their mixture on the fermentation parameters, Cornell Net Carbohydrate and Protein System (CNCPS) nitrogen fractions, and bacterial community of Moringa oleifera leaves (MOL) silages.
Hanchen Tian, Yue Wang, Zichong Liu, Zhaoying Hu, Yongqing Guo, Ming Deng, Guangbin Liu, Baoli Sun   +7 more
doaj   +1 more source

Dietary Malic Acid Supplementation Induces Skeletal Muscle Fiber-Type Transition of Weaned Piglets and Further Improves Meat Quality of Finishing Pigs

Frontiers in Nutrition, 2022
The aim of this study was to investigate effects of dietary malic acid supplementation on skeletal muscle fiber-type transition during nursery period and the subsequent meat quality of finishing pigs. Results showed that malic acid supplementation for 28
Xin Zhang, Meixia Chen, Enfa Yan, Yubo Wang, Chenghong Ma, Pengguang Zhang, Jingdong Yin   +6 more
doaj   +1 more source

Crosstalk between the ribosome quality control‐associated E3 ubiquitin ligases LTN1 and RNF10

FEBS Letters, EarlyView.
Loss of the E3 ligase LTN1, the ubiquitin‐like modifier UFM1, or the deubiquitinating enzyme UFSP2 disrupts endoplasmic reticulum–ribosome quality control (ER‐RQC), a pathway that removes stalled ribosomes and faulty proteins. This disruption may trigger a compensatory response to ER‐RQC defects, including increased expression of the E3 ligase RNF10 ...
Yuxi Huang, Satoshi Hashimoto, Sota Ito, Chisato Kikuguchi, Miho Hoshi, Kiyoshi Yamaguchi, Yoichi Furukawa, Toru Suzuki, Toshifumi Inada   +8 more
wiley   +1 more source

The Difference of the Complex Formation of the Samarium (3+) Ion with the L-malic Acid as Compared to the Neodymium (3+) Ion

Eurasian Chemico-Technological Journal, 2004
The complex formation of the neodymium Nd3+ ion and the samarium Sm3+ ion with L-malic acid (H3Mal) in the aqueous solutions was studied by pH-metric titration in pH region 2.80 to 10.00 and constant ionic strength 0.1 M KCl at 25 °C.
Vladimir Yu. Buzko, Igor V. Sukhno, Margarita B. Gavriluyk, Victor T. Panyushkin   +3 more
doaj   +1 more source

New enzymatic method for estimating fumaric acid in wines

OENO One, 2021
This work aims to develop a new enzymatic method for analysing fumaric acid in wines. Fumaric acid is a very effective lactic acid bacteria inhibitor that is widely used in the food industry as an additive (E297).
Daniel Fernández-Vázquez, Nicolas Rozès, Joan Miquel Canals, Albert Bordons, Cristina Reguant, Fernando Zamora   +5 more
doaj   +1 more source

Multiple ETS family transcription factors bind mutant p53 via distinct interaction regions

FEBS Letters, EarlyView.
Mutant p53 gain‐of‐function is thought to be mediated by interaction with other transcription factors. We identify multiple ETS transcription factors that can bind mutant p53 and found that this interaction can be promoted by a PXXPP motif. ETS proteins that strongly bound mutant p53 were upregulated in ovarian cancer compared to ETS proteins that ...
Stephanie A. Metcalf, Nicholas F. Downing, Kaitlyn M. Mills, Samuel C. Metcalfe, Alexander E. Kritzer, Lindsey D. Mayo, Peter C. Hollenhorst   +6 more
wiley   +1 more source