Results 1 to 10 of about 640,865 (154)
Foods, 2022 Organic acids could improve the food flavor, maintain the nutritional value, and extend the shelf life of food. This review summarizes the detection methods and concentrations of organic acids in different foods, as well as their taste characteristics ...
Yige Shi +3 more
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Organic acids in two Portuguese chestnut (Castanea sativa Miller) varieties [PDF]
Food Chemistry, 2007 The organic acids composition of two different chestnut (Castanea sativa Miller) varieties (Judia and Longal) were determined by HPLC/UV. In order to check the influence of the processing over these compounds, samples treated in three distinct manners ...
Barbara Ribeiro +2 more
exaly +3 more sources
Towards the controlled enzymatic synthesis of LNA containing oligonucleotides
Frontiers in Chemistry, 2023 Enzymatic, de novo XNA synthesis represents an alternative method for the production of long oligonucleotides containing chemical modifications at distinct locations.
Nazarii Sabat +10 more
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Lewis Acids and Heteropoly Acids in the Synthesis of Organic Peroxides
Pharmaceuticals, 2022 Organic peroxides are an important class of compounds for organic synthesis, pharmacological chemistry, materials science, and the polymer industry. Here, for the first time, we summarize the main achievements in the synthesis of organic peroxides by the
Ivan A. Yaremenko +5 more
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Antioxidants, 2022 Sugarcane is cultivated mainly for its high sucrose content but it can also produce many metabolites with promising antioxidant potential. However, very few studies have been reported on the biosynthesis of metabolites in sugarcane to date. In this study,
Muhammad Junaid Rao +8 more
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Journal of Applied Poultry Research, 2021 SUMMARY: The present study was conducted to evaluate the efficacy of combinations of organic, inorganic acidifier and essential oil blends on growth performance and intestinal health of broilers.
R. Emili Vinolya +3 more
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Molecules, 2023 Organic acids account for around 3% of the dry matter in tea leaves, and their composition and contents vary in different types of tea. They participate in the metabolism of tea plants, regulate nutrient absorption and growth, and contribute to the aroma
Hongbo Chen +5 more
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Annals of Translational Medicine, 2018 Organic acids (OAs) are intermediary products of several amino acid catabolism or degradation via multiple biochemical pathways for energy production. Vitamins or co-factors are often quintessential elements in such degradation pathways and OA metabolism.
Jessica, Ramsay +3 more
openaire +2 more sources
Italian Journal of Animal Science, 2021 The objective of the present study is to examine the effects of probiotics, organic acids, and their combination on growth performance, carcase characteristics, blood biochemical parameters, antioxidative status, immune responsiveness, and bacterial ...
Tarek Ebeid +7 more
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Influence of organic acids and heat treatment on ginsenoside conversion
Journal of Ginseng Research, 2018 Background: Heat treatments are applied to ginseng products in order to improve physiological activities through the conversion of ginsenosides, which are key bioactive components.
Gwi Yeong Jang +6 more
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