Results 41 to 49 of about 65 (49)

THE FLAVOR OF CANNED PEAS IN RELATION TO THEIR PYRROLIDONECARBOXYLIC ACID CONTENT AND TO CERTAIN OTHER FACTORS ^{a, b}

Journal of Food Science, 1959
FRANK A. LEE, ROBERT S. SHALLENBERGER
openaire   +1 more source

[INTERFERENCE OF PYRROLIDONECARBOXYLIC ACID IN THE ACTIVITY OF SOME ANTIHISTAMINICS].

Archivio italiano di scienze farmacologiche, 1996
G, DIMAGGIO, G, CIACERI
openaire   +1 more source

The essentiality of decyclization of pyrrolidonecarboxylic acid prior to utilization in protein biosynthesis.

Cancer research, 1971
E A, Rush, C L, McLaughlin, A, Solomon
openaire   +1 more source

The Transformation of Glutaminic Acid into l-Pyrrolidonecarboxylic Acid in Aqueous Solution

Biochemical Journal, 1914
exaly  

Condensation Product of Pyrrolidonecarboxylic Acid and Formaldehyde1

Journal of the American Chemical Society, 1952
exaly  

[Therapy of hyperammonemia: effect of a preparation arginine pyrrolidonecarboxylate, taurine, vitamin B6 and citric acid].

La Clinica terapeutica, 1972
G, Verzetti, G, Emanuelli, M, Montagnani
openaire   +1 more source

γ-Amino-n-butyric, aspartic, glutamic and pyrrolidonecarboxylic acid; their determination and occurrence in grass during conservation

Biochemical Journal, 1959
exaly  

The Synthesis of γ-Alkylamides of L-Glutamic Acid. The Reactions of Metallic Salts of L-Pyrrolidonecarboxylic Acid with Primary Alkylamines

Bulletin of the Chemical Society of Japan, 1966
exaly  

CHROMATOGRAPHIC ANALYSIS OF ORGANIC ACIDS IN CANNED TOMATO JUICE, INCLUDING THE IDENTIFICATION OF PYRROLIDONECARBOXYLIC ACID

Journal of Food Science, 1954
exaly