PURIFICATION OF VALINE TRANSFER RIBONUCLEIC ACID BY COMBINED CHROMATOGRAPHIC AND CHEMICAL PROCEDURES
Mary L. Stephenson, Paul C. Zamecnik
openalex +2 more sources
Associations of serum bile acids and amino acids with low skeletal muscle mass among Chinese population: a cross-sectional study. [PDF]
Zhang T +8 more
europepmc +1 more source
Noninvasive Disease Diagnostics: The Swiss Contribution Highlights to Breath Analysis Research
Breath analysis networks across Switzerland linking health monitoring, clinical applications, population studies, and data‐driven public health decisions. ABSTRACT To celebrate the 125th anniversary of the Swiss Chemical Society, we present a review and perspective to highlight the recent research in breath analysis that has been conducted in ...
Stefan James Swift +6 more
wiley +1 more source
Serum Metabolomics Reveals Metabolic Changes in Freestyle Wrestlers During Different Training Stages. [PDF]
Li X +5 more
europepmc +1 more source
Alterations in brain metabolites in rats with experimental periodontitis: A metabolomic approach
Abstract Background Periodontitis (PD) is a chronic inflammatory disease with systemic effects. Emerging evidence suggests a link between periodontal inflammation and neurological changes, but the biochemical mechanisms in key brain regions, such as the hippocampus and amygdala, remain unclear.
Ramona Ramalho de Souza Pereira +9 more
wiley +1 more source
Dietary Branched-Chain Amino Acids and Hyper-LDL-Cholesterolemia: A Case-Control Study Using Interpretable Machine-Learning Models in Chinese Children and Adolescents. [PDF]
Zang Z +8 more
europepmc +1 more source
Studies on lactams. VI. Stereochemistry of L-prolyl-L-valine anhydride.
Haruo Ogura +2 more
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Lactuca sativa L. losses and wastes as a source of biobased ingredients
Abstract BACKGROUND The growing global population and increasing consumer focus on healthy eating challenge the agricultural sector to ensure both sustainable food production and safety. Lettuce (Lactuca sativa Mill.), the most cultivated leafy vegetable worldwide, can lose up to 40% of its weight during processing.
Joana PB Rodrigues +8 more
wiley +1 more source

