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Free amino acid profiling in the giant puffball mushroom (Calvatia gigantea) using UPLC-MS/MSKIVRAK, Ibrahim; KIVRAK, Seyda; HARMANDAR, Mansur et al.Food chemistry. 2014, Vol 158, pp 88-92, issn 0308-8146, 5 p.Article

Changes in taste compounds of duck during processingYUAN LIU; XU, Xing-Lian; ZHOU, Guang-Hong et al.Food chemistry. 2007, Vol 102, Num 1, pp 22-26, issn 0308-8146, 5 p.Article

Screening of autolytic yeast strains for production of L-amino acidsPOZO-DENGRA, J; MARTINEZ-RODRIGUEZ, S; MARTINEZ-GOMEZ, A. I et al.Enzyme and microbial technology. 2006, Vol 40, Num 1, pp 46-50, issn 0141-0229, 5 p.Article

Free amino acids in Japanese eel eggs obtained by hormonal inducementSEOKA, M; YAMADA, S; KUMAI, H et al.Journal of fish biology. 2004, Vol 65, Num 2, pp 592-596, issn 0022-1112, 5 p.Article

Bestimmung metabolischer Profile von Lebensmitteln tierischer Herkunft Teil 1: Freie Aminosäuren = Determining metabolic profiles of food of animal origin Part 1: Free amino acidsANDREE, Sabine; MARTIN, Dierk; OSTERMEYER, Ute et al.Fleischwirtschaft (Frankfurt). 2012, Vol 92, Num 5, pp 103-107, issn 0015-363X, 5 p.Article

Bestimmung metabolischer Profile von Lebensmitteln tierischer Herkunft Teil 2: Ribonucleoside und Diadenosinpolyphosphate = Determining metabolic profiles of food of animal origin Part 2: Ribonucleosides and diadenosine polyphosphatesANDREE, Sabine; MARTIN, Dierk; OSTERMEYER, Ute et al.Fleischwirtschaft (Frankfurt). 2012, Vol 92, Num 6, pp 93-99, issn 0015-363X, 7 p.Article

Amino acid composition and antioxidant capacity of spanish honeysPEREZ, Rosa Ana; IGLESIAS, Maria Teresa; PUEYO, Encarnacion et al.Journal of agricultural and food chemistry (Print). 2007, Vol 55, Num 2, pp 360-365, issn 0021-8561, 6 p.Article

Skeletal muscle protein mobilization during the progression of lactationCLOWES, Emma J; AHERNE, Frank X; BARACOS, Vickie E et al.American journal of physiology. Endocrinology and metabolism. 2005, Vol 51, Num 3, pp E564-E572, issn 0193-1849Article

Free Amino Acids in Botanicals and Botanical PreparationsCARRATU, B; BONIGLIA, C; GIAMMARIOLI, S et al.Journal of food science. 2008, Vol 73, Num 5, issn 0022-1147, C323-C328Article

Free Amino Acids Content of Honeys from PolandJANISZEWSKA, Katarzyna; ANIOLOWSKA, Magda; NOWAKOWSKI, Piotr et al.Polish journal of food and nutrition sciences. 2012, Vol 62, Num 2, pp 85-89, issn 1230-0322, 5 p.Article

Effects of preservation methods on amino acids and 5'-nucleotides of Agaricus bisporus mushroomsYING LIU; FAN HUANG; HONG YANG et al.Food chemistry. 2014, Vol 149, pp 221-225, issn 0308-8146, 5 p.Article

Analysis of free amino acids in Chinese teas and flower of tea plant by high performance liquid chromatography combined with solid-phase extractionLIN WANG; RENJIE XU; BING HU et al.Food chemistry. 2010, Vol 123, Num 4, pp 1259-1266, issn 0308-8146, 8 p.Article

Effect of ripening time and rearing system on amino acid-related flavour compounds of Iberian hamJURADO, Angela; GARCIA, Carmen; TIMON, Maria L et al.Meat science. 2007, Vol 75, Num 4, pp 585-594, issn 0309-1740, 10 p.Article

Comparison of resveratrol, SOD activity, phenolic compounds and free amino acids in Rehmannia glutinosa under temperature and water stressILL MIN CHUNG; JONG JIN KIM; JUNG DAE LIM et al.Environmental and experimental botany. 2006, Vol 56, Num 1, pp 44-53, issn 0098-8472, 10 p.Article

The use of near infrared spectroscopy to predict selected free amino acids during cheese ripeningSKEIE, Siv; FETEN, Guri; ALMOY, Trygve et al.International dairy journal. 2006, Vol 16, Num 3, pp 236-242, issn 0958-6946, 7 p.Article

Effects of different germination conditions on the contents of free protein and non-protein amino acids of commercial legumesKUO, Yu-Haey; ROZAN, Pascale; LAMBEIN, Fernand et al.Food chemistry. 2004, Vol 86, Num 4, pp 537-545, issn 0308-8146, 9 p.Article

Dietary silk protein, sericin, improves epidermal hydration with increased levels of filaggrins and free amino acids in NC/Nga miceKIM, Hyunae; LIM, Yu-Ji; PARK, Ji-Ho et al.British journal of nutrition. 2012, Vol 108, Num 10, pp 1726-1735, issn 0007-1145, 10 p.Article

The effect of elevated temperature on ripening of Dutch type cheesePACHLOVA, Vendula; BUNKA, František; FLASAROVA, Radka et al.Food chemistry. 2012, Vol 132, Num 4, pp 1846-1854, issn 0308-8146, 9 p.Article

Effect of processing on proteolysis and biogenic amines formation in a Portuguese traditional dry-fermented ripened sausage Chouriqo Grosso de Estremoz e Borba PGIROSEIRO, L. C; GOMES, A; GONCALVES, H et al.Meat science. 2009, Vol 84, Num 1, pp 172-179, issn 0309-1740, 8 p.Article

Effect of freeze-dried kefir culture on proteolysis in feta-type and whey-cheesesDIMITRELLOU, Dimitra; KANDYLIS, Panagiotis; MALLOUCHOS, Athanasios et al.Food chemistry. 2010, Vol 119, Num 2, pp 795-800, issn 0308-8146, 6 p.Article

Acrylamide in almond productsAMREIN, Thomas M; ANDRES, Luca; SCHÖNBÄCHLER, Barbara et al.European food research & technology (Print). 2005, Vol 221, Num 1-2, pp 14-18, issn 1438-2377, 5 p.Article

Improvement of the sensory properties of dry-fermented sausages by the addition of free amino acidsHERRANZ, Beatriz; DE LA HOZ, Lorenzo; HIERRO, Eva et al.Food chemistry. 2005, Vol 91, Num 4, pp 673-682, issn 0308-8146, 10 p.Article

Presence and variation of Υ-aminobutyric acid and other free amino acids in cocoa beans from different geographical originsMARSEGLIA, Angela; PALLA, Gerardo; CALIGIANI, Augusta et al.Food research international. 2014, Vol 63, pp 360-366, issn 0963-9969, 7 p., cConference Paper

The development of free amino acids and volatile compounds in cheese 'Oloumoucké tvarůžky' (PGI) during ripeningPACHLOVA, Vendula; BUNKA, František; CHROMECKOVA, Martina et al.International journal of food science & technology. 2013, Vol 48, Num 9, pp 1868-1876, issn 0950-5423, 9 p.Article

Solvent extraction of sodium chloride from codfish (Gadus morhua) salting processing wastewaterFERRARO, Vincenza; CRUZ, Isabel B; FERREIRA JORGE, Ruben et al.Desalination (Amsterdam). 2011, Vol 281, pp 42-48, issn 0011-9164, 7 p.Article

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