Metabolomic approach to investigate <i>Dactylis glomerata</i> L. from the VIR collection by N. Yu. Malysheva, T. V. Shelenga, A. E. Solovyeva, T. B. Nagiev, N. V. Kovaleva, L. L. Malyshev

“…Wild-growing accession k-44020 from Norway surpassed other wild-growing accessions in the content of free amino acids, sugars and phosphates at the heading stage. …”
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Effect of proteolytic starter culture isolated from Chinese Dong fermented pork (Nanx Wudl) on microbiological, biochemical and organoleptic attributes in dry fermented sausages by Xi Chen, Ruifang Mi, Biao Qi, Suyue Xiong, Jiapeng Li, Chao Qu, Xiaoling Qiao, Wenhua Chen, Shouwei Wang

“…The addition of LS starter accelerated acidification and proteolysis during ripening, improving the contents of total free amino acids and several essential free amino acids (Phe, Ile and Leu). …”
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Biopriming of Momordica charantia Seeds with Enterobacter to Improve Nutritional and Biochemical Attributes by Shazia Anwer Bukhari, Nabila Farah, Ghulam Mustafa, Sibtain Ahmed, Mohammed Fahad Albeshr

“…Leaf growth, flavonoids, chlorophyll content, amino acids, soluble sugars, protein, and total soluble phenolics were studied in the vegetative stage. …”
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Identification and analysis of immunological activity of two isoforms of tropomyosin in Alectryonella plicatula by Shiqiang Yang, Yexin Chen, Fei Huan, Xinrong He, Xiao Yun, Hong Liu, Guixia Chen, Guangming Liu

“…The sequences of 852 bp encoding 284 amino acids of TM-α/-β and 2 recombinant proteins were obtained, respectively. …”
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Research on Pork Jerky Obtained Through Fermentation with Pediococcus acidilactici by Zhao Xingxiu, Zhang Jing, Ming Hongmei, Zou Wei, Wang Yang, Zhao Changqing, Mu Shengdong, Zhang Hao, Qiu Lin

“…After fermentation, the pork jerky was subjected to sensory evaluation and the levels of pH, free amino acids, and volatile compounds were measured. The results showed that the fermented pork jerky had a better sensory evaluation score (score: 93.2), lower pH value (3.54), and more free amino acids (39.24 mg/100 g). …”
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Identification and Characterization of the Diverse Stress-Responsive R2R3-RMYB Transcription Factor from Hibiscus sabdariffa L. by Bahaeldeen Babikar Mohamed, Beenish Aftab, Muhammad Bilal Sarwar, Bushra Rashid, Zarnab Ahmad, Sameera Hassan, Tayyab Husnain

“…The deduced amino acids of RMYB shared 83, 81, 80, 79, 72, 71, and 66% homology with Arabidopsis thaliana, Glycine max, Oryza sativa, Zea maize, Malus domestica, Populus tremula × Populus alba, and Medicago sativa specific MYB family, respectively. …”
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Synergistic effects of chemical and biochemical fertilization on yield enhancement and oil quality optimization in ‘Zard’ olive cultivars by Mohammad Saeed Tadayon, Ahmad Asgharzadeh, Seyed Majid Mousavi, Kobra Saghafi

“…The second factor, biological fertilizer application (BF), also comprised three levels: BF0 (control), soil-applied organic fertilizer without biological agents; BF1, which included a soil application of an organic fertilizer mix, mycorrhizal fungi, and the beneficial bacteria Bacillus subtilis and Pseudomonas fluorescens, supplemented with fulvic acid and amino acids; and BF1+BFF, where trees were treated with both soil and foliar applications of the aforementioned bacterial species, fulvic acid, and amino acids.ResultsThe CF100+BF1+BFF treatment significantly increased fruit length (31.14%), diameter (41.61%), flesh thickness (30.48%), fresh weight (38.76%), dry weight (55.68%), and yield per tree (27.00%) compared to the control (CF100+BF0). …”
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Datos Sobre la Proteína by Nicole C. Agro, Wendy J. Dahl

“…They can make 11 of the amino acids that are needed to make protein but cannot make the other nine, so we must get them from our diet. …”
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Datos Sobre la Proteína by Nicole C. Agro, Wendy J. Dahl

“…They can make 11 of the amino acids that are needed to make protein but cannot make the other nine, so we must get them from our diet. …”
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Small Flock Poultry Nutrition by Michael A. Davis

“…This 4-page fact sheet examines the roles of water, carbohydrates, proteins and amino acids, lipids (fats and oils), vitamins, minerals, and feed additives in poultry growth and development. …”
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Health Benefits and Medicianl Value of Honey by Sara Marshall, Liwei Gu, Keith R. Schneider

“…It is rich in sugars such as glucose and fructose, but it also contains small amounts of vitamins, minerals, amino acids, and antioxidants such as phenolic acids and flavonoids. …”
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Health Benefits and Medicianl Value of Honey by Sara Marshall, Liwei Gu, Keith R. Schneider

“…It is rich in sugars such as glucose and fructose, but it also contains small amounts of vitamins, minerals, amino acids, and antioxidants such as phenolic acids and flavonoids. …”
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Investigation of a novel PROS1 splicing variant in a patient with protein S deficiency by Yo Niida, Wataru Fujita, Sumihito Togi, Hiroki Ura

“…A base substitution in the exon 4 splicing donor site activates a potential splicing donor site in intron 4, resulting in an in-frame insertion of 48 bases (16 amino acids).…”
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Small Bowel Review: Part II by ABR Thomson, JA Thomson, MJ Ropeleski, GE Wild

“…Topics discussed are enterocyte proliferation and growth factors; amino acids, peptides and allergies; motility; salt and water absorption and secretion – diarrhea; vitamins and minerals; early development and ageing of the intestine; and ethanol effects.…”
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Small Flock Poultry Nutrition by Michael A. Davis

“…This 4-page fact sheet examines the roles of water, carbohydrates, proteins and amino acids, lipids (fats and oils), vitamins, minerals, and feed additives in poultry growth and development. …”
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Propionate metabolism in a human pathogenic fungus: proteomic and biochemical analyses by Luiz Paulo Araújo Santos, Leandro do Prado Assunção, Patrícia de Souza Lima, Gabriel Brum Tristão, Matthias Brock, Clayton Luiz Borges, Mirelle Garcia Silva-Bailão, Célia Maria de Almeida Soares, Alexandre Melo Bailão

“…Proteomic analyses further indicate that P. lutzii yeast cells degrades lipids and amino acids to support the carbon requirement for propionate metabolism. …”
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Detection Methods for Asparagine and Glutamine Contents in Fruits and Vegetables and Recommendations for Dietary Intake of Fruits and Vegetables in Patients with Urea Cycle Disorde... by YE Xinyu, LI Ziying, TANG Shujun, SUN Liping, ZHAO Yunxia, XIAO Weimin, GU Yaping, KUANG Huiying, CHEN Xin, YANG Guowu, HUANG Yali

“…These findings suggested that individuals with urea cycle disorders should eat more nut fruits and green leafy vegetables, with less asparagine and glutamine, in daily life, especially vegetables and fruits with higher ratio of branched-chain amino acids to Asn plus Gln such as Chinese cabbage, Auricularia auricula, green onion, coconut juice, longan, and pomelo, and should eat less vegetables and fruits with lower ratio of branched-chain amino acids to Asn plus Gln such as potato, pumpkin, green bean, cantaloupe, red plum and yellow peach.…”
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Comparative evaluation of commercial Douchi by different molds: Biogenic amines, non-volatile and volatile compounds by Aijun Li, Gang Yang, Zhirong Wang, Shenglan Liao, Muying Du, Jun Song, Jianquan Kan

“…Aspergillus-type Douchi produced more free amino acids than the other two types of Douchi, and its umami taste was more prominent in sensory evaluation (P < 0.01), while Mucor-type and Rhizopus-type Douchi produced more esters and pyrazines, making the aroma, sauce, and Douchi flavor more abundant. …”
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Non-thermal atmospheric plasma treatments enhance the growth, photosynthesis, metabolite accumulation, and nutritional value of geranium (Pelargonium graveolens L’Herit) leaves by Hussein S. Mohamed, Dalia Shehata, Ahmed M. Mahmoud, Maha H. Khalaf, Mohammad K. Okla, Mohamed A. El-Tayeb, Yasmeen A. Alwasel, Ibrahim A. Alaraidh, Ali El-Keblawy, Izabela Josko, Mohamed S. Sheteiwy

“…Improved photosynthesis led to enhanced accumulation of primary metabolites, such as amino acids, organic acids, and fatty acids. NTAP treatments, mainly T3, significantly increased levels of essential and non-essential amino acids, oxalic, isobutyric, and fumaric acids. …”
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Characterization of the Different Chemical Components and Nutritional Properties of Two <i>Eryngium</i> Species by Mozhgan Roudbari, Mohsen Barzegar, Esther Sendra, Isabel Casanova-Martínez, Marcos Rodríguez-Estrada, Ángel A. Carbonell-Barrachina

“…Whereas, EBF demonstrates a higher concentration of amino acids (7.13 mg/100 gdw) and total phenolic content (19.25 mg GAE/gdw), which correlates with pronounced antioxidant properties. …”
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