CE methods for the determination of non protein amino acids in foods: Review

The characterization in amino acids, organic acids, sugars, trigonelline, volatiles compounds, fatty acids, total phenolic, carotenoids, vitamin C content, and antioxidant capacity

4,14,15 The present study was, therefore, carried out to examine the changes in free amino acids, urea and ammonium ion contents under different operational conditions for a

In this study, the computational methods AM1, B3LYP, xTB, SCC-DFTB (or DFTB+) and PBE-D3(BJ) have been used to calculate the different free energies of amino acids,

Factors such as the food matrix and the processing conditions can influence the development of reactions to foods by altering the way in which the proteins are degraded

Tumor cells (and other cells in the tumor) deplete nutrient levels (glucose, glutamine, amino acids, O 2 , etc.) in the TME, increase the levels of some metabolites, such as lactic

Mapping of the broad-spectrum-linked amino-acid loci to the BsrV structure revealed that these amino acids affect or reside within features that distinguish BsrV from AlrV,

The stability and fragmentation dynamics of several positively charged molecules in the gas phase have been studied: thymidine, glycine, β-alanine, γ -aminobutyric acid,

Con el ánimo de clarificar nuestra exposición hemos adoptado como criterio sistemático el ámbito subjetivo del principio de audiencia, esto es, la proyección del