Amino acid composition analysis is a classical protein analysis method, which finds a wide
application in medical and food science research and is indispensable for protein …

The amino acids present in foods and beverages affect the quality of these products and
they play an important role in enology. Amino acids are consumed by yeasts as a source of …

Glycation of proteins leads to the formation of early glycation adducts (fructosamine
derivatives) and advanced glycation endproducts (AGEs). Formation of AGEs has been …

The effect of fat content on chemical traits related to dry-curing process (pH, moisture and
water activity), color and textural properties and changes of free fatty acids and amino acids …

Crude glycerol is the primary byproduct of the biodiesel industry. Producing
docosahexaenoic acid (DHA, 22: 6 n-3) through fermentation of the alga Schizochytrium …

Members of the platelet-derived growth factor (PDGF) ligand family are known to play
important roles in wound healing and fibrotic disease. We show that both transient and …

Tocopherols are lipophilic antioxidants that are synthesized exclusively in photosynthetic
organisms. In most higher plants, α-and γ-tocopherol are predominant with their ratio being …

Severe falciparum malaria (SM) is associated with tissue ischemia related to cytoadherence
of parasitized erythrocytes to microvascular endothelium and reduced levels of NO and its …

Fungi of the order Sebacinales (Basidiomycota) are involved in a wide spectrum of
mutualistic symbioses with various plants, thereby exhibiting unique potential for biocontrol …

The mechanisms involved in regulating high‐affinity ammonium (NH4+) uptake and the
expression of the AtAMT1 gene encoding a putative high‐affinity NH4+ transporter were …