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Table representation of search results timeline featuring number of search results per year.

Year Number of Results
1985 1
1990 1
1994 1
2000 2
2001 1
2002 1
2004 1
2009 2
2010 2
2011 6
2012 6
2013 6
2014 10
2015 9
2016 17
2017 16
2018 16
2019 7
2020 10
2021 11
2022 5
2023 11
2024 5

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130 results

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Page 1
Unraveling the Roles of Vascular Proteins Using Proteomics.
Liu Y, Lin T, Valencia MV, Zhang C, Lv Z. Liu Y, et al. Molecules. 2021 Jan 27;26(3):667. doi: 10.3390/molecules26030667. Molecules. 2021. PMID: 33514014 Free PMC article. Review.
Vascular bundles play important roles in transporting nutrients, growth signals, amino acids, and proteins between aerial and underground tissues. ...
Vascular bundles play important roles in transporting nutrients, growth signals, amino acids, and proteins between aerial and undergr …
Meaty aroma notes from free amino acids and thiamine in nitrite-reduced, dry-fermented, yeast-inoculated sausages.
Flores M, Perea-Sanz L, López-Díez JJ, Belloch C. Flores M, et al. Food Chem. 2021 Nov 1;361:129997. doi: 10.1016/j.foodchem.2021.129997. Epub 2021 May 12. Food Chem. 2021. PMID: 34029911 Free article.
The contribution of free amino acids and thiamine to the production of potent meat aroma compounds in nitrite-reduced, dry-fermented sausages inoculated with a D. hansenii strain was the objective of this study. For this, three different sausage formulations were manufactu …
The contribution of free amino acids and thiamine to the production of potent meat aroma compounds in nitrite-reduced, dry-fermented …
[Pharmacotherapy for tinnitus: much ado about nothing].
Espinosa-Sánchez JM, Heitzmann-Hernández T, López-Escámez JA. Espinosa-Sánchez JM, et al. Rev Neurol. 2014 Aug 16;59(4):164-74. Rev Neurol. 2014. PMID: 25059267 Free article. Review. Spanish.
Bioactive compounds derived from the yeast metabolism of aromatic amino acids during alcoholic fermentation.
Mas A, Guillamon JM, Torija MJ, Beltran G, Cerezo AB, Troncoso AM, Garcia-Parrilla MC. Mas A, et al. Biomed Res Int. 2014;2014:898045. doi: 10.1155/2014/898045. Epub 2014 May 5. Biomed Res Int. 2014. PMID: 24895623 Free PMC article. Review.
Their study has recently attracted the attention of researchers. Some metabolites derived from aromatic amino acids are bioactive compounds that can behave as hormones or even mimic their role in humans and may also act as regulators in yeast. ...
Their study has recently attracted the attention of researchers. Some metabolites derived from aromatic amino acids are bioactive com …
Heterocyclic aromatic amines in meat: Formation mechanisms, toxicological implications, occurrence, risk evaluation, and analytical methods.
Oz E, Aoudeh E, Murkovic M, Toldra F, Gomez-Zavaglia A, Brennan C, Proestos C, Zeng M, Oz F. Oz E, et al. Meat Sci. 2023 Nov;205:109312. doi: 10.1016/j.meatsci.2023.109312. Epub 2023 Aug 10. Meat Sci. 2023. PMID: 37625356 Review.
HAAs have complex structures with nitrogen-containing aromatic rings and are formed through chemical reactions between amino acids, creatin(in)e, and sugars during cooking. The formation of HAAs is influenced by various factors, such as food type, cooking temperature, time …
HAAs have complex structures with nitrogen-containing aromatic rings and are formed through chemical reactions between amino acids, c …
Yeast thioredoxin reductase Trr1p controls TORC1-regulated processes.
Picazo C, Matallana E, Aranda A. Picazo C, et al. Sci Rep. 2018 Nov 7;8(1):16500. doi: 10.1038/s41598-018-34908-4. Sci Rep. 2018. PMID: 30405153 Free PMC article.
The TORC1 complex promotes growth and protein synthesis when nutrients, particularly amino acids, are abundant. It also represses catabolic processes, like autophagy, which are activated during starvation. ...
The TORC1 complex promotes growth and protein synthesis when nutrients, particularly amino acids, are abundant. It also represses cat …
Free amino acids and bioactive peptides profile of Pastirma during its processing.
Deniz E, Mora L, Aristoy MC, Candoğan K, Toldrá F. Deniz E, et al. Food Res Int. 2016 Nov;89(Pt 1):194-201. doi: 10.1016/j.foodres.2016.07.025. Epub 2016 Aug 1. Food Res Int. 2016. PMID: 28460905
This study is focused on the characterization of the proteolysis occurred during the processing of Pastirma, a traditional Turkish dry-cured meat product, which is responsible for its final characteristics. Thus, the evaluation of naturally generated free amino acids and p …
This study is focused on the characterization of the proteolysis occurred during the processing of Pastirma, a traditional Turkish dry-cured …
Pork organs as a potential source of flavour-related substances.
López-Martínez MI, Toldrá F, Mora L. López-Martínez MI, et al. Food Res Int. 2023 Nov;173(Pt 2):113468. doi: 10.1016/j.foodres.2023.113468. Epub 2023 Sep 12. Food Res Int. 2023. PMID: 37803790 Free article.
Liver proved to be the organ showing the highest content of free and total amino acids related to taste, while kidney was the organ with the highest content of umami nucleotides. The results of the Taste Activity Value indicated that umami, sweet, and bittersweet amino …
Liver proved to be the organ showing the highest content of free and total amino acids related to taste, while kidney was the organ w …
Biological variation of free plasma amino acids in healthy individuals.
Corte Z, Venta R. Corte Z, et al. Clin Chem Lab Med. 2010;48(1):99-104. doi: 10.1515/CCLM.2010.008. Clin Chem Lab Med. 2010. PMID: 19929754
RESULTS: Intra-individual coefficients of variation ranged from 9.5% to 46.4%, with lower values among the essential amino acids. The mean inter-individual coefficient of variation was 46.6% and was higher than intra-individual values for all amino acids. ...Referen …
RESULTS: Intra-individual coefficients of variation ranged from 9.5% to 46.4%, with lower values among the essential amino acids. The …
Bioactive peptides and free amino acids profiles in different types of European dry-fermented sausages.
Gallego M, Mora L, Escudero E, Toldrá F. Gallego M, et al. Int J Food Microbiol. 2018 Jul 2;276:71-78. doi: 10.1016/j.ijfoodmicro.2018.04.009. Epub 2018 Apr 5. Int J Food Microbiol. 2018. PMID: 29674143
An intense proteolysis takes place during the processing of dry-fermented sausages due to the combined action of muscle and microbial peptidases, generating large amounts of peptides and free amino acids. These compounds participate in the development of the characteristic …
An intense proteolysis takes place during the processing of dry-fermented sausages due to the combined action of muscle and microbial peptid …
130 results