Log in

Relevant bibliographies by topics / Amino acids / Journal articles

To see the other types of publications on this topic, follow the link: Amino acids.

Journal articles on the topic 'Amino acids'

Author: Grafiati

Published: 4 June 2021

Last updated: 1 August 2024

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the top 50 journal articles for your research on the topic 'Amino acids.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Browse journal articles on a wide variety of disciplines and organise your bibliography correctly.

1

Simon-Sarkadi, L., E. Szőke, and A. Kerekes. "Determination of free amino acid and biogenic amine contents of hungarian sparkling wines." Czech Journal of Food Sciences 22, SI - Chem. Reactions in Foods V (January 1, 2004): S287—S289. http://dx.doi.org/10.17221/10683-cjfs.

Full text

Abstract:

Comparative study was conducted on the basis of free amino acids and biogenic amines of Hungarian sparkling wines originated from 3 producers (Törley, Hungária, Balaton Boglár). Determination of amino acids and biogenic amines was accomplished by ion-exchange chromatography using an amino acid analyser. The dominant free amino acids in sparkling wines were proline and arginine and the major biogenic amine was spermidine. Based on results of chemometric analyses, free amino acid and biogenic amine contents seemed to be closely related to quality and the technology of sparkling wine making.

APA, Harvard, Vancouver, ISO, and other styles

2

Velíšek, J., R. Kubec, and K. Cejpek. "Biosynthesis of food constituents: Amino acids: 4. Non-protein amino acids – a review." Czech Journal of Food Sciences 24, No. 3 (November 12, 2011): 93–109. http://dx.doi.org/10.17221/3304-cjfs.

Full text

Abstract:

This review article gives a brief survey of the principal pathways that lead to the biosynthesis of the most important non-protein amino acids occurring in foods and feeds. These amino acids have been divided into the following groups: 3-amino acids and 4-amino acids, N-substituted amino acids, alicyclic amino acids, hydroxyamino acids, sulfur-containing amino acids, basic amino acids, and taurine.  

APA, Harvard, Vancouver, ISO, and other styles

3

Velíšek, J., and K. Cejpek. "Biosynthesis of food constituents: Amino acids. 3. Modified proteinogenic amino acids – a review." Czech Journal of Food Sciences 24, No. 2 (November 9, 2011): 59–61. http://dx.doi.org/10.17221/3300-cjfs.

Full text

Abstract:

This review article gives a survey of principal pathways that lead to the biosynthesis of the modified principal proteinogenic amino acids, i.e. cystine, 4-hydroxyproline, 5-hydroxylysine, 3-methylhistidine, and O-phosphoserine. Except the proteinogenic amino acids, peptides and proteins often contain several unusual amino acids arising by specific modifications (e.g. oxidation or esterification) of amino acid residues present in the already synthesised polypeptide chain. The post-translational products include, e.g., the oxidation of the thiol groups of two cysteine residues to form a disulfide bridge (cystine), thus allowing cross-linking of polypeptide chains; the hydroxylation of proline to 4-hydroxyproline and of lysine to 5-hydroxylysine; N-methylation of histidine to 3-methylhistidine; and the phosphorylation of serine to O-phosphoserine. There also exist several other modified proteinogenic amino acids that are of minor significance to foods.    

APA, Harvard, Vancouver, ISO, and other styles

4

&NA;. "Amino acids." Reactions Weekly &NA;, no. 1096 (April 2006): 4. http://dx.doi.org/10.2165/00128415-200610960-00011.

Full text

APA, Harvard, Vancouver, ISO, and other styles

5

Brosnan, John T., and Olav Rooyackers. "Amino acids." Current Opinion in Clinical Nutrition and Metabolic Care 16, no. 1 (January 2013): 56. http://dx.doi.org/10.1097/mco.0b013e32835b4ec4.

Full text

APA, Harvard, Vancouver, ISO, and other styles

6

Coleman, William F. "Amino Acids." Journal of Chemical Education 83, no. 7 (July 2006): 1103. http://dx.doi.org/10.1021/ed083p1103.

Full text

APA, Harvard, Vancouver, ISO, and other styles

7

Battezzati, Alberto, and Patrizia Riso. "Amino acids:." Nutrition 18, no. 9 (September 2002): 773–74. http://dx.doi.org/10.1016/s0899-9007(02)00898-5.

Full text

APA, Harvard, Vancouver, ISO, and other styles

8

Lottspeich, F. "Amino acids." Fresenius' Zeitschrift für analytische Chemie 327, no. 1 (January 1987): 23–24. http://dx.doi.org/10.1007/bf00474533.

Full text

APA, Harvard, Vancouver, ISO, and other styles

9

Lewin, Ralph A. "Symbiotic algae and essential amino-acids." Algological Studies/Archiv für Hydrobiologie, Supplement Volumes 84 (April 23, 1997): 123–27. http://dx.doi.org/10.1127/algol_stud/84/1997/123.

Full text

APA, Harvard, Vancouver, ISO, and other styles

10

Zhu, Xiaoli, Qianlu Yang, Junyi Huang, Iwao Suzuki, and Genxi Li. "Colorimetric Study of the Interaction Between Gold Nanoparticles and a Series of Amino Acids." Journal of Nanoscience and Nanotechnology 8, no. 1 (January 1, 2008): 353–57. http://dx.doi.org/10.1166/jnn.2008.18139.

Full text

Abstract:

Study of the interaction between gold nanoparticles and a series of amino acids is reported in this paper. Amino acids with thiol, amine, or hydroxyl groups in their side chains are proven to make gold nanoparticles self-assemble under certain conditions. There is a progression of the effect on self-assembly of gold nanoparticles from hydroxyl < amine < thiol. Meanwhile, concentration of amino acids and the pH value of the solution have been found to be important for amino acids to exert the interesting effect on self-assembly of the nanoparticles.

APA, Harvard, Vancouver, ISO, and other styles

11

Oda, Hiroaki. "Essential Amino Acids and Nonessential Amino Acids in Evolution." Nippon Eiyo Shokuryo Gakkaishi 60, no. 3 (2007): 137–49. http://dx.doi.org/10.4327/jsnfs.60.137.

Full text

APA, Harvard, Vancouver, ISO, and other styles

12

Park, Hyunjung, Kwan Mook Kim, Areum Lee, Sihyun Ham, Wonwoo Nam, and Jik Chin. "Bioinspired Chemical Inversion ofl-Amino Acids tod-Amino Acids." Journal of the American Chemical Society 129, no. 6 (February 2007): 1518–19. http://dx.doi.org/10.1021/ja067724g.

Full text

APA, Harvard, Vancouver, ISO, and other styles

13

Uğur, Elif, and Reyhan Nergiz Ünal. "Diyette Proteinler, Aminoasitler ve Bazı Diğer Aminli Bileşiklerin Kardiyovasküler Sistem Üzerine Metabolik Etkileri." Turkish Journal of Agriculture - Food Science and Technology 5, no. 1 (January 15, 2017): 71. http://dx.doi.org/10.24925/turjaf.v5i1.71-83.936.

Full text

Abstract:

During the prevention and treatment of cardiovascular diseases, first cause of deaths in the world, diet has a vital role. While nutrition programs for the cardiovascular health generally focus on lipids and carbohydrates, effects of proteins are not well concerned. Thus this review is written in order to examine effect of proteins, amino acids, and the other amine consisting compounds on cardiovascular system. Because of that animal or plant derived proteins have different protein composition in different foods such as dairy products, egg, meat, chicken, fish, pulse and grains, their effects on blood pressure and regulation of lipid profile are unlike. In parallel amino acids made up proteins have different effect on cardiovascular system. From this point, sulfur containing amino acids, branched chain amino acids, aromatic amino acids, arginine, ornithine, citrulline, glycine, and glutamine may affect cardiovascular system in different metabolic pathways. In this context, one carbon metabolism, synthesis of hormone, stimulation of signaling pathways and effects of intermediate and final products that formed as a result of amino acids metabolism is determined. Despite the protein and amino acids, some other amine consisting compounds in diet include trimethylamine N-oxide, heterocyclic aromatic amines, polycyclic aromatic hydrocarbons and products of Maillard reaction. These amine consisting compounds generally increase the risk for cardiovascular diseases by stimulating oxidative stress, inflammation, and formation of atherosclerotic plaque.

APA, Harvard, Vancouver, ISO, and other styles

14

de Almeida Bicudo, Alvaro Jose, and Jose Eurico Possebon Cyrino. "Evaluation of methods to estimate the essential amino acids requirements of fish bfrom the muscle amino acid profile." Latin American Journal of Aquatic Research 42, no. 1 (March 10, 2014): 271–75. http://dx.doi.org/10.3856/vol42-issue1-fulltext-23.

Full text

APA, Harvard, Vancouver, ISO, and other styles

15

Moloney, Mark G. "Excitatory amino acids." Natural Product Reports 19, no. 5 (July 2, 2002): 597–616. http://dx.doi.org/10.1039/b103777n.

Full text

APA, Harvard, Vancouver, ISO, and other styles

16

&NA;. "3. Amino Acids." Journal of Pediatric Gastroenterology and Nutrition 41, Supplement 2 (November 2005): S12—S18. http://dx.doi.org/10.1097/01.mpg.0000181843.08876.b2.

Full text

APA, Harvard, Vancouver, ISO, and other styles

17

Abdulganeeva, S. A., and K. B. Erzhanov. "Acetylenic amino acids." Russian Chemical Reviews 60, no. 6 (June 30, 1991): 676–88. http://dx.doi.org/10.1070/rc1991v060n06abeh001101.

Full text

APA, Harvard, Vancouver, ISO, and other styles

18

Jenner, P. "Excitatory Amino Acids." Journal of Neurology, Neurosurgery & Psychiatry 50, no. 8 (August 1, 1987): 1087. http://dx.doi.org/10.1136/jnnp.50.8.1087.

Full text

APA, Harvard, Vancouver, ISO, and other styles

19

H. Stammer, Charles. "Cyclopropane amino acids." Tetrahedron 46, no. 7 (January 1990): 2231–54. http://dx.doi.org/10.1016/s0040-4020(01)82005-6.

Full text

APA, Harvard, Vancouver, ISO, and other styles

20

Koek, W. "EXCITATORY AMINO ACIDS." Behavioural Pharmacology 9, no. 1 (August 1998): S113. http://dx.doi.org/10.1097/00008877-199808000-00261.

Full text

APA, Harvard, Vancouver, ISO, and other styles

21

Koek, W. "EXCITATORY AMINO ACIDS." Behavioural Pharmacology 9, Supplement (August 1998): S113. http://dx.doi.org/10.1097/00008877-199808001-00261.

Full text

APA, Harvard, Vancouver, ISO, and other styles

22

Koek, W. "EXCITATORY AMINO ACIDS." Behavioural Pharmacology 9, no. 1 (August 1998): S113. http://dx.doi.org/10.1097/00008877-199812001-00261.

Full text

APA, Harvard, Vancouver, ISO, and other styles

23

RAWLS, REBECCA. "ICY AMINO ACIDS." Chemical & Engineering News Archive 80, no. 13 (April 2002): 14. http://dx.doi.org/10.1021/cen-v080n013.p014.

Full text

APA, Harvard, Vancouver, ISO, and other styles

24

Krause, Hans-Walter, Hans-Jörn Kreuzfeld, and Christian Döbler. "Unusual amino acids." Tetrahedron: Asymmetry 3, no. 4 (April 1992): 555–66. http://dx.doi.org/10.1016/s0957-4166(00)80262-1.

Full text

APA, Harvard, Vancouver, ISO, and other styles

25

Singh, B. "Plant amino acids." Amino Acids 30, no. 2 (March 2006): 111. http://dx.doi.org/10.1007/s00726-005-0252-3.

Full text

APA, Harvard, Vancouver, ISO, and other styles

26

Bruyn, G. W. "Excitatory amino acids." Journal of the Neurological Sciences 116, no. 2 (June 1993): 229–30. http://dx.doi.org/10.1016/0022-510x(93)90334-u.

Full text

APA, Harvard, Vancouver, ISO, and other styles

27

Effenberger, Franz, and Gerhard Zoller. "Amino acids; 13." Tetrahedron 44, no. 17 (January 1988): 5573–82. http://dx.doi.org/10.1016/s0040-4020(01)86062-2.

Full text

APA, Harvard, Vancouver, ISO, and other styles

28

Donner, Amy. "Missing amino acids." Nature Chemical Biology 8, no. 11 (October 17, 2012): 873. http://dx.doi.org/10.1038/nchembio.1103.

Full text

APA, Harvard, Vancouver, ISO, and other styles

29

G. Moloney, Mark. "Excitatory amino acids." Natural Product Reports 15, no. 2 (1998): 205. http://dx.doi.org/10.1039/a815205y.

Full text

APA, Harvard, Vancouver, ISO, and other styles

30

Antonio, Jose. "Essential Amino Acids." Strength and Conditioning Journal 25, no. 3 (June 2003): 48–49. http://dx.doi.org/10.1519/00126548-200306000-00012.

Full text

APA, Harvard, Vancouver, ISO, and other styles

31

Moloney, Mark G., Mark G. Moloney, and Mark G. Moloney. "Excitatory amino acids." Natural Product Reports 16, no. 4 (1999): 485–98. http://dx.doi.org/10.1039/a800247i.

Full text

APA, Harvard, Vancouver, ISO, and other styles

32

Olney, JW. "Excitotoxic Amino Acids." Physiology 1, no. 1 (February 1, 1986): 19–23. http://dx.doi.org/10.1152/physiologyonline.1986.1.1.19.

Full text

Abstract:

The excitatory transmitters glutamate and aspartate and certain structural analogues, known collectively as excitotoxins, interact with synaptic membrane receptors to excite central nervous system (CNS) neurons, either physiologically or unto death, depending on the duration of receptor interaction. The ability of these agents, when administered orally or subcutaneously, to penetrate the enocrine hypothalamus and excite or destroy hypothalamic neurons makes them useful neuroendocrine research probes;these same properties raise important questions regarding the currently widespread use of excitotoxins as food additives. Accumulating evidence suggests that excitotoxins endogeneously present in the CNS may play pathogenic roles in human neurological disorders and provides hope that rational therapeutic approaches to such conditions may be developed.

APA, Harvard, Vancouver, ISO, and other styles

33

Czapla, Marcin. "Silicon amino acids." International Journal of Quantum Chemistry 118, no. 3 (September 11, 2017): e25488. http://dx.doi.org/10.1002/qua.25488.

Full text

APA, Harvard, Vancouver, ISO, and other styles

34

Leodidis, Epaminondas B., and T. Alan Hatton. "Amino acids in reversed micelles. 4. Amino acids as cosurfactants." Journal of Physical Chemistry 95, no. 15 (July 1991): 5957–65. http://dx.doi.org/10.1021/j100168a044.

Full text

APA, Harvard, Vancouver, ISO, and other styles

35

Shibuya, Shiroshi, Tsutomu Yokomatsu, and Yoko Yuasa. "Synthesis of b-Oxygenatd g-amino Acids and g-Oxygenated g-Amino Acids from a-Amino Acids." HETEROCYCLES 33, no. 2 (1992): 1051. http://dx.doi.org/10.3987/rev-91-sr5.

Full text

APA, Harvard, Vancouver, ISO, and other styles

36

Vasanthakumar, Ganga-Ramu, Basanagoud S. Patil, and Vommina V. Suresh Babu. "Homologation of α-amino acids to β-amino acids using Boc2O." J. Chem. Soc., Perkin Trans. 1, no. 18 (2002): 2087–89. http://dx.doi.org/10.1039/b204652k.

Full text

APA, Harvard, Vancouver, ISO, and other styles

37

Fotheringham, Ian G., Gene E. Kidman, Brian S. McArthur, Larry E. Robinson, and Mark P. Scollar. "Aminotransferase-catalyzed conversion of D-amino acids to L-amino acids." Biotechnology Progress 7, no. 4 (July 1991): 380–81. http://dx.doi.org/10.1021/bp00010a014.

Full text

APA, Harvard, Vancouver, ISO, and other styles

38

Grimble, Robert F., and George K. Grimble. "Immunonutrition: role of sulfur amino acids, related amino acids, and polyamines." Nutrition 14, no. 7-8 (July 1998): 605–10. http://dx.doi.org/10.1016/s0899-9007(98)80041-5.

Full text

APA, Harvard, Vancouver, ISO, and other styles

39

Chen, Xiaohong, Weijian Luo, Huili Ma, Qian Peng, Wang Zhang Yuan, and Yongming Zhang. "Prevalent intrinsic emission from nonaromatic amino acids and poly(amino acids)." Science China Chemistry 61, no. 3 (September 6, 2017): 351–59. http://dx.doi.org/10.1007/s11426-017-9114-4.

Full text

APA, Harvard, Vancouver, ISO, and other styles

40

Park, Kwang Sook, Sung-Youl Hong, Hyang Woo Lee, Sangduk Kim, and Woon Ki Paik. "HPLC analysis of methylated amino acids: Methylated amino acids on HPLC." Archives of Pharmacal Research 9, no. 1 (March 1986): 15–18. http://dx.doi.org/10.1007/bf02857700.

Full text

APA, Harvard, Vancouver, ISO, and other styles

41

Ross, Günther, and Ivar Ugi. "Stereoselective syntheses of α-amino acid and peptide derivatives by the U-4CR of 5-desoxy-5-thio-D-xylopyranosylamine." Canadian Journal of Chemistry 79, no. 12 (December 1, 2001): 1934–39. http://dx.doi.org/10.1139/v01-186.

Full text

Abstract:

Since 1961, the synthesis of α-amino acids derivatives by the four-component reaction of isocyanides (U-4CR) as a one-pot reaction has been developed. Only recently it was found that a variety of these α-amino acids compounds can be formed stereoselectively by the U-4CR using 1-amino-5-deoxy-5-thio-2,3,4-tri-O-isobutanoyl-β-D-xylopyranose as the amine component. The stereoselectivity inducing auxiliary 5-desoxy-5-thio-D-xylopyranosyl group of the so-formed products can be replaced selectively by hydrogen.Key words: stereoselective U-4CR, chiral amine component, amino carbohydrate, α-amino acid derivatives.

APA, Harvard, Vancouver, ISO, and other styles

42

Sagadeev, E. V., A. A. Gimadeev, D. V. Chachkov, and V. P. Barabanov. "Empirical and ab initio calculations of thermochemical parameters of amino acids: IV. Non-Typical amino acids: Hydroxyamino acids, thioamino acids, and heterocyclic amino(imino) acids." Russian Journal of General Chemistry 82, no. 8 (August 2012): 1438–39. http://dx.doi.org/10.1134/s1070363212080178.

Full text

APA, Harvard, Vancouver, ISO, and other styles

43

R. Ramachandran, R. Ramachandran, and Dr Mangala Prasad Mohanty. "The Amino Acids and Ascorbic Acid in Prevention of Cancer-A Vedic Perspective." Global Journal For Research Analysis 3, no. 1 (June 15, 2012): 71–75. http://dx.doi.org/10.15373/22778160/january2014/44.

Full text

APA, Harvard, Vancouver, ISO, and other styles

44

YOKOMATSU, T., Y. YUASA, and S. SHIBUYA. "ChemInform Abstract: Synthesis of β-Oxygenated γ-Amino Acids and γ- Oxygenated δ-Amino Acids from α-Amino Acids." ChemInform 23, no. 49 (September 1, 2010): no. http://dx.doi.org/10.1002/chin.199249317.

Full text

APA, Harvard, Vancouver, ISO, and other styles

45

Villemin, Didier, Bernard Moreau, and Nathalie Bar. "MCR under Microwave Irradiation: Synthesis in Water of New 2-Amino-bis(2-phosphonoacetic) Acids." Organics 2, no. 2 (May 11, 2021): 98–106. http://dx.doi.org/10.3390/org2020009.

Full text

Abstract:

Novel 2-amino bis(2-phosphonoacetic) acids were prepared by microwave irradiation of a mixture of amine, glyoxylic acid and phosphorous acid. The reaction takes place with various amines including primary and secondary amines and polyamines, but this reaction is more sensitive to steric hindrance of amine than the similar Kabachnik–Fields reaction. Amino acids can be also transformed into the expected bis(2-phosphonoacetic) acids, with the exception of tryptophan, which gives a β-carboline product.

APA, Harvard, Vancouver, ISO, and other styles

46

Suresh Babu, V. V., H. N. Gopi, and K. Anandi. "Homologation of α-amino acids to β-amino acids using Fmoc-amino acid pentafluorophenyl esters." Journal of Peptide Research 53, no. 3 (March 1999): 308–13. http://dx.doi.org/10.1034/j.1399-3011.1999.00035.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

47

Zelenkova, N. F., N. G. Vinokurova, and A. A. Leontievskii. "Determination of amine-containing phosphonic acids and amino acids as dansyl derivatives." Journal of Analytical Chemistry 65, no. 11 (October 20, 2010): 1143–47. http://dx.doi.org/10.1134/s1061934810110092.

Full text

APA, Harvard, Vancouver, ISO, and other styles

48

Bock, Klaus, Inge Lundt, Christian Pedersen, Robert W. Taft, and G. W. Fischer. "Amino Acids and Amino Sugars from Bromodeoxyaldonolactones." Acta Chemica Scandinavica 41b (1987): 435–41. http://dx.doi.org/10.3891/acta.chem.scand.41b-0435.

Full text

APA, Harvard, Vancouver, ISO, and other styles

49

Kelly, Beth, and Erika L. Pearce. "Amino Assets: How Amino Acids Support Immunity." Cell Metabolism 32, no. 2 (August 2020): 154–75. http://dx.doi.org/10.1016/j.cmet.2020.06.010.

Full text

APA, Harvard, Vancouver, ISO, and other styles

50

Kabelová, I., M. Dvořáková, H. Čížková, P. Dostálek, and K. Melzoch. "Determination of free amino acids in cheeses from the Czech market." Czech Journal of Food Sciences 27, No. 3 (July 27, 2009): 143–50. http://dx.doi.org/10.17221/1415-cjfs.

Full text

Abstract:

High performance liquid chromatography (HPLC) method with the pre-column derivatisation by AccQ•Tag agent and following determination of these derivates after their separation in reverse phase column followed by fluorescent detection was used for the determination of amino acids in cheeses. The contents of sixteen free amino acids in twenty five cheeses commercially available in the Czech Republic were measured. The total content of free amino acids in the studied cheeses varied in the range from 27 g/kg to 160 g/kg. Among individual amino acids, seven amino acids were more concentrated in all cheese samples and came from three distinctive taste groups: bitter tasting amino acids (leucine, lysine, and phenylalanine), bitter sweet amino acids (proline and valine), and salty-umami amino acids (glutamic acid and aspartic acid). The differences in the contents of the total and individual free amino acids were influenced by the kind of cheese and mainly by the duration and intensity of proteolysis.

APA, Harvard, Vancouver, ISO, and other styles

We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!