Modification in the free amino acids content in the maize coleoptyles under the influence of herbicides by Olga PALL, Elena PERSECA

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The Ninhydrin Reaction Revisited: Optimisation and Application for Quantification of Free Amino Acids by Amelie Charlotte Stauß, Carolin Fuchs, Paulina Jansen, Sarah Repert, Kimberley Alcock, Sandra Ludewig, Wilfried Rozhon

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Study of potential impacts of using sewage sludge in the amendment of desert reclaimed soil on wheat and jews mallow plants by Ahmed Mazen, Fayza A Faheed, Atef F Ahmed

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The effect of benzimidazole on the amino acid composition of the hemolymph of imago Drosophila melanogaster by Valentina V. Druzhinina, Ekaterina S. Selezneva, Zoya P. Belousova

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Analyzing the Efficacy of Salvinia molesta Mitchell as Phytoremediation Agent for Lead (Pb) by F. Rachmadiarti, G. Trimulyono and W. H. Utomo

Subjects: “…free amino acids, lead, phytoremediation, salvinia molesta…”
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Evolution of Proteolytic Tasty Components During Preparation of Douchiba, a Traditional Chinese Soy-Fermented Appetizer by Xiaolin Ding, Likang Qin

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Guanidine acetic acid supplementation altered plasma and tissue free amino acid profiles in finishing pigs by Yiyan Cui, Zhimei Tian, Miao Yu, Dun Deng, Huijie Lu, Min Song, Xianyong Ma, Limin Wang

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Effect of the Presence of Stem on Quality of Oolong Tea by Jiazheng Lin, Yuwan Wang, Lin Chen, Yunfei Yang, Zheng Tu, Yang Ye

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A free amino acid‐based diet partially prevents symptoms of cow's milk allergy in mice after oral sensitization with whey by Joris H. J. vanSadelhoff, Astrid Hogenkamp, Selma P. Wiertsema, Lucien F. Harthoorn, Reinilde Loonstra, Anita Hartog, Johan Garssen

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Effects of medium- and long-term high-salinity environments on free amino acid content and related genes of Sinonovacula constricta by Jie Zhu, Jie Zhu, Hongqiang Xu, Zihao Zou, Hanhan Yao, Zhihua Lin, Zhihua Lin, Yinghui Dong, Yinghui Dong

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Effect of Supplementary Irrigation on the Accumulation of Compatible Osmolytes and Physiological Parameters in Dryland Wheat Cultivars by S. Gholami, A. Siosemarde, F. Hosseinpanahi, Morahem Ashengroph

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Comprehensive Evaluation of Amino Acids and Polyphenols in 69 Varieties of Green Cabbage (<i>Brassica oleracea</i> L. var. <i>capitata</i> L.) Based on Multivariate Statistical Ana... by Ning Jin, Li Jin, Shilei Luo, Zhongqi Tang, Zeci Liu, Shouhui Wei, Fanhong Liu, Xiaoqiang Zhao, Jihua Yu, Yuan Zhong

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Measurement of free amino acids in soil and fertilizer samples using high performance liquid chromatography equipped with ultraviolet detector by Bahman Ahmadi Abd, Kobra Sadat Hasheminasab, Mahmood payehghadr, Karim Shahbazi

Subjects: “…"free amino acids"…”
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Lactic Acid Bacterium Population Dynamics in Artisan Sourdoughs Over One Year of Daily Propagations Is Mainly Driven by Flour Microbiota and Nutrients by Fabio Minervini, Francesca R. Dinardo, Giuseppe Celano, Maria De Angelis, Marco Gobbetti

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FREE AMINO ACID COMPOSITION IN SCOTS PINE TISSUES UNDER STRESS IMPACT IN RHIZOSPHERE by Sudachkova N.E., Milyutina I.L., Romanova L.I.

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Relationship Between Altered Plasma-Free Amino Acid Levels and Hyperuricemia in Dyslipidemia Without and With Hypertension by Rie Watanabe, M. H. Mahbub, Natsu Yamaguchi, Ryosuke Hase, Sunao Wada, Tsuyoshi Tanabe

Subjects: “…plasma-free amino acids…”
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Flavor Characteristics of Ten Peanut Varieties from China by Bin Ding, Fei Wang, Bei Zhang, Mengshi Feng, Lei Chang, Yuyang Shao, Yan Sun, Ying Jiang, Rui Wang, Libin Wang, Jixian Xie, Chunlu Qian

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Relation between free amino acids and the biogenic amines contents in green tomatoes inoculated with Lactobacillus plantarum by M. Veselá, M. Drdák, S. Standara

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Variations of nonvolatile taste components of mushrooms with different operating conditions and parameters from farm to fork by Samarasiri, Malsha, Chen, Wei Ning

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Comparison of flavor changes of grass carp between brine injection and brining at 4°C and 20°C by Han Wu, Wenzheng Shi, Xichang Wang, Yixin Wang, Feng Yang, Shanshan Shi, Junya Liu, Chen Shi

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