Increased Grain Amino Acid Content in Rice with Earthworm Castings by Min Huang, Chunrong Zhao, Yingbin Zou

Subjects: “…amino acid content…”
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Effect of High-Pressure Processing and Long-Time Storage on Color, Lipid Oxidation, and Free Amino Acids Profile of Beef by Marta Chmiel, Olga Świder, Marek Roszko, Lech Adamczak, Aneta Cegiełka, Dorota Pietrzak, Tomasz Florowski, Marcin Bryła, Anna Florowska

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Yield and protein composition in seeds of four buckwheat (Fagopyrum sp.) cultivars cropped in Sweden by Martin Knicky, Galia Zamaratskaia, Fredrik Fogelberg

Subjects: “…Fagopyrum esculentum, Fagopyrum tataricum, Nordic environment, amino acid content…”
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Quality comprehensive assessment and measurement amino acid content of 12 varieties of millet by SUN Qiang, GUO Yong-xia

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Study on process optimization and antioxidant activity of fermentative Cynanchum auriculatum tablet by BU Jing, SHI Yun, LIN Yan, QIN Yuanyuan, HONG Jian

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Nutritional Composition, Technological Quality, and Sensory Attributes of Chicken Breast Meat Affected by White Striping, Wooden Breast, and Spaghetti Meat: A Comprehensive Evaluat... by Marija Bošković Cabrol, Gerolamo Xiccato, Massimiliano Petracci, Pilar Hernández Pérez, Christine Mayr Marangon, Angela Trocino

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Application Of Rice Flour and Palm Sugar In Making Meat Paste by Fani Yunita Pratiwi, Agus Susilo, Masdiana Chendrakasih Padaga

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Estimation of amino acid contents in maize leaves based on hyperspectral imaging by Meiyan Shu, Long Zhou, Haochong Chen, Xiqing Wang, Lei Meng, Yuntao Ma

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Effect of irrigation salinity on yield and quality of seeds in different quinoa genotypes by Salima Yousfi, Mohammad Shahid, Sumitha Thushar, João Pedro Ferreira, Maria Dolors Serret, José Luis Araus

Subjects: “…Amino acid content…”
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Effect of LED Irradiation with Different Red-to-Blue Light Ratios on Growth and Functional Compound Accumulations in Spinach (<i>Spinacia oleracea</i> L.) Accessions and Wild Relat... by Tri Manh Le, Yuki Sago, Yasuomi Ibaraki, Kazuhiro Harada, Kenta Arai, Yuichi Ishizaki, Hitoshi Aoki, Mostafa Abdelrahman, Chris Kik, Rob van Treuren, Theo van Hintum, Masayoshi Shigyo

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Bioaccessibility, digestibility and nutritional properties of algae and Cyanophyceae as basis of their potential as functional food ingredients by Rocío Peñalver, Jose Manuel Lorenzo, Gema Nieto

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The Effect of Fermentation Time and Yogurt Bacteria on the Physicochemical, Microbiological and Antioxidant Properties of Probiotic Goat Yogurts by ECEM AKAN

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Identification of Candidate Genes that Affect the Contents of 17 Amino Acids in the Rice Grain Using a Genome-Wide Haplotype Association Study by Xiaoqian Wang, Lihong Xie, Jiachuang Fang, Yunlong Pang, Jianlong Xu, Zhikang Li

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Spectral Fingerprinting of Tencha Processing: Optimising the Detection of Total Free Amino Acid Content in Processing Lines by Hyperspectral Analysis by Qinghai He, Yihang Guo, Xiaoli Li, Yong He, Zhi Lin, Hui Zeng

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Proximate Composition and Nutritional Values of Selected Wild Plants of the United Arab Emirates by Mohammad Shahid, Rakesh Kumar Singh, Sumitha Thushar

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Interaction with Soil Bacteria Affects the Growth and Amino Acid Content of <i>Piriformospora indica</i> by Jorge A. Leyva-Rojas, Ericsson Coy-Barrera, Rüdiger Hampp

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Study on extraction conditions and characteristics of protein from burdock roots by XiuMei Gong, Fei Chang, XiMin Yao, Peng Leng, YuQing Miao, GuiZhi Zhang

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Chromosome Walking: A Novel Approach to Analyse Amino Acid Content of Human Proteins Ordered by Gene Position by Annamaria Vernone, Chiara Ricca, Gianpiero Pescarmona, Francesca Silvagno

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Effect of ultra-high temperature transient sterilization on quality of rice wine by XIONG Sirui, WANG Longyu, WANG Yunfeng, WANG Yuting, JIN Tieyan, ZHANG Ling

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Application of Near-Infrared Spectroscopy to Investigate Some Endogenic Properties of <i>Pleurotus ostreatus</i> Cultivars by Marietta Fodor, Erika Etelka Mikola, András Geösel, Éva Stefanovits-Bányai, Zsuzsanna Mednyánszky

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