4.7 Article

Composition Analysis and Nutritional Value Evaluation of Amino Acids in the Fruit of 161 Jujube Cultivars

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Chemistry, Applied

Nutrient composition and quality traits of dried jujube fruits in seven producing areas based on metabolomics analysis

Qianqian Shi et al.

Summary: In this study, the comprehensive evaluation of dried jujube varieties in the main jujube producing areas in China was conducted using liquid chromatography tandem-mass spectrometry, principal component analysis, and cluster analysis. The results showed significant differences in fruit quality traits between different producing areas, revealing the regional characteristics of the eastern and western regions in North China.

FOOD CHEMISTRY (2022)

Review Biochemistry & Molecular Biology

News about amino acid metabolism in plant-microbe interactions

Jannis Moormann et al.

Summary: This review summarizes recent progress in understanding the role of amino acid sensing, signaling, transport, and metabolism during plant-microbe interactions. These findings provide a foundation for new plant protection strategies.

TRENDS IN BIOCHEMICAL SCIENCES (2022)

Article Chemistry, Applied

Biochemical, nutritional and functional properties of protein isolate and fractions from pumpkin (Cucurbita moschata var. Kashi Harit) seeds

S. Vinayashree et al.

Summary: The study evaluated the biochemical, nutritional, and functional properties of protein isolate (PPI) and protein fractions from pumpkin seeds, finding that they had good protein quality and comparable functional properties with soybean protein isolate.

FOOD CHEMISTRY (2021)

Article Pharmacology & Pharmacy

Phytochemicals and Amino Acids Profiles of Selected sub-Saharan African Medicinal Plants' Parts Used for Cardiovascular Diseases' Treatment

Johnson Oluwaseun Odukoya et al.

Summary: This study investigated the phytochemical and amino acid profiles of different medicinal plant parts used for cardiovascular disease (CVD) treatment in sub-Saharan Africa. Results showed that glutamic and aspartic acids were the most abundant amino acids, while lysine was the most limiting. Plants like P. biglobosa leaf had rich levels of total branched-chain amino acids (BCAAs), and A. cepa bulb had the highest total amino acid content, making it suitable for nutraceutical use for adults.

PHARMACEUTICS (2021)

Article Agronomy

Effect of Different Edaphic Crop Conditions on the Free Amino Acid Profile of PH-16 Dry Cacao Beans

Quintino Reis de Araujo et al.

Summary: This research verified the effects of different edaphic conditions on the free amino acid profile of PH-16 dry cacao beans, with hydrophobic amino acids contributing the most to the explained variance. It is recommended for cacao producers to consider genotype as the primary source of variation in the quality of cacao beans and chocolate production.

AGRONOMY-BASEL (2021)

Review Biochemistry & Molecular Biology

Amino acids in cancer

Elizabeth L. Lieu et al.

EXPERIMENTAL AND MOLECULAR MEDICINE (2020)

Review Food Science & Technology

Plant proteins as high-quality nutritional source for human diet

Amanda Gomes Almeida Sa et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)

Review Cell Biology

Amino Assests: How Amino Acids Support Immunity

Beth Kelly et al.

CELL METABOLISM (2020)

Article Plant Sciences

The historical and current research progress on jujube-a superfruit for the future

Mengjun Liu et al.

HORTICULTURE RESEARCH (2020)

Article Food Science & Technology

Jujube fruit: A potential nutritious fruit for the development of functional food products

Ahmed K. Rashwan et al.

JOURNAL OF FUNCTIONAL FOODS (2020)

Article Nutrition & Dietetics

Plasma Branched-Chain and Aromatic Amino Acids in Relation to Hypertension

M. H. Mahbub et al.

NUTRIENTS (2020)

Article Psychology, Developmental

Branched-Chain and Aromatic Amino Acids Are Associated With Insulin Resistance During Pubertal Development in Girls

Xiaobo Zhang et al.

JOURNAL OF ADOLESCENT HEALTH (2019)

Article Food Science & Technology

Determination of the Free Amino Acid, Organic Acid, and Nucleotide in Commercial Vinegars

Yan Kong et al.

JOURNAL OF FOOD SCIENCE (2017)

Review Food Science & Technology

Effects of Amino Acid Derivativeson Physical, Mental, and Physiological Activities

Feby Luckose et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2015)

Review Biochemistry & Molecular Biology

Proline and hydroxyproline metabolism: implications for animal and human nutrition

Guoyao Wu et al.

AMINO ACIDS (2011)

Article Food Science & Technology

Umami taste enhancement of MSG/NaCl mixtures by subthreshold L-α-aromatic amino acids

HN Lioe et al.

JOURNAL OF FOOD SCIENCE (2005)

Article Cardiac & Cardiovascular Systems

The effects of oral methionine and homocysteine on endothelial function

CG Hanratty et al.