Characterization of elementary wines of Vitis vinifera varieties by pattern recognition of free amino acid profiles

1989 ◽  
Vol 37 (4) ◽  
pp. 931-937 ◽  
Author(s):  
Ana Maria P. Vasconcelos ◽  
Higuinaldo J. Chaves das Neves
Keyword(s):  
Pattern Recognition ◽  
Amino Acid ◽  
Vitis Vinifera ◽  
Free Amino Acid ◽  
Free Amino ◽  
Amino Acid Profiles

Characterization of the Geographical Origin of Pecorino Sardo Cheese by Casein Stable Isotope (13C/12C and15N/14N) Ratios and Free Amino Acid Ratios

2001 ◽  
Vol 49 (3) ◽  
pp. 1404-1409 ◽  
Author(s):  
Gavina Manca ◽  
Federica Camin ◽  
Gavina C. Coloru ◽  
Alessandra Del Caro ◽  
Daniela Depentori ◽  
...  
Keyword(s):  
Amino Acid ◽  
Stable Isotope ◽  
Free Amino Acid ◽  
Free Amino ◽  
Geographical Origin

Dietary taurine regulates free amino acid profiles and taurine metabolism in piglets with diquat-induced oxidative stress

2019 ◽  
Vol 62 ◽  
pp. 103569 ◽  
Author(s):  
Wen Chaoyue ◽  
Li Fengna ◽  
Duan Yehui ◽  
Guo Qiuping ◽  
Wang Wenlong ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Amino Acid ◽  
Free Amino Acid ◽  
Free Amino ◽  
Amino Acid Profiles

Characterization of Shortday Onion Cultivars of 3 Pungency Levels with Flavor Precursor, Free Amino Acid, Sulfur, and Sugar Contents

2009 ◽  
Vol 74 (6) ◽  
pp. C475-C480 ◽  
Author(s):  
Eun Jin Lee ◽  
Kil Sun Yoo ◽  
John Jifon ◽  
Bhimanagouda S. Patil
Keyword(s):  
Amino Acid ◽  
Free Amino Acid ◽  
Free Amino

scholarly journals Free Amino Acid Profiles of Macedonian White Brined Cheese

2021 ◽  
Vol 33 (12) ◽  
pp. 2989-2992
Author(s):  
Borche Makarijoski ◽  
Gordana Dimitrovska ◽  
Vesna K. Hristova ◽  
Elena Joshevska ◽  
Mahmoud A. Abdelaziz Mahmoud ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Free Amino Acid ◽  
Acid Concentration ◽  
Free Amino Acids ◽  
Free Amino ◽  
Amino Acid Profile ◽  
Amino Acid Concentration ◽  
Amino Acid Profiles ◽  
Parameter Values

The present work is focussed to determine the Macedonian white brined cheese’s free amino acid profile. Four variants of the Macedonian white brined cheese to analyze and determine free amino acid concentration; cheese samples define the Macedonian white brined cheese as a typical cheese. All free amino acids were specified, except the amino acid tyrosine. The detected amino acids in the tested cheese variants were present in different but approximate parameter values. The estimated essential free amino acids, the concentration of lysine was found highest in all examined samples with values from 26.40 ± 0.02 mg% to 28.20 ± 0.04 mg% and the concentration of threonine was the lowest from 3.19 ± 0.02 mg% to 3.32 ± 0.02 mg%). In the detected unessential free amino acids, the concentration of aspartic amino acid was highest in all the samples with values from 11.02 ± 0.05 mg% to 11.32 ± 0.03 mg% and the concentration of proline was at the lowest level from 4.16 ± 0.06 mg% to 4.22 ± 0.04 mg%.

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