Droplet microfluidic screening to engineer angiotensin-converting enzyme 2 (ACE2) catalytic activity by Evelyn F Okal, Philip A. Romero, Pete Heinzelman

Subjects: “…Amino acid racemase…”
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CHANGES IN AMINO ACID COMPOSITION OF BLOOD PROTEIN HYDROLYSATE DEPENDING ON THE RAW MATERIAL PREPARATION MATERIAL by M. N. Guseva, М. A. Shevchenko, D. S. Bolshakov, M. I. Doronin, D. V. Mikhalishin, A. A. Shishkova, V. V. Mikhalishin

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A Comprehensive Evaluation of Nutritional Quality and Antioxidant Capacity of Different Chinese Eggplant Varieties Based on Multivariate Statistical Analysis by Jian Lyu, Ning Jin, Xianglan Ma, Xueyun Yin, Li Jin, Shuya Wang, Xuemei Xiao, Jihua Yu

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Defective Slc7a7 transport reduces erythropoietin compromising erythropoiesis by Judith Giroud-Gerbetant, Fernando Sotillo, Gonzalo Hernández, Irene Ruano, David Sebastián, Joana Fort, Mayka Sánchez, Günter Weiss, Neus Prats, Antonio Zorzano, Manuel Palacín, Susanna Bodoy

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Development and internal validation of a metabolism-related model for predicting 30-day mortality in neonatal sepsis by Xiangwen Tu, Junkun Chen, Wen Liu

Subjects: “…Amino acids…”
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Profiling of the Contents of Amino Acids, Water-Soluble Vitamins, Minerals, Sugars and Organic Acids in Turkish Hazelnut Varieties by Taş Neslihan Göncüoğlu, Gökmen Vural

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Sorghum surpasses wheat as a feed grain for broiler chickens following dietary crude protein reductions by Mengzhu Wang, Mehdi Toghyani, Shemil P. Macelline, Andreas Lemme, Andrew J. Holmes, Peter H. Selle, Sonia Y. Liu

Subjects: “…Amino acids…”
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Exploring the effects of dietary methionine supplementation on European seabass mucosal immune responses against Tenacibaculum maritimum by Inês Carvalho, Inês Carvalho, Diogo Peixoto, Diogo Peixoto, Inês Ferreira, Inês Ferreira, Diego Robledo, Diego Robledo, Lourenço Ramos-Pinto, Rodolfo Miguel Silva, José Fernando Gonçalves, Marina Machado, Carolina Tafalla, Benjamin Costas, Benjamin Costas

Subjects: “…amino acids…”
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Importance of Cheese Whey Processing: Supplements for Sports Activities – a Review by Patricia Fassina, Gabriela Quadros Nunes, Fernanda Scherer Adami, Márcia Inês Goettert, Claucia Fernanda Volken de Souza

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Inhibitory Effect of L-Methionine-Modified Microcrystalline Cellulose on Gram-Positive Bacteria by WU Simiao, YANG Haifan, LIANG Guannan, SUN Xinyang

Subjects: “…cellulose; amino acids; bacteriostasis; listeria monocytogenes; staphylococcus aureus…”
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From Microorganisms to Biosignatures: Subcritical Water Extraction as a Sample Preparation Technique for Future Life Detection Missions by Zuzana Cieslarova, Aaron C. Noell, Peter A. Willis, Maria F. Mora

Subjects: “…amino acids…”
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Variations in the End-Use Quality of Whole Grain Flour Are Closely Related to the Metabolites in the Grains of Pigmented Wheat (<i>Triticum aestivum</i> L.) by Bin Wang, Jie Kang, Shuaiqi Wang, Fasih Ullah Haider, Yingxin Zhong, Peng Zhang

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Urine amino acid and gamma aminobutyric acid level in COVID 19 patients by Cemal Kazezoglu, Arzu İrvem, Yasemin Tuba Sutasir, Büşra Çakiroglu, Banu Kirgiz, Habip Yilmaz, Ali Kocatas

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WHEAT ANTIMICROBIAL PEPTIDES by T. I. Odintsova, T. V. Korostyleva, L. L. Utkina, Ya. A. Andreev, A. A. Slavokhotova, E. A. Istomina, V. A. Pukhal’skii, T. A. Egorov

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Alterations of amino acids in older adults with Alzheimer’s Disease and Vascular Dementia by Xin Ma, Xin-Meng Wang, Guo-Zhang Tang, Yi Wang, Xue‑Chun Liu, Shuai-Deng Wang, Peng Peng, Xiu-Hong Qi, Xin-Ya Qin, Yue‑Ju Wang, Chen-Wei Wang, Jiang-Ning Zhou

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Effects of chronic exposure of specific water quality parameters in poultry drinking water on dietary amino acid digestibility and early broiler performance by Rabin Raut, Biswajit Kumar Biswas, Thyneice Taylor-Bowden, Agnes Kilonzo-Nthenge, Bharat Pokharel, Tom Tabler, Samuel N. Nahashon, Pramir Maharjan

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Metabolomics mechanism of traditional soy sauce associated with fermentation time by Li Zhu, Siyu He, Ying Lu, Jianhong Gan, Ningping Tao, Xichang Wang, Zaoli Jiang, Yuanxiang Hong, Changhua Xu

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Dynamic changes in physicochemical property, biogenic amines content and microbial diversity during the fermentation of Sanchuan ham by Zhongai Chen, Hong Chen, Huan Du, Cong Chen, Kaixiang Lu, Qiaoli Xue, Yongjin Hu

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Effect of adding concentrated myofibrillar proteins of silver carp (Hypophthalmichthys molitrix) on the qualitative and nutritional characteristics of pasta by Mahsa Karami Charvadeh, Eshagh Zakipour Rahimabadi, Parva Safari

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Polysaccharide impregnation: a pretreatment method for improving scallop quality and flavor by Mengwen Sun, Huimin Lin, Chen Zeng, Shanggui Deng, Alessandra Guidi

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