ライフサイエンスコーパス: organic acid

1 nolic groups and other compounds (sugars and organic acids).

2 eactions of Criegee intermediates with other organic acids.

3 BHT scavenging activity was inhibited by organic acids.

4 s trigonelline, caffeine and chlorogenic and organic acids.

5 r simulated outdoor sunlight, likely forming organic acids.

6 articles and SRE, as well as with individual organic acids.

7 ontents of 3/2-methyl-1-butanol, acetoin and organic acids.

8 imates of both organic aerosol and gas-phase organic acids.

9 for polyatomic ions, amino acids, sugars and organic acids.

10 espiration of formate in comparison to other organic acids.

11 n microbial exudates, siderophores and small organic acids.

12 rther purified (LWM-FP) to remove sugars and organic acids.

13 sugars fructose and glucose, and short-chain organic acids.

14 rd to amino acids, sugar alcohols, and small organic acids.

15 omol TE/100g FW), with the lowest content of organic acids.

16 as betaine and polyols, and metal-chelating organic acids.

17 s of the method were found acceptable of all organic acids.

18 ra berries contained highest levels of total organic acids.

19 lcarnitines, fatty acids, carbohydrates, and organic acids.

20 alteration mainly on sugars, amino acids and organic acids.

21 reaction than the combination of amines with organic acids.

22 partitioned to PDMS to a greater extent than organic acids.

23 degree of protonation of naturally occurring organic acids.

24 lividans can activate many of the available organic acids.

25 e mostly characterized by low levels of both organic acids.

26 ome amino acids, lipid species and different organic acids.

27 nant analysis based on several anthocyanins, organic acids, (13)C/(12)C, (18)O/(16)O and D/H isotopic

28 s are monitored by quantifying 53 metals, 12 organic acids, 14 anions, and 3 sugars.

29 filing analysis found that 7 amino acids, 27 organic acids, 16 of sugars and 22 other compounds had a

30 including 28 amino acids and derivatives, 17 organic acids, 22 biogenic amines and derivatives, 40 ac

31 The two isomers are organic acids, 3-isopropylmalic acid (3-IPMA) never iden

32 gars (119.4-344 mg total sugars g(-1)DW) and organic acids (44.4-30.0 mg g(-1)DW) and functional asso

33 mulberry, whilst grape seeds were richer in organic acids (79 +/- 4 mg/100 g fw).

34 For organic acids, a further refinement of the model will be

35 derived from the low-molecular-weight (LMW) organic acids acetate and butyrate.

36 When mixed with organic acids, alpha-terpinene increased its activity sh

37 , ammonium salts, urea, amino acids, sugars, organic acids, amides, triazine, imidazole, protein, and

38 nteractions-in particular, cross-feeding via organic acids, amino acids, and other metabolic byproduc

39 (SRE) and its components (including sugars, organic acids, amino acids, and phenolic acids), as well

40 ways for natural products, such as vitamins, organic acids, amino acids, or secondary metabolites, ca

41 torage root bulking and analyzed for sugars, organic acids, amino acids, phosphorylated intermediates

42 tetrahedral Zn (attributed to symplastic Zn-organic acid and apoplasmic Zn-cell wall complexes, resp

43 altered level of pyrazines, furans, ketones, organic acid and heterocyclic nitrogen-containing compou

44 x but not in the mature zone and changed the organic acid and sugar contents.

45 arboxylating the alpha carbon of a saturated organic acid and the other carboxylating the gamma carbo

46 duced the highest concentration of alcohols, organic acids and acetoin.

47 anotrophic potential, may assimilate smaller organic acids and alcohols, fix N(2), and synthesize pol

48 Binding between organic acids and aluminum can substantially influence t

49 ibute greatly towards ruminant productivity, organic acids and amino acids have been largely understu

50 N1 enables the incorporation of acetate into organic acids and amino acids.

51 fractions which contained glucose, fructose, organic acids and amino acids.

52 Changes in quality attributes, organic acids and anthocyanidins are presented.

53 nt time- and temperature-effect decreases in organic acids and anthocyanidins.

54 ation had minor effects on color parameters, organic acids and anthocyanidins.

55 o assess the content of bioactive compounds, organic acids and antioxidant capacity of grape juices f

56 Lyre system increased phenolic compounds, organic acids and apocarotenoids.

57 e reduction was observed, while amino acids, organic acids and aromatic compounds with potential anti

58 ay ionization sensitivities of hydrazones of organic acids and carbonyls with 2,4-dinitrophenylhydraz

59 hydrogen/electron donors, such as H2S, NH3, organic acids and Fe(2+), that were in limited supply co

60 um bitartrate, polyphenols, polysaccharides, organic acids and free amino acids.

61 e fruits: i.e. up to 72% for sugars, 75% for organic acids and GAPs.

62 e., the carboxylic or OH functional group in organic acids and methyl substitution in alkylamines).

63 dium proteins should be further explored for organic acids and neutral chemicals with moderate hydrop

64 lasses (sugars, amino acids, phenolic acids, organic acids and other nitrogen-containing compounds) p

65 e content of polar compounds such as sugars, organic acids and salts.

66 ng their chemical profiles (except for minor organic acids and saturated fatty acids) throughout the

67 For a variety of organic acids and siderophores, delta(53)Cr values of di

68 its characterization in phenolic compounds, organic acids and soluble sugars.

69 Primary (organic acids and sugars) and secondary metabolites (pol

70 idant properties, including: soluble sugars, organic acids and tocopherols (using high performance li

71 d the nutritional and phytochemical input in organic acids and tocopherols content, respectively.

72 Noticeably, the content of esters, organic acids and total volatiles was significantly incr

73 ria produce ATP via respiratory oxidation of organic acids and transfer of electrons to O2 via the mi

74 nd juices, nine primary metabolites (sugars, organic acids and vitamin C) were determined in the juic

75 Changes in sugars, organic acids and volatile compounds (VC) of red pepper

76 with the presence of hydrophilic (sugars and organic acids) and lipophilic (tocopherols and PUFA) com

77 food web by cross-feeding essential carbon (organic acids) and nitrogen (ammonium) respectively.

78 n key nutritional (protein, amino acids, and organic acids) and physicochemical properties (texture a

79 characterized the primary (e.g., sugars and organic acids), and secondary (e.g., phenolics and carot

80 Principal component analysis of sugar, organic acid, and phenol content in pulp juice revealed

81 intermolecular interactions between the HBD, organic acid, and polymer chain end.

82 had distinct impact on nitrite, amino acid, organic acid, and soluble sugar contents.

83 d alpha-tocopherol were the only free sugar, organic acid, and tocopherol isoform respectively, found

84 artitioning of photoassimilates between Suc, organic acids, and amino acids via posttranslational reg

85 Several metabolites, including sugars, organic acids, and amino acids, were identified and quan

86 bacteria (LAB) on polyphenols, carotenoids, organic acids, and antioxidant capacity of orange-juice

87 soluble metabolites (methanol, formaldehyde, organic acids, and ectoine), lipids (biodiesel and healt

88 tion, as indicated by analysis of sugars and organic acids, and ethanol production was maintained at

89 Phenolic compounds, carotenoids, organic acids, and HMF analyses were performed with LC-D

90 erms of phenolic compounds, tocopherols, and organic acids, and its bioactive properties, such as ant

91 des the participation of phenolic compounds, organic acids, and metals.

92 In fresh fruits the contents of sugars, organic acids, and phenolic compounds, and antioxidant c

93 e identification of 10 primary (amino acids, organic acids, and sugars) and 10 secondary (isoflavones

94 various mixing ratios with sugars, alcohols, organic acids, and urea, as well as a mixture of three s

95 se of 14 amino acids that were acylated with organic acid anhydrides of increasing chain length and w

96 hree harvests, associating data of aliphatic organic acids (AOA) determined by capillary electrophore

97 AOX1C is insensitive to all seven organic acids, AOX1A and AOX1D are both activated by 2-o

98 In nature, organic acids are a commonly used source of carbon and e

99 anic carbon participates in ion binding, and organic acids are composed of both strong and weak acids

100 static potentials and electric fields of GCC organic acids are computed as functions of applied poten

101 d that despite being photochemical products, organic acids are poor tracers for secondary organic aer

102 d nylon filters should be avoided since some organic acids are retained by them.

103 Organic acid as well as amino acid seemed to play an imp

104 Secretion of siderophores and organic acids as biochemical weathering agents was shown

105 zymes, and performed in vitro assays with 27 organic acids as potential substrates.

106 sis (ICxCE) separation of low-molecular-mass organic acids as test analytes.

107 and weight), primary metabolites (sugars and organic acids), as well as bunch temperature and leaf wa

108 metal acids above the solvent pKa scales and organic acids below to summarize a large amount of infor

109 involvement of interfacial water molecules, organic acids can react with SO(3) and form the ion pair

110 as free fatty acids, followed by aminoacids, organic acids, carbohydrates, hydrocarbons and sterols.

111 An organic acid catalyzed direct arylation of aromatic C(sp

112 The main fixed compounds (organic acids, cations, polyphenols, anthocyanins) were

113 and increased levels of low-cost compounds (organic acids) caused reduced CC values for P. elliottii

114 Increases in amino acids and organic acids changed the taste from lemon/grass to a mo

115 and polar metabolites (sugars, amino acids, organic acids, choline and betaine) to determine whether

116 ations in 31 metabolites, e.g., amino acids, organic acids, choline esters and glucose.

117 E mediates efflux of the anionic form of the organic acid, citrate, into the soil rhizosphere, chelat

118 total sugars and 9% higher content of total organic acids compared to the blue type.

119 he chromatographic analysis of the sugar and organic acid composition of grape berries at various dev

120 rocess on the profile of phenolic compounds, organic acids composition and antioxidant activity of gr

121 esults illustrate the critical thresholds of organic acid concentration necessary to mobilize sorbed

122 k of correlation between organic aerosol and organic acid concentrations downstream of the flow react

123 Due to the high organic acid content and sour taste, the fruits are rare

124 cal (no moisture loss, lower proteolysis and organic acid content), texture (lower gumminess and adhe

125 Total and individual organic acids content was higher when 50 mg/L P were add

126 mmercial fruit juices were analyzed, and the organic acid contents were quantified in less than 12 mi

127 Organic acid cross-feeding stemming from E. coli ferment

128 The total amount of organic acids decreased with processing and the loss of

129 dard volatiles compounds (alkanes, alcohols, organic acids) designed in our lab and then on various f

130 Most organic acids detected in ESI- had negligible partitioni

131 10-30 degrees C and the concentration of the organic acid did not show a significant trend.

132 targeted approach, we found specific urinary organic acids differed over pregnancy by FGR case status

133 However, low organic acid doses (<2 mmol kg(-1)) were associated with

134 Here we studied the efficacy of a weak organic acid drug, N-acetyl-L-cysteine (NAC), on the era

135 sulted in significant increase of esters and organic acids during ripening, whereas the opposite effe

136 s associated with the accumulation of higher organic acids (e.g., lactate, iso-butyrate, and propiona

137 e gas-phase reaction mechanisms in which the organic acid either serves as a catalyst for the reactio

138 ce has been studied in a laboratory setting, organic acid emissions from the sea surface microlayer h

139 hase molecules) correlated to higher primary organic acid emissions.

140 i uptake and solubilization, accumulation of organic acids, enhanced secretory phosphatase activity,

141 Urine organic acids (especially alphaKG and NAA) and SLC13A3 m

142 Cobrancosa olives are richer in organic acids, esters and carbohydrates, while C.Serpa o

143 and carotenoids but increased the content of organic acids, except ascorbic acid, and phenolic compou

144 dophilus), physicochemical (pH, proteolysis, organic acids, fatty acids, and volatile profiles), rheo

145 The chromatographic profiles in sugars, organic acids, fatty acids, tocopherols and phenolic com

146 The application of these three organic acids favored the accumulation of phenolic compo

147 and relevant bioactive compounds (vitamin C, organic acids, flavonoids and anthocyanins) as well as c

148 types by LC-MS/MS, including phenolic acids, organic acids, flavonoids, alkaloids, and betanin, more

149 The composition in organic acids, flavonols and betalains in the Opuntia fi

150 Malic acid was the major organic acid, followed by citric and shikimic acids.

151 Lactic acid was principal organic acid, followed by propionic acid, acetic acid, f

152 urine samples within a single run, including organic acids, food-specific markers, microbial-derived

153 racts were different, being characterized by organic acids for A. domesticus, or aminoacids for T. mo

154 The organic acids for NJDL-12 reach the maximum at the initi

155 dence of sulfur chemistry in the hydrophobic organic acid fraction of DOM from unimpacted and sulfate

156 egions, suggesting a major missing source of organic acids from fires.

157 Here, we show that the accumulation of the organic acid fumaric acid, mediated by the cytosolic fum

158 cial PCET can be incorporated by conjugating organic acid functional groups to graphite edges though

159 Derivatives of organic acid (gallic, caffeic, p-coumaric, and ferulic a

160 ween compound groups (amino acids > sugars = organic acids > phenolics).

161 esults demonstrated that alpha-terpinene and organic acids had low or any activity against DPPH and B

162 ediction of total soluble solids, sugars and organic acids have been developed using three sample set

163 Organic acids have primary and secondary sources in the

164 accumulated identical individual sugars and organic acids; however, the albino form had 33% higher c

165 on steps on phenolic compounds, carotenoids, organic acids, hydroxy methyl furfural (HMF) and other q

166 fructose, following by glucose, and the main organic acid identified was citric acid, followed by mal

167 metabolites (carbohydrates, amino acids, and organic acids) identified phosphoenolpyruvate (PEP), Pro

168 so lacks the ability to metabolize sugars or organic acids; (ii) the CO2 release (i.e., carbon loss)

169 [(13)C] amino acid derivatives, and [(13)C] organic acids in 1 or 2 carbon positions were also ident

170 e of amines, amino acids, carbohydrates, and organic acids in HBV, but also provided information on v

171 The relative enhancement in secondary organic acids in idle versus loaded conditions was due t

172 spectrometry method for the determination of organic acids in peach fruit has been developed.

173 Five highly polar organic acids in serum were successfully quantified, and

174 Both techniques detect oxygenated organic acids in single droplets, with signal-to-noise r

175 volatile NH(4)(+) was originally balanced by organic acids in the ambient particle phase.

176 ct the concentration of the major sugars and organic acids in the berry samples from different develo

177 c displayed an elevation of soyasaponins and organic acids in the central necrotic regions.

178 of CoA ligases involved in the activation of organic acids in this bacterium.

179 lization of phosphorus and other elements by organic acids in weathering profiles.

180 arcosine oxidase were used for monitoring of organic acids in wine samples.

181 mpounds (sugars, amino acids and short chain organic acids) in orange juice by NMR and chemometric an

182 It also contained organic acids including hydroxycitric acid and oxalosucc

183 Typical substrates for TRAP transporters are organic acids including the sialic acid N-acetylneuramin

184 polyunsaturated fatty acids, soluble sugars, organic acids (including ascorbic acid) and tocopherols

185 We describe a method for the analysis of organic acids, including those of the tricarboxylic acid

186 Model wine solutions containing organic acids, individually or combined, and iron(III),

187 ntify the anthocyanins, and to quantify FOS, organic acids, instrumental color, soluble solids, pH an

188 gluconeogenic route has been described from organic acid intermediates and this relies on the enzyme

189 use AMP-forming acid:CoA ligases to convert organic acids into their corresponding acyl-CoA derivati

190 re, we investigated the role of creatine, an organic acid involved in adenosine triphosphate (ATP) bu

191 d volatile organic compounds (OVOCs) such as organic acids, key precursors of climatically active sec

192 ding sites that recognize a diverse range of organic acid ligands but appear to only share a common e

193 Low molecular weight organic acids (LMWOAs) represent the readily biodegradab

194 endula infusions gave the highest content of organic acids, mainly due to the presence of malic and q

195 threonine, alanine, citrulline and GABA) and organic acids (malic acid).

196 the major sugars (glucose and fructose) and organic acids (malic acid, succinic acid and tartaric ac

197 Four organic acids - malic, quinic, shikimic, and fumaric aci

198 two inorganic salts (NaCl and MgSO(4)), four organic acids (malonic, glutaric, azelaic, and palmitic

199 The presence of organic acids may potentially alter how metals associate

200 This work provides insights into the broad organic-acid metabolic capabilities of S. lividans, and

201 atty acid metabolism, amino acid metabolism, organic acid metabolism, and ethylene-responsive pathway

202 evening-peaking transcripts associated with organic acid metabolism, cofactor metabolism and redox a

203 total phenolics, major sugars, non-volatile organic acids, minerals and trace elements were quantita

204 pirits by comparing the decoloration time of organic acid mixtures in the spirits.

205 graphite-conjugated catalysts (GCCs) bearing organic acid moieties, PCET is driven by complex interfa

206 sides decreased with ripening in leaves, but organic acids, monosaccharides, and carotenoids increase

207 While gs was related to sugars, organic acids, myo-inositol, and shikimate, gm showed a

208 The presence of organic acids, namely phenolic acids, such as hydroxycin

209 d 3241mg/kg) on the profiles and contents of organic acids (OAs) and beta-carotene in sulfured dried

210 We have also extended our studies to other organic acids (OAs) present in the water-soluble fractio

211 Organic acids (OAs) serve as metabolites that play pivot

212 y, variations in basic chemical constitutes, organic acids (OAs), free amino acids (FAAs) and free fa

213 d to the observed differences which included organic acids, observed particularly in chemically defin

214 ylamine (TEA) for the separation of selected organic acids of general interest such as the herbicides

215 Organic acids of wine comprise one of the main taste gro

216 ts, significantly enhancing the retention of organic acids on a C18 reversed-phase column.

217 ivates propionate, but does not activate >C3 organic acids or dicarboxylic acids (e.g. butyrate, malo

218 , specific for sugars, polyols, amino acids, organic acids, or flavonoids, have been validated in vit

219 ometry ((-)APCI-MS) provided measurements of organic acids, organosulfates, and nitrooxy-organosulfat

220 browning decreased as the concentrations of organic acids other than tartaric acid increased.

221 d highly effective hydrogen bond donor (HBD)-organic acid pair that can facilitate controlled cationi

222 r the neutralization of sulfate by ammonium, organic acid particles showed the greatest influence on

223 were characterized in terms of tocopherols, organic acids, phenolic compounds and bioactive properti

224 Sugars, polyalcohols, amino acids, organic acids, phenols, sterols, fatty acids, phthalides

225 our results highlight that the transport of organic acids plays a key role in plant cell metabolism

226 light exposure, but strongly affected by the organic acid present.

227 lied to determine the concentration of three organic acid preservatives in various fermented food sam

228 Organic acid pretreatment enhances the physical and anti

229 Unripe banana flour (UBF) obtained from organic acid pretreatment of pulp from three non-commerc

230 with demineralization of tooth structure by organic acids produced by microorganisms.

231 as the potential for sex in asexual species, organic acid production genes being a key feature of bla

232 sions alone, revealing substantial secondary organic acid production in fire plumes.

233 nsporters present a tremendous advantage for organic acid production via fermentation allowing a high

234 ariations in microorganisms' composition and organic acids profile in breast-fed child faeces ferment

235 ncluding polymer Bronsted bases blended with organic acid proton donors.

236 Further separation was mostly dependent on organic acids/raffinose levels.

237 bringing new insight on how the exudation of organic acids regulate chemical-microbial soil phosphoru

238 yze the formation of CoA esters of different organic acids relevant for the N-substitution of the 3-p

239 Creatine, a nitrogenous organic acid, replenishes cytoplasmic ATP at the expense

240 m a series of aromatic intermediates, simple organic acids, ring cleavage products, and inorganic ion

241 Phytate and organic acid salts are two possibilities discussed in th

242 materials into nutrients such as short-chain organic acids (SCOAs).

243 Total concentrations of organic acids secreted by NJDL-03 and NJDL-12 are ~4000

244 T reactions at the GCC phenazine bridges and organic acid sites are in agreement with cyclic voltamme

245 il environment contains a broad diversity of organic acids, so it is not surprising that bacteria suc

246 of this effect was shown to be both soil and organic acid specific.

247 ified were oligosaccharide stachyose and the organic acid, succinic acid, as well as phenylethanoid a

248 Ga stress induces root secretion of organic acids such as citrate and malate.

249 Major alterations in flavonoid, organic acid, sugar, fatty acid, phenylpropanoid and ami

250 esigned to determine the phenolic compounds, organic acids, sugars, aroma profiles and antioxidant pr

251 trains along with the dynamics of changes in organic acids, sugars, phenolic compounds, and antioxida

252 eased to 25 min for a target list comprising organic acids, sugars, sugar phosphates, and nucleotides

253 and abnormal profiles of acylcarnitines and organic acids suggesting profound impairments in all maj

254 The addition of this organic acid suppresses Ni uptake on both minerals.

255 during which cells convert carbon sources to organic acids that are later reassimilated to produce so

256 mmetric brain lesions, and high excretion of organic acids that are specific of thiamine-dependent mi

257 Here, we report the range of organic acids that each of these enzymes can activate, a

258 he downstream denuder as evidence for larger organic acids that reacted to generate HCOOH prior to ou

259 l parameters, including the concentration of organic acid, the sample flow rate, the concentration of

260 for alpha-terpinene and inhibited for BHT by organic acids, the antioxidant activity in canola oil wa

261 s fermentation products away from inhibitory organic acids to ethanol.

262 sence of many compounds of interest, such as organic acids, tocopherols and unsaturated fatty acids,

263 analysed and the extrusion effects regarding organic acids, tocopherols, phenolic compounds and bioac

264 Differences in the content of sugars, organic acids, total phenolics and antioxidative activit

265 onclude that manipulation of the tonoplastic organic acid transporter impacted mitochondrial metaboli

266 fluoride ions, inorganic carbon, and smaller organic acids (trifluoroacetic acid, acetic acid, and fo

267 is extremely stable even under the strongest organic acid trifluoromethanesulfonic acid.

268 Sugar, organic acid, triterpenoid and phenolic composition as w

269 aphy (HPLC) (for the quantification of eight organic acids), Ultra High Performance Liquid Chromatogr

270 Among the organic acids used, citric acid had the most impact on s

271 The amino acids and organic acids varied between the varieties.

272 in the presence of a ruthenium catalyst and organic acid via the weak O-coordination under the redox

273 soluble solids, titratable acidity, sugars, organic acids, vitamin C and E, carotenoids, polyphenoli

274 itratable acidity) and the levels of sugars, organic acids, vitamin C, polyphenols and volatiles were

275 h as sugars, proteins, amino acids, enzymes, organic acids, vitamins, minerals, phenolic and volatile

276 ics, colour parameters, thermal analysis and organic acids/volatile compounds were also evaluated.

277 The highest content of organic acids was detected in tamarind.

278 The retention of organic acids was high (>90%) and an increase in anthocy

279 ds decreased with processing and the loss of organic acids was lower in cold break pastes.

280 The total concentration of organic acids was not significantly affected by extrusio

281 mixture, while the highest concentration of organic acids was observed in the sausages with no start

282 ing amino acids, amino acid derivatives, and organic acids, was performed by high-resolution LC/MS te

283 ntent of flavonoids, organosulfur compounds, organic acids, water soluble sugars and amino acids in t

284 ne (PCCP) as the single-component initiating organic acid, we found that a diverse library of vinyl e

285 Literature data for seven organic acids were added to the dataset, leading to 24 c

286 uinic acids, simple phenolic acids, and some organic acids were also detected.

287 ic viable cells, the isoflavones profile and organic acids were evaluated in the okara beverage.

288 Sugars, amino acids and organic acids were found to contribute significantly to

289 phenolic compounds, four tocopherols and six organic acids were identified in jabuticaba epicarp.

290 Moreover, sugars and organic acids were maintained at higher concentration in

291 The quantification and identification of organic acids were performed by HPLC.

292 Phenolic compounds, sugars and organic acids were quantified by high-performance-liquid

293 ffects were observed in the peach commodity, organic acids were quantified by the standard addition m

294 acids, terpenoids, cyanogenic glycosides and organic acids) were identified in cherimoyas, lemons, pa

295 oducts, which were most likely aldehydes and organic acids, were observed but not quantified.

296 ental systems, but they are not suitable for organic acids, which can dissociate to form anions.

297 of this research revealed that sugar derived organic acids, which were present in high amounts in bar

298 The gas-phase reaction of organic acids with SO(3) has been recognized as essentia

299 simulations to study the reaction of various organic acids with SO(3) on a water droplet.

300 socratic separations of inorganic anions and organic acids yielding reduced plate heights as low as 2