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Home > AMINO > Literature

Literature

In this section you will find publications where the amino acid analyzer ARACUS has been used.

S. Stöckl, D.Timmermann, R. Merle, H. Gehlen, Plasma Amino Acids in Horses Suffering from Pituitary Pars Intermedia Dysfunction, Animals 2022, 12 (23), 3315.
F. Cark, D.Timmermann, V. Heinke, N. GIese, M. Denker, R. Zimmermann, Nachweis von Fremdeinweißen, Bestimmung von Aminosäurespektren in Fischereierzeugnissen, Lebensmittelchemie 76, 37–72 (2022) (in german only)
Wang, R., Sun, J., Lassabliere, B., Yu, B., & Liu, S. Q. (2022). Green tea fermentation with Saccharomyces boulardii CNCM I-745 and Lactiplantibacillus plantarum299V. LWT – Food Science and Technology 157, 113081.
Alqudah et. al., Plasma Amino Acids Metabolomics’ Important in Glucose Management in Type 2 Diabetes, Frontiers in Pharmacology (2021), July, vol. 12, 1:11.
Souphannavong C. et al. Nutritional values and nutrient digestibility of ground perilla cake (Perilla frutescens) in growing pig diets. Vet Integr Sci. 2021; 19(3): 423-438. DOI; 10.12982/VIS.2021.0
A. Ertelt et. al., Asymmetric dimethylarginine – A potential cardiac biomarker in horses, Journal of Veterinary Cardiology (2021) 33, 43-51.
Abdelhamed W.A., M.M. El-Danasoury, S.M. El-Hamamsy and M.A. El-Sayed, AMINO ACIDS PROFILE OF THREE DIFFERENT EGYPTIAN GOAT BREEDS, Egypt. J. of Appl. Sci., 2020, 35 (12), pp: 261-271.
Voroshilin R. A., THE EFFECTS OF PHYTOBIOTIC FEED ADDITIVES ON PHYSICAL AND CHEMICAL AND FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF RABBIT MEAT, Vestnik KrasGAU, 2020, Nr.1, pp: 146-153.
Sommano S.R., Bhat F.M., Wongkeaw M., Sriwichai T., Sunanta P., Chuttong B. and Burgett M. (2020) Amino Acid Profiling and Chemometric Relations of Black Dwarf Honey and Bee Pollen. Front. Nutr. 7:558579. doi: 10.3389/fnut.2020.558579
Qiang-Sheng Zhu et. al, Early leucine programming on protein utilization and mTOR signaling by DNA methylation in zebrafish (Danio rerio), Nutrition & Metabolism, 2020; 17:67.
Xiaohui Jiang, Yuyun Lu and Shao Quan Liu, Effects of Dierent Yeasts on Physicochemical and Oenological Properties of Red Dragon Fruit Wine Fermented with Saccharomyces cerevisiae, Torulaspora delbrueckii and Lachancea thermotolerans, Microorganisms (2020) 8, 315.
Zahoor Ahmed et. al, Impact of pulsed electric field treatments on the growth parameters of wheat seeds and nutritional properties of their wheat plantlets juice, Food Science & Nutrition, 2020, May; 8 (5): 2480-2500.
Jie Xu, Feng Jin, Jing Hao, Joe M. Regenstein, Fengjun Wang, Preparation of soy sauce by walnut meal fermentation: Composition, antioxidant properties, and angiotensinconverting enzyme inhibitory activities, Food Sci Nutr. 2020; 8:1665–1676.
Chernykh A.A., Potolitsyna N.N., Burykh E.A., Boyko E.R. Levels of free plasma amino acids under acute normobaric hypoxia in volunteers in fasted and postprandial states, Ulyanovsk Medico-Biological Journal, 2020, 1: 108–117. (Paper in russian), DOI: 10.34014/2227-1848-2020-1-108-117.
Pei Gao et. al, Use of Wine and Dairy Yeasts as Single Starter Cultures for Flavor Compound Modification in Fish sauce Fermentation, Frontiers in Microbiology, 2019, DOI: 10.3389/fmicb.2019.02300.
Zhao B, Cui Y, Fan X, Qi P, Liu C, Zhou X, et al. (2019) Anti-obesity effects of Spirulina platensis protein hydrolysate by modulating brain-liver axis in high-fat diet fed mice. PLoS ONE 14(6): e0218543.
Shi J, Xie D, Qi D, Peng Q, Chen Z, Schreiner M, Lin Z and Baldermann S (2019) Methyl Jasmonate-Induced Changes of Flavor Profiles During the Processing of Green, Oolong, and Black Tea. Front. Plant Sci. 10:781. doi: 10.3389/fpls.2019.00781
Kashirskih E.V., Babich O.O., Kriger O.V., Ivanova S.A., Oat Protein Concentrate As Part of Curd Product for Sport Nutrition. Food Processing: Techniques and Technology. 2019; 49 (3), pp:3 45–355. (in Russian, only abstract in english).
Gorlov I. F., G. V. Fedotova, M. I. Slozhenkina, E. Yu. Zlobina, D.A. Mosolova, Nutritional Value of Beef from Steers Grown On Natural Pastures of Arid Territories, International Journal of Innovative Technology and Exploring Engineering (IJITEE), 2019, vol. 9, 1, pp. 4545 – 4549.
Lin Chen et. al, Energy regulated enzyme and non-enzyme-based antioxidant properties of harvested organic mung bean sprouts (Vigna radiata), LWT – Food Science and Technology 107 (2019) 228–235
H. N. Hall et al., Amino acid digestibility of larval meal (Musca domestica) for broiler chickens, 2018 Poultry Science 97:1290–1297.
Gorlov I. F. et al. Chemical Composition, Biological Values And Processing Properties Of Meat From Pigs Fed With A New Biologically Active Supplement In Their Rations, Research Journal of Pharmaceutical, Biological and Chemical Sciences, 2018, 9(6), pp. 1497 – 1503.
Whitham et al., Clostridium thermocellum LL1210 pH homeostasis mechanisms informed by transcriptomics and metabolomics, Biotechnology for Biofuels (2018), 11:98.
Nilal Hussain, Tayyaba Sultana, Salma Sultana, Z. Ahmed, Shadid Mahboob (2018) Study on impact of habitat degradation on proximate composition and amino acid profile of Indian major carps from different habitats, Saudi Journal of Biological Science 25 (2018) 755–759.
Suat Ekin, Murat Dogan, Fazilet Gok and Yağmur Karakus, Assessment of antioxidant enzymes, total sialic acid, lipid bound sialic acid, vitamins and selected amino acids in children with phenylketonuria Pediatric Research (2018) 84:821–828.
Liming Luo et. al, Autophagy is rapidly induced by Salt Stress and is required for Salt Tolerance in Arabidopsis, Frontier in Plant Science, 2017; 8; 1459.
Liang Tian, Lee R. Lynd, Enhanced ethanol formation by Clostridium thermocellum via pyruvate decarboxylase, Microbial Cell Factories (2017) 16:171.
Lothar Kröckel, Heinar Schmidt, Sabine Andrée, Tyrosine deposits in brines of salted natural sausage casings of bovine origin, LWT – Food Sci. Technol. 68 (2016), pp. 381–384.
Liang Tian, Lee R. Lynd, Simultaneous achievement of high ethanol yield and titer in Clostridium thermocellum, Biotechnol Biofuels (2016) 9:116.
Papanek, Beth Alexandra, “Improving Metabolic Engineering and Characterization of Clostridium thermocellum for Improved Cellulosic Ethanol Production. ” PhD diss., University of Tennessee, 2016.
Murat Gulsun, Taner Oznur, Emre Aydemir, Fatih Ozcelik, Murat Erdem,Serkan Zincir, Ozgur Akgul & Yasemin Kurt (2016) Possible relationship between amino acids, aggression and psychopathy, International Journal of Psychiatry in Clinical Practice, 20:2, 91-100.
Krylova V. B., REDOX POTENTIAL AND DYNAMICS OF PROTEIN AND FAT DESTRUCTION DURING STORAGE OF CANNED MEAT IN PIECES, Theory and practice of meat processing, 2016, Nr. 2, pp: 26-33. (paper in russian and engl.)
Bobkov S.V., Zotikov V.I., Mikhaylova I.M., Uvarova O.V. Biochemical characteristic of seeds proteins of modern buckwheat varieties. Agriculture, Zemledelie. 2015. No. 5. pp. 42-43 (in Russ.).
Shahid Mahboob, Isolation and characterization of collagen from fish waste material- skin, scales and fins of Catla catla and Cirrhinus mrigala, J Food Sci Technol (July 2015) 52(7):4296–4305.
Thomas Rydzak, Lee R. Lynd, Adam M. Guss, Elimination of formate production in Clostridium thermocellum, J Ind Microbiol Biotechnol (2015) 42:1263–1272.
Enis MACİT, Murat KIZILGÜN, Erdinç ÇAKIR, et. al, Pediatric reference intervals for plasma and urine essential amino acids in a Turkish population, Turkish Journal of Medical Sciences (Turk J Med Sci) (2014) 44, pp. 323-329
Chernykh A. A., AROMATIC AMINO ACIDS METABOLISM IN HUMANS EXPOSED TO EXPERIMENTAL SEVERE ACUTE SHORT-TERM NORMOBARIC HYPOXIA, (Paper in russian, Abstract in egl.), Journal of Ecological Physiology, Human Ecology 2013, vol. 7, pp. 59-64.
Wiley-Blackwell, Reduced Plasma Citrulline Levels in Low Birth Weight Infants with Necrotizing Enterocolitis, Journal of Clinical Laboratory Analysis, 2013, DOI: 10.1002/jcla.21607.
Bobcov S. V., Suchkova T. N., Amino acid composition of storage proteins in pea subspecies Pisum sativum, Journal Bulletin of Agrarian Science, Section Agro-biotechnology, 2012, vol. 3, pp.: 30-33. (Paper in russian)
Bobcov S. V. et al. Amino acid composition of reserve proteins of modern soya cultivars, Journal Bulletin of Agrarian Science, Section Agro-biotechnology, 2013, vol. 1, pp.: 66-70. (Paper in russian)
Mewis I, Khan MAM, Glawischnig E, Schreiner M, Ulrichs C (2012) Water Stress and Aphid Feeding Differentially Influence Metabolite Composition in Arabidopsis thaliana (L.). PLoS ONE 7(11): e48661
Borovitskiy M.V., Gavrilov G.B., INFLUENCE OF COMPOSITION AND PROPERTIES OF MILK OBTAINED FROM COWS OF DIFFERENT BREEDS ON CHEESE PRODUCTION, Kemerowo, Book Food Engineering and Technology, 2012, vol. 1, Iss. 24. (Paper in russian)
Kil-Nam Kim et al., Neuroprotective Effects of Nannochloropsis oculata Against AAPH-induced Oxidative DNA Damage in HT22 Cells, International Journal of Pharmacology 8 (6); 527-534, 2012.
Cernuha I., Comparative study of meat composition from various animal species, Tehnologija mesa, Beograd ,52 (2011) 1, 167–171
Benjamin Rietschel, European Pharmacopeial Analysis of Ninhydrin-Positive Substances by Amino Acid Analysis, 2005.

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