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Sonochemically modified ovalbumin enhances enantioenrichment of some amino acids.

• Authors : Mutalikdesai A; Bar Ilan Institute of Nanotechnology and Advanced Materials and Department of Chemistry, Bar-Ilan University, Ramat-Gan 5290002, Israel.; Nassir M

Subjects: Sonication*; Amino Acids/Amino Acids/Amino Acids/*chemistry ; Ovalbumin/Ovalbumin/Ovalbumin/*chemistry

• Source: Ultrasonics sonochemistry [Ultrason Sonochem] 2019 Nov; Vol. 58, pp. 104603. Date of Electronic Publication: 2019 May 17.Publisher: Elsevier Science Country of Publication: Netherlands NLM ID: 9433356 Publication Model: Print-Electronic Cited Medium: Internet ISSN:

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Effects of sonication on the extraction of free-amino acids from moromi and application to the laboratory scale rapid fermentation of soy sauce.

• Authors : Goh KM; Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia.; Lai OM

Subjects: Amino Acids/Amino Acids/Amino Acids/*analysis ; Biotechnology/Biotechnology/Biotechnology/*methods ; Sonication/Sonication/Sonication/*methods

• Source: Food chemistry [Food Chem] 2017 Jan 15; Vol. 215, pp. 200-8. Date of Electronic Publication: 2016 Jul 28.Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium:

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Hydration of amino acids from ultrasonic measurements.

• Authors : Burakowski A; Faculty of Chemistry, University of Wrocław, F. Joliot-Curie 14, 50-383 Wrocław, Poland. ; Gliński J

Subjects: Sonication*; Amino Acids/Amino Acids/Amino Acids/*chemistry ; Water/Water/Water/*chemistry

• Source: The journal of physical chemistry. B [J Phys Chem B] 2010 Sep 23; Vol. 114 (37), pp. 12157-61.Publisher: American Chemical Society Country of Publication: United States NLM ID: 101157530 Publication Model: Print Cited Medium: Internet ISSN:

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Improving the Flavour of Enzymatically Hydrolysed Beef Liquid by Sonication.

• Authors : Ye, Chao; Zhang, Zhankai; Zhang, Zhi-Hong

Subjects: SONICATION; UMAMI (Taste); SWEETNESS (Taste)

• Source: Foods; Dec2023, Vol. 12 Issue 24, p4460, 14p

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Some characteristics and functional properties of rapeseed protein prepared by ultrasonication, ultrafiltration and isoelectric precipitation.

• Authors : Dong XY; Wuhan National Laboratory for Optoelectronics, College of Life Science and Technology, Huazhong University of Science and Technology, 430074 Wuhan, Hubei, China.; Guo LL

Subjects: Amino Acids/Amino Acids/Amino Acids/*analysis ; Brassica rapa/Brassica rapa/Brassica rapa/*chemistry ; Dietary Proteins/Dietary Proteins/Dietary Proteins/*isolation & purification

• Source: Journal of the science of food and agriculture [J Sci Food Agric] 2011 Jun; Vol. 91 (8), pp. 1488-98. Date of Electronic Publication: 2011 Mar 07.Publisher: John Wiley & Sons Country of Publication: England NLM ID: 0376334 Publication Model: Print-Electronic Cited Medium: Internet ISSN:

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Influence of dual succinylation and ultrasonication modification on the amino acid content, structural and functional properties of Chickpea (Cicer arietinum L.) protein concentrate.

• Authors : Dnyaneshwar Patil, Nikhil¹ (AUTHOR); Bains, Aarti² (AUTHOR); Kaur, Sawinder¹ (AUTHOR)

Subjects: *CHICKPEA; *SONICATION; *AMINO acids

• Source: Food Chemistry. Jul2024, Vol. 445, pN.PAG-N.PAG. 1p.

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The Synergistic Effects of Sonication and Microwave Processing on the Physicochemical Properties and Phytochemicals of Watermelon (Citrullus lanatus) Juice.

• Authors : Navida, Maham; Nadeem, Muhammad; Qureshi, Tahir Mahmood

Subjects: WATERMELONS; SONICATION; MICROWAVES

• Source: Agriculture; Basel; Sep2022, Vol. 12 Issue 9, p1434-1434, 13p

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Agricola

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Ultrasound-Assisted Solid-Phase Affibody Synthesis Using Z EGFR:1907 as an Example—Superior to the Conventional Protocol?

• Authors : Prochiner, Marie; Judmann, Benedikt; Ruder, Alina

Subjects: SOLID-phase synthesis; PEPTIDE synthesis; CHEMICAL synthesis

• Source: Pharmaceuticals (14248247); Oct2024, Vol. 17 Issue 10, p1280, 11p

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An optimization of ultra-sonication-assisted extraction from flowers of Apocynum venetum in targeting to amount of free amino acids determined by UPLC-MS/MS

• Authors : Jin, Yan; Wang, Caroline Yang; Hu, Weihui

• Source: Food Quality and Safety. March, 2019, Vol. 3 Issue 1, p52, 9 p.

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