Amino Acid Profile of Rhus coriaria L. (Sumac) Grown in Different Regions
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Anahtar Kelimeler
Destekleyen Kurum
Proje Numarası
Teşekkür
Kaynakça
- Abu-Reidah, I. M., Ali-Shtayeh, M. S., Jamous, R. M., Arráez-Román, D., & Segura-Carretero, A. (2015). HPLC–DAD–ESI-MS/MS Screening of Bioactive Components from Rhus coriaria L. Sumac fruits. Food Chemistry, 166, 179–191. doi: 10.1016/j.foodchem.2014.06.011.
- Abu-Reidah, I. M., Jamous, R. M., & Ali-Shtayeh, M. S. (2014). Phytochemistry. Pharmacological Properties and Industrial Application of Rhus coriaria L. Sumac: A Review. Jordan Journal of Biological Sciences JJBS, 7(4), 233-244. doi:10.12816/0008245.
- Bakar, B., Çakmak, M., Ibrahim, M. S., Özer, D., Saydam, S., & Karatas, F. (2020). Investigation of Amounts of vitamins. lycopene. and elements in the fruits of opuntia ficus-indica subjected to different pretreatments. Biological Trace Element Research,198(1), 315-323. https://doi.org/ 10.1007/ s12011-020-02050-w.
- Bouba, A.A., Ponka, R., Augustin, G., Yanou, N.N., El-Sayed, M.A., Montet, D., Scher,J., Mbofung, C.M. (2016). Amino Acid and Fatty Acid Profile of Twenty Wild Plants Used as Spices in Cameroon. American Journal of Food Science and Technology 4(2), 29-37. DOI:10.12691/ajfst-4-2-1.
- Davidson, J. A. (2019). Amino Acids in Life: A Prebiotic Division of Labor. Journal of Molecular Evolution, 87, 1-3. https://doi.org/10.1007/s00239-018-9879-z.
- DeBerardinis, R. J., Mancuso, A., Daikhin, E., Nissim, I., Yudkoff, M., Wehrli, S., & Thompson, C. B. (2007). Beyond aerobic glycolysis: Transformed cells can engage in glutamine metabolism that exceeds the requirement for protein and nucleotide synthesis. Proc. Natl. Acad. Sci. USA, 104, 19345–19350. doi: 10.1073/pnas.0709747104.
- Demchik, S., Rajangam, A., Hall, J., & Singsaas, E. (2015). Fatty Acids. Carbohydrates and Total Proteins of Wild Sumac (Rhus typhina L.) Drupes from the Upper Midwest of the United States. American Journal of Essential Oils and Natural Products, 3(2), 30–34. ISSN: 2321 9114.
- Duan, W., Huang, Y., Xiao, J., Zhang, Y., & Tang, Y. (2020). Determination of free amino acids, organic acids, and nucleotides in 29 elegant spices. Food Science Nutrition, 8, 3777–3792. doi: 10.1002/fsn3.1667.
Ayrıntılar
Birincil Dil
İngilizce
Konular
Gıda Mühendisliği
Bölüm
Araştırma Makalesi
Yazarlar
Dursun Özer
0000-0002-7225-8903
Türkiye
Fikret Karataş
*
0000-0002-0884-027X
Türkiye
Sinan Saydam
0000-0003-1531-5454
Türkiye
Erken Görünüm Tarihi
21 Ocak 2024
Yayımlanma Tarihi
1 Nisan 2024
Gönderilme Tarihi
23 Aralık 2022
Kabul Tarihi
7 Eylül 2023
Yayımlandığı Sayı
Yıl 2024 Cilt: 27 Sayı: 2
