نتایج جستجو برای: bis amino propionic acid

تعداد نتایج: 858550  

Journal: :Acta Crystallographica Section E Structure Reports Online 2008

Journal: :journal of agricultural science and technology 2010
m. zaghari m. shivazad a. kamyab a. nikkhah

an experiment was conducted to reevaluate the digestible lysine requirement of arian male broilers by comparing the performance of chicks fed different levels of cottonseed meal (csm) on a total amino acid (aa) versus a digestible aa basis. four hundred and thirty two (432) arian male broiler chicks were allotted to 18 treatments with four repli-cates of six chicks each in a completely randomiz...

Journal: :Organic & biomolecular chemistry 2014
Remya Ramesh D Srinivasa Reddy

A simple, fast and efficient method for allylation and propargylation of chlorosilanes through zinc mediation and ultrasound promotion is reported. As a direct application of the resulting bis-allylsilanes, three novel, constrained sila amino acids are prepared for the first time. The design and synthesis of the constrained sila analogue of GABA (γ-amino butyric acid) is a highlight of this work.

Journal: :Materials advances 2021

Bulky 2,6-bis(spirocyclohexyl)-substituted piperidine rings in bis(hindered amino)trisulfide affords low chain-transfer constant and thermal healability at moderate temperature.

Journal: :Organic & biomolecular chemistry 2011
Christopher L Paradise Pooja R Sarkar Mina Razzak Jef K De Brabander

Amino acid-derived propargylic amides are cyclised in a one-pot, Au(III)-catalysed operation to yield 5-bromomethyl oxazoles. These compounds are further elaborated to bis-heterocycles, dipeptide mimics and more.

2004
Balasubramanian Ganesan Kimberly Seefeldt Bart C. Weimer

Low concentrations of branched-chain fatty acids, such as isobutyric and isovaleric acids, develop during the ripening of hard cheeses and contribute to the beneficial flavor profile. Catabolism of amino acids, such as branched-chain amino acids, by bacteria via aminotransferase reactions and -keto acids is one mechanism to generate these flavorful compounds; however, metabolism of -keto acids ...

Journal: :Nippon Eiyo Shokuryo Gakkaishi 1986

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