scholarly journals Impact of grazing dairy steers on winter rye (Secale cereale) versus winter wheat (Triticum aestivum) and effects on meat quality, fatty acid and amino acid profiles, and consumer acceptability of organic beef

PLoS ONE ◽  
2017 ◽  
Vol 12 (11) ◽  
pp. e0187686 ◽  
Author(s):  
Hannah N. Phillips ◽  
Bradley J. Heins ◽  
Kathleen Delate ◽  
Robert Turnbull
Keyword(s):  
Triticum Aestivum ◽  
Fatty Acid ◽  
Amino Acid ◽  
Winter Wheat ◽  
Meat Quality ◽  
Secale Cereale ◽  
Consumer Acceptability ◽  
Winter Rye ◽  
Amino Acid Profiles

EFFECTS OF TEMPERATURE ON DEHARDENING AND REHARDENING OF WINTER CEREALS

1976 ◽  
Vol 56 (3) ◽  
pp. 673-678 ◽  
Author(s):  
L. V. GUSTA ◽  
D. B. FOWLER
Keyword(s):  
Triticum Aestivum ◽  
Winter Wheat ◽  
Secale Cereale ◽  
Triticum Aestivum L ◽  
Winter Rye ◽  
High Positive Correlation ◽  
Winter Cereals ◽  
Short Period ◽  
Secale Cereale L ◽  
Effects Of Temperature

Cold-hardened crowns of winter wheat (Triticum aestivum L.) and a winter rye (Secale cereale L.) readily dehardened upon exposure to warm temperatures. Crowns dehardened at a faster rate at 20 C than at 10 and 15 C. Dehardened plants were capable of rehardening in a short period of time upon exposure to cold-acclimating conditions. In all the dehardening studies, there was a high positive correlation between cold survival and water content of the crowns. Plants collected in the fall and stored at −2.5 C maintained the same level of hardiness for 17 wk.

Effects of rearing system on meat quality, fatty acid and amino acid profiles of Hu lambs

2018 ◽  
Vol 89 (8) ◽  
pp. 1178-1186 ◽  
Author(s):  
Jianmin Chai ◽  
Qiyu Diao ◽  
Jiangchao Zhao ◽  
Haichao Wang ◽  
Kaidong Deng ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Amino Acid ◽  
Meat Quality ◽  
Amino Acid Profiles

DEHARDENING AND REHARDENING OF SPRING-COLLECTED WINTER WHEATS AND A WINTER RYE

1976 ◽  
Vol 56 (4) ◽  
pp. 775-779 ◽  
Author(s):  
L. V. GUSTA ◽  
D. B. FOWLER
Keyword(s):  
Triticum Aestivum ◽  
Moisture Content ◽  
Winter Wheat ◽  
Secale Cereale ◽  
Triticum Aestivum L ◽  
Winter Rye ◽  
Positive Correlation ◽  
Exposure To Cold ◽  
Secale Cereale L

Crowns of winter wheat (Triticum aestivum L.) and rye (Secale cereale L.) collected early in the spring readily dehardened upon exposure to 15 C. After 6 days at 15 C, the crowns of both species were completely dehardened. Partially dehardened crowns were unable to reharden upon exposure to cold-acclimating conditions and continued to lose hardiness when stored at − 2.5 C. There was a positive correlation between level of dehardening and crown moisture content. However, this relationship began to break down when attempts were made to reharden partially dehardened plants.

Metabolomic profiles associated with exposure to per- and polyfluoroalkyl substances (PFASs) in aquatic environments

2019 ◽  
Vol 21 (11) ◽  
pp. 1980-1990
Author(s):  
Matthew D. Taylor ◽  
Jennifer Bräunig ◽  
Jochen F. Mueller ◽  
Marcus Crompton ◽  
R. Hugh Dunstan ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Amino Acid ◽  
Aquatic Environments ◽  
Amino Acid Profiles ◽  
Polyfluoroalkyl Substances

Substantial differences in PFAA profiles were associated with significant differences in fatty acid and amino acid profiles.

scholarly journals Metabolomics identifies changes in fatty acid and amino acid profiles in serum of overweight older adults following a weight loss intervention

2014 ◽  
Vol 70 (2) ◽  
pp. 593-602 ◽  
Author(s):  
A. Perez-Cornago ◽  
L. Brennan ◽  
I. Ibero-Baraibar ◽  
H. H. M. Hermsdorff ◽  
A. O’Gorman ◽  
...  
Keyword(s):  
Older Adults ◽  
Weight Loss ◽  
Fatty Acid ◽  
Amino Acid ◽  
Weight Loss Intervention ◽  
Amino Acid Profiles

Effects of nitrogen fertilisation on the yield, micronutrient content and fatty acid profiles of winter wheat (Triticum aestivum L.) varieties

2018 ◽  
Author(s):  
Arkadiusz Stępień ◽  
Arkadiusz Stępień ◽  
Małgorzata Warechowska ◽  
Katarzyna Wojtkowiak ◽  
Renata Pietrzak-Fiećko
Keyword(s):  
Triticum Aestivum ◽  
Fatty Acid ◽  
Winter Wheat ◽  
Triticum Aestivum L ◽  
Fatty Acid Profiles ◽  
Nitrogen Fertilisation

Pork meat quality affects peptide and amino acid profiles during the ageing process

Meat Science ◽  
2001 ◽  
Vol 58 (2) ◽  
pp. 197-206 ◽  
Author(s):  
V.-J Moya ◽  
M Flores ◽  
M-C Aristoy ◽  
F Toldrá
Keyword(s):  
Amino Acid ◽  
Meat Quality ◽  
Ageing Process ◽  
Pork Meat ◽  
Amino Acid Profiles
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