Widely targeted metabolomic profiling combined with transcriptome analysis provides new insights into amino acid biosynthesis in green and red pepper fruits.

[1]  Y. Shi,et al.  Kainate receptor modulation by NETO2 , 2021, Nature.

[2]  Zujun Yang,et al.  Zanthoxylum-specific whole genome duplication and recent activity of transposable elements in the highly repetitive paleotetraploid Z. bungeanum genome , 2021, Horticulture research.

[3]  Xi Ma,et al.  Physiological Functions of Threonine in Animals: Beyond Nutrition Metabolism , 2021, Nutrients.

[4]  Haichao Hu,et al.  Transcriptome and metabolite analysis reveals key genes for melanin synthesis during the development of Zanthoxylum bungeanum seeds , 2021, Industrial Crops and Products.

[5]  Z. Rao,et al.  A SARS-CoV-2 neutralizing antibody with extensive Spike binding coverage and modified for optimal therapeutic outcomes , 2021, Nature Communications.

[6]  Freddie H. Fu,et al.  Amino acid metabolism reprogramming in response to changing growth environment in Ginkgo biloba leaves , 2021 .

[7]  M. Hasan,et al.  Genetic engineering to improve essential and conditionally essential amino acids in maize: transporter engineering as a reference , 2021, Transgenic Research.

[8]  Haichao Hu,et al.  Transcriptome and Metabolome Dynamics Explain Aroma Differences between Green and Red Prickly Ash Fruit , 2021, Foods.

[9]  V. Gökmen,et al.  Effects of fermentation time and shooting period on amino acid derivatives and free amino acid profiles of tea , 2021 .

[10]  P. Murray,et al.  Tryptophan and indole metabolism in immune regulation. , 2021, Current opinion in immunology.

[11]  A. Otto.  Small is beautiful–a glycolytic metabolite signals mTORC1 activation in cancer cell metabolism , 2020, Signal Transduction and Targeted Therapy.

[12]  T. Zheng,et al.  Transcriptome and metabolome analyses reveal the regulation of peel coloration in green, red Chinese prickly ash (Zanthoxylum L.) , 2020, Food chemistry. Molecular sciences.

[13]  B. Shi,et al.  Antagonistic interaction of phenols and alkaloids in Sichuan pepper (Zanthoxylum bungeanum) pericarp , 2020 .

[14]  Ana Patrícia Francisco,et al.  Metabolic cross-feeding in imbalanced diets allows gut microbes to improve reproduction and alter host behaviour , 2020, Nature Communications.

[15]  Yuyu Zhang,et al.  Characterization of Key Odorants in Hanyuan and Hancheng Fried Pepper (Zanthoxylum bungeanum) Oil. , 2020, Journal of agricultural and food chemistry.

[16]  Y. Tsushima,et al.  Diagnosis of bladder cancer using 18F-labeled α-methyl-phenylalanine tracers in a mouse model , 2020, Annals of Nuclear Medicine.

[17]  Quanwen Liu,et al.  Effect of red pepper (Zanthoxylum bungeanum Maxim.) leaf extract on volatile flavor compounds of salted silver carp , 2020, Food science & nutrition.

[18]  R. Raffiudin,et al.  The Phosphofructokinase and Pyruvate Kinase Genes in Apis andreniformis and Apis cerana indica: Exon Intron Organisation and Evolution , 2019, Tropical life sciences research.

[19]  J. Arnold,et al.  A naturally occurring antiviral ribonucleotide encoded by the human genome , 2018, Nature.

[20]  I. Angelidaki,et al.  Amino acids production focusing on fermentation technologies - A review. , 2017, Biotechnology advances.

[21]  P. Yancey,et al.  Co-evolution of proteins and solutions: protein adaptation versus cytoprotective micromolecules and their roles in marine organisms , 2015, The Journal of Experimental Biology.

[22]  H. Pospiech,et al.  The intrinsically disordered amino-terminal region of human RecQL4: multiple DNA-binding domains confer annealing, strand exchange and G4 DNA binding , 2014, Nucleic acids research.

[23]  P. Pévet,et al.  Conversion of L-Tryptophan into Melatonin Is the Possible Action Pathway Involved in the Effect of L-Tryptophan on Antidepressant-Related Behavior in Female Rats: Analysis of the Influence of Treatment Duration , 2013 .

[24]  G. Galili,et al.  Fortifying plants with the essential amino acids lysine and methionine to improve nutritional quality. , 2013, Plant biotechnology journal.

[25]  Wei Li,et al.  Analysis of free amino acids in Chinese teas and flower of tea plant by high performance liquid chromatography combined with solid-phase extraction , 2010 .

[26]  W. Huber,et al.  which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. MAnorm: a robust model for quantitative comparison of ChIP-Seq data sets , 2011 .

[27]  Barbara Burlingame,et al.  Nutrients, bioactive non-nutrients and anti-nutrients in potatoes , 2009 .

[28]  R. Ball,et al.  Amino acid requirements in humans: with a special emphasis on the metabolic availability of amino acids , 2009, Amino Acids.

[29]  Steve Horvath,et al.  WGCNA: an R package for weighted correlation network analysis , 2008, BMC Bioinformatics.

[30]  R. Kalluri,et al.  Identification of amino acids essential for the antiangiogenic activity of tumstatin and its use in combination antitumor activity , 2008, Proceedings of the National Academy of Sciences.

[31]  P. Jordano,et al.  Mating patterns, pollen dispersal, and the ecological maternal neighbourhood in a Prunus mahaleb L. population , 2005, Molecular ecology.

[32]  M. Keršienė,et al.  Flavor release in the presence of melanoidins prepared from L-(+)-ascorbic acid and amino acids. , 2002, Journal of agricultural and food chemistry.

[33]  Roy J Martin,et al.  Protein selection, food intake, and body composition in response to the amount of dietary protein , 2000, Physiology & Behavior.

[34]  A. Niijima,et al.  Influence of systemic arginine-lysine on immune organ function: An electrophysiological study , 1998, Brain Research Bulletin.

[35]  J. D. Etlinger,et al.  Calcium-dependent regulation of protein synthesis and degradation in muscle , 1979, Nature.

[36]  P. Roberts.  Glutamate receptors in the rat central nervous system , 1974, Nature.

[37]  J. B. Longenecker,et al.  Rate of Absorption of Supplementary Free Amino-Acids during Digestion , 1958, Nature.

[38]  K. Ivanov,et al.  Analytical Study of Total and Free Amino acids in Liquid Food Additive Preparations , 2013 .

[39]  J. Szlinder-Richert,et al.  Protein quality and amino acid profiles of fish products available in Poland , 2009 .

[40]  Nong-xue Qiu,et al.  Polyphenols contents and antioxidant capacity of 68 Chinese herbals suitable for medical or food uses , 2008 .