Establishment of chronic glaucoma model and changes of free glutamate concentration in vitreous;

The determination of free amino acids in tobacco by pre-column derivatization of Rp-HPLC;

Determination of free amino acids in transfer factor capsules by pre-column derivatization with RP-HPLC;

Determination of Free Amino Acids in Burley Tobacco by High Performance Liquid Chromatography;

Effects of drought stress on contents of free proline of Oenothera biennis;

Relationship between Grafted Eggplant Resistance to Verticilliun Wilt and the Leaf Chlorophyll Content,Relative Electrical Conductivity and Free Proline Content;

Effect of temperature and PEG stress on the accumulation of free proline in persimmon leaves;

Effection of free amino acid of milk by ultra-high pressure treatment;

Determination method of free amino acid content in drink milk by UV-spectrometer;

Analysis of free amino acid content and whey protein composition in yogurt;

The effect of inoculating size,pH value and the reaction time on the hydrolysis were investigated by determining the free amino acid (FAA) content.

The effects of low mass peptides and FAA formed in dry - cured hams on the formation of ham taste are mainly introduced and the possible mechanism forming the flavor substances is summarized in the article.

SDS-PAGE was used to analyze proteolysis of dry-salted duck samples of different processing phases and the free-amino acid(FAA) were tested as well.