The influence of manufacture on the free D-amino acid content of Cheddar cheese

Peptidoglycan types of bacterial cell walls and their taxonomic implications.

Karl Heinz Schleifer, O. Kandler · Bacteriological Reviews · 1972 · 1.9K citations

Life Sciences, Biochemistry, Microbiology +16

D‐alanine in Fruit Juices: A Molecular Marker of Bacterial Activity, Heat Treatments and Shelf‐life

Isabella Gandolfi, Gerardo Palla, Rosangela Marchelli et al. · Journal of Food Science · 1994 · 75 citations

Agriculture, Food Science, Microbiology +15

D‐Amino Acids in Milk as Related to Heat Treatments and Bacterial Activity

Isabella Gandolfi, Gerardo Palla, L. DELPRATO et al. · Journal of Food Science · 1992 · 73 citations

Agriculture, Biochemistry, Food Science +17

Separation of Amino Acid Enantiomers Using Precolumn Derivatization with o-Phthalaldehyde and 2,3,4,6-Tetra-O-acetyl-1-thio-β-glucopyranoside

Stefán Einarsson, Staffan Folestad, Björn Josefsson · Journal of Liquid Chromatography · 1987 · 61 citations

Natural Sciences, Biochemistry, Chemistry +14

Influence of Mastitis on D-Amino Acid Content of Milk

J. Csapó, Zsuzsanna Csapó-Kiss, J. Stefler et al. · Journal of Dairy Science · 1995 · 52 citations · Full text

Agriculture, Biochemistry, Dairy Science +12