succinic acid has been researched along with guanosine monophosphate in 3 studies
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 1 (33.33) | 18.7374 |
| 1990's | 0 (0.00) | 18.2507 |
| 2000's | 2 (66.67) | 29.6817 |
| 2010's | 0 (0.00) | 24.3611 |
| 2020's | 0 (0.00) | 2.80 |
| Authors | Studies |
|---|---|
| Michéa-Hamzehpour, M; Turian, G | 1 |
| Czarna, M; Jarmuszkiewicz, W; Sluse, FE | 1 |
| Carunchia Whetstine, ME; Courtney, P; Drake, MA; Drake, SL; Fligner, K; Jenkins, J; Pruitt, C | 1 |
3 other study(ies) available for succinic acid and guanosine monophosphate
| Article | Year |
|---|---|
GMP-stimulation of the cyanide-insensitive mitochondrial respiration in heat-shocked conidia of Neurospora crassa.
Topics: Cyanides; Guanine Nucleotides; Guanosine Monophosphate; Hot Temperature; Mitochondria; NAD; Neurospora; Neurospora crassa; Oxidation-Reduction; Oxidoreductases; Oxygen Consumption; Potassium Cyanide; Succinates; Succinic Acid | 1987 |
Substrate kinetics of the Acanthamoeba castellanii alternative oxidase and the effects of GMP.
Topics: Acanthamoeba castellanii; Cytochromes; Electron Transport; Guanosine Monophosphate; Kinetics; Mitochondria; Mitochondrial Proteins; NAD; Oxidation-Reduction; Oxidoreductases; Plant Proteins; Stimulation, Chemical; Substrate Specificity; Succinic Acid; Ubiquinone | 2005 |
Sources of umami taste in Cheddar and Swiss cheeses.
Topics: Cheese; Food Preferences; Glutamic Acid; Guanosine Monophosphate; Humans; Inosine Monophosphate; Lactic Acid; Propionates; Sensory Thresholds; Sodium Chloride; Sodium Glutamate; Succinic Acid; Taste | 2007 |