Results 21 to 30 of about 1,019,081 (92)
Switchable asymmetric bio-epoxidation of alpha,beta-unsaturated ketones
, 2016 Efficient asymmetric bio-epoxidation of electron-deficient alpha,beta-unsaturated ketones was realized via a tandem reduction-epoxidation-dehydrogenation cascade, which proceeds in a switchable manner to afford either chiral epoxy ketones or allylic ...
Liu, YC +2 more
core +1 more source
, 2016 β-Methylselenenyl α,β-unsaturated ketones were effectively synthesized by treating selenoamides with methyl triflate, followed by reaction with lithium acetylides. The reaction proceeded with high stereoselectivity to give exclusively Z-isomers. 77Se NMR
Toshiaki Murai (1402201) +2 more
core +1 more source
EFSA Journal, Volume 24, Issue 4, April 2026.Abstract Following a request from the European Commission, EFSA was asked to deliver a scientific opinion on the safety and efficacy of an essential oil from the flowering aerial parts of Mentha arvensis L. (cornmint oil) when used as a sensory additive in feed and in water for drinking for all animal species.
EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP) +22 more
wiley +1 more source
Domino Synthesis of Benzo-fused β,γ-Unsaturated Ketones from Alkenylboronic acids and N-Tosylhydrazone-tethered Benzonitriles [PDF]
, 2019 The transition-metal-free domino reaction between alkenylboronic acids and N-tosylhydrazones from o-(2-oxoalkyl)- and o-(3-oxoalkyl)benzonitriles leads to β,γ-unsaturated indanones and tetralones featuring an α-“all-carbon” quaternary center.
Valdés Gómez, Alfonso Carlos +3 more
core
, 2016 α,β-Unsaturated ketones and cyclopropyl ketones undergo palladium-catalyzed hydrosilylation with hydrosilanes to yield (Z)-silyl ...
Hideki Yorimitsu (1393411) +2 more
core +1 more source
Flavouring Group Evaluation 82 Revision 2 (FGE.82Rev2): Consideration of epoxides evaluated by JECFA
EFSA Journal, Volume 24, Issue 4, April 2026.Abstract The Panel on Food Additives and Flavourings (FAF) of the European Food Safety Authority was requested to consider evaluations of flavouring substances assessed since 2000 by the Joint FAO/WHO Expert Committee on Food Additives (JECFA), and to decide whether further evaluation is necessary, as laid down in Commission Regulation (EC) No.
EFSA Panel on Food Additives and Flavourings (FAF) +22 more
wiley +1 more source
, 2018 An efficient chromium(III) chloride-catalyzed Michael-type reaction of water or alcohol with α,β-unsaturated ketones is developed. A variety of α,β-unsaturated ketones effectively reacted with either water or alcohols to give the corresponding β ...
Jin-Jin Yun (5687498) +11 more
core +1 more source
Journal of Food Biochemistry, Volume 2026, Issue 1, 2026.Background Enzymatic hydrolysis can enhance the flavor of food. The amino acids and peptides generated through enzymatic hydrolysis of poultry protein not only enhance protein absorption and utilization but also improve flavor. Methods This study utilized duck meat enzymatic hydrolysate as the primary additive for the preparation of duck meat sauce ...
Youwei Ai +9 more
wiley +1 more source
Enantioselective addition of selenosulfonates to α,β-unsaturated ketones
, 2018 An efficient organo-catalyzed enantioselective addition of selenosulfonates to α,β-unsaturated ketones was developed for the first time.
Zhen Wang +3 more
core +1 more source
EFSA Journal, Volume 24, Issue 1, January 2026.Abstract The Panel on Food Additives and Flavourings (FAF) of the European Food Safety Authority was requested to consider evaluations of flavouring substances assessed since 2000 by the Joint FAO/WHO Expert Committee on Food Additives (the JECFA) and to decide whether further evaluation is necessary, as laid down in Commission Regulation (EC) No. 1565/
EFSA Panel on Food Additives and Flavourings (FAF) +21 more
wiley +1 more source