Results 111 to 120 of about 100,051,810 (181)

Thianthrenium Salts as Aryl Radical Precursors for Direct Arylation of β-Dicarbonyl Compounds via Electrochemical S_RN1 Reaction. [PDF]

Chemistry
Boudet C, Brégent T, Brière JF, Jubault P, Poisson T.   +4 more
europepmc   +1 more source

Flavoromics Analysis Reveals Sex- And Size-Dependent Volatile Flavor Signatures in <i>Cherax quadricarinatus</i> Muscle Under Identical Farming Conditions. [PDF]

Foods
Li WF, Zhao AQ, Jiang GY, Wang YF, Chen Y, Wang YH, Zhang L, Fu CC, Fu BB, Yue ZJ, Yin ZY, Qu Z, Zhang S, Huang H.   +13 more
europepmc   +1 more source

Synthesis and characterization of uns-cis-(ethylenediamine-N,N '-di-3-propionato)cobalt(III) complexes with symmetrical beta-diketonato ligands

, 1998
Some uns-cis-(ethylendiamine-N,N'-di-3-propionato)cobalt(III) complexes with symmetrical beta-diketonato ligands, 2,4-pentanedione, 1,3-diphenyl-1,3-propanedione and 2,2,6,6-tetramethyl-3,5-heptanedione, have been prepared by the reaction of sodium uns ...
Trifunović, Srećko R., Tešić, Živoslav Lj., Grgurić-Šipka, Sanja, Sabo, Tibor   +3 more
core  

Modulation of Maillard reaction pathways and aroma profiles in peanut oil using enzymatically tailored peanut meal hydrolysates. [PDF]

Food Chem X
Yang M, Wang J, Shi H, Bi Y, Xu X.
europepmc   +1 more source

Study on the Quality Characteristics of Preprocessed, Cooked and Frozen-Reheated Tofu Balls. [PDF]

J Food Sci
Zhang B, Hao Z, Yu X, Wen X, Song F, Liu H.   +5 more
europepmc   +1 more source

Characterization and discrimination of flavor and taste profiles in olive oil from different varieties using E-nose, GC-IMS, E-tongue, and UPLC-MS/MS. [PDF]

Food Chem X
Wu B, Li C, Hu Q, Lu B, Cao C, Li F, Kan H, Liu Y.   +7 more
europepmc   +1 more source

Mechanisms of <i>Bifidobacterium animalis</i> J12 in reshaping yogurt flavor homeostasis and alleviating constipation via the "metabolite-nerve-endocrine" framework. [PDF]

Curr Res Food Sci
Zhang Y, Deng Y, Song X, Xie Y, Gao J, Zhang H, Jin J.   +6 more
europepmc   +1 more source

Systematic Size Control in the Synthesis of Zero-Valent Iron Nanoparticles

, 2018
A novel synthetic method for the production of highly magnetic, low size-dispersity nanoparticles through reversible magnetic agglomeration is introduced and studied in detail. Initially, a weakly coordinating surfactant (3-octadecyl-2,4-pentanedione) is
Bleier, Grant C
core  

Unraveling the formation mechanism of pyrazines and their derivatives in the glucose-glycine Maillard reaction using carbon module labeling coupled with carbonyl analysis. [PDF]

Curr Res Food Sci
Zhao S, Li J, Liu H, Jin G, Wang W, Dong L, Du P, Xiao B, Zhang F, Li J, Wang F, Zeng C, Li C.   +12 more
europepmc   +1 more source

Scleroglucan as Structure Forming Agent of Low-Fat Yogurt: Effects on Functional Properties, Bacterial Activity and Sensory Profile. [PDF]

Molecules
Aljewicz M, Bielecka MM, Dąbrowska A, Majcher MA, Popławski Ł.   +4 more
europepmc   +1 more source