Results 201 to 210 of about 241,103 (296)

Burshteyn, Pesakh (RG 720, Folder 237)

open access: yes
Burshteyn, Pesakh, born 1909 in Bialystok, was in the Bialystok ghetto and Auschwitz camp, tells about the final liquidation of the Bialystok ghetto, 10 pgs.Digital ImageDigital finding aid ...
Hirszhaut, Julian (Yehiel),1908-1983
core  

Bistabiles Schalten der π‐Konjugation in einem Dithienylethen‐verbrückten lumineszierenden Trityl‐Diradicaloid

open access: yesAngewandte Chemie, EarlyView.
Photoschalter, die die π‐Konjugation beeinflussen, bieten eine wirkungsvolle Strategie für die externe Manipulation von lumineszierenden Diradikalen. Dithienylethen‐verbrückte persistente Trityl‐diradikaloide, DTE‐TTM2 und F6‐DTE‐TTM2, zeigen ein bistabiles Schalten ihrer optischen, elektrochemischen und magnetischen Eigenschaften. ZUSAMMENFASSUNG Eine
Xingmao Chang   +11 more
wiley   +1 more source

Site 720

open access: yes, 1989
openaire   +1 more source

Rolnik, Mordechai (RG 720, Folder 281)

open access: yes
Rolnik, Mordechai, born 1927 in Iwaniec, was in Ignatowka and was later a partisan, 14 pgs.Digital ImageDigital finding aid ...
Hirszhaut, Julian (Yehiel),1908-1983
core  

Bistable Switching of π‐Conjugation in a Dithienylethene‐Bridged Luminescent Trityl Diradicaloid

open access: yesAngewandte Chemie International Edition, EarlyView.
Photoswitches that affect π‐conjugation offer a powerful strategy for external manipulation of luminescent diradicals. Dithienylethene‐linked persistent trityl diradicaloids, DTE‐TTM2 and F6‐DTE‐TTM2, exhibit bistable switching of their optical, electrochemical and magnetic properties.
Xingmao Chang   +11 more
wiley   +1 more source

Stabilization of PUFA‐Rich Mayonnaise Against Lipid Oxidation: A Review of the Last Three Decades of Research

open access: yesJournal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Mayonnaise, a widely consumed oil‐in‐water emulsion, is highly susceptible to lipid oxidation due to its high content of polyunsaturated fatty acids (PUFAs) and the presence of pro‐oxidant factors such as low pH and iron from egg yolk. Over the past three decades, extensive research has focused on understanding oxidation mechanisms, analytical
Sakhi Ghelichi   +2 more
wiley   +1 more source

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