Results 31 to 40 of about 228,734 (312)

Kinetic modelling of the role of the aldehyde dehydrogenase enzyme and the breast cancer resistance protein in drug resistance and transport [PDF]

open access: yes, 2011
A compartmental model for the in vitro uptake kinetics of the anti-cancer agent topotecan (TPT) has been extended from a previously published model. The extended model describes the drug activity and delivery of the pharmacologically active form to the ...
N.D. Evans   +13 more
core   +1 more source

Algae to angiosperms: Autofluorescence for rapid visualization of plant anatomy among diverse taxa

open access: yesApplications in Plant Sciences, 2021
Premise Fluorescence microscopy is an effective tool for viewing plant internal anatomy. However, using fluorescent antibodies or labels hinders throughput.
Timothy J. Pegg   +2 more
doaj   +1 more source

Effect of production and storage of beer on its sensory stability

open access: yesKvasný průmysl, 2022
Freshly produced beer is in a state of chemical imbalance and its sensory characteristics change and deteriorate over time. The period when beer resists these undesirable changes is referred to as its shelf stability, which is precisely defined from a ...
Karel Štěrba, Lucie Kyselová
doaj   +1 more source

Chiral Aldehyde Catalysis Enables Direct Asymmetric Substitution Reaction of N-Unprotected Amino Acids with Halohydrocarbons

open access: yes, 2023
The direct catalytic hydrocarbylation of readily available amino acids with halohydrocarbons is one of the most straightforward methods leading to disubstituted non-proteinogenic amino acid compounds.
Rong-Xing, He   +10 more
core   +1 more source

Biocatalytic synthesis of the Green Note trans-2-hexenal in a continuous-flow microreactor

open access: yesBeilstein Journal of Organic Chemistry, 2018
The biocatalytic preparation of trans-hex-2-enal from trans-hex-2-enol using a novel aryl alcohol oxidase from Pleurotus eryngii (PeAAOx) is reported. As O2-dependent enzyme PeAAOx-dependent reactions are generally plagued by the poor solubility of O2 in
Morten M. C. H. van Schie   +7 more
doaj   +1 more source

Preparation of Thioaminals in Water

open access: yesMolecules, 2022
The presence of sulfur–carbon bonds is transversal to several areas of chemistry, e.g., drug discovery, materials, and chemical biology. However, a lack of efficient and sustainable procedures for the preparation of thioaminals, the N,S-analogues of O,O ...
Lídia A. S. Cavaca   +2 more
doaj   +1 more source

[Fe(III)(Salen)Cl] Complex as a Catalyst for the Synthesis of 1, 8-Dioxo-Octahydroxanthene Derivatives [PDF]

open access: yesJournal of Sciences, Islamic Republic of Iran, 2013
1, 8-Dioxo-octahydroxanthene derivatives have efficiently been synthesized from dimedone and aromatic aldehydes using [Fe(III)(salen)Cl] complex as an efficient and homogeneous catalyst in molten tetrabutyl ammonium bromide.
H. Khabazzadeh   +2 more
doaj  

Variant Aldehyde Dehydrogenase 2 (ALDH2*2) as a Risk Factor for Mechanical LA Substrate Formation and Atrial Fibrillation with Modest Alcohol Consumption in Ethnic Asians

open access: yesBiomolecules, 2021
Aldehyde dehydrogenase 2 (ALDH2) rs671 polymorphism is a common genetic variant in Asians that is responsible for defective toxic aldehyde and lipid peroxidation metabolism after alcohol consumption.
Chung-Lieh Hung   +15 more
doaj   +1 more source

Development of Aldehyde Functionalized Iridium(III) Complexes Photosensitizers with Strong Visible-Light Absorption for Photocatalytic Hydrogen Generation from Water

open access: yesInorganics, 2023
Four iridium(III) dyes functionalized with aldehyde functional group in the cyclometalating (C^N) ligands, bearing either diethyl [2,2′-bipyridine]-4,4′-dicarboxylate or tetraethyl [2,2′-bipyridine]-4,4′-diylbis(phosphonate) anchoring groups, coded as ...
Xiao Yao   +6 more
doaj   +1 more source

Volatile Short-Chain Aliphatic Aldehydes Act as Taste Modulators through the Orally Expressed Calcium-Sensing Receptor CaSR

open access: yesMolecules, 2023
Aldehydes are natural volatile aroma compounds generated by the Maillard reaction of sugars and amino acids in food and affect the flavor of food.
Seiji Kitajima   +2 more
doaj   +1 more source

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