Results 11 to 20 of about 241,511 (301)

The impact of the absence of aliphatic glucosinolates on insect herbivory in Arabidopsis. [PDF]

open access: yesPLoS ONE, 2008
Aliphatic glucosinolates are compounds which occur in high concentrations in Arabidopsis thaliana and other Brassicaceae species. They are important for the resistance of the plant to pest insects.
Jules Beekwilder   +14 more
doaj   +2 more sources

Supporting data for Dynamic Aliphatic Polyester Elastomers Crosslinked with Aliphatic Dianhydrides

open access: yes, 2022
A full description can be found in the README.txt file. The files below include raw characterization data used in all analyses. Subfolders and files are organized using the nomenclature established in the manuscript, which is also described in the ...
Meyersohn, Marianne S   +2 more
core   +1 more source

Computationally aided design of defect-appended aliphatic amines for CO2 activation within UiO-66

open access: yes, 2022
We report CO2 adsorption and subsequent formation of carbamic acid within defective UiO-66 functionalised with aliphatic amines. Periodic Density Functional Theory (DFT) calculations confirm the activation of CO2 with the aliphatic amines and the ...
Marco, Taddei   +2 more
core   +1 more source

Review : Auto-oxidation of aliphatic polyamides [PDF]

open access: yes, 2013
The literature on oxidation kinetics of polyamides and model compounds has been reviewed in order to try to extract suitable information for non-empirical kinetic modeling.
GUILMENT, Jean   +6 more
core   +1 more source

Fluorinated Aliphatic Diazirines: Preparation, Characterization, and Photolabeling Studies

open access: yes, 2022
The previously unknown difluoromethyl- and the previously neglected trifluoromethyl-aliphatic diazirines were synthesized and characterized. Model photolabeling experiments and biological studies revealed that the stable trifluoromethyl-aliphatic ...
Oleg , Shablykin   +7 more
core   +1 more source

Thermal oxidation kinetics of additive free polyamide 6-6 [PDF]

open access: yes, 2013
Thermal aging of an additive free PA 6-6 has been elucidated at 90, 100, 120, 140, 150 and 160 C in airventiled ovens by Fourier transform infrared spectrophotometry, viscosimetry in molten state and uniaxial tensile testing.
BEN HASSINE, Mouna   +3 more
core   +1 more source

Nickel-Catalyzed Decarboxylative Coupling of Redox-Active Esters with Aliphatic Aldehydes

open access: yes, 2021
The addition of alkyl fragments to aliphatic aldehydes is a highly desirable transformation for fragment couplings, yet existing methods come with operational challenges related to the basicity and instability of the nucleophilic reagents commonly ...
John, Montgomery   +2 more
core   +1 more source

Aliphatic-Aromatic Polyesters from Naturally Occurring Sinapic Acid through Acyclic-Diene Metathesis Polymerization in Bulk and Green Solvent Cyrene

open access: yes, 2022
Green synthesis of renewable alternatives to fossil fuel-based (macro)molecules/polymers is more than ever a necessity. We recently developed a sustainable pathway to produce 6-hydroxy-5,7-dimethoxy-2-naphthoic acid (DMNA), which resembles the fossil ...
Nour Zeaiter (13406305)   +3 more
core   +1 more source

Ligand controlled orthogonal selectivity between distal positions of fully unbiased aliphatic amines

open access: yes, 2023
Aliphatic C(sp3)‒H bonds are inherently difficult to activate owing to their inertness and chemical indistinguishability. This challenge has been overcome mostly by directing group approach however the regioselectivity in distal aliphatic positions has ...
Nupur, Goswami   +7 more
core   +1 more source

Scientific Opinion on Flavouring Group Evaluation 78, Revision 2 (FGE.78Rev2): Consideration of aliphatic and alicyclic and aromatic hydrocarbons evaluated by JECFA (63rd meeting) structurally related to aliphatic hydrocarbons evaluated by EFSA in FGE.25Rev3

open access: yesEFSA Journal, 2015
The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids 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
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
doaj   +1 more source

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