Biochemical characterization of two <i>Brassica oleracea</i> nitrile-specifier proteins. [PDF]
Mbudu KG +4 more
europepmc +1 more source
From hydrogels to eutectogels: Emerging platforms for stretchable electronics
The transition of wearable electronics toward long‐term reliability requires materials that resist dehydration without sacrificing tissue‐like softness and ionic conductivity. Eutectogels fulfill these demands by immobilizing deep eutectic solvents within tailored polymer networks.
Chang Zhou +14 more
wiley +1 more source
Enantioselective Rh/Cu-Catalyzed Addition of Terminal Alkynes to Allenes for the Synthesis of Chiral 1,4-Enynes. [PDF]
Daiger M, Kromer J, Kaplan S, Breit B.
europepmc +1 more source
Palladium-Catalyzed Nucleophilic Allylation of Carbonyl Compounds with Allyl Alcohols
長崎大学学位論文 学位記番号:博(生)甲第60号 学位授与年月日 ...
openaire +1 more source
This review elucidates the formation pathways and detection technologies for ethyl carbamate, biogenic amines, and higher alcohols in Huangjiu. It concludes that integrated control frameworks are essential to decouple safety risks from the metabolic processes responsible for flavor development.
Lulu Liu +5 more
wiley +1 more source
Synthesis and biological evaluation of novel hydrazone derivatives for the treatment of Alzheimer's disease. [PDF]
Ali SH, Osmaniye D, Kaplancıklı ZA.
europepmc +1 more source
A semi‐batch kinetic model for propylene oxide ring‐opening polymerization reveals that polymerization is governed by mass transfer at the catalyst–liquid interface rather than gas–liquid transport. ABSTRACT The multiphasic semi‐batch ring‐opening polymerization of propylene oxide was investigated with respect to mass‐transfer limitations at the solid ...
Tabea A. Thiel +4 more
wiley +1 more source
Stable Carbocations. 198. Formation of Allyl Cations via Protonation of Alkynes in Magic Acid Solution. Evidence for 1,2-Hydrogen and Alkyl Shifts in the Intermediate Vinyl Cations [PDF]
Mayr, Herbert, Olah, George A.
core +1 more source
Can trigeminal sensations impact saltiness perception? A mini‐review
Abstract Many food companies have begun to reduce the salt content in their products due to health concerns; however, this reduction in salt content can affect the food's sensory appeal and flavour complexity. Flavour is defined as a combination of odour (i.e., smell), taste (i.e., gustation) and trigeminal sensations (i.e., chemesthesis).
Emily Dolan +2 more
wiley +1 more source
Cobalt-Catalyzed Three-Component Reductive Coupling of Aldehydes, Allenes, and Aryl Halides. [PDF]
Sieber JD +4 more
europepmc +1 more source

