Results 171 to 180 of about 24,739 (246)

Synthesis of 2-Oxazolines from <i>N</i>-Allyl and <i>N</i>-Propargyl Amides. [PDF]

Molecules
Bojar K, Branowska D, Wolińska E.
europepmc   +1 more source

Assessing the Role of Benzylic C─H Bonds in Suppressing Radical Chemistry Initiated by Benzynes

Helvetica Chimica Acta, EarlyView.
2,6‐Diphenyliodobenzene and 2,4,6‐triphenyliodobenzene act as initiators of BHAS coupling reactions to benzene in the presence of KOtBu. Experiments reveal that the original substrate, 2,6‐methyliodibenzene (2014) was far less efficient because its benzylic C─H bonds acted to quench reactive radicals.
Seb Tyerman, Craig M. Robertson, David. J. Nelson, John A. Murphy   +3 more
wiley   +1 more source

Enantioselective Rh/Cu-Catalyzed Addition of Terminal Alkynes to Allenes for the Synthesis of Chiral 1,4-Enynes. [PDF]

Org Lett
Daiger M, Kromer J, Kaplan S, Breit B.
europepmc   +1 more source

Mapping Fatty Acid Composition in the Human Knee: Short‐Term Repeatability at 3T

Journal of Magnetic Resonance Imaging, EarlyView.
ABSTRACT Background Alterations in periarticular lipid composition are implicated in musculoskeletal diseases, yet short‐term reliability of MRI‐based triglyceride composition mapping in the knee is not fully established. Purpose To evaluate 1‐week repeatability of proton‐density fat fraction (PDFF) and triglyceride fatty‐acid composition—saturated ...
Dimitri Martel, Anne Adlung, Baptiste Busi, Rollanda Bernadin, Yagni Shah, Thorsten Kirsch, Richard Kijowski, Guillaume Madelin, Amparo Ruiz   +8 more
wiley   +1 more source

Mechanistic Insights into Regioselective Arene Insertion Using Bis(phosphine) Cobalt(I) Hydrides to Form 1,3-Cyclohexadienes. [PDF]

Organometallics
Lebowitz MJ, Mendelsohn LN, Zhong H, Pecoraro MV, Shevlin M, Chirik PJ.   +5 more
europepmc   +1 more source

Can trigeminal sensations impact saltiness perception? A mini‐review

Journal of the Science of Food and Agriculture, EarlyView.
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, Nicoletta Faraone, Matthew B McSweeney   +2 more
wiley   +1 more source

Impact of black garlic and its encapsulated form on the physicochemical properties, antioxidant potential, and aroma-active profile of wheat bread. [PDF]

Sci Rep
Kelebek H, Sasmaz HK, Yazici GN, Sevindik O, Guclu G, Uzlasir T, Aksay Ö, Ozer MS, Selli S.   +8 more
europepmc   +1 more source

Transition-Metal-Based Dearomatization Strategy for the Synthesis of Functionalized <i>cis</i>-Tetrahydro-2-Oxindoles. [PDF]

Organometallics
Siano P, Diment LA, Siela DJ, Ericson MN, McGraw M, Song BC, Livaudais BF, Simpson SR, Dickie DA, Harman WD.   +9 more
europepmc   +1 more source

Alkynyltriazenes in Photochemical Metal-Free Doyle-Kirmse Rearrangements. [PDF]

Angew Chem Int Ed Engl
Liu N, Dittmer LB, Maag M, Michel E, Rominger F, Rudolph M, Dreuw A, Hashmi ASK.   +7 more
europepmc   +1 more source

Allylation of carbonyl compounds with allylic gallium reagents

Allylation of carbonyl compounds with allylic gallium reagents
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