Combined SPME-GC × GC-MS Volatilomics and UHPLC-HRMS Metabolomics Data Fusion Provides a Multidimensional Fingerprinting and Discrimination of White Garlic From the Piacenza Region. [PDF]
J Food SciLeni G +7 more
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Impact of Plant Part and Age of Allium tuberosum Rottler ex Sprengel on Antioxidant Properties. [PDF]
MoleculesŻurawik A, Wesołowska A, Żurawik P.
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Anode-induced arylthiol-amine cross-coupling: A nontraditional strategy to access sulfinamides. [PDF]
Sci AdvZhou P +5 more
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C(sp<sup>3</sup>)H/N(sp<sup>2</sup>) Cross-Coupling Reaction for the Synthesis of Tertiary Arylamines via Fluxional SOX·Pd(II) Catalysis. [PDF]
J Am Chem SocBudaitis BG +3 more
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HS-SPME/GC-MS and <i>E</i>-nose-based characterization of volatile compounds in purple garlic across eight Chinese regions. [PDF]
Food Chem XSun M +6 more
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Synthesis and biological evaluation of novel hydrazone derivatives for the treatment of Alzheimer's disease. [PDF]
RSC AdvAli SH, Osmaniye D, Kaplancıklı ZA.
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Garlicinals A-D: Bioactive Organosulfur α,β-Unsaturated Aldehydes from Garlic (<i>Allium sativum</i> L.) Hydrolate. [PDF]
ACS OmegaGalisteo A +4 more
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Photocatalytic synthesis of homoallylic amines <i>via</i> nucleophilic addition of nickel allyl complexes to imines. [PDF]
Chem SciNopper C +5 more
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Azide-alkyne cycloaddition (click) reaction in biomass-derived solvent Cyrene<sup>TM</sup> under one-pot conditions. [PDF]
Beilstein J Org ChemMedgyesi Z, Mika LT.
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Characterization and Correlation of Microbial Communities and Volatile Flavor Compounds in Cabbage Kimchi. [PDF]
Food Sci NutrLuo A +5 more
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